Peruvian Locro Butternut Squash Recipe
A traditional Peruvian dish made with butternut squash, corn, and cheese. It's creamy, hearty, and perfect for a cozy meal.
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Main Ingredients
- 1 large butternut squash peeled and cubed
- 1 cup corn kernels fresh or frozen
- 1 cup peas fresh or frozen
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 tablespoon vegetable oil
- 1 cup milk
- 1 cup queso fresco crumbled
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- to taste salt and pepper
Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and cook until the onion is translucent.
Add the cubed butternut squash, ground cumin, and ground turmeric. Stir to coat the squash with the spices.
Pour in enough water to cover the squash. Bring to a boil, then reduce the heat and simmer until the squash is tender, about 20 minutes.
Add the corn and peas, and cook for another 5 minutes.
Stir in the milk and crumbled queso fresco. Cook until the cheese is melted and the mixture is creamy.
Season with salt and pepper to taste. Serve hot.
Calories: 250kcal | Carbohydrates: 35g | Protein: 8g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 300mg | Potassium: 600mg | Fiber: 6g | Sugar: 8g | Vitamin A: 10000IU | Vitamin C: 30mg | Calcium: 200mg | Iron: 2mg
Butternut Squash, Locro, Peruvian