Peruvian Squash Stew Recipe (Locro de Zapallo)

Name: Peruvian Squash Stew Recipe (Locro de Zapallo)
Total time: 55 min
Ingredients: 1 tablespoon vegetable oil; 1 medium onion (chopped); 4 cloves garlic (minced); 2 tablespoons aji amarillo paste; 2 pounds squash (peeled and cubed (butternut squash or other firm squash)); 2 ears corn (shucked and kernels removed); 2 cups vegetable stock; 1 cup cooked beans (use fava beans, lima beans, or other); 1 medium potato (peeled and cubed); ¼ cup milk; 1 cup queso fresco (or use feta cheese); Salt; pepper; For Garnish. Fresh chopped herbs (huacatay or cilantro), red pepper flakes, extra queso fresco.; 1 pound shrimp (peeled and deveined (optional))

www.chilipeppermadness.com

This Peruvian squash stew recipe (Locro de Zapallo) is a hearty dish of squash, potato, and beans, flavored with delicious aji amarillo, a Peruvian delight!

View full recipe on www.chilipeppermadness.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.chilipeppermadness.com.

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Ingredients

1 tablespoon vegetable oil
1 medium onion (chopped)
4 cloves garlic (minced)
2 tablespoons aji amarillo paste
2 pounds squash (peeled and cubed (butternut squash or other firm squash))
2 ears corn (shucked and kernels removed)
2 cups vegetable stock
1 cup cooked beans (use fava beans, lima beans, or other)
1 medium potato (peeled and cubed)
¼ cup milk
1 cup queso fresco (or use feta cheese)
Salt
pepper
For Garnish. Fresh chopped herbs (huacatay or cilantro), red pepper flakes, extra queso fresco.
1 pound shrimp (peeled and deveined (optional))