Peruvian Squash Stew Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty Peruvian squash stew built on aji amarillo paste, with squash, potatoes, corn, and beans simmered until tender. The golden chili paste provides distinctive flavor, and a touch of milk creates creaminess.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon vegetable oil
- 1 medium onion (chopped)
- 4 cloves garlic (minced)
- 2 tablespoons aji amarillo paste
- 2 pounds squash (peeled and cubed (butternut squash or other firm squash))
- 2 ears corn (shucked and kernels removed)
- 2 cups vegetable stock
- 1 cup cooked beans (use fava beans, lima beans, or other)
- 1 medium potato (peeled and cubed)
- ¼ cup milk
- 1 cup queso fresco (or use feta cheese)
- Salt and pepper to taste
- For Garnish. Fresh chopped herbs (huacatay or cilantro), red pepper flakes, extra queso fresco.
- 1 pound shrimp (peeled and deveined (optional))
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 685mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1103mg
- Calcium
- 231mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 685MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.