Delicious peruvian meal that you can easily make at home.

Acorn Squash Stew or Locro (from the Quechua ruqru) is a hearty thick stew popular along the Andes mountain range. It’s one of the national dishes of Argentina, Bolivia, Peru and Ecuador. The dish is a classic corn, beans, and potato or pumpkin stew well known along the South American Andes. Typically locro is made using a specific kind of potato called “Papa Chola”, which has a unique taste and is difficult to find outside of its home region.



  • 1 lb squash (acorn) peeled, cut in pieces
  • 1/3 cup oil
  • 1 medium size onion, finely chopped
  • 2 garlic cloves, grounded
  • 2 teaspoons ground fresh yellow aji (chili)
  • 1 teaspoon oregano
  • ¾ cups peas
  • 3 potatoes, skinned, cut in 4
  • 2 corns, cut in slices
  • ½ cup evaporated milk
  • ¾ cup farmers cheese (ricotta or feta), diced
  • 3 olives, pitted and halved
  • Salt and pepper


  • Heat oil in a pan and sauté onion, garlic, aji and oregano.
  • Cook a few minutes and add squash, peas, potatoes, and corn.
  • Cover pan, lower heat and simmer until ingredients are cooked.
  • Add milk and fresh white cheese. Mix. Correct seasoning.
  • Serve with strips of fresh white cheese, olives and white rice.