Combine the coconut cream, coconut milk, onion, ginger, and garlic in a cooking pot. Let boil. cover and simmer for 15 to 20 minutes.
Add the shrimp paste. Stir. Cover and cook for 5 minutes.
Add the butternut squash. Stir, cover, and continue to cook for 12 minutes in low to medium heat.
Put-in the ground black pepper. Stir.
Add the malunggay leaves. Cook for 5 minutes.
Put-in the crabs and long green chili. Stir and continue to cook for 12 to 15 minutes or until the sauce thickens. Add fish sauce, if needed.