Coconut
Squash and Green Bean Coconut Stew by Ria Elciario-McKeown
- Prep time 20 minutes
- Cook time 30 minutes
- Serves 4 to 6
Author Notes
"The simple combination of tender squash and crunchy green beans in a coconut-based sauce creates a perfect bite, thanks to its balance of contrasting flavors and textures. Top it with Crispy Pan-Fried Tofu (page 46) for extra heft (and crunch) and serve the stew with steamed white rice for a classic Filipino-style meal."—Ria Elciario-McKeown
Tip from Ria:
Instead of using kabocha squash, you can use 2 sweet potatoes, peeled and chopped into cubes. Add any hearty leafy vegetables you like, such as kale and spinach, for extra greens. Serve with steamed rice and a teaspoon of your favorite chili crisp for an extra kick.
—Food52
Test Kitchen Notes
Excerpted from "Make It Plant-Based! Filipino" by Ria Elciario-McKeown (Workman Publishing). Copyright © 2025. Photographs by Emma Fishman.
—Food52
Ingredients
-
1
small kabocha or medium acorn squash (about 2 pounds/ 900 grams), well scrubbed
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11 ounces
(330 g) green beans 5 garlic cloves, peeled
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1
large onion, peeled
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1 tablespoon
neutral oil such as vegetable, canola, or avocado
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1 1/2 teaspoons
kosher salt
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1
can (400 ml) coconut milk
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2 tablespoons
soy sauce
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1/2 teaspoon
black pepper Crispy
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Pan-Fried Tofu (page 46)
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Stovetop Coconut and Lemongrass Rice (page 104) or steamed white rice (see page 103), for serving
Directions
- Place the squash on a cutting board on its bottom (blossom end). Using a sharp chef’s knife, pierce the squash across the top at the center, then carefully slice it in half with a rocking motion. Once you’re halfway through, use your other hand to help push the knife down until the squash splits in half. Scoop out the seeds and fibers; discard them, or store in an airtight container to roast later. Place the flat, cut side down on the cutting board and cut the kabocha into 1-inch-thick (2.5 cm) wedges. If the stem or hard blossom end are still attached to the ends of wedges, cut them off. Chop the wedges into cubes. Set aside in a large mixing bowl.
- Lay the green beans on the cutting board and align the tips. Cut off and discard the stems and tips; set the green beans aside in a separate bowl. Mince the garlic cloves and chop the onion.
- Heat the oil in a large saucepan over medium heat. Add the onions, stir, and cook for 2 to 3 minutes, until translucent. Add the garlic; stir and cook for 1 minute or until just soft.
- Add the squash and a pinch of the salt and cook for 6 to 7 minutes, until the edges of the squash start to soften. Stir occasionally to ensure nothing sticks to the bottom of the saucepan. If anything sticks, add 1 tablespoon water and gently scrape up the bottom of the pan.
- Add the coconut milk and soy sauce, stir, and reduce the heat to medium- low. Cover the saucepan with a lid and simmer for 10 to 12 minutes, until the squash is fork-tender.
- Add the green beans and pepper and stir to combine. Taste the sauce and adjust the seasoning with more salt or soy sauce. Re-cover the pot and simmer for another 5 to 7 minutes, until the beans are fork-tender.
- Add the tofu and gently stir until the tofu is covered with sauce. Remove from heat and serve immediately with steamed rice.
- Store any leftovers for up to 2 days in the refrigerator in an airtight container, or freeze them for up to a month.
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