Peruvian Squash Stew Recipe

5 from 6 votes

This Peruvian squash stew recipe (Locro de Zapallo) is a hearty dish of squash, potato, and beans, flavored with delicious aji amarillo, a Peruvian delight!

Prep Time10

Cook Time45

Course: Main Course, Soup

Cuisine: Peruvian

Keyword: aji amarillo, squash

Servings:

Calories: 328kcal

Author: Mike Hultquist

Ingredients

1 tablespoon vegetable oil
1 medium onion chopped
4 cloves garlic minced
2 tablespoons aji amarillo paste
2 pounds squash peeled and cubed (butternut squash or other firm squash)
2 ears corn shucked and kernels removed
2 cups vegetable stock
1 cup cooked beans use fava beans, lima beans, or other
1 medium potato peeled and cubed
¼ cup milk
1 cup queso fresco or use feta cheese
Salt and pepper to taste
For Garnish. Fresh chopped herbs (huacatay or cilantro), red pepper flakes, extra queso fresco.
1 pound shrimp peeled and deveined (optional)

Instructions

Heat the vegetable oil in a large pot over medium heat. Add the onion with a bit of salt and pepper and cook for 5 minutes to soften.
Add the garlic and cook 1 minute, or until garlic becomes fragrant.
Stir in the aji amarillo paste and cook for 1 minute to bloom the paste.
Add squash, corn, and vegetable stock. Add salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 15 minutes.
Add the potato and beans. Simmer another 15 minutes, or until the potatoes are softened.
Stir in the milk and queso fresco. Simmer 5 minutes to thicken slightly.
If adding optional shrimp, tuck the shrimp into the stew to simmer along with the milk.
Remove from heat. Adjust for salt and pepper.
Garnish and serve.

Notes

Nutritional information estimated without shrimp.

Nutrition