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