Get the ingredients.
Peel the Acorn Squash (1).
Cut the squash in half. Remove the seeds with a spoon and dice it.
Put the squash in a pot and cover with water. Cook it until the pieces are soft.
Drain the water and smash the squash pieces with a fork.
Peel the Potato (2) and dice them.
Peel the White Onion (1) and dice it. Prepare the chopped Garlic (1 clove).
Heat Vegetable Oil (1 splash) in a pot and fry the onions and garlic until brown.
Add the potatoes and cover with water. Let it cook until potatoes are soft.
Add the smashed squash and mix until everything comes together. Season with Salt and Pepper (to taste).
Add the Green Peas (1/2 cup) and Corn (1/2 cup) and let it cook for a few minutes.
Add Evaporated Milk (2.5 fluid ounce), Aji Amarillo Paste (1/4 tablespoon), Aji Panca Paste (1/4 tablespoon), and Huacatay Paste (1/4 tablespoon) and stir. Let simmer for 2 minutes.
Taste to check seasoning. When everything is homogeneous and has come together, it is ready to serve.
Serve with white rice and enjoy!