Peruvian Squash Stew Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Servings
6
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Calories
328 kcal
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Course
Main Course, Soup
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Cuisine
Peruvian
Peruvian Squash Stew Recipe
Description
The Peruvian Squash Stew balances the sweetness of butternut squash and corn with the warmth of aji amarillo paste, a distinctive pepper paste, and aromatic garlic and onion. After softening the aromatics, the squash, corn, and vegetable stock create the stew base. Potatoes and beans are added for heartiness and protein, cooking until tender. Milk and queso fresco thicken the stew, lending a mellow creaminess without overpowering the flavors.
Simmering this combination develops tender textures: softened squash cubes, creamy potatoes, and tender beans in a fragrant, mild broth with a hint of spice and depth from the aji amarillo. Adding shrimp at the end allows the seafood to cook gently in the stew, infusing the dish with subtle briny flavor.
Serve this stew garnished with fresh herbs like cilantro or huacatay to brighten the flavors. It stands well as a satisfying vegetarian meal or with added shrimp for protein. The blend of vegetables and creamy elements make it filling and nutritious without heaviness.
Note that nutritional information excludes shrimp when omitted. Adjust seasoning to taste before serving, and garnish just prior to serving to maintain freshness and color.
Ingredients
- 1 tablespoon vegetable oil
- 1 onion chopped, medium
- 4 cloves garlic minced
- 2 tablespoons aji amarillo paste
- 2 pounds squash peeled and cubed (butternut squash or other firm squash)
- 2 corn shucked and kernels removed, ears
- 2 cups vegetable stock
- 1 cup beans use fava beans, lima beans, or other, cooked
- 1 potato peeled and cubed, medium
- ¼ cup milk
- 1 cup queso fresco or use feta cheese
- salt to taste
- black pepper to taste
- fresh herbs for garnish; herbs: huacatay or cilantro
- red pepper flakes
- queso fresco
- 1 pound Shrimp peeled and deveined (optional)
Instructions
- 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.
- Add the garlic and cook 1 minute, or until garlic becomes fragrant.
- Stir in the aji amarillo paste and cook for 1 minute to bloom the paste.
- Add squash, corn, and vegetable stock. Add salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add the potato and beans. Simmer another 15 minutes, or until the potatoes are softened.
- Stir in the milk and queso fresco. Simmer 5 minutes to thicken slightly.
- If adding optional shrimp, tuck the shrimp into the stew to simmer along with the milk.
- Remove from heat. Adjust for salt and pepper.
- Garnish and serve.
Notes
- Nutritional information provided excludes the optional shrimp.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 42g | 14% |
| Protein | 25g | 50% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 137mg | 46% |
| Sodium | 575mg | 24% |
| Potassium | 1148mg | 24% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 16496IU | 330% |
| Vitamin C | 44mg | 49% |
| Calcium | 271mg | 27% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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