Peruvian Locro Butternut Squash Recipe

Butternut squash: Peeled and cubed, this is the star ingredient providing a creamy and sweet base.

Corn kernels: Adds a sweet and crunchy texture to the dish.

Peas: Fresh or frozen, they bring a pop of color and freshness.

Onion: Chopped, it forms the aromatic base of the dish.

Garlic: Minced, it adds depth and flavor.

Vegetable oil: Used for sautéing the onion and garlic.

Milk: Adds creaminess to the dish.

Queso fresco: Crumbled, it melts into the dish, adding richness.

Ground cumin: Provides a warm, earthy flavor.

Ground turmeric: Adds a vibrant color and subtle flavor.

Salt: To taste, enhances all the flavors.

Pepper: To taste, adds a bit of heat and depth.

When cooking the butternut squash, make sure to cut it into evenly sized cubes to ensure uniform cooking. This will help the squash cook evenly and become tender at the same rate. Additionally, when adding the milk and queso fresco, make sure to stir continuously to prevent the mixture from curdling and to achieve a smooth, creamy texture.

• butternut squash - Substitute with pumpkin: Both have a similar texture and sweetness when cooked, making them interchangeable in this recipe.

• corn kernels - Substitute with canned corn: If fresh or frozen corn is unavailable, canned corn can be used, though it may be slightly softer.

• peas - Substitute with edamame: Edamame provides a similar texture and a slightly different but complementary flavor.

• onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor, which can enhance the dish.

• garlic - Substitute with garlic powder: If fresh garlic is not available, garlic powder can be used, though it will lack the fresh aroma.

• vegetable oil - Substitute with olive oil: Olive oil can provide a richer flavor and is a healthy alternative.

• milk - Substitute with coconut milk: Coconut milk adds a creamy texture and a subtle sweetness that complements the dish.

• queso fresco - Substitute with feta cheese: Feta cheese has a similar crumbly texture and a slightly tangy flavor that works well in the recipe.

• ground cumin - Substitute with ground coriander: Ground coriander offers a different but complementary flavor profile that can add depth to the dish.

• ground turmeric - Substitute with saffron: Saffron provides a unique flavor and a similar yellow color, though it should be used sparingly due to its strong taste.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the dish.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and a different flavor profile, which can make the dish more interesting.

• Large pot: Used to cook the butternut squash and other ingredients together.

• Vegetable peeler: Essential for peeling the butternut squash.

• Cutting board: Provides a stable surface for chopping the vegetables.

• Chef's knife: Used for chopping the onion, garlic, and cubing the butternut squash.

• Measuring cups: Necessary for measuring out the milk, corn, peas, and queso fresco.

• Wooden spoon: Ideal for stirring the ingredients as they cook.

• Garlic press: Handy for mincing the garlic cloves.

• Ladle: Useful for serving the locro once it's ready.

• Measuring spoons: Needed for measuring the ground cumin, ground turmeric, salt, and pepper.

• Colander: Useful if you need to rinse the fresh peas and corn.

• Mixing bowl: Can be used to hold the cubed butternut squash before adding it to the pot.

Pre-chop vegetables: Prepare the butternut squash, onion, and garlic in advance and store them in the fridge.

Use frozen veggies: Opt for frozen corn and peas to save time on prep.

Quick boil: Use a kettle to pre-boil water, speeding up the cooking process.

One-pot cooking: Cook everything in one pot to reduce cleanup time.

Pre-measure spices: Measure out the cumin and turmeric before starting to streamline the process.