Sweet Happy Life

Butternut Squash Tortilla Pie

As someone of Mexican heritage the idea of a tortilla pie makes perfect sense to me. Layer tortillas in a pie dish and you have an easy and healthy crust waiting to be filled with all sorts of goodness. This particular tortilla crust is filled with roasted butternut squash, cheese and eggs. My guys love it because it’s delicious. I love it because it gets my son to eat eggs and squash.

Most of the prep work for this dish involves breaking down the squash, but if you’re short of time or want to skip ahead, you can use the pre-cut butternut squash that’s sometimes available at the market. Once the squash is roasting all that remains to be done is a bit of stovetop and mixing work.

Altogether this pie takes about 2 hours to make but don’t panic – most of that is baking time when you can be off doing something else. I’m only telling you how long it takes so you know to start early. Or make it on Sunday and reheat it for dinner Monday night, which is the route I usually take. :)

Butternut Squash Tortilla Pie

Adapted from Vegetarian Planet by Didi Emmons

Ingredients: Makes 1 pie

  • 1 medium butternut squash, peeled, seeded and cut into 1/2 inch cubes
  • 3 large garlic cloves, minced
  • 1/2 teaspoon ground cumin
  • 2 1/2 tablespoons olive oil
  • 6 corn tortillas
  • 1 1/2 cups milk
  • 3 eggs
  • 1 small onion, diced
  • 1 teaspoon salt
  • Ground pepper to taste
  • 1/2 cup shredded mozzarella cheese
  • 3/4 cup shredded Monterey Jack cheese


Heat your oven to 400 degrees F. In a large roasting pan, toss the cubed squash with the garlic, cumin and 2 tablespoons olive oil. Bake for 30-40 minutes, or until the squash is tender and easily pierced with a fork. Stir halfway through. Allow to cool when finished.

Spray a regular sized pie pan with PAM. Layer the tortillas so that they cover the bottom and sides of the pan (they’ll be overlapping).

Set your oven to 375 degrees F.

In a medium skillet over medium-high heat, warm the remaining 1/2 tablespoon of olive oil and saute the onion for 4-5 minutes, just until the onion softens. Remove from heat and allow to cool.

In a large bowl mix the milk, eggs, cooked onion, salt and pepper. Spoon the cooled squash evenly over the tortillas. Then sprinkle the cheese on top of the squash. Pour the egg mixture over the cheese. (It’s OK if some of the mixture goes under the tortillas.)

Bake for 40 minutes or until the pie is set (i.e. when a knife inserted into the middle comes out clean). If the edges of the tortilla pie brown too quickly it’s fine to tent the pie with aluminum foil, but usually I don’t have to do this. When done allow the pie to cool for 10 minutes before slicing and serving. This pie slices best when it’s had time to cool.

Reheating instructions: I find that reheating individual slices for 1-2 minutes is the best way to enjoy this dish after it’s been refrigerated. The pie will keep in the fridge for 2-3 days.

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