Steps to Make Peruvian Inca Orchid Price

Peruvian Locro (Butternut Squash)

About the peruvian inca orchid.

Recipe Summary Peruvian Locro (Butternut Squash)

I got this recipe from my husband's grandmother who is from Peru. This recipe is delicious and healthy. It is also filling. The butternut squash, corn, and sweet peas are combined into a delicious dish for the whole family. Serve with a side of French bread. And enjoy!

Ingredients | Peruvian Inca Orchid Price

1 large butternut squash, peeled and cut into chunks

water to cover

salt to taste

¾ (12 ounce) can evaporated milk (such as PET®)

½ 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

Directions

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.

If squash mixture is too thick, add remaining evaporated milk.

Info | Peruvian Inca Orchid Price

prep: 15 mins cook: 30 mins total: 45 mins Servings: 6 Yield: 6 servings

TAG : Peruvian Locro (Butternut Squash)

World Cuisine Recipes, Latin American, South American, Peruvian,