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Vegetarian, Americas

Peruvian pumpkin locro with rice

Peruvian pumpkin locro is a vegetarian stew of squash, potatoes, corn, and fresh cheese, served over rice. It serves 4, takes 55 minutes, and stays easy to make, for about €1.90 per person. The trick is letting the squash almost fall apart, which makes the stew creamy without any cream.

A creamy locro straight from the Peruvian Andes, squash, potatoes, corn, and fresh cheese, spooned over white rice.

Peruvian pumpkin locro with rice
Total time
55 min
Difficulty
Easy
Cost per person
€1.90
Calories per person
610 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

This dish comes from the Peruvian Andes and stands out for its thick, almost velvety texture, built without a drop of cream. Butternut squash breaks down in the broth as it cooks, potatoes add body, and sweet corn brings little pops of sweetness in every bite. Melted fresh salted cheese stirred in at the end gives the dish its rounded, comforting flavor.

It's an easy weeknight dinner that warms you up on cool fall or winter evenings. Kids usually love it for its softness and smooth texture, with no chunks of meat to pick around. It also works for a relaxed dinner with friends, spooned straight over rice in the bowl, with no fuss and no last minute complications.

The ingredients

4 people

Fruits and vegetables

  • Butternut squash 800 g
  • Potatoes 500 g
  • Onion 1
  • Garlic 3 cloves
  • Cilantro 0.5 bunch

Pantry

  • Canned sweet cornoften in the pantry 285 g
  • Espelette pepperoften in the pantry 1 tsp
  • Riceoften in the pantry 280 g
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Feta or fresh salted cheese 150 g
  • Milk 20 cl

Allergens Lactose

The step by step recipe

  1. Peel the squash and potatoes and cut them into even cubes.

    Cubes about two centimeters wide cook at the same rate.

  2. Cook the chopped onion and garlic in the oil with the chili until golden. 6 min

    The chili sizzles in the oil, giving the dish its warm color.

  3. Add the squash, potatoes, and a large glass of water, season with salt and pepper, and let it simmer covered. 25 min

    Mash a few cubes of squash with a fork partway through cooking.

  4. Pour in the milk, drained corn, and crumbled cheese, and let it warm through without boiling. 5 min

    Off the heat, the cheese stays creamy.

  5. Cook the rice in salted water and serve the locro over it, sprinkled with cilantro. 11 min

    Spoon the locro over the rice so the juices soak in.

Our tips to get it right

  • Pick a ripe, dense butternut squash, it breaks down more easily at the end of cooking and gives a creamier stew.
  • Drain the canned corn well before adding it, otherwise the extra liquid thins out the creamy texture of the locro.
  • If the stew thickens too much as it cools, loosen it with a splash of hot water when reheating rather than milk, to keep the flavors balanced.

The variations

  • Swap the feta for fresh goat cheese for a tangier note, the creamy effect stays the same.
  • For a spicier version, double the Espelette pepper or stir in a minced fresh chili at the end of cooking.
  • For kids, mash the locro lightly with a fork before serving, the texture becomes smoother and easier to eat.

What to serve it with

  • Sliced avocado on the side
  • A lime wedge to squeeze over
  • Warm mate tea or herbal tea

Storage

The locro keeps for 2 to 3 days in the fridge in a sealed container. It freezes well without the rice, for up to 2 months. Reheat it gently on the stove, adding a little water or milk to bring back its creamy texture.

Questions about this dish

Can you use a different squash instead of butternut?

Yes, red kuri squash or pumpkin both work well, as long as they're firm and not too watery. Cooking time stays about the same, just check the texture near the end of simmering.

Can you make this locro ahead of time?

Yes, you can make the stew the day before and reheat it gently before serving. Add the cheese when reheating so it stays melty and soft.

Does the locro freeze well?

The stew freezes well, but skip freezing it with the rice or cheese, since both change texture once thawed. Add fresh cheese and cook rice fresh when you're ready to serve.

Can you use fresh or frozen corn instead of canned?

Yes, frozen corn works great, just add it straight from the freezer. With fresh corn, cook the kernels for a few minutes before stirring them in.

How long does it take to make a Peruvian pumpkin locro with rice?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Peruvian pumpkin locro with rice?

About 610 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Peruvian pumpkin locro with rice cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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