Peruvian Pumpkin Stew Locro De Zapallo Recipes

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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

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

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.

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  • Remove and discard seeds and strings from pumpkin/squash. Cut the vegetable flesh into pieces of about an inch square.
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