Peruvian Locro (Butternut Squash) - cooking recipe

Ingredients

1 large butternut squash, peeled and cut into chunks
water to cover
salt to taste
3/4 (12 ounce) can evaporated milk (such as PET(R))
1/2 cup butter
1 (16 ounce) package frozen corn
1 (16 ounce) package frozen sweet peas
2 cups grated Cheddar cheese
3 cups cooked basmati rice

Preparation

Place squash in a large pot and add enough water to cover; season with salt. Bring water to a boil and cook until squash is tender, about 20 minutes. Drain squash and return to pot.
Mash squash with a potato masher; add evaporated milk, butter, and salt and beat with an electric mixer until smooth and creamy. Stir corn, peas, and Cheddar cheese into squash mixture; cook and stir over medium-low heat until cheese is melted, about 10 minutes. Serve squash mixture over rice.