Name: Peruvian Locro (Butternut Squash)
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Butternut squash, peeled and cut into chunks - 1 large; Water to cover - 1 large; Salt to taste - 1 large; Evaporated milk (such as PET®) - ¾ (12 ounce) can; Butter - ½ cup; Frozen corn - 1 (16 ounce) package; Frozen sweet peas - 1 (16 ounce) package; Grated Cheddar cheese - 2 cups; Cooked basmati rice - 3 cups

Ingredients for - Peruvian Locro (Butternut Squash)

1. Butternut squash, peeled and cut into chunks 1 large

2. Water to cover 1 large

3. Salt to taste 1 large

4. Evaporated milk (such as PET®) ¾ (12 ounce) can

5. Butter ½ cup

6. Frozen corn 1 (16 ounce) package

7. Frozen sweet peas 1 (16 ounce) package

8. Grated Cheddar cheese 2 cups

9. Cooked basmati rice 3 cups

How to cook deliciously - Peruvian Locro (Butternut Squash)

1 . Stage

Place squash in a large pot and add enough water to cover; season with salt. Bring water to a boil and cook until squash is tender, about 20 minutes. Drain squash and return to pot.

2 . Stage

Mash squash with a potato masher; add evaporated milk, butter, and salt and beat with an electric mixer until smooth and creamy. Stir corn, peas, and Cheddar cheese into squash mixture; cook and stir over medium-low heat until cheese is melted, about 10 minutes. Serve squash mixture over rice.