Pork roast pairs particularly well with this delectable fruity gravy, which is quite straightforward. Just a few of the drippings and some new peaches will do.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 large butternut squash, peeled and cut into chunks
- water to cover
- salt to taste
- ¾ (12 ounce) can evaporated milk (such as PET®)
- ½ cup butter
- 1 (16 ounce) package frozen corn
- 1 (16 ounce) package frozen sweet peas
- 2 cups grated Cheddar cheese
- 3 cups cooked basmati rice
Instructions
- Place squash in a large pot and add enough water to cover; season with salt. Bring water to a boil and cook until squash is tender, about 20 minutes. Drain squash and return to pot.
- Mash squash with a potato masher; add evaporated milk, butter, and salt and beat with an electric mixer until smooth and creamy. Stir corn, peas, and Cheddar cheese into squash mixture; cook and stir over medium-low heat until cheese is melted, about 10 minutes. Serve squash mixture over rice.
- If squash mixture is too thick, add remaining evaporated milk.
Nutrition Facts
| Calories | 673 kcal |
| Carbohydrate | 79 g |
| Cholesterol | 93 mg |
| Dietary Fiber | 10 g |
| Protein | 23 g |
| Saturated Fat | 20 g |
| Sodium | 511 mg |
| Sugars | 16 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
In view of the fact several reviewers thought it was bland, I added red pepper flakes, hot pickled peppers, olives, cumin and turmeric. I used plain milk instead of evaporated.
Definitely filling. Yum.
oh we will be making it again had it on rice first night we did add some ham diced up and peas
I really recommend to use banana squash since butternut squash is too sweet for this recipe. I am Peruvian and love this dish just not with sweet squash
My husband and I thought the recipe as it’s written is pretty bland. We might try it again with additional spices like cumin and chili powder. It also made a TON. We had leftovers for daysssss.
This was so delicious! When I tasted from the pot it was perfect; when tasted over rice it became bland. I just put steak seasoning into the rice this time and it was better… I checked out Peruvian spices and will add them to the rice next time. The Peruvian Locro was definitely 5 stars!!!
I followed the recipe as written, but none of us liked it at all.
Simple and easy recipe, but it would be a lot better with a few spices. I added chili powder and ground cumin after my first bowl.
Easy to make, yummy to eat. We liked it best with salt & pepper, so maybe next time, we’ll put more salt in at the salt-to-taste part.
This was really easy to make and very filling. My whole family liked it including teens and 9yo. We didnt have any leftovers! They never even knew there was squash in it (which they hate) I will be making this again. Could also be served over quinoa for a healthier version.
I had never heard of locro before tonight when I was looking for a new way to use up some butternut squash from last fall. I must say, we LOVED it. I accidentally forgot to add the milk, so it was thicker than the recipe intended, but still delicious. My method was a little different than the recipe. I cut the butternut squash in half lengthwise, and scooped out the seeds, then placed it, cut side down on a jelly roll pan, with 1/4 inch or so of water, and baked at 375 until soft. I let it cool a little, then scooped it out and proceeded as instructed. My peas and cheese were frozen, so the whole mixture was cold, and rather than standing and stirring it on the stove, I put it in a covered casserole dish and put it in the hot oven for 20 minutes or so until everything was hot and the cheese melted. My girls, ages 3, almost 5, and 7 couldn’t get done raving about it.
Asome dish. didnt have the condensed milk used cream of mushroom soup as substitute, and used canned veggies corn carrots and greenbeans. great dish My teens loved it.