RecipeDB

Cooking in progress....

Peruvian Locro (Butternut Squash)

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)21.372
Energy (kCal)684.0
Carbohydrates (g)31.428
Total fats (g)57.6
  • Cuisine

    Latin American >> South American >> Peruvian

  • Dietary Style

  • Preparation Time

    Cooking Time - 30 minutes, Preparation Time - 15 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place squash in a large pot and add enough water to cover; season with salt. Bring water to a boil and cook until squash is tender, about 20 minutes. Drain squash and return to pot. | 2. Mash squash with a potato masher; add evaporated milk, butter, and salt and beat with an electric mixer until smooth and creamy. Stir corn, peas, and Cheddar cheese into squash mixture; cook and stir over medium-low heat until cheese is melted, about 10 minutes. Serve squash mixture over rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butternut squash 1 peeled cut - - - -
    water - - - -
    salt to taste - - - -
    butter 1/2 cup 684.0 31.428 21.372 57.6
    corn 1 package - - - -
    pea 1 package sweet - - - -
    cheddar cheese 2 cups grated - - - -
    basmati rice 3 cups cooked - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



    Similar Recipes by Processes Similar Recipes by Category Composition