locro - argentine squash stew with corn and cheese

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 teaspoon ground cumin
• 4 cloves garlic
• 1-2 - jalapeño peppers, seeded and minced
• 2 pounds acorn or butternut squash, peeled, seeded and cut into 1 inch cubes -about 4-5 cups
• 5 ounces evaporated milk (low fat is fine)
• 1/4 teaspoon salt (or to taste)
• 1 cup corn kernels, fresh or frozen
• 1/4 cup queso fresco or feta cheese
• 1/2 cup peas, fresh or frozen
• 1/2 teaspoon white pepper