locro - argentine squash stew with corn and cheese

Ingredients For locro - argentine squash stew with corn and cheese

• 2 Tbsp

  olive oil
• 1 md

  onion, chopped
• 1 tsp

  ground cumin
• 4 clove

  garlic
• 1-2

  jalapeño peppers, seeded and minced
• 2 lb

  acorn or butternut squash, peeled, seeded and cut into 1 inch cubes -about 4-5 cups
• 5 oz

  evaporated milk (low fat is fine)
• 1/4 tsp

  salt (or to taste)
• 1 c

  corn kernels, fresh or frozen
• 1/4 c

  queso fresco or feta cheese
• 1/2 c

  peas, fresh or frozen
• 1/2 tsp

  white pepper