Vegetarian Charquican

Cuisine

Chilean

Servings

4

Total time

45 min

Prep

15 min

Cook

30 min

Difficulty

medium

Ingredients

• 2 Tablespoon Olive oil - 2 tablespoons (30 milliliters), Metric equivalent: 30 milliliters.
• 1 Count Yellow onion, chopped - 1 medium onion (about 8 ounces), About 8 ounces for the medium onion.
• 4 Count Garlic, minced - 4 cloves (about 1 tablespoon), About 1 tablespoon minced garlic.
• 1.5 Teaspoon Ground cumin - 1 1/2 teaspoons (3 grams), Metric equivalent: 3 grams.
• 1 Teaspoon Paprika - 1 teaspoon (2 grams), Metric equivalent: 2 grams.
• 1 Teaspoon Dried oregano - 1 teaspoon (1 gram), Metric equivalent: 1 gram.
• 1.5 Pound Yukon Gold potatoes, diced - 1 1/2 pounds (680 grams), Cut into 1/2-inch pieces. Metric equivalent: 680 grams.
• 1 Pound Peeled diced butternut squash - 1 pound (450 grams), Cut into 1/2-inch pieces. Metric equivalent: 450 grams.
• 1.5 Cup Frozen corn - 1 1/2 cups (210 grams), Metric equivalent: 210 grams.
• 1 Cup Frozen peas - 1 cup (140 grams), Metric equivalent: 140 grams.
• 1.25 Teaspoon Kosher salt - 1 1/4 teaspoons (7 grams), Used in divided amounts: 1/2 teaspoon with the onion and 3/4 teaspoon with the vegetables. Metric equivalent: 7 grams total.
• 2 Cup Water - 2 cups (480 milliliters), Metric equivalent: 480 milliliters.

Instructions

1. Prepare the vegetables

   1. *Dice the Yukon Gold potatoes* into 1/2-inch pieces, *cut the butternut squash* into 1/2-inch pieces, *chop the onion*, and *mince the garlic*.

2. Sauté the onion

   2. Heat the olive oil in the pot over *medium heat*. Add the onion and 1/2 teaspoon salt; cook, stirring often, until *softened and lightly golden*, 5 to 6 minutes.

3. Bloom the seasonings

   3. Stir in the garlic, ground cumin, paprika, and dried oregano; cook until *fragrant* and *evenly coating the onion*, about 30 seconds.

4. Simmer until tender

   4. Add the potatoes, butternut squash, water, and remaining 3/4 teaspoon salt. Bring to a *steady simmer*, cover, and cook until the *potatoes and squash are very tender*, 16 to 20 minutes.

5. Mash to thicken

   5. Use the potato masher to *mash about half of the vegetables* directly in the pot, leaving some chunks. Stir until the mixture is *thick and stew-like*.

6. Add corn and peas

   6. Stir in the frozen corn and frozen peas; cook uncovered until *heated through* and *holding together like a soft hash*, 4 to 6 minutes.

7. Rest and serve

   7. Remove from the heat and *let stand 5 minutes* so the charquicán *thickens further*, then serve hot.