Locro de zapallo, or Peruvian butternut squash stew, is a heartwarming dish from Peru’s rich culinary tradition. This vibrant, creamy stew, made with tender butternut squash, corn, and peas, is perfect for anyone looking to enjoy the flavours of authentic Peruvian food. It’s not just nutritious but also incredibly versatile, working well as a satisfying main dish or a comforting side.
Whether you’re new to Peruvian food or a seasoned enthusiast, this recipe will make a wonderful addition to your repertoire. So, let’s dive into what makes Peruvian locro de zapallo a true delight.
What is locro, and why is it popular in Peruvian food?
Locro is a traditional South American stew that has deep roots in Andean cuisine. In Peru, locro is particularly loved for its warmth and rich flavour, perfect for the cooler months. Locro de zapallo is the Peruvian take on this classic dish, using butternut squash (zapallo in Spanish) as the main ingredient, with corn, peas, and a creamy touch of cheese to bring the dish together. This is the perfect example of Peruvian food at its best: simple ingredients combined in a way that creates comforting, filling meals.
Ingredients for an authentic Peruvian locro de zapallo
Here’s what you’ll need to make this rich and creamy locro de zapallo:
Main ingredients
- Butternut squash: The star of the dish, butternut squash gives locro its beautiful orange colour and velvety texture.
- Evaporated milk: Adds creaminess and a slight sweetness to the stew.
- Butter: Enhances the richness and depth of flavour.
- Corn and sweet peas: These bring colour, texture, and sweetness to the dish, making it more interesting and nutritious.
- Cheddar cheese: Adds a tangy creaminess that blends well with the mild sweetness of the squash.
- Cooked rice: Served underneath or alongside, rice makes the stew even more filling.
Seasoning and extras
- Salt: Essential for seasoning, to taste.
- French bread (optional): A classic pairing, French bread is perfect for dipping and scooping up every last bit of the stew.
Step-by-step recipe: How to make Peruvian locro de zapallo
This step-by-step guide will walk you through preparing locro de zapallo, allowing you to enjoy a slice of Peru at your dining table.
Step 1: Preparing the butternut squash
- Start by peeling and cutting 1 large butternut squash into chunks.
- Place the squash pieces in a large pot, cover them with water, and add a pinch of salt.
- Bring the water to a boil and let the squash cook until it’s tender, about 20 minutes.
- Once the squash is cooked, drain the water and return the squash to the pot.
Step 2: Mashing the squash
- Using a potato masher, mash the squash until it reaches a smooth, uniform texture.
- Add ¾ cup of evaporated milk, ½ cup of butter, and a bit more salt to taste.
- For a creamy consistency, beat the mixture with an electric mixer until everything is smooth.
Step 3: Adding the vegetables and cheese
- Stir in 1 package (16 oz) of frozen corn and 1 package (16 oz) of frozen sweet peas. These veggies add crunch and sweetness to the creamy squash.
- Add 2 cups of grated Cheddar cheese and stir the mixture over medium-low heat until the cheese melts and incorporates into the stew, about 10 minutes.
Step 4: Adjusting the consistency
- If the mixture seems too thick, add a splash more of the evaporated milk until you reach your desired consistency. Locro de zapallo should be thick but still pourable.
Step 5: Serving the locro
- Scoop the butternut squash mixture over a plate of cooked basmati rice. The fluffy rice complements the stew, making it more filling and comforting.
- Serve hot, ideally with a slice of crusty French bread on the side for an authentic experience.
Tips for making the perfect Peruvian locro de zapallo
- Choosing the best squash: Look for a butternut squash that feels heavy for its size and has a firm skin. The flesh should be a deep orange for maximum sweetness and flavour.
- Using fresh or frozen veggies: While this recipe uses frozen corn and peas for convenience, you can absolutely use fresh versions if you prefer. Just be sure to add them slightly earlier so they cook through.
- Melting the cheese: For the best texture, use a high-quality Cheddar that melts smoothly into the squash mixture.
- Adding a twist: Some variations include adding cubed potatoes or carrots to the mix, which can add a little more heartiness to the stew.
Nutritional benefits of Peruvian locro de zapallo
Locro de zapallo isn’t just tasty—it’s also packed with nutrients:
- Butternut squash: Rich in vitamin A, vitamin C, and fibre, butternut squash is a nutrient-dense vegetable that’s low in calories but high in antioxidants.
- Peas and corn: These veggies add more fibre, along with essential vitamins and minerals, making the stew a well-rounded meal.
- Cheddar cheese and milk: These dairy ingredients bring calcium, protein, and a bit of healthy fat to the dish, enhancing its creamy texture and flavour.
Locro de zapallo in Peruvian food culture
Locro de zapallo is traditionally enjoyed across Peru, especially in homes where family recipes have been passed down through generations. For Peruvians, this dish brings a sense of nostalgia, comfort, and home. Although there are variations of locro throughout South America, the Peruvian version with butternut squash is unique because of its creamy, cheesy texture. It’s both simple and sophisticated, making it beloved across the country and enjoyed in both high-end restaurants and local homes.
Serving suggestions for Peruvian locro de zapallo
Here are some ways to enjoy locro de zapallo to enhance the experience:
- With crusty French bread: Great for dipping, a slice of French bread adds crunch to every bite.
- Alongside roasted vegetables: A mix of roasted carrots, potatoes, or bell peppers can make the meal even heartier.
- Paired with a light salad: A simple side salad with lettuce, tomatoes, and a zesty vinaigrette adds freshness to the creamy locro.
- With hot sauce: If you like a bit of heat, add a dash of Peruvian aji sauce for an extra layer of flavour.
Frequently Asked Questions
What is locro de zapallo?
Locro de zapallo is a traditional Peruvian stew made primarily from butternut squash. The dish is creamy and comforting, with corn, peas, cheese, and sometimes rice, making it both filling and flavorful.
Can I use other types of squash for this recipe?
Yes, you can substitute butternut squash with other types of squash, like acorn or kabocha. However, keep in mind that each type of squash may have a slightly different texture and sweetness level.
How can I adjust the texture of my locro?
If your locro de zapallo is too thick, add a bit more evaporated milk or a splash of water. For a thicker stew, simply reduce the amount of liquid you add to the mashed squash.
What is the best way to store leftovers?
Store any leftover locro de zapallo in an airtight container in the refrigerator for up to 3 days. Reheat it on the stove over low heat, adding a bit more milk or water if it’s too thick.
Can I make locro de zapallo vegan?
Yes! Simply swap the evaporated milk and butter for plant-based alternatives like coconut milk or almond milk and use a vegan cheese substitute.
Final thoughts
Peruvian locro de zapallo is more than just a recipe; it’s a reflection of Peru’s culinary heritage. This dish brings together the natural sweetness of butternut squash with creamy, tangy cheese and colourful veggies for a meal that’s as nourishing as it is comforting. Whether you’re a fan of Peruvian food or simply looking to try something new, this recipe will bring warmth, satisfaction, and a taste of Peru to your table.