Peruvian Locro (Butternut Squash)

I got this recipe from my husband’s grandmother who is from Peru. This recipe is delicious and healthy. It is also filling. The butternut squash, corn, and sweet peas are combined into a delicious dish for the whole family. Serve with a side of French bread. And enjoy!

INGRIDIENT

1 large butternut squash, peeled and cut into chunks

water to cover

salt to taste

¾ (12 ounce) can evaporated milk (such as PET®)

½ cup butter

1 (16 ounce) package frozen corn

1 (16 ounce) package frozen sweet peas

2 cups grated Cheddar cheese

3 cups cooked basmati rice

DIRECTION

Step: 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.

Step: 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.

NUTRITION FACT

Per Serving: 673 calories; protein 23g; carbohydrates 79.3g; fat 32.3g; cholesterol 92.6mg; sodium 510.7mg.

10-Minute Tomato Basil Salad Author : nshawger

100 Percent Whole Wheat Bread Author : Ed

2 Minute Cheese Quesadillas Author : Jackie

2-Step Beefy Taco Joes Author :

3 Cheese Tortilla Pizza Author : Pablo Levesque

3 P Salad Author : sueb