LOCRO DE ZAPALLO
(PERUVIAN VEGETARIAN STEW)
Source: South American cooking: Foods and feasts from the New World by Barbara Karoff
Servings: 6

1 onion; coarsely chopped
2 cloves garlic, minced
2 to 4 serrano or jalapeno chilies
1 tbsp safflower oil
2 lb pumpkin or winter squash, peeled and cut into 2-inch cubes
2 white potatoes; peeled and cut into eighths
1/4 cup evaporated milk or half & half at room temperature
1 cup white cheese (queso blanco or feta cheese)
salt to taste
pepper to taste

Saute the onion, garlic, and chilies in the oil. Add the pumpkin and the potatoes and a little water, if necessary. Cover and cook over low heat until the pumpkin and potatoes are tender. Add the milk and cheese and heat through. Correct the seasoning. Garnish with additional cheese, if desired.

Note:
Traditionally this stew is served with rice but also goes well with a big lettuce and avocado salad. In Argentina, a similar locro is made with chopped bacon, Munster cheese, and cumin and is garnished with fresh parsley.