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locro - argentine squash stew with corn and cheese

Recipe by
Carolyn Haas
Whitewater, WI

This is Argentina's version of a popular stew - Locro. This can be served as a main dish with rice on the side, or as a side dish with BBQed meat.

yield 6 -8
prep time 15 Min
cook time 45 Min
method Stove Top

Ingredients For locro - argentine squash stew with corn and cheese

  • 2 Tbsp
    olive oil
  • 1 md
    onion, chopped
  • 1 tsp
    ground cumin
  • 4 clove
  • 1-2
    jalapeño peppers, seeded and minced
  • 2 lb
    acorn or butternut squash, peeled, seeded and cut into 1 inch cubes -about 4-5 cups
  • 5 oz
    evaporated milk (low fat is fine)
  • 1/4 tsp
    salt (or to taste)
  • 1 c
    corn kernels, fresh or frozen
  • 1/4 c
    queso fresco or feta cheese
  • 1/2 c
    peas, fresh or frozen
  • 1/2 tsp
    white pepper

How To Make locro - argentine squash stew with corn and cheese

  • 1
    Heat oil in large skillet and sauté onion and cumin until softened. Add garlic and jalapeño, sauté for another minute.
  • 2
    Add squash, evaporated milk, and salt if using. Cook on medium, covered for 25 minutes.
  • 3
    Stir in corn and cheese. Cook covered for about 5 minutes, then stir in peas and cook, covered, another 5 minutes. Season with white pepper.

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