Gran COSECHA de ZAPALLO y Preparación de LOCRO de ZAPALLO/Lucy Rich🇺🇸🇵🇪

In this video, I share a bountiful harvest of pumpkins and squash, thanking God for the earth's bounty. Taking advantage of the good weather, I prepare a delicious pumpkin stew over a wood-fired fire in a country kitchen, and share this experience full of flavor and gratitude. Join me and let's celebrate the blessings of our God together🙏 INGREDIENTS 1 kilo of macre squash 2 to 3 yellow potatoes, peeled and diced • 1 cup of fresh, peeled fava beans • 5 cloves of garlic, minced • Cumin to taste • Salt to taste • Aji amarillo paste or turmeric • 2 sprigs of huacatay (can be substituted with mint) • Evaporated milk or regular milk (optional) • Fresh corn, sliced • Fresh cheese to taste Preparation: 1. In a large pot, sauté the onion and garlic in a little oil until golden and fragrant. 2. Add the squash, potatoes, and corn, along with the cumin, salt, aji amarillo paste or turmeric, and the huacatay sprigs. Simmer until the vegetables are tender. 3. Near the end of cooking, add the fava beans and milk (if desired) and let it cook for a few more minutes. 4. Finally, remove the huacatay stalks and add the chopped huacatay and the diced cheese. Adjust the salt and pepper to taste. Side Dishes: Pumpkin locro can be served with rice or quinoa, accompanied by a fried egg, or with Milanese, fried fish, steak, or liver, according to your preference.