Peruvian Locro (Butternut Squash)

Butternut squash, Cheddar cheese, and butter are mashed together and serve with rice in this tasty and filling Peruvian dish called locro.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 673 Calories

Ingredients

• water to cover
• salt to taste
• 1 (16 ounce) package frozen corn
• 2 cups grated Cheddar cheese
• 3 cups cooked basmati rice
• 0.5 cup butter
• 1 large butternut squash, peeled and cut into chunks
• 0.75 (12 ounce) can evaporated milk (such as PET®)
• 1 (16 ounce) package frozen sweet peas

Recipe Instructions

Step 1

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.

Step 2

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.