Recipes
Locro de Zapallo (Andean Pumpkin Stew)
Serves 4
| Prep Time: 15 mins
| Cook Time: 45 mins
| Total Time: 1 hour
You may need: Patagonia Sunset
Discover The Recipe
Locro de Zapallo is a hearty Peruvian pumpkin stew that is a perfect recipe for fall and winter months but can be enjoyed year round. This Peruvian gem is not only flavorful but also loaded with vitamins from the nutrient dense fresh produce that locals use. The word “locro” means stew and was originated by Spanish conquistadors in the late 1500s. Potatoes, native to the Andes region, formed the base of the original recipe, but it has since evolved into a pumpkin based stew. Every Peruvian household has their own version of this stew based on the region where they reside. However the typical ingredients include potatoes, pumpkin, corn, peas, aromatics and aji amarillo (a spicy paste made from Peruvian yellow chili pepper). Another native ingredient is Huacatay, also known as black mint. This aromatic herb is used in many Peruvian dishes and adds a bright anise-like flavor if you can find it.
Our chefs prepared this easy and delicious recipe for Locro de Zapallo to bring a Peruvian-inspired meal to your kitchen. We feature our Patagonia Sunset blend to add savory, smoky flavors from onion and roasted garlic. There are also nutty, herbal notes from boldo leaf – a native Chilean herb that is often used like bay leaf. This plant-based recipe is mostly hands-off which makes it an ideal dish for busy weeknights. The squash, potato and aromatics are simmered until tender then the stew is finished with creamy coconut milk, corn and peas. Serve this beautiful, golden stew like the locals do with steamy white rice and enjoy.
Ingredients
2 Tbsp olive oil
1 onion, diced
3 cloves garlic, minced
1 Tbsp Piquant Post Patagonia Sunset
4 cups winter squash, peeled, seeded and cubed
1 russet potato, peeled and cubed
3 cups water
2 tsp salt
1/2 cup coconut milk
1/2 cup corn, frozen
1/2 cup peas, frozen
To serve: cooked rice, lime, mint
Notes
We used a small kabocha squash for this stew, but it would be equally delicious with butternut, acorn squash or sugar pie pumpkin. They each have their own unique flavor!
Winter squash can be notoriously difficult to peel. If the skin is too thick to get off with a vegetable peeler, cut the squash in half, place the flat side down on your cutting board to keep it stable and use a good kitchen knife to carefully cut off the skin from the outside.
You can alternatively bake the squash whole in the oven at 350 F for 1 hour, and peel the skin off after the squash is tender and cooled. You can then chop the cooked flesh and add it to the stew after the potatoes are cooked. This will reduce the cooking time, but might make the whole process easier!
Instructions
Heat the oil in a heavy bottomed pan and add the onion and garlic. Sauté until the onion is translucent. Add the Piquant Post Patagonia Sunset, winter squash and potato. Sauté for another 3-5 minutes.
Add the water and salt, and bring to a boil. Turn down the heat to low and simmer covered for 30 minutes, or until the pumpkin and potato are tender and the stew is thickened.
Add the coconut milk, corn and peas. Simmer for another 15 minutes.
Adjust the seasoning with salt if needed. Serve with cooked rice, lime wedges and chopped mint for garnish.
Alternatives & Substitutions
Our version of Locro de Zapallo is not very spicy, but if you want to make it a little more picante, try adding some of our Aji Amarillo for a little kick!
Try topping this stew with crumbled cheese or sliced hard boiled egg for some extra protein!
Locro de Zapallo is a naturally vegetarian dish but it can be made with chicken, if you eat meat! Our Costillar de Chancho (South American Ribs) is also a delicious choice! Do try our Pork Tenderloin in Creamy Walnut Sauce made with this delicious spice blend.
Looking for more recipes for our Patagonia Sunset blend? Try these vegan Empanadas, Vegan Tamales, or our Chilean Shepherd’s Pie!
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Locro de Zapallo (Andean Pumpkin Stew)
Serves
4
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hour
Piquant Post spice you'll need: Patagonia Sunset
Ingredients
2 Tbsp olive oil
1 onion, diced
3 cloves garlic, minced
1 Tbsp Piquant Post Patagonia Sunset
4 cups winter squash, peeled, seeded and cubed
1 russet potato, peeled and cubed
3 cups water
2 tsp salt
1/2 cup coconut milk
1/2 cup corn, frozen
1/2 cup peas, frozen
To serve: cooked rice, lime, mint
Instructions
Heat the oil in a heavy bottomed pan and add the onion and garlic. Sauté until the onion is translucent. Add the Piquant Post Patagonia Sunset, winter squash and potato. Sauté for another 3-5 minutes.
Add the water and salt, and bring to a boil. Turn down the heat to low and simmer covered for 30 minutes, or until the pumpkin and potato are tender and the stew is thickened.
Add the coconut milk, corn and peas. Simmer for another 15 minutes.
Adjust the seasoning with salt if needed. Serve with cooked rice, lime wedges and chopped mint for garnish.
Notes
We used a small kabocha squash for this stew, but it would be equally delicious with butternut, acorn squash or sugar pie pumpkin. They each have their own unique flavor!
Winter squash can be notoriously difficult to peel. If the skin is too thick to get off with a vegetable peeler, cut the squash in half, place the flat side down on your cutting board to keep it stable and use a good kitchen knife to carefully cut off the skin from the outside.
You can alternatively bake the squash whole in the oven at 350 F for 1 hour, and peel the skin off after the squash is tender and cooled. You can then chop the cooked flesh and add it to the stew after the potatoes are cooked. This will reduce the cooking time, but might make the whole process easier!
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