Ginisang Kalabasa with Corn and Malunggay

Ginisang kalabasa is a practical way to turn a small squash into a comforting rice dish. Sweet corn adds texture, while malunggay leaves go in at the end so they stay bright. This version uses water rather than a heavy sauce, letting the vegetables provide most of the flavor.

Ingredients for three to four servings

• 500 grams kalabasa, peeled and cut into small, even cubes
• 1 cup corn kernels, fresh or thawed
• 1 loosely packed cup malunggay leaves, washed and picked from the stems
• 1 small onion, diced; 3 garlic cloves, minced; 1 tomato, chopped
• 1 tablespoon cooking oil, about 3/4 cup water, salt and black pepper

Method

1. Heat the oil in a wide pan over medium heat. Cook the onion until softened, then stir in the garlic and tomato for about a minute.
2. Add the squash and toss it through the aromatics. Pour in the water, cover and simmer gently until the pieces are nearly tender. Stir once or twice and add a splash of water if the pan dries out.
3. Add the corn and cook until the squash is soft but still holds its shape. Remove the lid if you prefer less liquid.
4. Fold in the malunggay leaves and cook briefly until wilted. Taste, then season with salt and pepper. Serve warm with rice.

For a richer version, replace part of the water with unsweetened coconut milk and keep the heat gentle. Cut the squash into similar-sized pieces so the smaller ones do not dissolve before the rest are cooked. If malunggay is unavailable, add a handful of spinach just before serving.