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Peruvian Locro (Butternut Squash)

Rated as 4.1 out of 5 Stars
0

"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!"
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Ingredients

45 m servings 672
Original recipe yields 6 servings

Directions

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  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.

Footnotes

  • Cook's Note:
  • If squash mixture is too thick, add remaining evaporated milk.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 672 calories; 32.3 79.3 23 93 511 Full nutrition

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Reviews

Read all reviews 10
  1. 10 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Asome dish. didnt have the condensed milk used cream of mushroom soup as substitute, and used canned veggies corn carrots and greenbeans. great dish My teens loved it.

Most helpful critical review

Simple and easy recipe, but it would be a lot better with a few spices. I added chili powder and ground cumin after my first bowl.

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Asome dish. didnt have the condensed milk used cream of mushroom soup as substitute, and used canned veggies corn carrots and greenbeans. great dish My teens loved it.

Simple and easy recipe, but it would be a lot better with a few spices. I added chili powder and ground cumin after my first bowl.

I had never heard of locro before tonight when I was looking for a new way to use up some butternut squash from last fall. I must say, we LOVED it. I accidentally forgot to add the milk, so it...

oh we will be making it again had it on rice first night we did add some ham diced up and peas

I really recommend to use banana squash since butternut squash is too sweet for this recipe. I am Peruvian and love this dish just not with sweet squash

My husband and I thought the recipe as it's written is pretty bland. We might try it again with additional spices like cumin and chili powder. It also made a TON. We had leftovers for daysssss.

This was so delicious! When I tasted from the pot it was perfect; when tasted over rice it became bland. I just put steak seasoning into the rice this time and it was better... I checked out Pe...

I followed the recipe as written, but none of us liked it at all.

Easy to make, yummy to eat. We liked it best with salt & pepper, so maybe next time, we'll put more salt in at the salt-to-taste part.