Peruvian Locro (Butternut Squash)

1. 1

   Put the squash in a large pot and add enough water to cover; season with salt. Bring to a boil and cook until the squash is tender, about 20 minutes. Drain the squash and return it to the pot.

2. 2

   Mash the squash with a potato masher; add the evaporated milk, butter, and salt, then beat with an electric mixer until smooth and creamy. Stir the corn, peas, and Cheddar cheese into the squash mixture; cook and stir over medium-low heat until the cheese is melted, about 10 minutes. Serve the squash mixture over rice.

• Calories 916.51 kcal High
• Protein 25.17 g Good Source
• Carbs 111.92 g Moderate
• Total Fat 40.28 g High
• Saturated Fat 23.62 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 105.78 mg High
• Sodium 464.03 mg High
• Fiber 4.04 g Moderate
• Sugar 9.23 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 647.58 mg Good Source
• Iron 2.19 mg Moderate
• Potassium 887.01 mg Moderate
• Vitamin A 1064.24 mcg_rae Good Source
• Vitamin C 42.34 mg Good Source
• Vitamin D 1.37 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Corn 🌽