Cheesy Squash Pupusas

Team: Red - Cooking Patriots

Host School: MAUMS

Age Group: Middle School

Ingredients

Cheesy Squash Pupusas

1.5 pound butternut squash, cut into 1-inch cubes (about 6 cups)
1 1/2 cups of black beans

2 small onion, chopped

6 tablespoons olive oil, plus more for brushing

2 tablespoons minced green chiles

2 clove garlic, minced

2 teaspoon ground cumin

2 teaspoon dried oregano

1 teaspoon ground cinnamon

3 1/2 cups masa harina

1 1/2 cups coarsely grated cheddar cheese
2 tsp salt divided
1 tsp garlic powder
1 tsp smoked paprika

 

Tangy Tomato Salsa: 

2 cups diced or crushed tomatoes

½ cup diced onion

4 garlic cloves

2 tsp brown sugar

2 tsp apple cider vinegar

1 tsp Garlic Festival Spice mix

¼ tsp salt

Preparation Instructions

35minCOOK TIME
60min PREP TIME
16 SERVINGS

Preheat the oven to 400 degrees . In a large pan saute the squash, onion and 2 tbsp. oil; season with salt and pepper. Saute until soft and slightly brown about 10 minutes.

Transfer the squash mixture to a large bowl. Add the black beans, 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, 1 tsp salt, 1 tsp garlic powder, 1 tsp smoked paprika remaining 1 tbsp. Oil and 2 1/4 cups warm water 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 about 2 tbsp. dough, roll or press into a 3-inch round; press into the bottom and sides of a greased muffin tin. Spoon 1 rounded tbsp. of the squash mixture then 1 rounded tbsp. cheese in the center of the dough. Repeat with remaining dough, squash mixture and cheese to make 24 pupusas.

Place the muffin tins filled with pupusas into the 400 degree oven for 20 min. Remove from oven cool for at least 5 min then serve with tangy tomato salsa.

 

Salsa: 

Add olive oil and diced onion to a small sauce pot and sautee for 1 min.
In a separate bowl crush tomatoes with a potato masher to break up large chunks
Add tomatoes, brown sugar, apple cider vinegar, spice mix and salt to the pot and simmer while stirring occasionally for 10 min.