Squash and Green Bean Coconut Stew by Ria Elciario-McKeown
Food52
Photo by Emma Fishman
- Serves
- 4 to 6
- Prep Time
- 20 Minutes
- Cook Time
- 30 Minutes
"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-McKeownTip 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.
Ingredients
- 1 small kabocha or medium acorn squash (about 2 pounds/ 900 grams), well scrubbed
- 11 ounce (330 g) green beans 5 garlic cloves, peeled
- 1 large onion, peeled
- 1 tablespoon neutral oil such as vegetable, canola, or avocado
- 1 1/2 teaspoon kosher salt
- 1 can (400 ml) coconut milk
- 2 tablespoon soy sauce
- 1/2 teaspoon black pepper Crispy
- Pan-Fried Tofu (page 46)
- Stovetop Coconut and Lemongrass Rice (page 104) or steamed white rice (see page 103), for serving
Featured Video
Excerpted from "Make It Plant-Based! Filipino" by Ria Elciario-McKeown (Workman Publishing). Copyright © 2025. Photographs by Emma Fishman.
Directions
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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.
- Step 5
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.
- Step 6
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.
- Step 7
Add the tofu and gently stir until the tofu is covered with sauce. Remove from heat and serve immediately with steamed rice.
- Step 8
Store any leftovers for up to 2 days in the refrigerator in an airtight container, or freeze them for up to a month.