Heat a large pot over medium heat.

Add olive oil to the pot.

Saute chopped onions and minced garlic in the olive oil until they become translucent.

Add frozen peas, frozen corn, and tomato paste to the pot.

Cook for 3-4 minutes, stirring frequently, to combine the ingredients.

Add peeled and chopped butternut squash to the pot.

Reduce the heat to low.

Cover the pot.

Let the stew cook for 20-30 minutes, or until the butternut squash has become soft and slightly chunky.

5-10 minutes before serving, add feta cheese to the pot.

Stir to combine the feta cheese with the stew.

Serve the Butternut Squash Locro hot.

Enjoy!