Fall happens to be a favorite time of year for many people. The fall colors, cooler weather and warm fires make for cozy evenings. However, for me that’s not the case. Fall signifies the loss of summer and the warm, wonderful weather that I love. But, fall does have its pluses. And one of the pluses that I absolutely love is the bounty of winter squash. At my local Farmer’s Market, I am starting to see winter squashes in all shapes and sizes. My favorite is Butternut squash, followed closely by Acorn squash. Squash can be roasted, mashed, pureed or even grilled. Winter squashes are also a great source of vitamin A, vitamin C and potassium.
Here’s one of my favorite Peruvian recipes from my cookbook…a stew which utilizes Butternut squash. The end result is like eating a bowl of creamy mashed potatoes and butternut squash. Perfect for those fall evenings!
PERUVIAN LOCRO
Ingredients:
-2 cups peeled and diced Butternut squash (raw)
-2 cups vegan no-chicken broth or vegetable broth
-1 onion, diced
-2 tablespoons olive oil
-2 cloves of garlic, minced
-2 tablespoons aji amarillo paste
-1 tablespoon aji panca paste
-1 teaspoon cumin
-1 ½ teaspoons salt
-1 cup soy milk or nut milk
-3 medium yellow skinned potatoes, diced
-1 cup fresh or frozen corn
-½ cup fresh or frozen peas
-Soy milk, as needed
-½ cup Garlic Cashew Cheese
Directions:
Place Butternut squash and broth in a medium pot. Bring to boil over high heat. Reduce heat to medium low, cover and simmer until tender, approximately 15 minutes. Remove from heat and allow to cool. Place contents in a blender and blend. Set aside.
In a large soup pot over medium heat, cook onion in olive oil until translucent. Add garlic, aji amarillo paste, aji panca paste, cumin and salt. Cook for two minutes. Add Butternut squash puree, soy milk, potatoes, corn and peas. Bring to a boil. Reduce heat to low, cover and simmer until the potatoes are tender, approximately 20-25 minutes. Remove from heat. Add additional soy milk, if a thinner stew is desired. Add Garlic Cashew Cheese and stir until melted. Season to taste with salt and pepper.
Serve over rice. Serves 4.
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