Peruvian Locro (Butternut Squash) recipe
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Ingredients
- 1 large butternut squash, peeled and cut into chunks water to cover salt to taste ¾ (12 ounce) can evaporated milk (such as PET®) ½ 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
Nutrition Info
- 672.5 caloriescarbohydrate: 79.3 gcholesterol: 92.6 mgfat: 32.3 gfiber: 9.8 gprotein: 23 gsaturatedFat: 19.9 gservingSize: -sodium: 510.7 mgsugar: 16 gtransFat: : -unsaturatedFat: : -
Directions Peruvian Locro (Butternut Squash)
Directions
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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.