Author Notes: Despite its departure from authenticity, one could say that the recipe below has a Peruvian soul and an American body. Loosely adapted from a popular pumpkin stew called locro de zapallo, this version skips hard-to-source ingredients like ají amarillo and choclo for chili flakes and sweet corn. 

One-Pot Butternut Squash Stew with Fresh Mozzarella

Serves: 6-8

• 1tablespoon vegetable oil
• 1medium to large yellow onion, finely chopped
• 2garlic cloves, minced
• 1/4teaspoon red pepper flakes, or to taste
• 1medium-sized butternut squash, peeled, seeded, and diced into 1-inch cubes (approximately 5 cups)
• 1large Yukon Gold potato, peeled and diced into 1-inch cubes (approximately 2 cups)
• 4cups vegetable or chicken broth
• 1cup frozen shelled edamame (fava beans work here, too)
• 1cup frozen corn kernels
• 1/2cup heavy cream
• 1tablespoon finely-chopped fresh basil
• 1cup fresh mozzarella, diced into 1-inch cubes
• Salt and pepper to taste

1. Heat oil in a large pot or over medium heat. Add onions and cook, stirring, until onions turn a light golden brown, about 7 minutes. Add the red pepper flakes and garlic. Cook, stirring often until fragrant, about 1 minute.
2. Add butternut squash, potatoes, and broth. Stir to combine. Raise the heat to medium-high, bring to a boil, and then reduce the heat to medium-low and cover. Cook for approximately 10 minutes.
3. Remove cover from the pot, and add the edamame and corn. Cook, uncovered, for another 15 minutes or until the vegetables are tender. Stir in cream and chopped basil. Season with salt and pepper to taste.
4. Serve in bowls topped with fresh mozzarella. Leftovers can be kept in the refrigerator for up to a week, or in the freezer for up to a month.

https://food52.com/recipes/74284-one-pot-butternut-squash-stew-with-fresh-mozzarella