Butternut squash, Cheddar cheese, and butter are mashed together and serve with rice in this tasty and filling Peruvian dish called locro.
Total Time
1hr
4.5
2 Ratings
Author: Ricardo Kuang
Servings:
4
Ingredients
•
1
Acorn Squash
•
2
Medium
Potatoes
•
1/2
cup
Green Peas
•
1/2
cup
Corn
•
1/2
tsp
Aji Amarillo Paste
•
1/2
tsp
Aji Panca Paste
•
1/2
tsp
Huacatay Paste
•
1
White Onion
•
1
clove
Garlic
, chopped
•
1
splash
Vegetable Oil
•
2.5
fl oz
Evaporated Milk
•
to taste
Salt
•
to taste
Ground Black Pepper
Cooking Instructions
1.
Get the ingredients.
2.
Peel the Acorn Squash (1).
3.
Cut the squash in half. Remove the seeds with a spoon and dice it.
4.
Put the squash in a pot and cover with water. Cook it until the pieces are soft.
5.
Drain the water and smash the squash pieces with a fork.
6.
Peel the Potatoes (2) and dice them.
7.
Peel the White Onion (1) and dice it. Prepare the chopped Garlic (1 clove).
8.
Heat Vegetable Oil (1 splash) in a pot and fry the onions and garlic until brown.
9.
Add the potatoes and cover with water. Let it cook until potatoes are soft.
10.
Add the smashed squash and mix until everything comes together. Season with Salt (to taste) and Ground Black Pepper (to taste).
11.
Add the Green Peas (1/2 cup) and Corn (1/2 cup) and let it cook for a few minutes.
12.
Add Evaporated Milk (2.5 fl oz), Aji Amarillo Paste (1/2 tsp), Aji Panca Paste (1/2 tsp), and Huacatay Paste (1/2 tsp) and stir. Let simmer for 2 minutes.
13.
Taste to check seasoning. When everything is homogeneous and has come together, it is ready to serve.
14.
Serve with white rice and enjoy!
Nutrition Per Serving
CALORIES
144
FAT
1.5 g
PROTEIN
5.0 g
CARBS
28.8 g
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