This Peruvian squash stew recipe (Locro de Zapallo) is a hearty dish of squash, potato, and beans, flavored with delicious aji amarillo, a Peruvian delight!
Peruvian Squash Stew Recipe
Looking for ways to enjoy your bountiful squash or pumpkin harvest this year? I have the recipe you need! This Peruvian Squash Stew recipe is the perfect way to enjoy your garden vegetables.
Peruvian squash stew, aka “locro de zapallo”, is a popular dish in Peru that celebrates the gorgeousness of the gourd. It is made with local squash or pumpkin, or both, along with a mix of potatoes, golden corn, beans, and more, generously flavored with the wonderful aji amarillo, a chili you’ll find everywhere in Peruvian cuisine.
I think you’ll love this dish!
Let’s talk about how to make Peruvian Squash Stew, shall we?
Peruvian Squash Stew Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Vegetable Oil. For cooking.
- Onion.
- Garlic.
- Aji Amarillo Paste. Try my homemade aji amarillo paste recipe, or you can order online.
- Squash. Use butternut squash or other firm squash. You can also use pumpkin, or a combination of both squash and pumpkin.
- Corn.
- Vegetable Stock.
- Beans. Use cooked beans, either fava beans, lima beans, or your favorite.
- Potato.
- Milk.
- Queso Fresco. Or use feta cheese or other crumbly white cheese.
- Salt and Pepper. To taste.
- For Garnish. Fresh chopped herbs (huacatay or cilantro), red pepper flakes, extra queso fresco.
How to Make Peruvian Squash Stew – the Recipe Method
- Cook the Flavor Base. Heat the vegetable oil in a large pot over medium heat and cook the onion with a bit of salt and pepper, then cook the garlic a minute or so.
- Aji Amarillo Paste. Stir in the aji amarillo paste and cook a minute.
- Squash, Corn, and Stock. Stir in cubes squash, corn kernels, and vegetable stock, then simmer 15 minutes.
- Potato and Beans. Add cubed potatoes and beans, then simmer another 15 minutes.
- Milk and Cheese. Stir in the milk and queso fresco and cook 5 minutes or to. The stew should thicken a bit.
- Garnish and Serve. Serve it up in bowls, or over rice! Enjoy!
Boom! Done! Your Peruvian squash stew is ready to serve. Look at that beautiful color. I could eat this every day. So good!
Recipe Tips & Notes
- Add Proteins. Feel free to add meats or other proteins, like chicken, pork, seafood, or tofu. I added shrimp to my dish and it’s absolutely delicious.
- Variations. This stew is often made with pumpkin or a combination of pumpkin and squash. You can also swap out the potatoes for other root vegatables, like sweet potato or rutabaga.
Serving Peruvian Squash Stew
You can serve this stew in bowls with your preferred garnish and enjoy as-is. It is also commonly served with rice, which can be on the plate or on the side.
You’ll also find it served with a fried egg on top, or with the cheese cut into small cubes and stirred in for serving.
Storage & Leftovers
Peruvian squash stew will last up to 5 days in the refrigerator in a sealed container. You can simply reheat it in a pot on the stove top to enjoy again.
You can also freeze it for 2-3 months.
That’s it, my friends. I hope you enjoy this Peruvian squash stew recipe. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up!
Try Some of My Other Popular Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Peruvian Squash Stew Recipe
This Peruvian squash stew recipe (Locro de Zapallo) is a hearty dish of squash, potato, and beans, flavored with delicious aji amarillo, a Peruvian delight!
Servings: 6
Tap or hover to scale
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion chopped
- 4 cloves garlic minced
- 2 tablespoons aji amarillo paste
- 2 pounds squash peeled and cubed (butternut squash or other firm squash)
- 2 ears corn shucked and kernels removed
- 2 cups vegetable stock
- 1 cup cooked beans use fava beans, lima beans, or other
- 1 medium potato peeled and cubed
- ¼ cup milk
- 1 cup queso fresco or use feta cheese
- Salt and pepper to taste
- For Garnish. Fresh chopped herbs (huacatay or cilantro), red pepper flakes, extra queso fresco.
- 1 pound shrimp peeled and deveined (optional)
Instructions
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Heat the vegetable oil in a large pot over medium heat. Add the onion with a bit of salt and pepper and cook for 5 minutes to soften.
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Add the garlic and cook 1 minute, or until garlic becomes fragrant.
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Stir in the aji amarillo paste and cook for 1 minute to bloom the paste.
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Add squash, corn, and vegetable stock. Add salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 15 minutes.
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Add the potato and beans. Simmer another 15 minutes, or until the potatoes are softened.
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Stir in the milk and queso fresco. Simmer 5 minutes to thicken slightly.
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If adding optional shrimp, tuck the shrimp into the stew to simmer along with the milk.
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Remove from heat. Adjust for salt and pepper.
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Garnish and serve.
Notes
Nutritional information estimated without shrimp.
Nutrition Information
Calories: 328kcal Carbohydrates: 42g Protein: 25g Fat: 9g Saturated Fat: 3g Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Trans Fat: 0.2g Cholesterol: 137mg Sodium: 575mg Potassium: 1148mg Fiber: 7g Sugar: 9g Vitamin A: 16496IU Vitamin C: 44mg Calcium: 271mg Iron: 3mg
