For a richer flavor, consider using homemade vegetable broth instead of water to cook the squash. Adjust the amount of Cheddar cheese to your preference. Monterey Jack or a mild white cheddar can also be used. A touch of chili powder or aji amarillo paste can add a delightful hint of spice to the Locro. Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Peruvian Locro (Butternut Squash)
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PREP TIME15 mins
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COOK TIME30 mins
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TOTAL TIME45 mins
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SERVING6 People
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VIEWS39
Experience the heartwarming flavors of Peru with this vibrant Locro, a creamy butternut squash stew. Sweet corn and peas dance in a velvety broth, enriched with cheddar and served over fluffy rice. This simple yet satisfying dish is a hug in a bowl, perfect for a comforting family meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate79 g
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Cholesterol93 mg
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Fiber10 g
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Protein23 g
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Saturated Fat20 g
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Sodium511 mg
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Sugar16 g
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Fat32 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
2 mins
Place the butternut squash chunks in a large pot and cover with water. Season generously with salt. (Prep time: 5 minutes)
02
Step
20 mins
Bring the water to a boil over high heat, then reduce heat to medium and simmer until the squash is fork-tender, about 20 minutes.
03
Step
2 mins
Drain the squash thoroughly and return it to the pot. (Prep time: 2 minutes)
04
Step
3 mins
Using a potato masher, mash the squash until it is mostly smooth. (Prep time: 3 minutes)
05
Step
5 mins
Add the evaporated milk, butter, and salt to taste. Use an electric mixer to beat the mixture until it is completely smooth and creamy. (Prep time: 5 minutes)
06
Step
2 mins
Stir in the thawed corn, sweet peas, and grated Cheddar cheese. (Prep time: 2 minutes)
07
Step
10 mins
Cook and stir the mixture over medium-low heat until the cheese is fully melted and the stew is heated through, about 10 minutes. Be careful not to burn the bottom. (Prep time: 10 minutes)
08
Step
2 mins
Serve the Peruvian Locro hot over a bed of fluffy cooked basmati rice. Garnish with extra cheese if desired.
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Jaiden Wuckert
May 16, 2025Instead of Cheddar, I used queso fresco for a more authentic Peruvian flavor.
Rhea Lang
Mar 10, 2025I used vegetable broth instead of water for cooking the squash for added flavor!
Luigi Bogan
Mar 2, 2025I found that using an immersion blender made the squash super smooth.
Glennie Green
Feb 20, 2025The basmati rice is a must! It complements the creamy squash perfectly.
Sedrick Rempelsmitham
Feb 19, 2025Freezes well! I made a big batch and froze individual portions for easy lunches.
Einar Sawayn
Jan 13, 2025This recipe is amazing! My kids loved it, and they usually hate squash.
Rhiannon Kozey
Jan 13, 2025I added a pinch of cayenne pepper for a little kick. It was delicious!
Madyson Nitzsche
Dec 20, 2024This is now a staple in our house. So easy and so tasty!