Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Fire-roast 1 medium (approximately 2 pounds) butternut squash chunks directly over a gas flame or on a grill until slightly charred and tender, about 15-20 minutes, then set aside.

2. 2

   Heat 2 tablespoons of olive oil in a large pan or pot over medium heat, then sauté 1 medium thinly sliced red onion for 3 minutes until softened.

3. 3

   Add 4 minced cloves of garlic and 1 thinly sliced inch-long piece of ginger to the pan, cooking for 1 minute until fragrant.

4. 4

   Stir in 3 tablespoons of fermented shrimp paste (bagoong alamang) and cook for 2 minutes, stirring constantly until deeply fragrant.

5. 5

   Pour in 1 can (13.5 ounces or 400 ml) of full-fat coconut milk and 0.5 cup of water, bringing the mixture to a gentle simmer.

6. 6

   Add the fire-roasted butternut squash to the simmering coconut sauce, gently stir to combine, and season with 0.25 teaspoon of black pepper and 1 sliced red chili pepper if desired, simmering for 5-7 minutes until the squash is fully coated and heated through.

7. 7

   Garnish the dish with 0.25 cup of fresh chopped cilantro before serving.