Peruvian Pumpkin Stew (Locro De Zapallo)

• 1/4 cup vegetable oil
• 1 small red onion, minced
• 2 cloves garlic, minced
• chili pepper to taste, minced or in a paste
• 1 T fresh oregano
• 1.5 kg pumpkin or butternut squash, peeled and cut into 1.5 cm cubes
• 3 potatoes cut into 1.5 cm cubes
• 1 cup green peas
• 1 cup corn kernels
• 1/2 cup fresh cheese in 1 cm cubes (may use feta)
• 1/2 cup cream or evaporated milk
• salt and pepper
• cilantro

1. Saute onion in the oil,add garlic, chili, squash, salt and pepper. Cook at low heat. When the squash is soft, add potatoes, oregano, green peas and corn. Let cook, and add water only if it is too dry and starts to scorch. When the potatoes are done, add cheese and cream or milk. Serve with cilantro on top.

vegetable oil, red onion, garlic, chili pepper, t, pumpkin, potatoes, green peas, corn kernels, fresh cheese, cream, salt, cilantro

Taken from www.epicurious.com/recipes/member/views/peruvian-pumpkin-stew-locro-de-zapallo-50055224 (may not work)