THE ANDEAN ZAPALLO.

The Andean zapallo, also known as 'cucurbita' is a genus of herbaceous vines in the gourd family, Cucurbitaceae, which originated in the Southern Andes.  Together with lupins and quinoa, these crops constituted the basis of a diverse Andean diet since the time of pre-Incas cultures. Several kinds of domesticated zapallo grown worldwide for their edible fruit are Andean in origin, variously known as squash, pumpkin, or gourd depending on species, variety and seeds.
Zapallo have been used in the Andes as folk remedy to treat intestinal worms and urinary ailments.
The health benefits of the Andean zapallo are numerous: it prevents cancer, improves cardiovascular health, benefits the prostate, improves the condition of the skin, is a natural anti-inflammatory, etc.
The bright orange color that the fruit possesses is owed to the high amount of carotenoids present in them. Carotenoids assist in staving off the free radicals in the body and help in preventing premature aging, cardiovascular diseases and other infections. They are also high in Lutein and Zeaxanthin which protect the eyes against free radical damage and prevent formation of cataracts and degeneration of the eye tissues.
Zapallo is a perfect food if you want to reduce weight. The nutrients belonging to the fruit cause the body to better absorb glucose and carbohydrates, which also allow the fats to be processed properly.
If you find yourself on a diet the zapallo is an ideal meal. It is formed by 90% of water, which means that it is a food with few calories and that helps hydration.

Locro is a hearty stew from the Andes, commonly found in Andean restaurants. The dish has variations from all over South America, but this quick version is the easier one for starters.
Ingredients: 1 tbsp oil, 1 onion finely chopped, 1 garlic clove finely chopped, 1 tbsp amarillo chilli paste, 1/2 tsp dried oregano, 3 cups of zapallo, peeled and cut into 2.5 cm cubes, 1 cup of potatoes peeled and cubed, 1 cup of vegetable stock, 1/2 cup cream, 1/2 cup feta cheese broken, salt and freshly ground black pepper, flat-leaf parsley, chopped.
Preparation: Heat the oil in a large saucepan or casserole over low heat. Add the onion and saute for about 10 minutes, until soft, then add the garlic, chili paste and oregano and stir for a further 2-3 minutes, until the garlic has softened slightly and everything is combined.
Add the zapallo, and potatoes, cover with the vegetable stock and bring to the boil, then reduce the heat cover and simmer for 15 minutes, until the zapallo and potato are just tender and the liquid has reduced a little. Add the cream and stir to combine. Cook for a further 1-2 minutes, uncovered, to heat through. Season with salt and pepper.
Serve in shallow bowls with feta on the side, sprinkled with a little chopped parsley.