Peruvian locro butternut squash –Today, I want to share a delightful recipe for Peruvian Locro, a comforting dish made with butternut squash that is sure to warm your soul. This dish not only brings a burst of flavor but also offers a vibrant pop of color to your dining table. Let’s dive into the preparation of this lovely recipe!
Peruvian Locro (Butternut Squash)
Here’s a gorgeous image of the dish to whet your appetite:
Ingredients
For this recipe, you will need the following ingredients:
- 2 cups butternut squash, peeled and diced
- 1 cup potatoes, peeled and diced
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- 4 cups vegetable broth
- 1 cup corn (fresh or frozen)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
Now that we have gathered all the ingredients, let’s move on to the cooking process:
- In a large pot, heat a drizzle of olive oil over medium heat. Add the finely chopped onion and garlic, sautéing until they become translucent and fragrant.
- Add the cumin and paprika to the pot, stirring for about a minute to allow the spices to release their flavors.
- Throw in the diced butternut squash and potatoes. Cook for another 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring it to a gentle boil. Reduce the heat and allow the mixture to simmer for about 15-20 minutes or until the squash and potatoes are tender.
- Once the vegetables are cooked, add the corn and let it simmer for an additional 5 minutes. If the consistency is too thick, feel free to add more broth or water.
- Season with salt and pepper to taste. For an extra flavor kick, you can toss in a splash of lime juice.
- Serve hot, garnished with freshly chopped cilantro for an added layer of freshness.
The Peruvian Locro is not only delicious but also packed with nutritional goodness. It’s perfect for a cozy dinner or a gathering with friends. Enjoy this wholesome dish and savor the rich flavors it brings!
