Shredded Squash Pot Pies with Tortilla Crust

Tortilla soup fans will love this pot pie filled with butternut squash and tomatoes, topped with a tortilla crust.


  • Filling
  • Olive oil, for sautéing
  • 1 leek, cleaned and chopped (discard the root and tough upper green leaves)
  • 3 garlic cloves, minced
  • 2 Mexican chilies, torn into small pieces
  • 1 cup plain corn tortilla chips, crushed
  • 1 can whole San Marzano plum tomatoes
  • 2 cups low-sodium vegetable broth
  • 3 cups raw butternut squash, shredded
  • Salt and pepper, to taste
  • Crust:
  • 1 cup masa harina
  • 1 cup warm water
  • Pinch of salt
  • Toppings:
  • Sliced avocado
  • Cilantro
  • Lime wedges


  1. Prep: Peel the squash, cut in half lengthwise, remove the seeds, then cut the halves in half lengthwise. This should make them similar to the shape of carrots and easier to shred.
  2. Make the filling: In a large skillet, heat a few tablespoons of olive oil and sauté the leeks until tender. Add the garlic and the torn pieces of chilies and sauté until fragrant. Add crushed tortilla chips and toast, adding more olive oil if necessary. Add the tomatoes and crush with the back of your spoon. Season with salt and pepper. Cook until tomatoes turn to soup. Add the vegetable stock and shredded squash, season again, and transfer to the ramekins.
  3. Make the crust: In a mixing bowl, combine the masa harina and salt. Add the warm water and combine. Roll 2-inch balls in your palm, then place them inside a cut Ziploc bag. Press down with a heavy book or cast-iron skillet. Remove from the Ziploc and cut 3/4-inch strips.
  4. Interweave the strips on top of the soup bowls to create a lattice design. Drizzle with a little olive oil and bake at 375°F until browned on top and bubbly.
  5. Serve with sliced avocado, cilantro, and lime wedges.