Peruvian Locro (Butternut Squash)

I got this recipe from my husbands grandmother who is from Peru. This recipe is delicious and healthy. It is afterward filling. The butternut squash, corn, and sweet peas are collective into a delicious dish for the combine family. advance similar to a side of French bread. And enjoy!

The ingredient of Peruvian Locro (Butternut Squash)

1. 1 large butternut squash, peeled and cut into chunks
2. water to cover
3. salt to taste
4. u00be (12 ounce) can evaporated milk (such as PETu00ae)
5. u00bd cup butter
6. 1 (16 ounce) package frozen corn
7. 1 (16 ounce) package frozen sweet peas
8. 2 cups grated Cheddar cheese
9. 3 cups cooked basmati rice

The instruction how to make Peruvian Locro (Butternut Squash)

1. Place squash in a large pot and amass enough water to cover; season with salt. Bring water to a boil and cook until squash is tender, virtually 20 minutes. Drain squash and return to pot.
2. Mash squash gone a potato masher; go to evaporated milk, butter, and salt and beat afterward an electric mixer until smooth and creamy. Stir corn, peas, and Cheddar cheese into squash mixture; cook and trouble over medium-low heat until cheese is melted, practically 10 minutes. minister to squash merger greater than rice.

Nutritions of Peruvian Locro (Butternut Squash)

calories: 672.5 calories
carbohydrateContent: 79.3 g
cholesterolContent: 92.6 mg
fatContent: 32.3 g
fiberContent: 9.8 g
proteinContent: 23 g
saturatedFatContent: 19.9 g
servingSize:
sodiumContent: 510.7 mg
sugarContent: 16 g
transFatContent:
unsaturatedFatContent: