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Peruvian Locro is a cozy, comforting dish that brings the flavors of South America right to your kitchen. This butternut squash recipe is hearty, vibrant, and perfect for chilly evenings. With a blend of cumin and turmeric, it’s a fragrant delight that’s both simple and satisfying. Let’s dive into this delicious, easy-to-make meal that’s sure to become a family favorite.
The name of the recipe: Peruvian Locro Butternut Squash Recipe
Ingredients:
- 1 large peeled and cubed butternut squash
- 2 medium peeled and cubed potatoes
- 1 cup fresh or frozen corn
- 1 medium chopped onion
- 2 cloves minced garlic
- 2 tbsp olive oil
- 1 cup vegetable broth
- 1 tsp cumin
- 1 tsp turmeric
- to taste salt and pepper
- 1/4 cup chopped fresh cilantro
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
- Add the cubed butternut squash and potatoes to the pot. Stir in the cumin and turmeric, and cook for a few minutes.
- Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer until the vegetables are tender, about 20 minutes.
- Add the corn and cook for another 5 minutes. Season with salt and pepper to taste.
- Garnish with fresh cilantro before serving.
What You Will Need
Read more: Butternut Squash Casserole Recipe
What you will need to make Peruvian Locro Butternut Squash Recipe
- Butternut squash: Provides a sweet, nutty flavor and creamy texture, essential for the dish's rich, comforting base.
- Potatoes: Adds heartiness and bulk, making the stew more filling and satisfying.
- Corn: Brings a touch of sweetness and a bit of crunch, balancing the creamy textures.
- Onion: Offers a savory depth and aromatic foundation, enhancing overall flavor.
- Garlic: Infuses the dish with a robust, earthy taste, complementing the other ingredients.
- Olive oil: Used for sautéing, it adds a subtle richness and helps meld flavors together.
- Vegetable broth: Provides a flavorful liquid base, ensuring the stew is well-seasoned and cohesive.
- Cumin: Adds a warm, earthy spice that deepens the flavor profile.
- Turmeric: Contributes a vibrant color and a mild, peppery taste, enhancing the dish's visual and flavor appeal.
- Cilantro: Freshens up the stew with a bright, herbaceous note, perfect for garnish.
Tools and Instruments Required
What tools/instruments will be needed to make Peruvian Locro Butternut Squash Recipe
- Large pot: Needed to cook all ingredients together, ensuring even heat distribution and proper simmering.
- Cutting board: Essential for safely chopping vegetables like butternut squash, potatoes, and onions.
- Sharp knife: Crucial for efficiently and safely cutting through tough vegetables.
- Wooden spoon: Ideal for stirring ingredients without scratching the pot.
- Measuring cups: Important for accurately measuring broth and spices to maintain flavor balance.
Peruvian Locro Butternut Squash Recipe
A traditional Peruvian dish made with butternut squash, potatoes, and corn.
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Ingredients:
Main Ingredients
- 1 large Butternut Squash peeled and cubed
- 2 medium Potatoes peeled and cubed
- 1 cup Corn fresh or frozen
- 1 medium Onion chopped
- 2 cloves Garlic minced
- 2 tbsp Olive Oil
- 1 cup Vegetable Broth
- 1 tsp Cumin
- 1 tsp Turmeric
- to taste Salt and Pepper
- 1/4 cup Fresh Cilantro chopped
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
- Add the cubed butternut squash and potatoes to the pot. Stir in the cumin and turmeric, and cook for a few minutes.
- Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer until the vegetables are tender, about 20 minutes.
- Add the corn and cook for another 5 minutes. Season with salt and pepper to taste.
- Garnish with fresh cilantro before serving.
Notes:
This dish is perfect for a cozy dinner. Serve with rice or crusty bread.
Read more: Butternut Squash and Apple Casserole Recipe
Nutrition value:
Calories: 250kcalCarbohydrates: 45gProtein: 4gFat: 8gSaturated Fat: 1gSodium: 300mgPotassium: 800mgFiber: 8gSugar: 7gVitamin A: 10000IUVitamin C: 30mgCalcium: 80mgIron: 2mg
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Cook the recipe as directed.
- Let it cool completely.
- Store in an airtight container.
- Refrigerate for up to 3 days.
Freezing Instructions
- Allow the dish to cool fully.
- Transfer to a freezer-safe container or bag.
- Label with the date.
- Freeze for up to 3 months.
- Thaw in the fridge overnight before reheating.
Did you know that turmeric in this recipe not only adds a beautiful color but also has anti-inflammatory properties?
Frequently Asked Questions
FAQ:
How long does it take to cook?
About 30 minutes.
Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes work well.
Is this recipe vegan?
Yes, it is completely vegan.
Can I freeze leftovers?
Yes, it freezes well for up to 3 months.
What can I serve with this dish?
Serve with rice or crusty bread.
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