Butternut Squash Tetela
Fried Eggs, Shimeji Mushrooms, Cauliflower, Salsa Macha, Cilantro
Chef DJ Flores of Milpa | Las Vegas, NV
Adapted by StarChefs | March 2026 | Photo: Alexander Zeren
INGREDIENTS
Roasted Squash Purée:
1 butternut squash, peeled and diced
Extra virgin olive oil
Kosher salt
Ground black pepper
Vegetables:
Extra virgin olive oil
Shimeji mushrooms
Cauliflower florets
Kosher salt
Ground black pepper
Tetela:
85 grams masa dough
To Assemble and Serve:
2 eggs
Salsa macha
Cilantro leaves
METHOD
For the Roasted Squash Purée:
Heat oven to 350°F. In a mixing bowl, toss squash with olive oil, salt, and pepper. Transfer to an aluminum foil-lined sheet tray and roast 45 minutes, or until fork-tender. Let cool. Transfer to a Vitamix Commercial blender and purée until smooth. Set aside.
For the Vegetables:
In a sauté pan over medium-high flame, heat oil. Add mushrooms and cauliflower. Season with salt and pepper. Sauté until vegetables are fork-tender. Reduce heat and keep warm.
For the Tetela:
Prepare and heat a griddle to medium heat. Form masa into a ball. Place between two sheets of plastic wrap and press in a tortilla press to round a round tortilla. Unwrap masa and spoon desired amount Roasted Squash Purée into the center and fold to seal filling and form a triangular shape. Cook on griddle 5 minutes. Flip and cook additional 5 minutes, or until cooked through and crisp.
To Assemble and Serve:
In a skillet over medium heat, fry eggs until whites are set and yolks remain soft. Place Tetela on a serving plate. Top with fried eggs. Spoon Vegetables over eggs. Drizzle with salsa macha. Garnish with cilantro.
