LOCRO DE ZAPALLO

INGREDIENTS

- 500 grs Butternut squash

- 2 tablespoons extra virgin olive oil 

- ½ cup red onion finely chopped

- 1 teaspoon garlic powder

- 2 medium size potatoes peeled and diced 

- ⅓ cup green peas (frozen or fresh)

- 1 ½ tablespoon edamame (frozen or fresh)

- 3/4 cup filtered water 

- 1 sprig spearmint

- ½ cup yellow corn frozen

- ¾ cup fresh cheese 

- 1 ½ teaspoon salt 

- dash of ground black pepper

- 4 eggs (to fry and serve together )

- 1 cup cooked white rice (to accompany the stew)

- 1 sprig parsley (to decorate)

PREPARATION

First, place a pan on high heat, add 2 tablespoons  extra virgin olive oil, once it’s hot, add ½ cup onion finely chopped, 1 teaspoon  garlic powder, 2 peeled and diced white potatoes, 500 gr squash peeled and chopped in medium size cubes,  1/3 cup  green peas, 1 ½ tablespoon edamame,  ¾ cup of water, 1 mint sprig, stir, cover and cook for 20 minutes. After this time add ½ cup frozen yellow corn, ¾ cup fresh cheese chopped and 1 ½ teaspoon salt , dash of black pepper and cook for 5 more minutes. Now we can remove the spearmint sprig.

On the other hand, in a pan on high heat, add 1 tablespoon extra virgin olive oil, fry the eggs, sunny side and it’s ready! Serve with white rice. Decorate with parsley.

Enjoy!

PREP TIME: 20 MIN

COOKING TIME: 15 MIN

 TIPS

- You can accompany it with grilled chicken or  hamburger.

- For a vegan option, serve with beyond meat or a salad.