Cheesy Squash Pupusas

Cheesy Squash Pupusas
  • Cook Time
  • Prep Time
  • 16Servings


Cheesy Squash Pupusas

  • 1 pound butternut squash, cut into 1-inch cubes (about 4 cups)
  • 1 small onion, chopped
  • 3 tablespoons olive oil, plus more for brushing
  • 1 tablespoon minced jalapeno
  • 1 clove garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cinnamon
  • 3 1/2 cups masa harina
  • 1 1/2 cups coarsely grated cotija, Parmesan or cheddar cheese

Spiced Red Cabbage

  • 1 pound red cabbage, shredded
  • 1/4 cup fresh lime juice
  • 2 tablespoons (packed) light brown sugar
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • salt


Cheesy Squash Pupusas

Preheat the oven to 400 degrees . On a large rimmed baking sheet, toss the squash, onion and 1 tbsp. oil; season with salt and pepper. Roast until tender, about 20 minutes.

Transfer the squash mixture to a large bowl. Add the jalapeno, garlic, cumin, oregano, cinnamon and 1 tbsp. oil. Using a potato masher, crush until coarsely mashed; season.

In another large bowl, stir the masa, the remaining 1 tbsp. oil, 2 1/4 cups warm water and 1 tsp. salt until a soft dough forms. Cover; let rest at room temperature 30 minutes.

Add 4 tbsp. water to the dough. Mix just until a soft but not sticky dough forms, adding more water by the tablespoon if dough is dry. Working with 2 tbsp. dough, roll or press into a 3-inch round; brush the edge with water. Spoon 1 rounded tbsp. cheese, then 1 rounded tbsp. of the squash mixture in the center of the dough. Roll or press 2 tbsp. dough into a 3-inch round; place on top of the filling. Press the edges to seal, then flatten slightly. Cover with a kitchen towel. Repeat with remaining dough, squash mixture and cheese to make 16 pupusas.

Heat a large cast-iron or nonstick skillet over medium-high. Working in batches, brush the pupusas with oil; cook until browned in spots, 3 to 5 minutes per side.

Serve with Spiced Red Cabbage.

Spiced Red Cabbage

In a large bowl, mix red cabbage, lime juice, brown sugar, coriander and cumin; season with salt. Makes 4 cups.