FilipinoMedium · Hot
Coconut Squash Ginataang with Green Beans
Butternut squash slowly turns tender and silky in coconut oil with garlic and ginger, its natural sweetness deepening as it soaks up all that fragrant fat. Shrimp and green beans join toward the end, the shrimp just kissed by the heat and the beans keeping their snap against the soft squash. Ginataan in its most satisfying, vegetable-forward form.
Prep
15 min
Cook
30 min
Total
45 min
Method
Prepare the Ingredients
1
Peel the butternut squash, remove the seeds, and cut into 1-inch cubes. Set aside.
2
Trim the ends off the green beans and cut into 2-inch pieces. Set aside.
3
Mince the garlic cloves finely. Dice the yellow onion into small pieces. Set aside.
Build the Coconut Base
4
Heat the coconut oil in a large pot or Dutch oven over medium heat until it shimmers and becomes fragrant.
Cook the Vegetables
6
Pour in the heavy cream and stir to combine with the sautéed aromatics. Bring to a gentle simmer over medium heat.
7
Add the cubed butternut squash and stir well to coat every piece in the creamy coconut base.
8
Cover the pot with a lid and cook for 15 minutes, stirring occasionally, until the squash begins to soften slightly.
Finish and Season
9
Add the green beans to the pot and stir everything together. The beans will crisp up slightly as they cook with the squash.
10
Season with salt and black pepper. Stir gently and let everything simmer uncovered for another 5-7 minutes until the green beans are tender-crisp and the squash is fully cooked but holds its shape.
11
Taste and adjust seasoning as needed. The dish is done when the coconut milk has thickened slightly and coats the vegetables beautifully.
Serve
12
Ladle into deep bowls and serve hot over steamed white rice. Magandang kain!
C
Nutri-Score
Fair balance
A–E · lower is better · score 3
Calories
600
per serving
High in saturated fat · 29gLow sugar · 14g
Protein
7g
Carbs
36g
Fat
51g
Sat. fat
29g
Fiber
11g
Sugar
14g
Sodium
650mg
Gluten FreeDairy FriendlyNut FreeLow Sodium OptionHeart HealthyDiabetes FriendlyWeight LossHigh FiberLow SugarBalanced MacrosAnti Inflammatory
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.8
per serving
BCarbonAEU all-round· carbon sets the grade
Water
0.3m³
Land
33Pt
Runoff
0.08g P
Heavy Cream drives 78% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
5
Sweet
4
Salty
2
Sour
1
Bitter
2
Spicy
Textures
TenderCrispyCreamy
Aromas
GarlickyNuttySavory
Kitchen Equipment
Safety & Storage
Cross Contamination
Use separate cutting boards and utensils for allergen-containing ingredients. Clean all surfaces thoroughly with soap and water after handling heavy cream and coconut oil before preparing other dishes.
Storage
Store leftovers in airtight containers in refrigerator at 40°F or below. Consume within 3-4 days for best quality and food safety.
Cooking Temperature
Ensure coconut oil reaches proper temperature (shimmering state) before adding aromatics. Maintain gentle simmer during cooking to ensure even vegetable cooking without scorching the coconut cream base.
Allergen Warning
Clearly label leftovers as containing milk and tree nuts (coconut). Alert guests or family members with coconut or dairy allergies before serving.
High Risk Population
Exercise caution when serving to individuals with milk allergies, tree nut allergies, or those who are lactose intolerant. Offer alternative options if needed.
Pro Tips
Technique
Cut your butternut squash into uniform 1-inch cubes so they cook at the same rate — you want tender pieces throughout, not some mushy and some still hard in the same pot.
Substitution
If you can't find heavy cream, two cans of good coconut milk work beautifully here. My lola always said the real thing tastes better anyway — mas masarap talaga!
Time Saver
Prep your squash and beans the night before and store them in containers in the fridge. Come dinner time, you're already halfway done.
From the chef
Butternut squash in coconut oil with garlic and ginger is one of those combinations that just works — the squash soaks up all that fragrant fat and its natural sweetness deepens as it softens. Green beans go in toward the end so they keep their snap against the silky squash. Heavy cream pulls everything into a rich, glossy sauce that coats every piece. Season it well, serve it over a generous mound of white rice, and let the table do the rest. Magandang kain — this one disappears fast.
TagsCoconut MilkVegetarianOne PotGinataangComfort FoodWeeknight Dinner
AllergensMilkTree Nuts
Source: generated · May 30, 2026