Hearty and Delicious: Peruvian Locro with Butternut Squash Recipe

Peruvian cuisine is renowned for its vibrant flavors and comforting dishes. One such dish is Locro, a hearty stew traditionally made with squash, potatoes, corn, beans, and meat. This recipe puts a delicious twist on the classic by featuring butternut squash, adding a creamy sweetness that perfectly complements the savory ingredients. This Peruvian Locro with Butternut Squash is a warming, flavorful, and satisfying meal perfect for a chilly evening. It’s also relatively easy to make, making it a great option for a weeknight dinner. Get ready to experience a taste of Peru in your own kitchen!

## What is Locro?

Locro is a thick stew popular in the Andean regions of South America, particularly in Peru, Ecuador, and Argentina. It’s a dish deeply rooted in indigenous traditions, with variations reflecting local ingredients and culinary preferences. The base of locro typically includes squash, potatoes, and corn, providing a starchy and filling foundation. Traditionally, it often includes meat, such as beef or pork, but vegetarian versions are also common and delicious.

## Why Butternut Squash?

While traditional locro recipes may call for other types of squash, butternut squash adds a delightful sweetness and creamy texture that elevates the dish. Its subtle nutty flavor pairs beautifully with the other ingredients, creating a well-balanced and satisfying stew. Butternut squash is also packed with nutrients, making this locro recipe a healthy and wholesome choice.

## Ingredients You’ll Need

Before you start cooking, gather the following ingredients:

* **Butternut Squash:** 1 large butternut squash (about 2 pounds), peeled, seeded, and cubed
* **Potatoes:** 1 pound yellow potatoes, peeled and cubed
* **Corn:** 1 cup frozen corn kernels (or fresh corn cut from the cob)
* **White Beans:** 1 (15-ounce) can cannellini beans, rinsed and drained
* **Onion:** 1 medium yellow onion, chopped
* **Garlic:** 4 cloves garlic, minced
* **Aji Amarillo Paste:** 2 tablespoons (or substitute with yellow bell pepper, finely chopped, and a pinch of cayenne pepper)
* **Chicken or Vegetable Broth:** 6 cups
* **Olive Oil:** 2 tablespoons
* **Queso Fresco:** 4 ounces, crumbled (for garnish)
* **Fresh Cilantro:** 1/4 cup, chopped (for garnish)
* **Lime Wedges:** For serving
* **Salt and Pepper:** To taste
* **Optional:** 1/2 pound beef chuck, cut into 1-inch cubes (for a non-vegetarian version)

**Ingredient Notes and Substitutions:**

* **Aji Amarillo Paste:** This is a key ingredient in Peruvian cuisine and adds a distinctive fruity and slightly spicy flavor. You can find it at Latin American markets or online. If you can’t find it, you can substitute with yellow bell pepper, finely chopped, and a pinch of cayenne pepper to mimic the color and a touch of heat.
* **Queso Fresco:** This is a fresh, mild cheese that crumbles easily. You can substitute with feta cheese if needed, but be mindful that feta is saltier, so adjust the seasoning accordingly.
* **Beans:** Cannellini beans are traditionally used, but you can substitute with other white beans like Great Northern or Navy beans.
* **Broth:** Chicken broth adds a richer flavor, but vegetable broth works perfectly well for a vegetarian version.
* **Meat:** If you prefer a meatier stew, you can add beef chuck or pork shoulder. Brown the meat before adding the vegetables for extra flavor.

## Step-by-Step Instructions

Now, let’s get cooking! Follow these detailed instructions to create a delicious Peruvian Locro with Butternut Squash:

**Step 1: Sauté the Aromatics**

* Heat the olive oil in a large pot or Dutch oven over medium heat.
* Add the chopped onion and cook until softened, about 5-7 minutes.
* Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

**Step 2: Build the Flavor Base**

* Stir in the Aji Amarillo paste (or your yellow bell pepper and cayenne pepper substitute) and cook for 1-2 minutes, allowing the flavors to meld.
* If using meat, add the beef chuck to the pot and brown on all sides. This will add depth of flavor to the stew. Cook until lightly browned.

**Step 3: Add the Vegetables and Broth**

* Add the cubed butternut squash, potatoes, and corn to the pot.
* Pour in the chicken or vegetable broth, ensuring the vegetables are mostly submerged. Add more broth if needed.
* Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the squash and potatoes are tender.

**Step 4: Incorporate the Beans**

* Add the rinsed and drained cannellini beans to the pot.
* Stir gently to combine.
* Continue to simmer for another 5-10 minutes to allow the beans to heat through and the flavors to meld.

**Step 5: Season and Adjust**

* Season the locro with salt and pepper to taste. Be sure to taste the stew before adding salt, as the broth and beans may already contain some salt.
* If the stew is too thick, add a little more broth to reach your desired consistency.
* If the stew is not thick enough, you can mash some of the butternut squash and potatoes against the side of the pot to help thicken it.

