Peruvian Locro Butternut Squash Food

PERUVIAN LOCRO (BUTTERNUT SQUASH)

Steps:

• Place squash in a large pot and add enough water to cover; season with salt. Bring water to a boil and cook until squash is tender, about 20 minutes. Drain squash and return to pot.
• Mash squash with a potato masher; add evaporated milk, butter, and salt and beat with an electric mixer until smooth and creamy. Stir corn, peas, and Cheddar cheese into squash mixture; cook and stir over medium-low heat until cheese is melted, about 10 minutes. Serve squash mixture over rice.

LOCRO

Steps:

• In a large skillet, heat the olive oil over medium heat. Add the onions and saute, stirring occasionally, for 7 to 8 minutes, or until slightly golden. Add the garlic and cook for 1 minute more, until it has released its aroma. Add the squash, tomatoes, oregano, salt, pepper, and water. Stir to mix and cook, stirring occasionally, for about 25 minutes, or until the squash is almost but not quite tender. While the stew is cooking, prepare the sliced corn for the garnish. Bring a large skillet of lightly salted water to a boil. Add the sliced corn and bring back to the boil, then remove from the heat and let sit in the water for 2 minutes, then drain well. In a medium skillet, heat the butter over medium high heat. Add the cayenne, stir to mix and add the corn slices. Cook for about 2 minutes on each side, until slightly crisped and colored by the cayenne. Add the lime juice and turn the disks so that they are evenly coated. Remove from the heat and set aside. Stir the corn kernels and peas into the stew, cover the pan and cook for 5 minutes more. Taste for seasoning and serve, garnished with the sauteed corn slices.

PERUVIAN LOCRO (BUTTERNUT SQUASH)

Steps:

• Place squash in a large pot and add enough water to cover; season with salt. Bring water to a boil and cook until squash is tender, about 20 minutes. Drain squash and return to pot.
• Mash squash with a potato masher; add evaporated milk, butter, and salt and beat with an electric mixer until smooth and creamy. Stir corn, peas, and Cheddar cheese into squash mixture; cook and stir over medium-low heat until cheese is melted, about 10 minutes. Serve squash mixture over rice.

SOUTH AMERICAN BUTTERNUT SQUASH STEW

Steps:

• Peel squash using a potato peeler.
• Cut squash in half; remove seeds and reserve to roast.
• Dice squash flesh into 1-inch pieces; set aside.
• Heat 1/4 cup oil in large pot over medium heat.
• Add sausage; cook breaking up chunks with a wooden spoon, until sausage is brown on allsides, about 10 minutes.
• Add garlic; cook 1 minute longer.
• Stir in squash, tomatoes, broth, jalapeo, oregano, and smoked paprika.
• Partially cover pot; reduce heat to medium low.
• Cook stew, stirring occasionally, until squash is almost tender, about 20 minutes.
• Add beans and corn.
• Partially cover pot, cook 10 minutes longer.
• Stir in cilantro.
• Season stew with salt & pepper. (Serve hot sauce on the side).
• TO ROAST SQUASH SEEDS:.
• Preheat oven to 350ºF.
• Line a baking sheer with parchment paper.
• Rinse reserved seeds to remove any fibrous strands.
• Dry seeds with paper towels.
• Toss seeds with1 T extra-virgin olive oil; season with salt and pepper.
• Roast seeds on prepared baking sheet for 15 minutes.
• GARNISH:.
• Crumbled feta cheese or Cotija cheese.
• Roasted squash seeds.