Locro - Argentine Squash Stew with Corn and Cheese

Locro - Argentine Squash Stew With Corn And Cheese Recipe

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Carolyn Haas


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.


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15 Min
45 Min
Stove Top


  • 2 Tbsp
    olive oil
  • 1 medium
    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.

Printable Recipe Card

About Locro - Argentine Squash Stew with Corn and Cheese

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Latin American
Dietary Needs: Vegetarian
Hashtag: #Argentina

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