Argentine-Style Squash Stew with Farmers Cheese

Name: Argentine-Style Squash Stew with Farmers Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbs. olive or canola oil; 2 1/2 lbs. butternut squash, peeled and cut into 3/4-inch chunks (about 5 cups); 1/2 red onion, diced (about 3/4 cup); 1 cup evaporated milk, or plain soymilk; 3 Tbs. finely chopped fresh oregano; 1 tsp. salt; 1 large red bell pepper, cut into 1-inch dice (about 1 1/2 cups); 1 cup frozen green peas; 3 cloves garlic, minced (about 1 Tbs.); 1 1/2 cups fresh or frozen corn; ⅔ cup farmers cheese, queso fresco or crumbled feta cheese; 1 Tbs. fresh lime juice

Servings: persons

1 Tbs. olive or canola oil
2 1/2 lbs. butternut squash, peeled and cut into 3/4-inch chunks (about 5 cups)
1/2 red onion, diced (about 3/4 cup)
1 cup evaporated milk, or plain soymilk
3 Tbs. finely chopped fresh oregano
1 tsp. salt
1 large red bell pepper, cut into 1-inch dice (about 1 1/2 cups)
1 cup frozen green peas
3 cloves garlic, minced (about 1 Tbs.)
1 1/2 cups fresh or frozen corn
⅔ cup farmers cheese, queso fresco or crumbled feta cheese
1 Tbs. fresh lime juice

1
Heat oil in large nonstick skillet or wok over medium-high heat.
2
Add squash and red onion and cook 7 minutes, or until onion is soft, stirring often.
3
Stir in evaporated milk, oregano and salt.
4
Bring to a boil, reduce heat to low, and cover.
5
Simmer 10 minutes, stirring once.
6
Add bell pepper, peas and garlic, cover, and simmer 5 minutes.
7
Stir in corn and cheese, and simmer 5 minutes more, or until squash is just tender but still holds its shape.
8
Stir in lime juice and freshly ground pepper to taste.
9
Serve hot.

2715

kcal

Calories

267

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 Tbs. olive or canola oil, 2 1/2 lbs. butternut squash, peeled and cut into 3/4-inch chunks (about 5 cups), 1/2 red onion, diced (about 3/4 cup), 1 cup evaporated milk, or plain soymilk, and more.

Yes, Argentine-Style Squash Stew with Farmers Cheese falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!