Locro De Zapallo Peruvian Squash Stew Recipes

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

Ingredients

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

LOCRO DE ZAPALLO, TASTE, COLOR AND NUTRIENTS IN ONE PLATE

Locro de zapallo, taste, color and nutrients in one plate image

Provided by Morena cuadra

Categories Entree

Time 55m

Yield 4

Number Of Ingredients 15

Ingredients

2 tablespoons vegetable oil
1 red onion, diced
3 garlic cloves, mashed
2 tablespoons aji amarillo paste (optional)
2 lb pumpkin, diced. We use a type of pumpkin called "macre", but if you're not in Peru you can experiment with any pumpkin. In that case you may need to adjust the cooking time and method, to get a very soft, mashed pumpkin.
2 white potatoes, peeled and diced
1 cup giant kernel corn
Salt and pepper
2 cups vegetable stock
½ cup green peas
½ cup unsweetened evaporated milk
1 cup white cheese, diced (queso fresco)
2 tablespoons huacatay leaves (black mint), or coriander leaves, chopped
White rice, cooked
Preparation:

Steps:

In a saucepan heat the vegetable oil over medium heat, saute onion and garlic, stirring until the onion is very soft. Add the aji amarillo paste and cook four minutes longer, stirring every now and then.
Add pumpkin, potatoes, corn, vegetable stock, salt, and pepper. Lower the heat, and cook, partially covered and stirring occasionally, until all the vegetables are tender. Add green peas.
Turn off the heat. Add evaporated milk and queso fresco. Stir and heat through. Season with more salt and pepper, if needed; add herbs, and serve immediately with white rice.

Nutrition Facts : Nutrition Information Serve size 1 cup Calories

PERUVIAN PUMPKIN STEW (LOCRO DE ZAPALLO)

PERUVIAN PUMPKIN STEW (LOCRO DE ZAPALLO) image

Categories Vegetable Stew Vegetarian

Yield 6 persons

Number Of Ingredients 13

Ingredients

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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