Locro de Zapallo

Squash, peas, and corn... The essential ingredients of the Americas are all represented inthis dish.

You can use jalapeno instead of aji amarillo, if you can't find it.

Locro de Zapallo

Prep Time: 15 minutes

Cooking Time: 45 minutes

Ingredients:

3 lbs squash, cubed

1/3 cup oil

1 medium onion, chopped

2 cloves garlic, minced

2 tsp aji amarillo

1 tsp oregano

3/4 cup peas

3 white potatoes, peeled and chopped into cubes

2 cups sweet corn

1/2 cup evaporated milk

3/4 cup shredded white cheese (most likely montery jack or white cheddar will work)

3 green olives, pitted and halved

salt and pepper to taste

Cooking:

Heat oil in a pot and then add the onion, garlic, aji amarillo, and oregano. Cook until aromatic. Then add the squash, peas, potato, and corn. Cover, and simmer until squash and potatoes are soft.

Add milk and cheese. Mix until cheese is melted, and pepper and salt to taste.

Serve topped with chunks of cheese, and the olives.

This dish is really quite nice. The olive topping pulls it together really nicely. I'm not entirely certain whether it was originally intended to be squash or pumpkin, though I suspect it doesn't matter which you use.