Since it is basically Fall, I thought what better way to welcome it but with a Locro de Zapallo, also known as Ecuadorian Squash Stew. Although we don’t have four seasons in Ecuador, this locro fits the category of comfort food and fall fare which many of us love.
Locros (LOH-crohs) are stews – usually from root vegetables – with the consistency of a cream of vegetable soup. Locros are thick and hearty and they are normally the plato fuerte, or main dish. In Ecuador, the most popular locro is locro de papa, which is a potato stew, and yet another one Yaguarlocro, consists of tripe and blood cooked with the potatoes. Locros are traditionally eaten in the Andes region of the country, but it is a dish that is loved by coastal Ecuadorians as well – we used to eat it all the time. Zapallo (squash) is also very popular in Ecuador and it makes a delicious stew. Don’t fret my tasty friends, I will bring you locro de papa in a later post. We’ll see about the yaguarlocro…
This is the first time I’ve made locro de zapallo for El Señor Hubs, although he claims we’ve eaten something similar before. There are lots of Ecuadorian meals that are stews, but I’m positive I’ve not made this before, because I don’t recall how much a pain in the rear was to peel these darn green acorn squashes. Peeling the squash was the only time-consuming part. The rest is easy, and the results are well worth it.