This simple recipe for stewed squash and green beans brings back childhood memories for me. It is inspired by a Filipino vegetable stew called “pinakbet” which uses squash, eggplant, tomatoes, okra, long beans and bitter melon. Since all of these vegetables are not readily available, I’ve decided to use what I have.
So for this dish I use butternut squash (or acorn squash), zucchini, and green beans. For a little “umami” I use fish sauce instead of the original “bagoong” or shrimp paste. If you decide to use acorn squash, bear in mind that it cooks longer than butternut squash. I don’t know why, but maybe because of its tougher skin and less fibrous flesh.
As I cook this dish I can remember those times my mother took me with her to the market to pick up fresh vegetables and fish. I felt like a foodie back then. I really enjoyed touching, feeling, tasting and smelling the various foods sold in the market. When we were done shopping, we made sure we bought some favorite street foods that were cooked fresh infront of us.
This stewed squash recipe is a great side dish served with steamed rice and any fish or meat. If you are thinking of easy and fast weeknight dishes, this is it.
Peel and cube the squash to 1/2 inch size. Cut beans in half. Cut zucchini in half lengthwise and chop it to 1/4 inch thick. Heat olive oil in a saute pan on medium heat.
When oil is hot, cook onion for 3-4 mins. stirring once. Add garlic and saute for 1 minute until the garlic gets fragrant. Stir in tomatoes, fish sauce and green beans. Cover the pan and let it cook for 3 minutes. Add buttternut squash and chicken broth. Cover again and cook for another 5 minutes, until squash is tender. Stir in zucchini and season it with freshly ground pepper. Cover it and let cook for another 4-5 mins. Adjust seasoning with salt and freshly ground pepper. Chop basil and sprinkle it on top. Drizzle it with a little more olive oil on top.