South American Butternut Squash Stew Recipe

Experience the authentic flavors of the Andes with this hearty South American Butternut Squash Locro! This iconic stew, a traditional favorite throughout the Andes mountain range, is the perfect comforting winter meal. Imagine tender butternut squash simmered with savory sausage, vibrant corn, and hearty beans, all seasoned with smoky paprika and warming spices. Topped with crunchy roasted squash seeds and a sprinkle of feta or cotija cheese, this locro is a culinary journey to South America in every bite. A classic from Peruvian and Argentinian cuisine, dating back to pre-colonial times, it's a true celebration of Andean culinary heritage.

Prep Time 20 mins

Cook Time 90 mins

Calories 426.5 kcal

Protein 31g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for South American Butternut Squash Stew

1 medium butternut squash (about 2 lbs)
Olive Oil
Italian Sausage
Onions
Garlic Cloves
Diced Tomatoes With Juice
Low Sodium Chicken Broth
Jalapeno Pepper
Oregano Leaves
1 teaspoon smoked paprika
1 (15 ounce) can kidney beans, drained and rinsed
Frozen Corn Kernels
Fresh Cilantro
Kosher Salt
Fresh Ground Black Pepper
Feta Cheese
Seeds

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How to Make South American Butternut Squash Stew

Preheat oven to 350°F (175°C).
Peel and halve a medium butternut squash (about 2 lbs).
Scoop out and reserve the seeds for roasting.
Dice the squash flesh into 1-inch pieces.
Rinse reserved seeds, remove stringy bits, pat dry with paper towels.
Toss seeds with 1 teaspoon extra-virgin olive oil, salt, and pepper.
Spread seeds on a parchment-lined baking sheet and roast for 15 minutes.
Heat 1/4 cup olive oil in a large pot over medium heat.
Add 1 pound Italian sausage (or chorizo), breaking it up with a wooden spoon. Cook until browned on all sides, about 10 minutes.
Add 2 cloves minced garlic and cook for 1 minute more.
Stir in the diced squash, 1 (28 ounce) can crushed tomatoes, 4 cups vegetable broth, 1 jalapeño pepper (minced, seeds removed for less heat), 1 teaspoon dried oregano, and 1 teaspoon smoked paprika.
Partially cover the pot, reduce heat to medium-low, and simmer for 20 minutes, or until the squash is almost tender.
Add 1 (15 ounce) can of kidney beans (drained and rinsed), 1 cup frozen corn, and 1/2 cup chopped fresh cilantro.
Partially cover and cook for another 10 minutes.
Season with salt and pepper to taste.
Serve hot, garnished with crumbled feta cheese (or cotija cheese), roasted squash seeds, and a drizzle of quiquirimichi (optional – see note below). Serve with crusty bread.

Nutrition Information (Approximate per serving)

Sodium

32 g

Sugar

41g

Fat

32g

Carbs

15g

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Main Dish / Dinner Bean & Lentil Recipes The Americas Gluten Free Fall Recipes One Pot Meals

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Frequently Asked Questions

How long does it take to make South American Butternut Squash Stew?

South American Butternut Squash Stew takes about 110 minutes from start to finish — roughly 20 minutes to prepare and 90 minutes to cook.

How many calories are in South American Butternut Squash Stew?

South American Butternut Squash Stew has approximately 426.5 calories per serving, with about 31 g protein, 15 g carbohydrates and 35 g fat.

What ingredients do I need for South American Butternut Squash Stew?

The key ingredients for South American Butternut Squash Stew are Butternut Squash, Olive Oil, Italian Sausage, Onions, Garlic Cloves, Diced Tomatoes With Juice. See the full list with measurements above.