Linutik na Kalabasa

Linutik na kalabasa is a Visayan squash dish where the squash is cooked in coconut milk, then mashed to make a thick, creamy, savory-sweet stew. It is especially associated with Iloilo and nearby Hiligaynon/Cebuano-speaking areas in the Visayas.

What it is?

Typical ingredients

Common core ingredients are:Kalabasa (native squash), cut then boiled and mashed. Coconut milk, sometimes enriched with thicker coconut cream to adjust richness and texture. Aromatics like garlic, onion, and ginger, sautéed in a bit of oil before adding squash and gata.Many Visayan home versions also include:Shrimp or dried seafood (daing, dried shrimp) for extra seafood flavor.Vegetables such as malunggay leaves and/or sitaw (string beans) added near the end so they stay bright and tender. Seasoning with salt plus bagoong or shrimp paste, and black pepper to taste

How it is cooked?

Linutik na kalabasa is a creamy Visayan squash dish made by boiling and mashing kalabasa, then cooking it with coconut milk, aromatics, and (optionally) shrimp and leafy greens. The recipe below is a flexible home-style version that you can adjust to your taste.

Ingredients

• 500–700 g kalabasa (squash), peeled and cubed
• 1 cup thick coconut milk (or 1½–2 cups if you want it more soupy)
• 3 cloves garlic, minced
• 1 medium onion, chopped
• Small piece of ginger, sliced or minced (about 1–2 tsp)
• 150–200 g shrimp, cleaned (optional but traditional)
• 1–2 cups malunggay leaves or other leafy greens (e.g., camote tops) (optional)
• 1–2 tbsp cooking oil
• 1–2 tsp fish sauce or bagoong (or salt to taste)
• Ground black pepper, to taste
• Water for boiling the squash

Cooking steps

1. Boil and mash the squash. Place kalabasa in a pot, add enough water to cover, and boil until very soft. Drain most of the water (leave a little for body) and lightly mash in the pot with a ladle or fork; leave some small chunks if you like texture.
2. Sauté aromatics. In another pot or deep pan, heat oil. Sauté garlic, onion, and ginger until fragrant and the onion is soft.
3. Combine with coconut milk. Add the mashed kalabasa to the aromatics, mix well, then pour in coconut milk. Stir and simmer on low heat until thick and creamy; add a little water if it becomes too thick. 
4. Add shrimp and greens. Add shrimp and cook until just pink and opaque (a few minutes). Stir in malunggay or other greens and cook briefly until just wilted.
5. Season and serve. Season with fish sauce or bagoong (or salt) and black pepper to taste. Adjust thickness with a bit of water or extra coconut milk, depending on whether you want it soupy or very thick. 
6. Serve hot with steamed rice, often with fried or grilled fish on the side.