Easy Pinakbet with Kabocha Squash (Filipino Vegetable Stew)
One of the best Filipino comfort foods with a superfood mix of Asian vegetables and Kabocha Squash, taken next level with umami flavor and savory sauce.
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Servings: people
Calories: 142kcal
Equipment
- 1 large braiser pan or Dutch oven
- mixing spoon
Ingredients
- 3 tbsp avocado oil neutral oil is okay
- 1 tbsp garlic finely minced
- 1 tbsp ginger finely minced
- 1 whole yellow onion cut in half the whole onion then cut ½ wide long strips
- 1 whole tomato cut in half then cut into quarters
- 2 cups water
- 1 medium Kabocha Squash or Butternut Squash medium size and cut into 1 inch cubes and cut the skin off
- 1½ tsp shrimp paste (bagoong) Optional. Add more as you like. It can also be put on the side.
- 1½ tbsp vegetable boullion I like Better than Boullion brand or similar
- 10 pieces okra keep whole
- 1 small Chinese eggplant thick cut 1-inch diagonals then cut those in half
- 1 bunch long beans (sitaw) cut 3-inch length pieces
- 1 cup bitter melon (ampalaya) cut in half, take middle and seeds out, then cut into ¼ wide pieces
- salt to taste only
- fresh ground black pepper to taste only
Instructions
- Clean veggies and prep and cut each vegetable as mentioned above.
- Heat the avocado oil with med-high flame in your large braiser pan.3 tbsp avocado oil
- Add the garlic and ginger and saute for five seconds then add the onions.1 tbsp garlic, 1 tbsp ginger
- Saute till the onions just begin to get glossy, then add the chopped tomato.1 whole yellow onion, 1 whole tomato
- Continue to saute till very fragrant, but still intact for about 30 seconds.
- Add the water. The water should be quickly simmering. Add the Kabocha squash when the water is simmering.2 cups water, 1 medium Kabocha Squash or Butternut Squash
- Add the vegetable boullion and the shrimp paste. Mix and incorporate.1½ tbsp vegetable boullion, 1½ tsp shrimp paste (bagoong)
- Cover with lid tightly. Let the squash cook for about 10 minutes, then check it.Check the squash with a fork and add more time depending if the squash is close to being done, but not all the way done because you still have to add vegetables. I always say take a bite and check. Add a little more water if you need to depending on the size of the squash (because you will want sauce).Do not overcook the squash or it's going to be mushy.
- Now add the remaining vegetables starting with okra and eggplant. Then after a minute add the beans and bitter melon.Close the lid again to cook the veggies for one more minute.10 pieces okra, 1 small Chinese eggplant, 1 bunch long beans (sitaw), 1 cup bitter melon (ampalaya)
- The squash should now be fork-tender. Check and give it a taste.Gently mix the vegetables and remove pan from the heat source.salt, fresh ground black pepper
- Serve immediately so the vegetables stay colorful and aromatic.Grab your side of rice and have side sauces like chili oil and more bagoong. Enjoy!!
Notes
More Suggestions:
- add pork
- add prawns with shell on
- add tofu
- add yellow sweet potato
- add leafy greens
- add a cup of coconut milk
- try a side of farro
- try a side of brown rice
- try a side of quinoa
Nutrition
Nutrition Facts
Easy Pinakbet with Kabocha Squash (Filipino Vegetable Stew)
Amount per Serving
Calories
142
% Daily Value*
Fat
14
g
22
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
10
g
Sodium
12
mg
1
%
Potassium
175
mg
5
%
Carbohydrates
4
g
1
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
1
g
2
%
Vitamin A
529
IU
11
%
Vitamin C
10
mg
12
%
Calcium
19
mg
2
%
Iron
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.