Peruvian Squash

13 INGREDIENTS • 14 STEPS • 1HR

Peruvian Squash

Recipe

4.5

2 ratings

Butternut squash, Cheddar cheese, and butter are mashed together and serve with rice in this tasty and filling Peruvian dish called locro.

Peruvian Squash

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Butternut squash, Cheddar cheese, and butter are mashed together and serve with rice in this tasty and filling Peruvian dish called locro.

1HR

Total Time

$0.63

Cost Per Serving

Ingredients

Servings

4

us / metric

1

Acorn Squash

2

Medium Potatoes

1/2 cup

1/2 cup

1 tsp

Aji Amarillo Paste

1 tsp

Aji Panca Paste

1 tsp

Huacatay Paste

1

1 clove

Garlic, chopped

1 splash

Vegetable Oil

2.5 fl oz

Evaporated Milk

to taste

to taste

Ground Black Pepper

Nutrition Per Serving

VIEW ALL

Calories

144

Fat

1.5 g

Protein

5.0 g

Carbs

28.8 g

Peruvian Squash

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Cooking InstructionsHide images

step 1

Get the ingredients.

step 1 Get the ingredients.

step 2

Peel the Acorn Squash (1).

step 2 Peel the Acorn Squash (1).

step 3

Cut the squash in half. Remove the seeds with a spoon and dice it.

step 3 Cut the squash in half. Remove the seeds with a spoon and dice it.

step 4

Put the squash in a pot and cover with water. Cook it until the pieces are soft.

step 4 Put the squash in a pot and cover with water. Cook it until the pieces are soft.

step 5

Drain the water and smash the squash pieces with a fork.

step 5 Drain the water and smash the squash pieces with a fork.

step 6

Peel the Potatoes (2) and dice them.

step 6 Peel the Potatoes (2) and dice them.

step 7

Peel the White Onion (1) and dice it. Prepare the chopped Garlic (1 clove).

step 7 Peel the White Onion (1) and dice it. Prepare the chopped Garlic (1 clove).

step 8

Heat Vegetable Oil (1 splash) in a pot and fry the onions and garlic until brown.

step 8 Heat Vegetable Oil (1 splash) in a pot and fry the onions and garlic until brown.

step 9

Add the potatoes and cover with water. Let it cook until potatoes are soft.

step 9 Add the potatoes and cover with water. Let it cook until potatoes are soft.

step 10

Add the smashed squash and mix until everything comes together. Season with Salt (to taste) and Ground Black Pepper (to taste).

step 10 Add the smashed squash and mix until everything comes together. Season with Salt (to taste) and Ground Black Pepper (to taste).

step 11

Add the Green Peas (1/2 cup) and Corn (1/2 cup) and let it cook for a few minutes.

step 11 Add the Green Peas (1/2 cup) and Corn (1/2 cup) and let it cook for a few minutes.

step 12

Add Evaporated Milk (2.5 fl oz), Aji Amarillo Paste (1 tsp), Aji Panca Paste (1 tsp), and Huacatay Paste (1 tsp) and stir. Let simmer for 2 minutes.

step 12 Add Evaporated Milk (2.5 fl oz), Aji Amarillo Paste (1 tsp), Aji Panca Paste (1 tsp), and Huacatay Paste (1 tsp) and stir. Let simmer for 2 minutes.

step 13

Taste to check seasoning. When everything is homogeneous and has come together, it is ready to serve.

step 13 Taste to check seasoning. When everything is homogeneous and has come together, it is ready to serve.

step 14

Serve with white rice and enjoy!

step 14 Serve with white rice and enjoy!

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