Lazy Weekends · Argentine
Locro de Zapallo
A rustic, dense stew of pumpkin and corn that forms the foundation of mountain cuisine.
Why This Works
The starch from the squash naturally thickens the broth, creating a luxurious mouthfeel without added dairy or flour.
The Upgrade
Finish the dish with a spoonful of 'salsa quema'—spicy chili oil infused with scallions.
Chef's Secret
Michelin TechniqueMash a few of the cooked pumpkin pieces against the side of the pot to achieve an even creamier texture.
Ingredients
Total time including resting: 45 min
Directions
In a large pot, brown the chorizo over medium-high heat until the fat renders.
5 minAdd onions and sauté until soft and aromatic.
4 minStir in the smoked paprika to bloom the spices.
1 minAdd the cubed squash and corn, tossing to coat in the chorizo fat.
3 minPour in the vegetable stock and bring to a simmer.
5 minCook on medium heat until the squash is fork-tender and begins to break down to thicken the stew.
20 minTaste and adjust seasoning, serving topped with fresh green onions.
1 minWine Pairing
Viognier
White Wine
The BottleCline Cellars Ancient Vines Viognier
The viscous, oily texture of Viognier mimics the mouthfeel of squash and corn. Its floral nose adds a layer of aromatic interest to the rustic, dense flavors of the stew.
Nutrition per Serving
380
calories
12g
protein
45g
carbs
18g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Chimichurri Sauce
A zesty, herb-heavy sauce brightens the dense, earthy flavors of the pumpkin and corn stew.
Ingredients
Directions
Finely mince the parsley and garlic by hand to ensure a textured, rustic consistency.
Combine the parsley, garlic, oregano, and red pepper flakes in a small non-reactive glass bowl.
Whisk in the red wine vinegar until fully incorporated.
Slowly drizzle the olive oil into the herb mixture while whisking constantly to emulsify slightly.
Season with kosher salt to taste.
Allow the sauce to rest for 15 minutes at room temperature to marry the flavors before serving over the stew.
Side Dish
Toasted Baguette
Slices of toasted bread provide a crunchy texture to contrast the thick, rustic consistency of the locro.
Ingredients
Directions
Preheat your oven to 400°F.
Slice the baguette into 3/4-inch thick rounds on a bias.
Whisk the softened butter and olive oil together, then brush a thin, even layer onto one side of each slice.
Arrange the slices on a baking sheet and toast for 8-10 minutes, or until the edges are deep golden brown.
Remove from the oven and immediately rub the toasted surface of each slice with the raw garlic clove.
Finish with a generous sprinkle of flaky sea salt and serve warm.
Member Reviews
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Great recipe — took me about 10 minutes longer than listed but worth it.