LOCRO DE ZAPALLO / Acorn Squash Stew   
  Ingredients :
    1 lb (1 ˝ k) squash (acorn or similar) peeled, cut in pieces
    1/3 cup oil
    1 medium size onion, finely chopped
    2 garlic cloves, grounded
    2 teaspoons ground ají amarillo fresco / fresh yellow aji (chili)
    1 teaspoon oregano
    ľ cups peas
    3 potatoes, skinned, cut in 4
    2 corns, cut in slices
    ˝ cup evaporated milk
    ľ cup farmers cheese (ricotta, feta), diced
    3 olives, pitted and halved


Heat oil in a pan and sauté onion, garlic, ají and oregano. Cook a few minutes and add squash, peas, potatoes, and corn.

Cover pan, lower heat and simmer until ingredients are cooked.

Add milk and fresh white cheese. Mix. Correct seasoning.

Serve with strips of fresh white cheese, olives and white rice.
        4 to 6 servings