Peruvian Pumpkin Stew Locro De Zapallo 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.
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- Remove and discard seeds and strings from pumpkin/squash. Cut the vegetable flesh into pieces of about an inch square.
- In a large pot, heat the oil. Cut the slices of onion in half. Sautee the onion, stirring often so that they neither burn nor brown, for a few minutes. Once the onion has become translucent, add the pumpkin/squash and continue to sautee and stir for about 5 more minutes.
- Add the vegetable broth, ají amarillo paste, and garlic. Cover the pot and let this boil for 20-30 minutes, until the pumpkin or squash has begun to fall apart (time will vary according to the hardness of the vegetable you are using). There should still be chunks of pumpkin, but the liquid should now be thicker than water and the same color as the chunks.
- Add the cooked corn kernels and frozen peas and continue to simmer until the peas are cooked.
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