1 lb squash (acorn or similar) peeled, cut into pieces
1/3 cup oil
1 medium size onion, finely chopped
2 garlic cloves, grounded
2 tsp ground ají amarillo fresco / fresh yellow aji (chili)
1 tsp oregano
¾ cups peas
3 potatoes, peeled and cut in 4
2 corns, cut in slices
½ cup evaporated milk
¾ cup farmers cheese (feta), diced
3 olives, pitted and halved
Heat oil in a pan and sauté onion, garlic, ají and oregano. Cook a few minutes and add squash, peas, potatoes, and corn.
Cover pan, lower heat and simmer until ingredients are cooked.
Add milk and fresh white cheese. Mix. Correct seasoning.
Serve with strips of fresh white cheese, olives to decorate paired with white rice or quinoa.
4 to 6 servings