Squash 'n' peanut butter tamales

9 servings

Ingredients

Quantity Ingredient
1 Basic Masa Dough recipe
1 medium Kabocha or butternut squash
pinch Salt
18 Corn husks
¼ cup Peanut butter

Directions

FILLING

To make filling:

Wash squash, but leave skin on. Cut in half, remove and discard seeds.

Dice squash and place on a metal steamer (flesh side up). Sprinkle squash with salt and steam over rapidly boiling water until tender, about 20 to 25 minutes.

Remove from heat and mash in a food processor.

Fill and cook tamales according to "Tamales: Basic Procedure".

Per serving (2 tamales): 357 cal; 2 g prot; 161 mg sod; 63 g carb; 6 g fat; 0 mg chol; 9 mg calcium

Related recipes