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Butternut Squash Locro

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PREP TIME
15 min
COOKING TIME
30 min
TOTAL TIME
45 min
SERVINGS
6 servings
Lunch Dinner Peruvian
Butternut Squash Locro
Ingredients
  • 1 large butternut squash, peeled and cut into chunks
  • water to cover
  • salt to taste
  • 3/4 (12 ounce) can evaporated milk (such as PET®)
  • 1/2 cup butter
  • 1 (16 ounce) package frozen corn
  • 1 (16 ounce) package frozen sweet peas
  • 2 cups grated Cheddar cheese
  • 3 cups cooked basmati rice
Instructions
1
Begin by submerging the squash in a substantial container and filling it with an adequate amount of water, taking care to cover the entire squash. Next, sprinkle a pinch of salt over the squash for added flavor.
2
Bring the water to a rolling boil and maintain this temperature for approximately 20 minutes, or until the squash is tender.
3
Remove the squash from the water and transfer it back into its original container.
4
Use a manual masher to crush the squash into a smooth consistency; then, blend in evaporated milk, melted butter, and a dash of salt until the mixture is silky and velvety.
5
Combine the corn, peas, and Cheddar cheese into the squash mixture using a gentle stirring motion; cook over low-medium heat for around 10 minutes, or until the cheese has fully melted.
6
Finally, serve the squash mixture over a bed of rice.