Recipe

13 INGREDIENTS • 14 STEPS • 1HR

Peruvian Squash

Name: Peruvian Squash
Total time: PT3600.0S
Yield: 4
Ingredients: 1 Acorn Squash; 2 Potato; 1/2 cup Green Peas; 1/2 cup Corn; 1/4 tablespoon Aji Amarillo Paste; 1/4 tablespoon Aji Panca Paste; 1/4 tablespoon Huacatay Paste; 1 White Onion; 1 clove Garlic; 1 splash Vegetable Oil; 2.5 fluid ounce Evaporated Milk; to taste Salt; to taste Ground Black Pepper

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.

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Peruvian Squash

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Ricardo Kuang

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

Green Peas

1/2 cup

Corn

3/4 tsp

Aji Amarillo Paste

3/4 tsp

Aji Panca Paste

3/4 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

Nutrition Per Serving

VIEW ALL

Calories

142

Fat

1.6 g

Protein

5.0 g

Carbs

27.9 g

Add to plan

Peruvian Squash

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Ricardo Kuang

Cooking InstructionsHide images

step 1

Get the ingredients.

step 2

Peel the Acorn Squash (1).

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 5

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

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 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 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 12

Add Evaporated Milk (2.5 fl oz), Aji Amarillo Paste (3/4 tsp), Aji Panca Paste (3/4 tsp), and Huacatay Paste (3/4 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 14

Serve with white rice and enjoy!