LOCRO DE ZAPALLO (PERUVIAN SQUASH STEW)

Locro de Zapallo (Peruvian Squash Stew) image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 14

3 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
1/4 small red onion, finely chopped (about 1/4 cup)
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 pound kabocha or butternut squash, peeled and cut into rough 1-inch chunks
10 ounces Yukon gold potatoes (about 4 small potatoes), peeled and cut into 1/2-inch cubes
3/4 cup whole milk
1/4 cup frozen corn
1/4 cup frozen peas
4 ounces low-moisture mozzarella, cut into 1/2-inch cubes
1/4 cup finely chopped cilantro
4 large eggs
Cooked white rice, for serving

Steps:

Place a medium saucepan over medium heat (see Cook's Note). Melt the butter in 1 tablespoon of the oil. Stir in the onion, garlic, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the onion becomes translucent and soft without browning, about 3 minutes. Next, stir in the squash and potatoes, until coated with the onion mixture, about 1 minute. Pour in 1/4 cup water, cover with a tight-fitting lid and simmer over medium-low heat until the squash and potatoes are fork-tender, but still give some slight resistance, 10 to 12 minutes.
Remove the lid, stir in the milk, corn and peas and cook over medium-low heat, uncovered, stirring occasionally, until the squash and potatoes are completely tender and can be easily mashed with the back of a spoon, about 8 minutes.
Remove the saucepan from the heat, then add the cheese and cilantro. Give the locro one gentle stir, then let sit to allow the cheese to melt before serving, 3 to 5 minutes.
Meanwhile, heat the remaining 2 tablespoons oil in a medium saute pan or skillet over medium heat. Add the eggs and cook until crispy around the edges, the whites are cooked through and the yolk is still runny, 4 to 5 minutes. Season with salt and pepper. Serve the locro with the eggs and rice.