Butternut Squash Tamales

    Butternut Squash Tamales
    FoodNetwork.com

    Butternut squash gives these vegetarian tamales depth. A spicy chipotle en adobo sauce gives them kick while olives, raisins and capers add a bit of sweet and salty flavor.

    Recipe Tabs

    Ingredients
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    For the Dough
    2
    cups
    diced butternut squash
    3
    cups
    vegetable broth
    1/2
    cup
    chopped scallion, (white and green) 1 bunch or 6 scallions
    1
    tablespoon
    canned chipotle en adobo sauce (chiles for filling)
    2
    cloves
    garlic, minced
    2
    teaspoons
    kosher salt
    1
    teaspoon
    ground cumin
    3
    cups
    masa harina, preferably Columbian such as Pan Harina
    3/4
    cup
    extra-virgin olive oil
    1/2
    cup
    vegetable oil
    For the Filling
    2
    tablespoons
    extra-virgin olive oil
    1
    small bunch scallions, (white and green) finely chopped, about 1/2 cup
    4
    cloves
    garlic, minced
    2
    chipotle chiles in adobo, sliced
    1
    teaspoon
    ground cumin
    2
    teaspoons
    kosher salt
    1/2
    cup
    Spanish olives with pimentos, chopped
    1/2
    cup
    golden raisins
    1/4
    cup
    capers
    1
    cup
    vegetable broth
    1
    scant teaspoon finely grated orange zest
    1/2
    cup
    chopped fresh cilantro
    Directions
    Step 1
    For dough: Put butternut squash in a medium pot with broth, scallion, adobo sauce, garlic, salt, and cumin. Bring to a simmer and cook until squash is tender, about 15 minutes.
    Step 2
    Remove the squash with a slotted spoon, and reserve the broth. Set aside half of the squash for the filling, then mash the remaining squash is a large bowl. Mix in the masa with a fork. Slowly pour the seasoned broth over the filling, mixing with a fork (or hands) until smooth. Slowly stir in oils, a little at a time until dough is soft and moist. Cover with plastic wrap, set aside.
    Step 3
    For filling: Heat the oil in a large skillet over medium heat. Add the scallions, garlic, chiles, cumin and salt and cook until soft, about 1 minute. Add reserved squash, olives, raisins, capers, and cook, stirring gently, until well combined, about 1 minute longer. Add broth and orange zest and cook, stirring occasionally until broth is slightly absorbed, about 2 minutes. Stir in cilantro, remove from heat.
    Step 4
    To assemble: Cut 2 husks into 24-inch lengths about 1/2-inch wide. Place other soaked corn husks on cutting board, open side up. Place about a 1/4 cup dough in the center of each husk, leaving enough corn husk free to enclose tamale. Spoon 2 to 3 tablespoons filling on top. Then cover filling with about 2 to 3 tablespoons more of dough. Wrap the husks around the filling and twist and tie ends with reserved strips to make party favor shaped tamales.
    Step 5
    Set up a 10-inch steamer basket. Lay tamales in steamer, cover and cook until the husks get slightly translucent, about 50 minutes. Remove tamales from steamer, and let rest for 5 to 10 minutes before serving with additional hot sauce if desired.
    Tip:
    These can also be made into smaller finger sized tamales and then steamed for 45 minutes.
    Photos

    Nutrition Facts

    Serving Size: 
    2 tamales
    Serving Per Recipe: 
    6
    0
    No votes yet
    150 mins
    Prep Time: 
    90 mins
    Cook Time: 
    60 mins
    Enter Quantity
    The base number of servings for this recipe is 6
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