Peruvian Locro Butternut Squash Recipe

Butternut squash: Provides a sweet and nutty flavor, and a creamy texture when cooked.

Onion: Adds a savory base flavor to the dish.

Garlic: Enhances the overall taste with its aromatic and pungent flavor.

Corn: Adds a sweet crunch and texture contrast.

Vegetable broth: Forms the base of the soup, adding depth and richness.

Milk: Contributes to the creaminess of the dish.

Aji amarillo paste: Adds a unique, mildly spicy flavor characteristic of Peruvian cuisine.

Salt: Enhances the flavors of all the ingredients.

Pepper: Adds a bit of heat and depth to the flavor profile.

Fresh cheese: Provides a creamy, slightly tangy element to the dish.

Cilantro: Adds a fresh, herbaceous note to finish the dish.

When preparing the butternut squash, make sure to dice it into uniform pieces. This ensures even cooking and helps the squash become tender at the same rate. Additionally, when adding the aji amarillo paste, mix it thoroughly to evenly distribute its unique flavor throughout the dish.

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

• onion - Substitute with shallots: Shallots offer a milder flavor and can be used in the same quantity as onions.

• garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove of garlic to maintain the flavor.

• corn - Substitute with peas: Peas provide a similar sweetness and texture, making them a good alternative.

• vegetable broth - Substitute with chicken broth: Chicken broth can add a richer flavor, though it will no longer be vegetarian.

• milk - Substitute with coconut milk: Coconut milk adds a creamy texture and a subtle sweetness, enhancing the dish's flavor.

• aji amarillo paste - Substitute with sriracha: Sriracha provides a similar heat and can be used in the same quantity.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with umami, enhancing the overall taste.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit more heat and can be used in smaller quantities.

• fresh cheese - Substitute with feta cheese: Feta cheese has a similar crumbly texture and a slightly tangy flavor.

• cilantro - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor, making it a good alternative.

• Allow the Peruvian locro butternut squash to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled locro into airtight containers. For best results, use containers that are the right size to minimize air space.
• Label the containers with the date and contents. This helps you keep track of how long the locro has been stored.
• Store the containers in the refrigerator if you plan to consume the locro within 3-4 days. Ensure the temperature is set to 40°F (4°C) or below.
• For longer storage, place the airtight containers in the freezer. The locro can be frozen for up to 3 months without significant loss of flavor or texture.
• When ready to reheat, thaw the locro in the refrigerator overnight if frozen. This gradual thawing helps maintain the dish's quality.
• Reheat the locro on the stovetop over medium heat, stirring occasionally to ensure even heating. Add a splash of vegetable broth or milk if the consistency is too thick.
• Alternatively, you can reheat individual portions in the microwave. Use a microwave-safe dish, cover it loosely, and heat in 1-2 minute intervals, stirring in between.
• Avoid reheating the locro multiple times, as this can degrade the texture and flavor. Only reheat the amount you plan to eat.
• Garnish with fresh chopped cilantro and additional cubed fresh cheese just before serving to refresh the flavors.

• Stovetop Method:

  1. Pour the leftover locro into a saucepan.
  2. Add a splash of vegetable broth or milk to maintain its creamy consistency.
  3. Heat over medium-low heat, stirring occasionally to prevent sticking.
  4. Once heated through, garnish with fresh cilantro and enjoy.

• Microwave Method:

  1. Transfer the locro to a microwave-safe bowl.
  2. Cover with a microwave-safe lid or plastic wrap with a small vent.
  3. Heat on medium power for 2-3 minutes, stirring halfway through.
  4. Check the temperature and heat in additional 30-second increments if necessary.
  5. Stir well and serve with a sprinkle of fresh cheese.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover locro in an oven-safe dish.
  3. Cover with aluminum foil to prevent drying out.
  4. Bake for about 20-25 minutes, or until heated through.
  5. Stir halfway through the reheating process for even warming.
  6. Garnish with chopped cilantro before serving.

• Slow Cooker Method:

  1. Transfer the locro to your slow cooker.
  2. Set to low heat and cover.
  3. Allow it to warm for 1-2 hours, stirring occasionally.
  4. Once heated, serve directly from the slow cooker, adding a touch of fresh cheese and cilantro on top.

• Large pot: A deep cooking vessel used to heat and combine all the ingredients, ensuring even cooking.

• Knife: Essential for chopping the onion, mincing the garlic, and dicing the butternut squash.

• Cutting board: Provides a safe and stable surface for chopping and dicing ingredients.

• Wooden spoon: Ideal for stirring the ingredients as they cook, ensuring they don't stick to the pot.

• Measuring cups: Used to measure the vegetable broth, milk, and other ingredients accurately.

• Measuring spoons: Necessary for measuring smaller quantities like the aji amarillo paste.

• Ladle: Useful for serving the finished locro into bowls.

• Peeler: Handy for peeling the butternut squash before dicing it.

• Grater: Can be used if you prefer to grate the cheese instead of cubing it.

• Mixing bowl: Useful for holding chopped ingredients before adding them to the pot.

• Tongs: Helpful for handling hot ingredients safely.

• Blender: Optional, if you prefer a smoother texture for the locro.

Prep ingredients ahead: Peel and dice the butternut squash, chop the onion, and mince the garlic the night before to save time.

Use frozen corn: Opt for frozen corn instead of fresh to cut down on prep time.

Quick broth: Use store-bought vegetable broth to avoid making it from scratch.

Pre-measure spices: Measure out the aji amarillo paste, salt, and pepper before starting to cook.

Cheese ready: Cube the fresh cheese in advance and store it in the fridge until needed.