Locro de Zapallo | Recipe Cart | Recipe Cart

Ingredients

• 8 cups zapallo pumpkin (or other winter squash, peeled and cut in cubes)
• 2 cups butternut squash (peeled and cut in cubes)
• 2 cups floury potatoes (cut in cubes)
• 4 cups long-grain white rice (boiled)
• 1 corn on the cob (cut into slices)
• 1 medium red onion (finely chopped)
• 1 tablespoon ají amarillo yellow chilli paste
• 1 tablespoon fresh garlic (minced from garlic cloves)
• ½ cup green peas
• ½ cup fresh broad beans
• 1 cup water (optional)
• 1 cup fresh (white cheese (queso fresco), cut in cubes)
• 2 tablespoons evaporated milk
• 2 tablespoons olive oil (or vegetable oil)
• 4 eggs (optional)
• A few sprigs of fresh huacatay (or cilantro, chopped)
• Salt and pepper to taste