**Step 6: Serve and Garnish**

* Ladle the Peruvian Locro with Butternut Squash into bowls.
* Garnish with crumbled queso fresco and fresh chopped cilantro.
* Serve with lime wedges for squeezing over the stew, adding a bright and zesty finish.

## Tips for the Perfect Locro

* **Don’t Overcook the Squash:** Overcooked squash will become mushy and lose its texture. Cook it until it’s tender but still holds its shape.
* **Adjust the Consistency:** The consistency of locro is a matter of personal preference. If you prefer a thicker stew, simmer it for a longer time to allow the liquids to reduce. If you prefer a thinner stew, add more broth.
* **Use Fresh Herbs:** Fresh cilantro adds a bright and aromatic touch to the locro. Don’t skip it!
* **Spice it Up:** If you like a little heat, add a pinch of cayenne pepper or a dash of hot sauce to the stew.
* **Make it Ahead:** Locro is a great make-ahead dish. The flavors meld and deepen as it sits. You can make it a day or two in advance and reheat it before serving.
* **Freezing:** Locro freezes well. Allow it to cool completely before transferring it to freezer-safe containers. Thaw overnight in the refrigerator before reheating.

## Variations and Additions

* **Vegetarian Locro:** To make this recipe vegetarian, simply omit the meat and use vegetable broth.
* **Vegan Locro:** To make this recipe vegan, omit the queso fresco or substitute with a vegan cheese alternative. Also, ensure you are using a vegetable broth.
* **Add More Vegetables:** Feel free to add other vegetables to the locro, such as carrots, peas, or green beans.
* **Different Types of Squash:** While butternut squash is delicious in this recipe, you can also use other types of squash, such as kabocha squash or acorn squash.
* **Add Quinoa:** For a heartier stew, add 1/2 cup of cooked quinoa to the locro.
* **Serve with Rice:** Serve the locro over a bed of fluffy white rice for a more substantial meal.

## Serving Suggestions

Peruvian Locro with Butternut Squash is a complete meal on its own, but here are some serving suggestions to enhance your dining experience:

* **Side Salad:** Serve with a simple green salad with a light vinaigrette to balance the richness of the stew.
* **Crusty Bread:** Offer crusty bread for dipping into the flavorful broth.
* **Peruvian Hot Sauce:** Serve with a side of Peruvian hot sauce, such as Aji Amarillo sauce, for those who like a little extra heat.
* **Inca Kola:** Pair the locro with Inca Kola, a popular Peruvian soda, for an authentic dining experience.

## Nutritional Information (Approximate)

* Calories: 350-450 per serving (depending on the ingredients used)
* Protein: 15-20 grams
* Fat: 10-15 grams
* Carbohydrates: 50-60 grams
* Fiber: 10-15 grams

*Please note that this is an estimate and may vary based on the specific ingredients and portion sizes used.*

## Conclusion

This Peruvian Locro with Butternut Squash recipe is a delicious and comforting way to experience the flavors of Peru. It’s easy to make, customizable to your preferences, and packed with nutrients. Whether you’re looking for a hearty weeknight dinner or a flavorful dish to share with friends and family, this locro recipe is sure to be a hit. So, gather your ingredients, follow the instructions, and get ready to enjoy a taste of Peru in your own home! Buen provecho!

## FAQ about Peruvian Locro with Butternut Squash

Here are some frequently asked questions about this delicious stew:

**Q: Can I make this recipe vegetarian?**
A: Yes, simply omit the meat and use vegetable broth.

**Q: Can I make this recipe vegan?**
A: Yes, omit the queso fresco or substitute with a vegan cheese alternative and ensure you are using vegetable broth.

**Q: Can I use frozen butternut squash?**
A: Yes, you can use frozen butternut squash. Thaw it before adding it to the pot.

**Q: Can I make this in a slow cooker?**
A: Yes, you can adapt this recipe for a slow cooker. Sauté the onions and garlic as directed, then transfer all ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

**Q: How long does locro last in the refrigerator?**
A: Locro will last for 3-4 days in the refrigerator.

**Q: Can I add other vegetables?**
A: Yes, feel free to add other vegetables such as carrots, peas, or green beans.

**Q: What is Aji Amarillo paste?**
A: Aji Amarillo paste is a Peruvian chili paste made from Aji Amarillo peppers. It has a fruity and slightly spicy flavor. If you can’t find it, you can substitute with yellow bell pepper, finely chopped, and a pinch of cayenne pepper.

**Q: Can I use other types of beans?**
A: Yes, you can substitute cannellini beans with other white beans like Great Northern or Navy beans.

**Q: What does “Buen provecho” mean?**
A: “Buen provecho” is a Spanish phrase that means “Enjoy your meal!”

**Q: Is Locro naturally gluten free?**
A: Yes, Locro is naturally gluten-free. Be sure to use gluten-free broth if needed.