Peruvian Locro (Butternut Squash)
Description
Butternut squash, Cheddar cheese, and butter are mashed together and serve with rice in this tasty and filling Peruvian dish called locro.
Ingredients
•
1 large butternut squash, peeled and cut into chunks
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water to cover
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salt to taste
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3/4 (12 ounce) can evaporated milk (such as PET®)
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1/2 cup butter
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1 (16 ounce) package frozen corn
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1 (16 ounce) package frozen sweet peas
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2 cups grated Cheddar cheese
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3 cups cooked basmati rice
Directions
1
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
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.