I have finally accomplished something I have been wanting to do for months—maybe years?! I finally was able to perfectly recreate one of my favorite dishes! Unfortunately, this is an example of one of those dishes that you are never able to get the recipe for, as the person with the secret to making it either forgets or doesn’t have it written down. So, despite only being left with only a vague list of ingredients, without any real amounts attached to any of them, I was able to do this dish justice. I was determined, and luckily, successful. And, of course, I am here to share it with each and everyone of you!
Honestly, homemade locro probably means nothing to most of you (however, if it does, please don’t be offended). Even if you sit in front of the TV watching Iron Chef each week or obsessively look through food magazines or websites, you probably have never heard of it. It actually is originally an Ecuadorian (Peruvian/Argentinian—depending on who you ask) dish, which comprises of potato and cheese. The rest of the ingredients get a little fuzzy, some including a type of meat and various types of vegetables.
This version definitely falls under the same category, but is meat-free and is very much one of those perfect comfort foods during the winter months. It is incredibly straight-forward and makes excellent leftovers—of which I have been surviving on for lunches for days now. You might just want to buy two humungous butternut squashes so that you can have said leftovers, which is exactly what I did. However, that also entails chopping and peeling them all up and, I have to admit, that is not the most fun task ever (one of my major fears). One simple solution is to buy pre-chopped squash, but it is a lot more expensive and the freshness is questionable. For advice on how to pick the freshest squash, read this post.
I served mine with a side of sautéed kale and red quinoa cooked in chicken broth for some added protein. The resulting plate was full of color and charm! Enjoy.
- 3 lb whole butternut squash, stemmed, peeled, seeded, and cut into 1 inch chunks
- 1/2 cup frozen corn
- 1/2 cup frozen peas
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 1 fresh plum tomato, chopped (or 1 tablespoon tomato paste)
- 4-5 ounces feta cheese, crumbled or cut into small cubes
- kosher salt
- freshly ground black pepper
- Heat large pot over medium heat. Add olive oil and sauté onions and garlic until translucent in color.
- Add frozen peas, corn, and tomatoes and cook for 3-4 minutes, stirring frequently.
- Add chopped butternut squash and reduce heat to low.
- Cover the pot and let cook for 20-30 minutes, until squash has become soft and slightly chunky.
- Five to ten minutes before serving, add feta cheese and stir. Serve and enjoy!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 619 Total Fat: 38g Saturated Fat: 22g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 126mg Sodium: 1476mg Carbohydrates: 52g Fiber: 13g Sugar: 15g Protein: 25g
See? It couldn’t be more simple than that. Enjoy with a side of quinoa or simply by itself in a big bowl. You’ll be heading back to the supermarket for more butternut squash before you know it. Or coming up with new spots in the refrigerator to hide the leftovers from fellow family members.