Dairy-Free Tinunuang Kalabasa
Indulge in the comforting flavors of Dairy-Free Tinunuang Kalabasa, a delightful Filipino-inspired dish that brings together velvety pumpkin or butternut squash, creamy coconut milk, and the smoky richness of shredded tinapa (smoked fish). This dairy-free rendition of the classic Tinunuang Kalabasa is both easy to prepare and deeply satisfying, with a medley of aromatic ingredients like garlic, onion, ginger, and optional red chili for a subtle kick. Perfect for weeknight dinners, this one-pot recipe is ready in just under 45 minutes and pairs beautifully with steamed rice for a wholesome, gluten-free meal. Packed with tropical flavors, this Filipino comfort food is destined to become a family favorite!
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
Peel the pumpkin or butternut squash. Remove the seeds, then chop it into bite-sized cubes.
Heat the cooking oil in a large pan or pot over medium heat.
Sauté the minced garlic, chopped onion, and julienned ginger until fragrant and the onions turn translucent, about 2-3 minutes.
Add the shredded smoked fish (tinapa) to the pan, stirring well to incorporate its smoky flavor into the aromatics. Cook for another 2 minutes.
Add the cubed pumpkin to the pan. Stir to coat the pumpkin in the aromatic mixture.
Pour in the coconut milk and water. Stir well and bring the mixture to a gentle boil.
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.
Season with salt and ground black pepper. Taste and adjust seasoning as needed.
If using red chili for spice, add it in the final 5 minutes of cooking, letting its heat infuse the dish.
Serve hot with steamed rice.
Nutrition Facts
Calories |
885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.5 g | 51% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 3258 mg | 142% | |
| Total Carbohydrate | 111.1 g | 40% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 43.0 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 379 mg | 29% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2721 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
