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Peruvian Locro (Butternut Squash)
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Creamy mashed butternut squash paired with sharp Cheddar and butter, served over rice for a comforting and delicious Peruvian locro.
Ingredients:
  • 1 large butternut squash, peeled and cut into chunks
  • water to cover
  • 0.75 (12 ounce) can evaporated milk (such as PET®)
  • 0.5 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:
  • In a large pot, submerge the squash in water, season with salt, and bring to a boil. Cook until tender, approximately 20 minutes. Drain and return the squash to the pot.
  • Use a potato masher to mash the squash, then add evaporated milk, butter, and salt. Beat with an electric mixer until creamy. Stir in corn, peas, and Cheddar cheese. Cook over medium-low heat for about 10 minutes until cheese melts. Serve over rice.

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