Filipinos have many ways in cooking squash; like cooking them with crabs in coconut milk, adding squash to a mix of other vegetables in Pinakbet, cooking squash with lima beans and coconut milk, malunggay and pork belly, and so on.
Sauteing squash with ground chicken, chopped potatoes, sliced tomatoes and spices, is a standard style within Filipino squash recipes. Adding some kind of seafood items like crabs or shrimps is also common. Millie used acorn squash for her dish. Here’s her Sauteed Acorn Squash.
Ingredients: 3-4 servings
2 cups acorn squash chopped in cubes
1 lb ground chicken
2 medium potatoes cut in cubes
1 big sliced tomato
2 cloves chopped garlic
salt & pepper to taste
Cooking Procedure:
- Cut acorn squash to medium cubes, remove the seeds and peel skin off. Peel off potato skin and cut them in smaller cubes.
- Heat the pan and sautee chopped onions, garlic and the sliced tomato. Stir thoroughly for about 5 minutes. Ensure that the tomatoes are completely cooked and crushed prior to adding the chicken.
- Sprinkle a pinch of salt and pepper after adding the chicken, to season. Simmer for 5-8 minutes.
- Add the chopped potatoes next, let it simmer for at least 10 minutes until cooked, add the acorn squash last.
- Add another pinch of salt if needed. Stir ingredients constantly for 5 more minutes or until potatoes and acorn are cooked. Remove from heat when ready. Serve this delicious Sauteed Acorn Squash hot, with steamed rice.
Tip: You can use seafood products or meat, like ground pork or beef as an alternative to chicken.