Tuesday, November 6, 2012

Locro de Zapallo (squash or pumpkin stew)


















Ingredients:
-1 small onion finely chopped
-1 garlic clove finely chopped
-1TBS olive oil
-1 TBSP Mexican hot sauce (I used Valentina brand, since that is what I had in hand)
-3 lbs. Banana squash, butternut squash ,any yellow almost orange squash or even Halloween pumpkin chopped in small 1/2 inch squares
-1 potato chopped in 1/2 inch squares
-1/2 cup frozen corn
-1/2 cup frozen peas
-1/2 cup queso fresco crumbled or you may use mozzarella cheese
-1/4 cup milk (optional)
Garnish with chopped cilantro

Directions:
Saute onion, garlic and Mexican hot sauce in olive oil until onions are soft. Add chopped squash, stir, add 1 cup of water and let cook in medium heat for 45 minutes to an hour stirring every 15 minutes until squash is soft (press squash against pot). When squash is soft add  potatoes, frozen corn and peas, let cook for 20 minutes or until potato is cooked. Add cheese once everything is cooked, stir and the squash is supposed to look mushy but if it is too thick you may add the milk. Garnish each serving with cilantro and serve with warm white rice.

2 comments:

Rachel Rowell said...

This looks really good! I don't think I've even had it before with you.

Ruth Rodrigues said...

Made this yesterday. So delicious. I didn't add the potato and defrosted the other veggies before adding, so I didn't cook for the extra 20 minutes. I added a little more water during cooking and didn't need to add the milk. So healthy and light tasting.