What ingredients do I need to make traditional Peruvian Squash Stew?

To prepare Peruvian Squash Stew, you’ll need vegetable oil, onion, garlic, ají amarillo paste, a firm squash like butternut or pumpkin, starchy corn such as Peruvian choclo or hominy, vegetable stock, cooked beans (like fava or lima), potatoes, evaporated milk, and queso fresco or feta cheese. Fresh herbs such as cilantro or parsley are used for garnish. Shrimp or other proteins can be added optionally. These ingredients combine to create a rich, creamy stew with a balance of spicy, savory, and sweet flavors.

Can I use other types of squash if I don't have butternut squash?

Yes, you can substitute butternut squash with other firm, orange-fleshed winter squashes such as pumpkin, Kabocha, Caribbean pumpkin, or Hubbard squash. The key is to use a squash that holds its shape when cooked and has a sweet, nutty flavor. Avoid watery or soft squash varieties as they may break down too much in the stew, altering the texture.

How do I incorporate shrimp or other proteins into Peruvian Squash Stew?

Shrimp, chicken, pork, tofu, or other proteins can be added to this stew for extra flavor and nutrition. Shrimp is usually peeled, deveined, and added during the last 5-7 minutes of cooking to avoid overcooking. For chicken or pork, cook the meat separately or add earlier to ensure it is fully cooked. Tofu should be firm and can be added towards the end as well. Adjust seasonings as needed when including proteins.

What type of corn works best in Peruvian Squash Stew and why?

Use starchy and rustic varieties such as Peruvian choclo or canned hominy for authentic texture and flavor. These corn types have a large kernel size and firm bite that complement the creamy stew without becoming mushy. Avoid sweet corn varieties, as their sweeter taste changes the characteristic flavor balance of the dish.

How should I store and reheat leftover Peruvian Squash Stew?

Store leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the stew for 2 to 3 months. To reheat, thaw if frozen, then warm on the stovetop over medium heat, stirring occasionally until heated through. Avoid microwaving to maintain a consistent texture. Adding a splash of water or broth can help restore creaminess if the stew thickens during storage.

Peruvian Squash Stew With A Savory Vietnamese Beef Twist

Name: Peruvian Squash Stew
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Peruvian
Ingredients: – 1 tablespoon vegetable oil for sautéing; – 1 medium onion, chopped; – 4 cloves garlic, minced; – 2 tablespoons ají amarillo paste; – 2 pounds squash, peeled and cubed; – 2 ears corn, kernels removed; – 2 cups vegetable stock; – 1 cup cooked beans; – 1 medium potato, peeled and cubed; – ¼ to 1 cup milk or plain evaporated milk; – 1 cup queso fresco, cubed or crumbled; – Salt and pepper to taste; – Fresh chopped herbs such as huacatay or cilantro; – Red pepper flakes; – 1 pound shrimp, peeled and deveined

Ingredients

– 1 tablespoon vegetable oil for sautéing

– 1 medium onion, chopped

– 4 cloves garlic, minced

– 2 tablespoons ají amarillo paste

– 2 pounds squash, peeled and cubed

– 2 ears corn, kernels removed

– 2 cups vegetable stock

– 1 cup cooked beans

– 1 medium potato, peeled and cubed

– ¼ to 1 cup milk or plain evaporated milk

– 1 cup queso fresco, cubed or crumbled

– Salt and pepper to taste

– Fresh chopped herbs such as huacatay or cilantro

– Red pepper flakes

– 1 pound shrimp, peeled and deveined

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Instructions

First Step: Prepare the Ingredients. Start by peeling and cubing 2 pounds of your chosen squash (butternut, zapallo, pumpkin, or similar). Chop 1 medium onion and mince 4 cloves of garlic. If using fresh corn, remove kernels from 2 ears; alternatively, measure out 2 cups of cooked corn or hominy. Cube 1 medium potato and set aside 1 cup of cooked beans. Having all ingredients ready ensures a smooth cooking process.

Second Step: Sauté Aromatics. Heat 1 tablespoon of vegetable oil in a large pot over medium heat. Add the chopped onion and season lightly with salt and pepper. Cook for about 5 minutes until onions soften and become translucent. Stir in minced garlic and cook an additional minute until fragrant. This creates a flavorful base for the stew.

Third Step: Add Ají Amarillo and Vegetables. Stir in 2 tablespoons of ají amarillo paste, cooking for 1 minute to release its aromatic oils and vibrant flavor. Add the cubed squash and corn kernels, stirring to coat them well with the paste and aromatic base.

Fourth Step: Simmer the Stew. Pour in 2 cups of vegetable stock or broth and bring the mixture to a boil. Reduce heat to a gentle simmer and cook for 15 to 20 minutes, until the squash begins to soften and break down, creating a chunky texture. Add the cubed potatoes and cooked beans, then continue simmering for another 15 minutes, or until potatoes are tender.

Fifth Step: Finish with Dairy and Seasoning. Stir in ¼ to 1 cup of milk or evaporated milk along with 1 cup of crumbled or cubed queso fresco. Simmer for 5 minutes to thicken slightly and mingle flavors. If using shrimp or other proteins, add them now and cook until just done to avoid overcooking. Adjust seasoning with salt and pepper to taste.

Final Step: Garnish and Serve. Remove the stew from heat and garnish with fresh chopped herbs like huacatay or cilantro, red pepper flakes, and extra queso fresco if desired. Serve the Peruvian Squash Stew hot, optionally accompanied by white rice. For added richness, consider topping individual bowls with a fried egg or additional cheese cubes stirred in.

Last Step:

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Notes

🍲 For added texture, boil corn and potatoes separately before adding them to the stew.
🌿 Substitute squash with different orange-fleshed varieties for enhanced depth.
🔥 Adjust spice level by altering the amount of ají amarillo paste used.

Author: Brandi Oshea
Prep Time: 15 minutes
N/A: 0 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Simmering
Cuisine: Peruvian
Diet: Vegetarian-friendly (with optional proteins)

Nutrition

Serving Size: 1 bowl
Calories: 328-400
Sugar: N/A
Sodium: N/A
Fat: 9g
Saturated Fat: N/A
Unsaturated Fat: N/A
Trans Fat: N/A
Carbohydrates: 42-43g
Fiber: 7g
Protein: 25g
Cholesterol: N/A