Locro De Zapallo Peruvian Squash Stew Recipes

PERUVIAN LOCRO (BUTTERNUT SQUASH)

Peruvian Locro (Butternut Squash) image

I got this recipe from my husband's grandmother who is from Peru. This recipe is delicious and healthy. It is also filling. The butternut squash, corn, and sweet peas are combined into a delicious dish for the whole family. Serve with a side of French bread. And enjoy!

Provided by Holly

Categories World Cuisine Recipes Latin American South American Peruvian

Time 45m

Yield 6

Number Of Ingredients 9

Ingredients

1 large butternut squash, peeled and cut into chunks
water to cover
salt to taste
¾ (12 ounce) can evaporated milk (such as PET®)
½ cup butter
1 (16 ounce) package frozen corn
1 (16 ounce) package frozen sweet peas
2 cups grated Cheddar cheese
3 cups cooked basmati rice

Steps:

Place squash in a large pot and add enough water to cover; season with salt. Bring water to a boil and cook until squash is tender, about 20 minutes. Drain squash and return to pot.
Mash squash with a potato masher; add evaporated milk, butter, and salt and beat with an electric mixer until smooth and creamy. Stir corn, peas, and Cheddar cheese into squash mixture; cook and stir over medium-low heat until cheese is melted, about 10 minutes. Serve squash mixture over rice.

Nutrition Facts : Calories 672.5 calories, Carbohydrate 79.3 g, Cholesterol 92.6 mg, Fat 32.3 g, Fiber 9.8 g, Protein 23 g, SaturatedFat 19.9 g, Sodium 510.7 mg, Sugar 16 g

PERUVIAN PUMPKIN STEW (LOCRO DE ZAPALLO)

PERUVIAN PUMPKIN STEW (LOCRO DE ZAPALLO) image

Categories Vegetable Stew Vegetarian

Yield 6 persons

Number Of Ingredients 13

Ingredients

1/4 cup vegetable oil
1 small red onion, minced
2 cloves garlic, minced
chili pepper to taste, minced or in a paste
1 T fresh oregano
1.5 kg pumpkin or butternut squash, peeled and cut into 1.5 cm cubes
3 potatoes cut into 1.5 cm cubes
1 cup green peas
1 cup corn kernels
1/2 cup fresh cheese in 1 cm cubes (may use feta)
1/2 cup cream or evaporated milk
salt and pepper
cilantro

Steps:

Saute onion in the oil,add garlic, chili, squash, salt and pepper. Cook at low heat. When the squash is soft, add potatoes, oregano, green peas and corn. Let cook, and add water only if it is too dry and starts to scorch. When the potatoes are done, add cheese and cream or milk. Serve with cilantro on top.

LOCRO DE ZAPALLO (PERUVIAN SQUASH STEW)

Locro de Zapallo (Peruvian Squash Stew) image

Locro de zapallo is a staple dish in my home because it is simple, yummy and reminiscent of the kind of home-cooked meals I grew up eating in Peru. This vegetarian squash stew comes together quickly with mostly common ingredients. Squash, potatoes and mozzarella slowly cook with butter and milk to create a creamy, chunky and cheesy puree with colorful peas, corn and fresh cilantro. Serve it with steamed white rice and a fried sunny-side-up egg.

Provided by Food Network

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

Ingredients

3 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
1/4 small red onion, finely chopped (about 1/4 cup)
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 pound kabocha or butternut squash, peeled and cut into rough 1-inch chunks
10 ounces Yukon gold potatoes (about 4 small potatoes), peeled and cut into 1/2-inch cubes
3/4 cup whole milk
1/4 cup frozen corn
1/4 cup frozen peas
4 ounces low-moisture mozzarella, cut into 1/2-inch cubes
1/4 cup finely chopped cilantro
4 large eggs
Cooked white rice, for serving

Steps:

Place a medium saucepan over medium heat (see Cook's Note). Melt the butter in 1 tablespoon of the oil. Stir in the onion, garlic, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the onion becomes translucent and soft without browning, about 3 minutes. Next, stir in the squash and potatoes, until coated with the onion mixture, about 1 minute. Pour in 1/4 cup water, cover with a tight-fitting lid and simmer over medium-low heat until the squash and potatoes are fork-tender, but still give some slight resistance, 10 to 12 minutes.
Remove the lid, stir in the milk, corn and peas and cook over medium-low heat, uncovered, stirring occasionally, until the squash and potatoes are completely tender and can be easily mashed with the back of a spoon, about 8 minutes.
Remove the saucepan from the heat, then add the cheese and cilantro. Give the locro one gentle stir, then let sit to allow the cheese to melt before serving, 3 to 5 minutes.
Meanwhile, heat the remaining 2 tablespoons oil in a medium saute pan or skillet over medium heat. Add the eggs and cook until crispy around the edges, the whites are cooked through and the yolk is still runny, 4 to 5 minutes. Season with salt and pepper. Serve the locro with the eggs and rice.

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