Locro De Zapallo Peruvian Squash Stew Recipes
PERUVIAN LOCRO (BUTTERNUT SQUASH)
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
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)
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 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
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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