Stuffed Masa Pupusas with Cheese, Roasted Squash, and Pickled Jalapeño

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Soft masa flatbreads filled with melted cheese, roasted squash, and tangy pickled jalapeños, served alongside a spicy salsa roja and crunchy curtido slaw. This latin american-inspired street food (vegetarian) ready in about 50 minutes pairs masa harina, warm water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups masa harina
• 1 1/2 cups warm water
• 1 tsp salt
• 1 cup diced small butternut squash
• 1 tbsp olive oil
• 1/4 cup, chopped pickled jalapeños
• 1 1/2 cups shredded mozzarella cheese
• 2 cups shredded cabbage
• 1 medium, shredded carrot
• 1/3 cup white vinegar
• 1/3 cup water (for curtido)
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1 minced garlic clove
• 1 cup tomato sauce
• 1 small, finely chopped onion
• 2 tsp vegetable oil (for salsa)
• 1 1/2 tsp salt (divided)

Instructions

1. Step 1: Preheat oven to 400°F. Toss 1 cup diced butternut squash with 1 tbsp olive oil and a pinch of salt, spread on a baking sheet, and roast for 20 minutes until tender and caramelized.
2. Step 2: In a bowl, combine 2 cups shredded cabbage, 1 shredded medium carrot, 1/3 cup white vinegar, 1/3 cup water, 1/2 tsp dried oregano, 1/4 tsp red pepper flakes, 1 minced garlic clove, and 1 tsp salt; mix well and let sit for curtido to pickle while preparing pupusas.
3. Step 3: In a large bowl, whisk 2 cups masa harina with 1 tsp salt and slowly add 1 1/2 cups warm water, mixing until a soft, pliable dough forms; cover and rest for 10 minutes.
4. Step 4: Mix the roasted squash, 1/4 cup chopped pickled jalapeños, and 1 1/2 cups shredded mozzarella cheese in a bowl.
5. Step 5: Divide masa dough into 8 equal balls. Flatten each ball into a 4-inch disk, place 2 tbsp of the squash-cheese-jalapeño filling in the center, then fold the edges to seal and gently flatten into a 5-inch thick disk.
6. Step 6: Heat a nonstick skillet over medium heat. Cook each pupusa for 4-5 minutes per side until golden brown spots appear and cheese inside melts.
7. Step 7: For salsa roja, heat 2 tsp vegetable oil in a saucepan over medium heat. Add 1 small finely chopped onion and sauté for 3 minutes until translucent. Stir in 1 cup tomato sauce and 1/2 tsp salt, simmer for 10 minutes until thickened.
8. Step 8: Serve pupusas hot topped with curtido and salsa roja on the side.