Peruvian Locro (butternut Squash)

Ingredients

• Servings: 6
• 1 large butternut squash, peeled and cut into chunks
• water to cover
• salt to taste
• 3/4 (12 ounce) can evaporated milk (such as pet®)
• 1/2 cup butter
• 1 (16 ounce) package frozen corn
• 1 (16 ounce) package frozen sweet peas
• 2 cups grated cheddar cheese
• 3 cups cooked basmati rice

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• place squash in a large pot and add enough water to cover; season with salt. bring water to a boil and cook until squash is tender, about 20 minutes. drain squash and return to pot.
• mash squash with a potato masher; add evaporated milk, butter, and salt and beat with an electric mixer until smooth and creamy. stir corn, peas, and cheddar cheese into squash mixture; cook and stir over medium-low heat until cheese is melted, about 10 minutes. serve squash mixture over rice.