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Peruvian Locro Butternut Squash Recipe

A traditional Peruvian dish made with butternut squash, perfect for a cozy meal.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Peruvian
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 1 large Butternut Squash peeled and diced
  • 1 medium Onion chopped
  • 2 cloves Garlic minced
  • 1 cup Corn fresh or frozen
  • 2 cups Vegetable Broth
  • 1 cup Milk
  • 1 tablespoon Aji Amarillo Paste
  • to taste Salt
  • to taste Pepper
  • 1 cup Fresh Cheese cubed
  • 1 handful Cilantro chopped

Instructions 

  1. 1. Heat a large pot over medium heat and add a bit of oil.
  2. 2. Add the chopped onion and minced garlic. Cook until the onion is translucent.
  3. 3. Add the diced butternut squash and cook for a few minutes.
  4. 4. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer until the squash is tender.
  5. 5. Add the corn, milk, and aji amarillo paste. Stir well and cook for another 10 minutes.
  6. 6. Season with salt and pepper to taste.
  7. 7. Stir in the cubed fresh cheese and chopped cilantro just before serving.

Nutritional Value

Calories: 250kcal | Carbohydrates: 35g | Protein: 8g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 500mg | Potassium: 600mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1000IU | Vitamin C: 20mg | Calcium: 150mg | Iron: 2mg

Keywords

Butternut Squash, Locro
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