Argentine-Style Squash Stew with Farmer’s Cheese


Farmer’s cheese is a mild curd cheese (like cottage cheese) with most of the liquid whey pressed out. It can be eaten on its own or used in cooking. Queso fresco, a crumbly, Mexican cheese, has a similar texture and a slightly salty taste.

  • SERVINGServings


  • 1 Tbs. olive or canola oil
  • 2 1/2 lbs. butternut squash, peeled and cut into 3/4-inch chunks (about 5 cups)
  • 1/2 red onion, diced (about 3/4 cup)
  • 1 cup evaporated milk, or plain soymilk
  • 3 Tbs. finely chopped fresh oregano
  • 1 tsp. salt
  • 1 large red bell pepper, cut into 1-inch dice (about 1½ cups)
  • 1 cup frozen green peas
  • 3 cloves garlic, minced (about 1 Tbs.)
  • 1 1/2 cups fresh or frozen corn
  • 2/3 cup farmer’s cheese, queso fresco or crumbled feta cheese
  • 1 Tbs. fresh lime juice


  1. Heat oil in large nonstick skillet or wok over medium-high heat. Add squash and red onion and cook 7 minutes, or until onion is soft, stirring often. Stir in evaporated milk, oregano and salt. Bring to a boil, reduce heat to low, and cover. Simmer 10 minutes, stirring once.
  2. Add bell pepper, peas and garlic, cover, and simmer 5 minutes. Stir in corn and cheese, and simmer 5 minutes more, or until squash is just tender but still holds its shape. Stir in lime juice and freshly ground pepper to taste. Serve hot.

Nutrition Information

  • Serving Size: Serves 6
  • Calories: 273
  • Carbohydrate Content: 42 g
  • Cholesterol Content: 28 mg
  • Fat Content: 9 g
  • Fiber Content: 7 g
  • Protein Content: 10 g
  • Saturated Fat Content: 5 g
  • Sodium Content: 562 mg
  • Sugar Content: 13 g