Peruvian squash locro is a comforting home-style stew made with macre squash, potatoes, corn, fava beans, ají amarillo, fresh cheese, and aromatic huacatay. The squash slowly softens into a naturally creamy base, creating one of Peru’s most familiar everyday dishes.
It is often served for family lunch, especially in coastal and highland homes. Depending on the region and family tradition, it may be served with fluffy white rice, fried egg, fried fish, or extra fresh cheese.
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Peruvian Squash Locro
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6
- Category: Main Course
- Cuisine: Colombian
Ingredients
Nutrition
- Calories: 320
Ingredients
- 1 kg peeled macre squash, cut into cubes (about 7 cups)
- 350 g white potatoes or canchán potatoes, cut into cubes (3 medium potatoes)
- 180 g corn kernels (1 cup)
- 150 g fresh shelled fava beans (1 cup)
- 150 g chopped red onion (1 large onion)
- 20 g garlic paste (4 garlic cloves)
- 45 g ají amarillo paste (3 tablespoons)
- 30 ml vegetable oil (2 tablespoons)
- 240 ml evaporated milk (1 cup)
- 150 g fresh cheese, cut into cubes (1 cup)
- 15 g chopped huacatay (¼ cup)
- 5 g ground turmeric (1 teaspoon)
- 5 g salt (1 teaspoon)
- 2 g ground black pepper (¼ teaspoon)
- 500 ml hot water (2 cups)
Preparation
- Make the seasoning base, heat the oil in a wide pot and cook the onion for 5 minutes, until soft. Add the garlic, ají amarillo paste, turmeric, black pepper, and salt. Cook for 4 more minutes, stirring until the mixture is fragrant and concentrated.
- Cook the vegetables, add the squash, potatoes, fava beans, and corn. Pour in the hot water, stir well, and cook over medium heat with the pot partly covered for 20 minutes, until the squash is very soft.
- Create the creamy texture, use a wooden spoon to mash some of the squash and potatoes directly in the pot. Do not mash everything completely; leave a few chunks so the locro keeps its thick, rustic texture.
- Finish the stew, add the evaporated milk and fresh cheese. Cook over low heat for 4 minutes without allowing a strong boil, until the cheese is warmed through and the locro is creamy.
- Add the herbs and serve, stir in the chopped huacatay, taste for seasoning, and turn off the heat. Let the locro rest for 3 minutes before serving so the flavors come together.
Chef’s tips
- Use ripe macre squash because it is naturally sweeter and softens easily.
- Do not add too much water at the beginning; squash releases moisture as it cooks.
- Mash only part of the vegetables for a creamy but rustic final texture.
- Add evaporated milk at the end and keep the heat low.
- Stir in huacatay just before serving to preserve its fresh herbal aroma.
Traditional variations
In Ica, locro de zapallo is often served with white rice and fried fish. Another well-known version is locro montado, served with fried egg, fresh cheese, and fluffy rice.
In Arequipa, the word locro can also refer to squash-based stews that include beef or lamb, depending on local cooking traditions.
How to serve
Serve the locro piping hot in deep bowls. The most common everyday presentation is with fluffy white rice and an extra slice of fresh cheese.
For a more substantial meal, serve it with fried egg or fried fish. Chicha morada or passion fruit drink pair especially well with the squash’s mellow sweetness and the gentle heat of ají amarillo.
Recommended accompaniments
- Fluffy white rice
- Fried egg
- Fried fish
- Fresh cheese
- Ground chili sauce
- Chicha morada
Food tradition
Peruvian locro reflects the meeting of Andean products and regional home cooking. Potatoes, corn, fava beans, and squash come together in a nourishing dish designed to make the most of familiar, accessible ingredients.
While locro has different forms across the Andes, the Peruvian squash version stands out for its creamy consistency, ají amarillo, fresh cheese, and huacatay.
Frequently Asked Questions
Macre squash is the traditional choice because it has a firm flesh, deep color, and mildly sweet flavor. It breaks down easily as it cooks and thickens the stew naturally. When macre squash is unavailable, kabocha or winter squash are practical substitutes, though the flavor will be slightly different.
Yes. Many Peruvian recipes add evaporated milk near the end for a creamier, fuller texture. Add it only after the squash and potatoes are tender. Keep the heat low afterward and avoid a vigorous boil so the finished locro stays smooth.
Yes. You can cook it several hours ahead and warm it gently before serving. As it rests, the potatoes and squash absorb liquid and the locro becomes thicker. Add a little hot water or evaporated milk while reheating when it needs a looser consistency.
This usually happens when too much water is added or when the squash releases a lot of moisture. Simmer the stew uncovered for a few minutes to reduce the liquid, then mash part of the squash and potatoes. This thickens the locro naturally without flour or other added thickeners.
