1/1 Photo of South American Butternut Squash Stew
1 hr 30 mins
This iconic South American stew, called locro, is the perfect hearty winter meal when served with hot crusty bread. Roasted squash seeds add crunch.Locro (from the Quechua ruqru) is a hearty thick stew popular along the Andes mountain range. The dish is a common plate for the Peruvian cuisine, which at one point held the center of the Inca empire. It is also one of the most typical Argentine dishes prepared by the different native Indian tribes at a time of the Spanish conquest. Its origin dates to before the Spanish colonial times. Locro at the table, with quiquirimichi and bread.The defining ingredients are corn, some form of meat (usually beef, but sometimes beef jerky or chorizo), and vegetables. Other ingredients vary widely, and typically include onion, beans, squash or pumpkin. It is mainly eaten in winter and is therefore has a greater caloric value. In Argentina it spread from the Cuyo region to the rest of the country. It is considered a national dish and is often served on May 25, the anniversary of the May Revolution. Recipe CuisineAtHome Magazine, Issue 79, February 2010 edition. Locro being served at Simoca market, ArgentinaIn some parts, such as in the Santiago del Estero Province of Argentina, a red hot sauce made from red peppers and paprika known as quiquirimichi is served on the side.
My Private Note
Units: US | Metric
- 4 lbs butternut squash (7-8 cups diced)
- 1/4 cup olive oil
- 1 lb link Italian sausage or 1 lb chorizo sausage, casing removed
- 4 cups sliced onions
- 6 garlic cloves, sliced
- 14 1/2 ounces diced tomatoes with juice (1 14.50 oz can)
- 1/4 cup low sodium chicken broth
- 1 jalapeno pepper, seeded and minced
- 1 tablespoon minced frech oregano leaves or 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 lb gren beans, stems removed and halved
- 1 1/2 cups frozen corn kernels, thawed
- 2 tablespoons minced fresh cilantro
- kosher salt, to taste
- fresh ground black pepper, to taste
- 1Peel squash using a potato peeler.
- 2Cut squash in half; remove seeds and reserve to roast.
- 3Dice squash flesh into 1-inch pieces; set aside.
- 4Heat 1/4 cup oil in large pot over medium heat.
- 5Add sausage; cook breaking up chunks with a wooden spoon, until sausage is brown on allsides, about 10 minutes.
- 6Add garlic; cook 1 minute longer.
- 7Stir in squash, tomatoes, broth, jalapeo, oregano, and smoked paprika.
- 8Partially cover pot; reduce heat to medium low.
- 9Cook stew, stirring occasionally, until squash is almost tender, about 20 minutes.
- 10Add beans and corn.
- 11Partially cover pot, cook 10 minutes longer.
- 12Stir in cilantro.
- 13Season stew with salt & pepper. (Serve hot sauce on the side).
- 14TO ROAST SQUASH SEEDS:.
- 15Preheat oven to 350ºF.
- 16Line a baking sheer with parchment paper.
- 17Rinse reserved seeds to remove any fibrous strands.
- 18Dry seeds with paper towels.
- 19Toss seeds with1 T extra-virgin olive oil; season with salt and pepper.
- 20Roast seeds on prepared baking sheet for 15 minutes.
- 22Crumbled feta cheese or Cotija cheese.
- 23Roasted squash seeds.
Browse Our Top Chowders Recipes
You Might Also Like...View All Chowders Recipes
Nutritional Facts for South American Butternut Squash Stew
Serving Size: 1 (515 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 426.4
- Calories from Fat 206
- Total Fat 22.9 g
- Saturated Fat 6.5 g
- Cholesterol 32.3 mg
- Sodium 774.8 mg
- Total Carbohydrate 45.0 g
- Dietary Fiber 7.2 g
- Sugars 10.2 g
- Protein 15.5 g
The following items or measurements are not included: