That’s it, my friends. I hope you enjoy this Peruvian squash stew recipe. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up! Peruvian squash stew, aka “locro de zapallo”, is a popular dish in Peru that celebrates the gorgeousness of the gourd. It is made with local squash or pumpkin, or both, along with a mix of potatoes, golden corn, beans, and more, generously flavored with the wonderful aji amarillo, a chili you’ll find everywhere in Peruvian cuisine. I think you’ll love this dish! Let’s talk about how to make Peruvian Squash Stew, shall we?
Vegetable Oil. For cooking. Onion. Garlic. Aji Amarillo Paste. Try my homemade aji amarillo paste recipe, or you can order online. Squash. Use butternut squash or other firm squash. You can also use pumpkin, or a combination of both squash and pumpkin. Corn. Vegetable Stock. Beans. Use cooked beans, either fava beans, lima beans, or your favorite. Potato. Milk. Queso Fresco. Or use feta cheese or other crumbly white cheese. Salt and Pepper. To taste. For Garnish. Fresh chopped herbs (huacatay or cilantro), red pepper flakes, extra queso fresco.
You’ll also find it served with a fried egg on top, or with the cheese cut into small cubes and stirred in for serving. You can also freeze it for 2-3 months. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
The Latin American Cookbook, by Virgilio Martinez (affiliate link, my friends!)
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