Squash, Corn & Fresh Cheese Pot

Name: Squash, Corn & Fresh Cheese Pot
Total time: 65 min
Yield: 2 servings
Ingredients: 600 g Butternut squash; 200 g Potatoes; 120 g Frozen corn kernels; 100 g Frozen peas; 80 g Vegetarian queso fresco; 100 ml Whole milk; 100 g Onion; 2 cloves Garlic; 1 tsp Ají amarillo paste; 250 ml Vegetable stock; 1 tbsp Neutral cooking oil; 100 g Long grain rice; 240 ml Water; 5 g Cilantro; 0.25 tsp Salt

Soft squash thickens a golden vegetable pot with corn, peas and fresh cheese, served with a small helping of rice.

65 minutes · Easy · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Butternut squash600 g
Potatoes200 g
Frozen corn kernels120 g
Frozen peas100 g
Vegetarian queso fresco80 g
Whole milk100 ml
Onion100 g
Garlic2 cloves
Ají amarillo paste1 tsp
Vegetable stock250 ml
Neutral cooking oil1 tbsp
Long grain rice100 g
Water240 ml
Cilantro5 g
Salt0.25 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Milk. Check vegetable stock and chili paste labels for other allergens.

Method

Prepare the squash and aromatics

Peel and deseed the 600 g piece of squash; expect about 450 g usable flesh. Cut the flesh into 2 cm cubes. Peel the potatoes and cut into 1.5 cm cubes. Peel and finely chop the onion and garlic. Heat the oil in a medium lidded saucepan and soften the onion over medium-low heat for 7–8 minutes.

Simmer the vegetables

Add the garlic and ají amarillo for 1 minute. Stir in the squash, potatoes, stock and salt. Bring to a simmer, cover with the lid slightly ajar and cook for 20–25 minutes, stirring every 5 minutes, until the potatoes and squash are easily pierced. Mash a few squash pieces against the pan to thicken the sauce.

Cook the rice alongside

Rinse the rice and place in a small saucepan with 240 ml water. Bring to a boil, cover and cook on the lowest heat for 15–18 minutes, until tender and absorbed. Rest off the heat, covered, for 5 minutes.

Add corn, peas and milk

Stir the frozen corn and peas into the squash pot and cook for 5 minutes. Add the milk and heat gently for 2–3 minutes until hot, without a hard boil. Cut the queso fresco into small cubes and fold through for 1 minute, leaving some pieces visible.

Finish and serve

Wash and chop the cilantro. Divide the rice and squash pot between two bowls and scatter the cilantro over the vegetables. The texture should be thick and soft, not a thin soup.

Use pasteurized queso fresco made without animal rennet. Butternut squash and sweet corn are explicit house choices; they are not mislabeled as Peruvian macre squash or giant-kernel corn.

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