Locro de Zapallo
Learn how to make a hearty, vegan Locro de Zapallo with calabaza squash, ají amarillo, and huacatay. This comforting Peruvian stew is perfect for cozy dinners or meal prep.
Ingredients
- 2 tbsp Avocado Oil
- 1 White Onion, diced
- 2 Garlic Cloves, minced
- 1 tbsp Aji Amarillo Paste, I use a non-spicy version, I linked the one I use in the blog post
- 2 tbsp Huacatay Paste, I linked the one I use in the blog post
- 650 grams Squash, peeled and chopped, I recommend Calabaza as Zapallo can be trickier to find
- 2 Medium Yukon Gold Potatoes, peeled and cut into about 3/4 inch cubes
- 2 cups Vegetable Broth, plus more as needed
- 1 tsp Sea Salt, to taste
- ¼ tsp Black Pepper
- 1 cup Choclo, Large Peruvian corn usually found in the frozen section, feel free to swap with another type of corn
- 1 cup Peas, I use frozen peas
- Fresh Cilantro, chopped, topping
Instructions
- Prep: Peel and cube the squash and potatoes, dice the onion and mince the garlic. Calabaza can be tricky to peel; a little skin left on is fine.
- Make the base: Warm the oil in a large pot over medium-low heat. Cook the onion for 6-7 minutes, stirring, until soft and translucent. Add the garlic and cook 1 minute. Stir in the ají amarillo, huacatay and oregano and cook 2 minutes, until fragrant and slightly darker.
- Simmer the vegetables: Add the squash, potatoes, 2 cups broth, salt and pepper. Bring to a boil, then cover and simmer on low for 25-30 minutes, until the squash is falling apart and the potatoes are very tender.
- Mash: Use a potato masher to mash about half the pot right in the pan. Leave some chunks. It should be thick and creamy, like a stew. If it's too stiff, add broth ¼ cup at a time.
- Add corn and peas: Stir in the choclo and peas and simmer uncovered for 8-10 minutes, stirring now and then so the bottom doesn't stick. Taste and adjust salt.
- Serve: Spoon over or beside white rice and top with cilantro.
Notes
Squash swaps: kabocha, butternut or pie pumpkin. Avoid spaghetti squash.
Mild version: use non-spicy ají amarillo paste.
No huacatay: finish with extra cilantro and a few torn mint leaves.
Storage: fridge up to 5 days; freezer up to 3 months. Reheat with a splash of broth.