Gold Squash Locro

Details

• Author: CuisineSavvy
• Cuisine: Peruvian
• Course: Main
• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Diet: Vegan
• Categories:#vegan#peruvian#stew#squash#gluten-free#plant-based#comfort food#high-fibre#dairy-free#locro

Nutritional Values

This recipe is fully plant-based and free from dairy, meat and fish. Queso fresco has been replaced with nutritional yeast, which contributes a savoury, cheesy depth whilst adding B vitamins; evaporated milk has been replaced with unsweetened oat or soya milk to keep the broth creamy without any animal fat. Broad beans and peas provide plant protein and fibre. Aji amarillo contains capsaicinoids, and winter squash is a rich source of carotenoids. Suitable for vegans and those following a gluten-free diet (check that your stock and oat milk are certified gluten-free if required).

Nutrient	Amount	% Daily Value
Calories	350 kcal	--
Total Fat	9 g	12%
Saturated Fat	1 g	5%
Monounsaturated Fat	2.5 g	--
Polyunsaturated Fat	4.5 g	--
Sodium	600 mg	26%
Total Carbohydrate	60 g	22%
Dietary Fiber	14 g	50%
Total Sugars	18 g	--
Protein	13 g	26%

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Gold Squash Locro

A thick, golden Peruvian stew that glows in the bowl — sweet winter squash melting into a fragrant broth heady with aji amarillo heat and the anise-dark whisper of huacatay. Creamy oat milk rounds every spoonful, whilst sweet corn, broad beans and peas make it a proper meal in itself. Brilliant for a midweek supper, and lovely alongside a crisp lager or a cold glass of chicha morada.

Ingredients
[ ] 500 g butternut squash, peeled and cut into 3 cm cubes
[ ] 500 g kabocha or crown prince squash, peeled and cut into 3 cm cubes
[ ] 1 large red onion, finely diced
[ ] 4 garlic cloves, minced
[ ] 2 tbsp aji amarillo paste
[ ] 2 corn cobs, cut into 3 cm coins
[ ] 200 g podded broad beans (fresh or frozen)
[ ] 150 g frozen peas
[ ] 2 tbsp fresh huacatay leaves, finely chopped (or 1 tbsp fresh mint leaves plus 1 tbsp fresh basil leaves, finely chopped)
[ ] 200 ml unsweetened oat milk or soya milk
[ ] 3 tbsp nutritional yeast
[ ] 2 tbsp neutral oil (such as sunflower or light olive oil)
[ ] 350 ml vegetable stock
[ ] Salt and freshly ground black pepper, to taste

Instructions
[ ] 1. Heat 2 tbsp neutral oil in a large, heavy-based saucepan over a medium heat. Add the finely diced red onion and cook, stirring occasionally, for 6–8 minutes until softened and translucent.
[ ] 2. Add the minced garlic and 2 tbsp aji amarillo paste and cook for a further 2 minutes, stirring constantly, until fragrant.
[ ] 3. Add both varieties of squash and stir well to coat in the paste.
[ ] 4. Pour in 350 ml vegetable stock, bring to a simmer, then cover and cook for 12–15 minutes until the squash is just tender.
[ ] 5. Add the corn coins, broad beans, and peas. Stir, replace the lid, and simmer for a further 5–6 minutes until the corn is cooked through and the beans and peas are tender.
[ ] 6. Stir in 200 ml oat milk (or soya milk) and 3 tbsp nutritional yeast.
[ ] 7. Gently crush a few cubes of squash against the side of the pan with a wooden spoon to help thicken the broth naturally.
[ ] 8. Add the 2 tbsp finely chopped huacatay leaves (or the mint and basil mixture), stir through, and season generously with salt and freshly ground black pepper.
[ ] 9. Serve immediately in warm, deep bowls. For the full Peruvian experience, add a spoonful of extra aji amarillo paste on the side.

https://www.cuisinesavvy.com/recipe/gold-squash-locro