Peruvian Squash Stew Recipe

🧂 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

• 1 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.
• 2 Add the garlic and cook 1 minute, or until garlic becomes fragrant.
• 3 Stir in the aji amarillo paste and cook for 1 minute to bloom the paste.
• 4 Add squash, corn, and vegetable stock. Add salt and pepper to taste. Bring to a
  boil, then reduce heat and simmer for 15 minutes.
• 5 Add the potato and beans. Simmer another 15 minutes, or until the potatoes are
  softened.
• 6 Stir in the milk and queso fresco. Simmer 5 minutes to thicken slightly.
• 7 If adding optional shrimp, tuck the shrimp into the stew to simmer along with
  the milk.
• 8 Remove from heat. Adjust for salt and pepper.
• 9 Garnish and serve.

Nutrition Info