Creamy and hearty, this Arequipean stew wraps the palate with the sweetness of macre squash and the unmistakable herbal aroma of huacatay. A tribute to picantería cooking, full of fresh cheese, corn, and fava beans that comfort in every spoonful. Generous, regional, and full of southern Peruvian home flavor.
The squash hiroy should be creamy, but not fully puréed. Peel and cut the macre squash and potato into medium cubes; remove the corn kernels and have the fava beans ready.
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Heat the vegetable oil in a pot and sauté the red onion for 6 minutes, until soft and sweet. Add the garlic, ají panca, and pepper; cook for 2 more minutes, until the sofrito smells deep.
Add the macre squash, potato, corn, fava beans, water, and salt. Cover and cook over medium heat for 18 minutes, until the squash starts to break down and the potato is tender.
Mash only part of the squash against the pot and stir for 3 minutes, until the stew turns creamy but still has visible pieces.
Lower the heat and add the evaporated milk, cubed fresh cheese, and chopped huacatay. Cook for 3 minutes, stirring gently, until the cheese softens without disappearing.
Turn off the heat and let it rest for 4 minutes. Serve hot, with the stew thick, the corn and fava beans well distributed, and the huacatay aroma still bright.
