This green bean casserole is inspired by ginataang kalabasa at sitaw, which is a Filipinx coconut milk-based stew containing squash, string beans, and often pork, shrimp, and fish sauce. Mixing a can each of coconut milk and coconut cream helps achieve a consistency close to the cream of mushroom soup in the classic casserole. Miso paste replaces the animal products in ginataang, making this recipe vegetarian. The recipe calls for store-bought fried shallots, which can be found online or in local Asian markets; if these aren’t available to you, store bought crispy fried onions would certainly make this more traditional for a Thanksgiving dinner, though the Filipinx influence will still shine through. —Kevo Rivera
What You'll Need
2.5 lb butternut squash, peeled, seeded, and diced into 1/2 inch cubes
garlic cloves, minced
14-oz can full-fat unsweetened coconut milk
14-oz can coconut cream
red miso paste
14.5 oz cans French-cut green beans, drained
7-oz bottle fried shallots
coarse kosher salt and ground black pepper
Preheat oven to 425°F. In a 9x13-inch casserole dish, add squash and drizzle evenly with 1 tbsp olive oil. Season with salt and pepper and use hands to toss and combine. Bake for 45 minutes or until the squash is roasted and golden, stirring every 15 minutes. Remove casserole dish and lower oven temperature to 350°F.
In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add garlic and ginger, sauté until fragrant, about 1 minute. Add coconut milk and coconut cream and bring to a gentle simmer. Whisk in red miso paste. Remove from heat. Season to taste with plenty of black pepper.
Carefully, add green beans and half the bottle of fried shallots to casserole dish and mix together with squash. Pour coconut cream mixture over the top of the vegetables until they are just covered. Bake for 30 minutes.
Spread remainder of fried shallots evenly over casserole and bake for another 5 minutes.