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Kabocha Squash and Bacon Mulitas

Course Dinner, Lunch
Cuisine Mexican Fusion
Keyword bacon, cheese, kabocha squash, mexican, tortilla
Servings 4 mulitas
Author Lokness


  • 1 medium kabocha squash or butternut squash (about 3½ pounds)
  • 1 large red onion (thinly sliced)
  • 1 tablespoon unsalted butter
  • 3 slices bacon (cut into ¼-inch small strips)
  • ½ cup low-sodium chicken broth
  • 8 (6-inch) corn tortillas
  • cup shredded mozzarella cheese
  • 2 ounces cortija cheese (crumbled into small pieces)
  • salt
  • ground black pepper
  • olive oil
  • vegetable oil


  • Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
  • To cut the squash, use a sharp knife to cut in half. If it is too tough, put in the microwave for 3 – 4 minutes until the squash is just soft enough to cut through. Remove the seeds with a spoon. Cut off the skin and cut the flesh into 1-inch cubes.
  • Transfer the squash cubes to the prepared baking sheet. Toss with 2 tablespoons olive oil. Season with salt and pepper. Combine well. Spread the squash in a single layer evenly. Bake in the oven for about 45 minutes until soften. Remove from oven to cool for 10 – 15 minutes.
  • In a large pan over medium heat, melt 1 tablespoon butter. Add onion and sauté for 3 – 4 minutes. Season with a pinch of salt. Reduce to medium-low heat, cook for about 35 – 40 minutes, stirring occasionally. Transfer to a small bowl.
  • In a medium pan, add the bacon pieces. Turn on the heat to medium. Cook until deep brown and crisp, stirring occasionally. Transfer to a plate lined with paper towels. Reserve bacon fat.
  • Transfer the squash to a food processor or blender, add 1/3 cup chicken broth and 1½ teaspoon bacon fat. Blend until smooth. If the puree is too thick, add more broth. If needed, adjust seasoning with more salt and pepper. Transfer the puree to a small bowl.
  • To assemble, place a tortilla on a working surface. Spread a thin layer (about 1/8-inch) of squash puree evenly on the tortilla. Layer with a little caramelized onion, bacon bits, 1-tablespoon of cortija cheese and a handful of mozzarella cheese. Cover with another tortilla. Repeat with the rest of the tortillas.
  • Heat a large griddle or skillet over medium-low heat. Add 1½ tablespoons of the vegetable oil (or reserved bacon fat), then add 2 of the mulitas and cook for about 3 minutes per side, or until they are golden brown and crisp on the outside and the cheese has melted. Repeat with the rest of the mulitas. Transfer to serving plates. Serve immediately. 


  1. Kabocha squash is available in Asian supermarkets. Since they are much more common these days, you maybe able to get them in regular grocery store. If you really can’t find one, use butternut squash.
  2. You can of course use flour tortillas and turn them into quesadilla, but I love the flavors of corn tortillas a lot more.
  3. Cortija cheese should be easy to find in most grocery store.
  4. Leftover squash puree can be kept in an air-tight container in the fridge for other uses, like as a side dish with meat or ravioli filling.