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Peruvian   -   Pumpkin Stew With Chilies And Cheese   adapted from The Art of South American Cooking

  • 1 Medium Onion -- finely chopped
  • 2 Cloves Garlic -- finely chopped
  • 4 Medium Serrano Pepper -- finely chopped
  • 1 Tablespoon Safflower Oil
  • 2 Pounds Pumpkin Or Winter Squash -- peeled and cubed
  • 2 Medium White Potatoes -- peeled and cubed
  • 1/4 Cup Half And Half
  • 1 Cup Queso Blanco -- or feta
  • Salt And Pepper -- to taste
Directions Saute onion, garlic and chiles in oil. Add pumpkin and potatoes and a little water if necessary. Cover and cook over low heat until the pumpkin and potatoes are tender. Add the milk and cheese and heat through. Add salt and pepper. Garnish with additional cheese if desired.
Serves 6
Time to Make 0:00

Printer version   1 Votes - Yum: 5, Easiness: 5, Speed: 5, Overall: 5 Rate this recipe

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