Name: Locro de Zapallo (Peruvian Squash Stew)
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Cuisine: peruvian
Ingredients: 3 tablespoons unsalted butter; 3 tablespoons extra-virgin olive oil; 1/4 small red onion, finely chopped (about 1/4 cup); 2 cloves garlic, minced; Kosher salt and freshly ground black pepper; 1 pound kabocha or butternut squash, peeled and cut into rough 1-inch chunks; 10 ounces Yukon gold potatoes (about 4 small potatoes), peeled and cut into 1/2-inch cubes; 3/4 cup whole milk; 1/4 cup frozen corn; 1/4 cup frozen peas; 4 ounces low-moisture mozzarella, cut into 1/2-inch cubes; 1/4 cup finely chopped cilantro; 4 large eggs; Cooked white rice, for serving

Directions

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32m Easy 99%

CLASS

Place a medium saucepan over medium heat (see Cook’s Note). Melt the butter in 1 tablespoon of the oil. Stir in the onion, garlic, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the onion becomes translucent and soft without browning, about 3 minutes. Next, stir in the squash and potatoes, until coated with the onion mixture, about 1 minute. Pour in 1/4 cup water, cover with a tight-fitting lid and simmer over medium-low heat until the squash and potatoes are fork-tender, but still give some slight resistance, 10 to 12 minutes.
Remove the lid, stir in the milk, corn and peas and cook over medium-low heat, uncovered, stirring occasionally, until the squash and potatoes are completely tender and can be easily mashed with the back of a spoon, about 8 minutes.
Remove the saucepan from the heat, then add the cheese and cilantro. Give the locro one gentle stir, then let sit to allow the cheese to melt before serving, 3 to 5 minutes.
Meanwhile, heat the remaining 2 tablespoons oil in a medium saute pan or skillet over medium heat. Add the eggs and cook until crispy around the edges, the whites are cooked through and the yolk is still runny, 4 to 5 minutes. Season with salt and pepper. Serve the locro with the eggs and rice.

Cook’s Note

Make sure to use a standard medium saucepan for the locro. If you use a pan that is wider at the base, such as a saute pan, the potatoes and squash won’t cook evenly in the liquid.