This butternut squash locro is a warm, hearty, and comforting vegetarian dish inspired by a traditional Ecuadorian favorite. It is the kind of recipe that feels especially satisfying during the colder months, when a big bowl of something creamy, savory, and nourishing is exactly what you want. After several attempts, I was finally able to recreate one of my favorite versions at home, and the result is simple, flavorful, and easy enough for a weeknight meal.
Locro is often associated with Ecuador, although versions of the dish are also found in Peru and Argentina. Depending on the region and the cook, it can be made in many different ways. Some recipes are based on potatoes and cheese, while others include meat, different vegetables, or additional seasonings. This vegetarian locro keeps the spirit of the dish while using butternut squash as the main ingredient. The squash becomes tender and slightly chunky as it cooks, creating a naturally creamy texture without needing a complicated method.
This homemade locro recipe combines butternut squash with onion, garlic, peas, corn, tomato, and feta cheese. The feta melts gently into the mixture, adding a salty, tangy richness that balances the sweetness of the squash and corn. It is straightforward to prepare, uses accessible ingredients, and tastes even better after the flavors have had time to settle. That makes it an excellent option for leftovers, meal prep, or a relaxed vegetarian dinner.
You can serve butternut squash locro on its own in a large bowl, or pair it with quinoa for a more filling meal. Red quinoa works beautifully alongside the soft texture of the squash, but the dish is satisfying even without a side. The recipe is flexible in the best way: rustic, cozy, and full of everyday ingredients that come together into something deeply comforting.
Butternut Squash Locro
3
– 4 servings
15
minutes
45
minutes
1
hour
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, finely chopped
- kosher salt
- freshly ground black pepper
- 2 garlic cloves, minced
- ½ cup frozen peas
- ½ cup frozen corn kernels
- 1 plum tomato, chopped, or 1 tablespoon tomato paste
- 3 lb whole butternut squash, stemmed, peeled, seeded, and cut into 1-inch chunks
- 4-5 ounces feta cheese, crumbled or cut into small cubes
Instructions
-
Heat the olive oil in a large pot over medium heat. Add the chopped onion, along with a generous pinch of salt and pepper. Sauté until the onion softens and becomes translucent. Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Add the frozen peas, frozen corn, and chopped tomato or tomato paste, then cook for 3 to 4 minutes, stirring often so the vegetables begin to blend together.
-
Add the chopped butternut squash and reduce the heat to low. Cover the pot and let the mixture cook for 20 to 30 minutes, or until the squash is soft, tender, and slightly chunky. Stir occasionally as it cooks. If the mixture begins to stick or looks too dry, add a small splash of water to help the squash soften evenly.
-
Five to ten minutes before serving, add the feta cheese and stir gently to combine. Allow the cheese to soften into the locro without completely breaking down the texture of the squash. Taste and adjust with additional salt and pepper as needed. Serve warm in bowls, either on its own or with quinoa on the side.
Recipe Notes
This vegetarian butternut squash locro is best when the squash is cooked until tender but still slightly textured. The finished dish should be soft and hearty rather than completely smooth. Feta cheese adds saltiness, so season gradually and taste before adding more salt at the end. Leftovers reheat well and make a satisfying meal the next day.
Calories: 619 kcal,
Carbohydrates: 52 g,
Protein: 25 g,
Fat: 38 g,
Fiber: 13 g,
Sugar: 15 g
Laura / A Beautiful Plate
Vegetarian
Ecuadorian-inspired