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peruvian-locro-butternut-squash-recipe

Peruvian Locro Butternut Squash Recipe

A traditional Peruvian dish made with butternut squash, potatoes, and corn.
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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine Peruvian
Servings 4 servings
Calories 250 kcal

Equipment

  • Large pot
  • Knife
  • Cutting board

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.

Nutrition value:

Calories: 250kcalCarbohydrates: 45gProtein: 4gFat: 8gSaturated Fat: 1gSodium: 300mgPotassium: 800mgFiber: 8gSugar: 7gVitamin A: 10000IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Keywords:

Keyword Butternut Squash, Locro
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