Dairy-Free Tinunuang Kalabasa
Indulge in the rich and comforting flavors of Dairy-Free Tinunuang Kalabasa, a Filipino-inspired dish that combines the natural sweetness of pumpkin or butternut squash with the creamy richness of coconut milk. Enhanced by the smoky essence of shredded tinapa (smoked fish) and the warm undertones of garlic, onion, and ginger, this one-pot wonder is both nourishing and deeply flavorful. Perfectly spiced with an optional kick of red chili, it offers a customizable heat level for every palate. This dairy-free, gluten-free, and satisfying recipe comes together in just 40 minutes, making it an ideal choice for weeknight dinners or cozy family meals. Pair it with steamed rice for a hearty, soul-soothing dish packed with authentic Filipino flavors.
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Ingredients
- 500 grams pumpkin or butternut squash (kalabasa)
- 400 milliliters coconut milk
- 100 grams smoked fish (tinapa), shredded
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 2 pieces red chili (optional for spice)
- 1 thumb-sized piece ginger, julienned
- 2 tablespoons cooking oil
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 200 milliliters water
Directions
Step 1
Peel the pumpkin or butternut squash. Remove the seeds, then chop it into bite-sized cubes.
Step 2
Heat the cooking oil in a large pan or pot over medium heat.
Step 3
Sauté the minced garlic, chopped onion, and julienned ginger until fragrant and the onions turn translucent, about 2-3 minutes.
Step 4
Add the shredded smoked fish (tinapa) to the pan, stirring well to incorporate its smoky flavor into the aromatics. Cook for another 2 minutes.
Step 5
Add the cubed pumpkin to the pan. Stir to coat the pumpkin in the aromatic mixture.
Step 6
Pour in the coconut milk and water. Stir well and bring the mixture to a gentle boil.
Step 7
Lower the heat to a simmer, cover the pan, and cook the pumpkin for about 10-15 minutes or until tender. Stir occasionally to prevent sticking and ensure even cooking.
Step 8
Season with salt and ground black pepper. Taste and adjust seasoning as needed.
Step 9
If using red chili for spice, add it in the final 5 minutes of cooking, letting its heat infuse the dish.
Step 10
Serve hot with steamed rice.
Nutrition Facts
| Serving size | (1365.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 884.7 |
| Total Fat 39.5g | 0% |
| Saturated Fat 7.6g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 60mg | 0% |
| Sodium 3258.1mg | 0% |
| Total Carbohydrate 111.1g | 0% |
| Dietary Fiber 12.7g | 0% |
| Total Sugars 43.0g | |
| Protein 32.3g | 0% |
| Vitamin D 200IU | 0% |
| Calcium 379.4mg | 0% |
| Iron 5.9mg | 0% |
| Potassium 2720.8mg | 0% |
Source of Calories