Peruvian Locro (Butternut Squash)

Name: Peruvian Locro (Butternut Squash)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 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

Rating: 4.18 stars

11 Ratings
10 Reviews
1 Photo

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!

By Holly

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Recipe Summary

prep:

15 mins

cook:

30 mins

total:

45 mins

Servings:

Yield:

6 servings

Nutrition Info

Ingredients

Original recipe yields 6 servings

The ingredient list now reflects the servings specified

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

Directions

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.

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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.

Cook's Note:

If squash mixture is too thick, add remaining evaporated milk.

Nutrition Facts

Per Serving:

673 calories; protein 23g; carbohydrates 79.3g; fat 32.3g; cholesterol 92.6mg; sodium 510.7mg. Full Nutrition

Reviews (10)

Most helpful positive review

Jerry162

11/07/2015

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. Read More

Helpful

(2)

Most helpful critical review

Wade Gordon

09/27/2016

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. Read More

Helpful

(3)

11 Ratings

5 star values: 7
4 star values: 1
3 star values: 1
2 star values: 2
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Wade Gordon

09/27/2016

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. Read More

Helpful

(3)

Jerry162

11/07/2015

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. Read More

Helpful

(2)

Zonya Gingrich

01/18/2016

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 was thicker than the recipe intended but still delicious. My method was a little different than the recipe. I cut the butternut squash in half lengthwise and scooped out the seeds then placed it cut side down on a jelly roll pan with 1/4 inch or so of water and baked at 375 until soft. I let it cool a little then scooped it out and proceeded as instructed. My peas and cheese were frozen so the whole mixture was cold and rather than standing and stirring it on the stove I put it in a covered casserole dish and put it in the hot oven for 20 minutes or so until everything was hot and the cheese melted. My girls ages 3 almost 5 and 7 couldn't get done raving about it. Read More

Helpful

(1)

Allison Blakeman

06/23/2017

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. Read More

Linda Hudson

10/16/2018

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

Chris Pedersen

07/18/2016

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. Read More

Zohar58

11/08/2017

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 Read More

Cyndie

05/02/2017

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 Peruvian spices and will add them to the rice next time. The Peruvian Locro was definitely 5 stars!!! Read More

Karen Sperry-Koons

01/28/2016

This was really easy to make and very filling. My whole family liked it including teens and 9yo. We didnt have any leftovers! They never even knew there was squash in it (which they hate) I will be making this again. Could also be served over quinoa for a healthier version. Read More

More Reviews

Back to Peruvian Locro (Butternut Squash)

All Reviews for Peruvian Locro (Butternut Squash)

- of Reviews

Peruvian Locro (Butternut Squash)

Servings Per Recipe: 6
Calories: 672.5

% Daily Value *

protein: 46 %

carbohydrates: 26 %

dietary fiber: 39 %

sugars:

fat: 50 %

saturated fat: 99 %

cholesterol: 31 %

vitamin a iu: 535 %

niacin equivalents: 80 %

vitamin b6: 44 %

vitamin c: 111 %

folate: 46 %

calcium: 53 %

iron: 24 %

magnesium: 50 %

potassium: 35 %

sodium: 20 %

thiamin: 64 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Peruvian Locro (Butternut Squash)

1 of 10

All Reviews

Wade Gordon

09/27/2016

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.

Helpful

(3)

Jerry162

11/07/2015

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.

Helpful

(2)

Zonya Gingrich

01/18/2016

Helpful

(1)

Allison Blakeman

06/23/2017

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.

Linda Hudson

10/16/2018

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

Chris Pedersen

07/18/2016

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.

Zohar58

11/08/2017

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

Cyndie

05/02/2017

Karen Sperry-Koons

01/28/2016

1 of 1 Peruvian Locro (Butternut Squash)

Chris Pedersen

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Peruvian Locro (Butternut Squash)

Gallery

Recipe Summary

Ingredients

Directions

Cook's Note:

Nutrition Facts

Reviews (10)

Most helpful positive review

Most helpful critical review

All Reviews for Peruvian Locro (Butternut Squash)

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Include these ingredients

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Peruvian Locro (Butternut Squash)

Gallery

Recipe Summary

Ingredients

Directions

Cook's Note:

Nutrition Facts

Reviews (10)

Most helpful positive review

Most helpful critical review

All Reviews for Peruvian Locro (Butternut Squash)