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Author Notes: It is from Peru, it would qualify as comfort food. It is served with rice, normally white but I prefer brown. —inkabela
- 2 tablespoons vegetable oil
- 3/4 cup chopped onion
- 1 tablespoon minced garlic
- 1/4 teaspoon dried oregano
- 1 1/2 pounds Butternut squash peeled, seeded and chopped
- 2 med peeled potatoes cubed.
- 3/4 cup frozen corn kernels
- 1 cup frozen green peas
- 2 tablespoons butter
- 2 dozen shrimp peeled and cleaned
- 1 cup chicken stock
- 2 ounces fresh cheese
- 1/4 cup cream
- 1 tablespoon aji amarillo paste
- salt and pepper to taste
- Heat oil in a large heavy pan. Over medium heat saute onion, minced garlic, aji amarillo paste and oregano until onion is translucent. Season with salt and pepper. 5 minutes
- Add squash, peas, corn, potatoes and chicken stock. Cover and simmer on low heat until all ingredients are cooked and the squash in starting like puree. Add more liquid as needed. About 15 minutes.
- In a skillet melt butter and add the shrimp, cook until pink. Season wtih salt, pepper and a little lemon juice.
- Once the squash mixture is thoroughly cooked add the white cheese and cream, heat well. Add the cooked shrimp, reserve some for decorating. Garnish with shrimp, chopped cilantro and white cheese cubes. Serve with rice or eat alone. For extra flavor drizzles olive oil and mix.
- This recipe was entered in the contest for Your Best Butternut Squash