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. This can happen when it’s a secret or has just never happened to have been written down.
Locro is an Ecuadorian (or Peruvian and Argentinian, depending on who you ask) dish which comprises of potato and cheese. Some include meat and various types of vegetables. This version of the Ecuadorian vegetarian dish is made with butternut squash, peas, tomatoes, corn, and feta cheese.
Comfort vegetarian food during the winter months. It is incredibly straight-forward to make and makes excellent leftovers. Enjoy with a side of quinoa or simply by itself in a big bowl.
Butternut Squash Locro
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion finely chopped
- kosher salt
- freshly ground black pepper
- 2 garlic cloves minced
- ½ cup frozen peas
- ½ cup frozen corn kernels
- 1 plum tomato chopped (or 1 tablespoon tomato paste)
- 3 lb whole butternut squash stemmed, peeled, seeded, and cut into 1-inch chunks
- 4-5 ounces feta cheese crumbled or cut into small cubes
- Heat the olive oil in a large pot over medium heat. Add the onions (and a generous pinch of salt and pepper) and sauté until softened and translucent in color. Add the garlic and saute for an additional 30 seconds or until fragrant. Add frozen peas, corn, and tomatoes and cook for 3 to 4 minutes, stirring frequently.
- Add the 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. If necessary, you can add a splash of water or chicken broth as it is cooking.
- Five to ten minutes before serving, add the feta cheese and gently stir to combine. Season to taste with salt and pepper. Serve.