Peruvian Locro Butternut Squash

Ingredients

• 1 butternut squash, peeled and cut into cubes
• 1 onion, diced
• 3 cloves of garlic, minced
• 1 teaspoon of cumin
• 1 teaspoon of oregano
• 1 teaspoon of achiote
• 1 can of diced tomatoes
• 1 cup of vegetable broth
• ½ cup of queso fresco, crumbled
• 2 tablespoons of fresh cilantro, chopped
• Salt and pepper to taste

Directions

1. In a large pot, heat the oil over medium-high heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the cumin, oregano, and achiote and cook for an additional minute.
4. Add the butternut squash and diced tomatoes and stir to combine.
5. Add the vegetable broth and bring the mixture to a boil.
6. Reduce the heat to low and simmer for 20 minutes, stirring occasionally.
7. Add the queso fresco, cilantro, salt, and pepper and stir to combine.
8. Serve hot with a side of rice.

Interesting Facts

• Locro is a traditional Peruvian dish usually made with potatoes.
• Butternut squash is a type of winter squash that is high in Vitamin A and Vitamin C.
• Queso fresco is a type of fresh Mexican cheese that can be used as a garnish or in recipes.