A Taste of the Andes: Creamy Peruvian Squash & Garlic Stew (Locro de Zapallo)
Details
This vibrant, hearty squash stew is pure Peruvian comfort food, perfect for any season. The magic starts with a flavourful base of sautéed onion, fiery ají amarillo, and of course, plenty of garlic. This humble yet delicious dish brings together tender squash, potatoes, and corn, all simmered into a creamy, savoury stew that will warm you from the inside out. It's a vegetarian delight that truly showcases the rustic soul of Andean cooking.
Ingredients
Instructions
Sauté the Aromatics
Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in the minced garlic and the ají amarillo paste and cook for another minute until fragrant.
Cook the Squash and Potatoes
Add the squash and potato chunks to the pot, stirring to coat them with the onion mixture. Pour in the vegetable broth or water, season with salt and pepper, and bring to a simmer.
Simmer the Stew
Reduce the heat to low, cover the pot, and let it cook for about 15-20 minutes. The squash and potatoes should be tender and easily mashed with a spoon.
Add the Veggies
Stir in the corn, peas, and broad beans (if using). Continue to cook, uncovered, for another 5-8 minutes until all the vegetables are tender and the stew has thickened.
Finish with Creaminess
Turn off the heat. Gently stir in the evaporated milk, the cubed queso fresco, and the fresh huacatay or cilantro. Let the stew sit for a few minutes to allow the cheese to soften slightly.
Serve
Ladle the hot Locro de Zapallo into bowls. Serve immediately with a side of white rice and top with a fried egg, if desired.
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