Butternut Squash Stew Recipe

Prepare vegetables

Peel, seed and cut the butternut squash into 1-inch cubes. Peel and halve the potatoes. Thinly slice the shallots, finely chop the onion, and mince the garlic.

If using dried hominy, soak and simmer according to package instructions until tender before adding to the stew. If using canned, drain and rinse.

Sauté aromatics

In a large heavy pot or Dutch oven, heat the olive oil and butter over medium heat until butter melts. Add the sliced shallots, chopped onion and a pinch of salt. Sauté 6–8 minutes, stirring occasionally, until softened and beginning to caramelize.

Add garlic and spices

Add the minced garlic, ají amarillo paste, ground cumin and smoked paprika. Cook 1–2 minutes, stirring constantly, until fragrant. If using optional chorizo or pancetta, add it now and brown for 4–5 minutes so it renders fat and flavors the aromatics.

Combine squash and potatoes

Add the cubed butternut squash and halved potatoes to the pot. Stir to coat with the aromatic mixture for 2 minutes.

Add liquids and simmer

Pour in the chicken or vegetable stock and the additional 500 ml water. Add the bay leaf, 1 tsp of salt and 1/2 tsp of black pepper. Bring to a gentle boil, then reduce heat to a simmer. Cover and simmer for 20–25 minutes, until the squash and potatoes are very tender.

Mash for creaminess

Remove the bay leaf. Using a potato masher or an immersion blender, mash about one-third of the stew in the pot to thicken the broth while leaving plenty of chunks for texture. If using an immersion blender, pulse briefly — do not puree completely.

Add corn and dairy

Stir in the drained hominy/canned corn and the evaporated milk or heavy cream. Heat gently for 5–7 minutes so flavors meld. Taste and adjust seasoning with the remaining salt and pepper (total salt about 2 tsp, adjusting to taste). If the stew is too thick, add up to 1/2 cup (120 ml) water or stock to reach desired consistency.

Finish with herbs and cheese

Remove from heat and stir in half of the chopped cilantro. Ladle into bowls and top with crumbled queso fresco, remaining cilantro, and a lime wedge on the side. Serve warm.