[9] The basic recipe for ginataang kalabasa includes cubed calabaza (kalabasa, commonly known in Philippine English as "squash"), coconut milk (gata), coconut cream (kakang gata), ginger, onions, garlic, and either bagoong (fermented fish or shrimp) or patis (fish sauce), and salt and pepper to taste.

For convenience, some modern versions substitute the shrimp paste or fish sauce with monosodium glutamate or commercial granulated seasoning.

The garlic and onions are first sautéed in oil on a pan, then the coconut milk with the rest of the ingredients are added.

The coconut cream is added last and cooked in low heat with constant stirring until the broth thickens.

The most common secondary ingredients for ginataang kalabasa are yardlong beans cut into five-centimetre (2.0 in) lengths and shrimp.