Remove and discard seeds and strings from pumpkin/squash. Cut the vegetable flesh into pieces of about an inch square.
To serve: Chop the cilantro leaves. Place some of the cubed cheese and chopped cilantro in the bottom of a shallow bowl, then ladle in the locro. (Make sure the stew is very hot, as the cold or even room temperature cheese will lower the temperature of the dish considerably. Note: the cheese will not melt.) Serve alone or with plain white rice.
For more information about the ingredients in this recie, see the online version: http://comboplate.net/peruvian-pumpkin-stew/
Peruvian Pumpkin Stew (Locro de zapallo) https://comboplate.net/peruvian-pumpkin-stew/