Peruvian & World Recipes

Butternut Squash Medley

Butternut Squash Medley
Print

Butternut Squash Medley

Course: All Recipes, Side DishesCuisine: Peruvian
Servings

6

servings

Butternut Squash Medley is a comforting Peruvian stew featuring tender butternut squash, hearty yellow potatoes, and a medley of vibrant vegetables. Enhanced with yellow Peruvian pepper paste, garlic, and cumin, it's finished with fresh Huacatay and creamy evaporated milk, offering a rich, flavorful experience.

Cook Mode

Keep the screen of your device on

Ingredients

  • 1/4 cup vegetable oil

  • 1 cup small diced red onion

  • 1 Tbsp garlic paste

  • 1 cup yellow Peruvian pepper paste

  • 3 cups butternut squash

  • 1 cup vegetable stock

  • 4 big diced yellow potatoes

  • 1 cup cooked green fava beans

  • 1 cup Peruvian corn

  • 1 cup peas

  • Salt, white pepper, pinch of cumin, pinch of turmeric

  • 1 cup roughly chopped fresh Huacatay – Black Mint

  • 1/4 cup evaporated milk

  • 1 cup medium diced queso fresco

Directions

  • Preheat a pot; add oil, and sauté onions. Let it cook for about 5 minutes and add garlic.
  • Incorporate the Yellow Peruvian pepper paste and let it cook on low for about five minutes.
  • Time for the butternut squash and broth to join the party. Cook for 20 minutes.
  • Add the potatoes, fava beans, peas and corn with a little bit of salt and pepper, a pinch of cumin and turmeric, and Huacatay at last.
  • Let it boil in low, stirring occasionally, until everything is cook.
  • Incorporate the milk and cheese, and turn off the stove.

Share This Recipe: