Butternut Squash Tamales

Name: Butternut Squash Tamales
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 12
Cuisine: Mexican
Ingredients: 1 Tbsp canned chipotle en adobo sauce (chiles for filling); 473 milliliters diced butternut squash; 59 milliliters capers; 2 chipotle chiles in adobo, sliced; 16 About corn husks or 22 corn husks for smaller tamales (soaked in water until soft); 118 milliliters chopped fresh cilantro; 2 cloves garlic, minced; 4 cloves garlic, minced; 118 milliliters golden raisins; 1 teaspoon ground cumin; 12 servings Hot sauce for serving, optional; 2 teaspoons kosher salt; 710 milliliters masa harina, preferably Columbian such as Pan Harina; 177 milliliters extra-virgin olive oil; 2 Tbsps extra-virgin olive oil; 118 milliliters Spanish olives with pimentos, chopped; 1 scant teaspoon finely grated orange zest; 118 milliliters chopped scallion, (white and green) 1 bunch or 6 scallions; 1 small bunch scallions, (white and green) finely chopped, about 1/2 cup; 237 milliliters vegetable broth; 710 milliliters vegetable broth; 118 milliliters vegetable oil

If $1.02 per serving falls in your budget, Butternut Squash Tamales might be an awesome gluten free and vegan recipe to try. One portion of this dish contains approximately 4g of protein, 27g of fat, and From preparation to the plate, this recipe takes approximately 2 hours and 30 minutes. Head to the store and pick up olives, golden raisins, masa harina, and a few other things to make it today.

Instructions

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.

Ingredients you will need

Squash

Adobo Sauce

Green Onions

Garlic

Broth

Cumin

Dough

Salt

Equipment you will use

Pot

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.

Ingredients you will need

Squash

Broth

Equipment you will use

Slotted Spoon

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.

Ingredients you will need

Broth

Dough

Wrap

Equipment you will use

Plastic Wrap

Heat the oil in a large skillet over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the scallions, garlic, chiles, cumin and salt and cook until soft, about 1 minute,.

Ingredients you will need

Green Onions

Chili Pepper

Garlic

Cumin

Salt

Add reserved squash, olives, raisins, capers, and cook, stirring gently, until well combined, about 1 minute longer.

Ingredients you will need

Raisins

Capers

Olives

Squash

Add broth and orange zest and cook, stirring occasionally until broth is slightly absorbed, about 2 minutes. Stir in cilantro, remove from heat.

Ingredients you will need

Orange Zest

Cilantro

Broth

Cut 2 husks into 24-inch lengths about 1/2-inch wide.

Place other soaked corn husks on cutting board, open side up.

Ingredients you will need

Corn Husks

Equipment you will use

Cutting Board

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.

Ingredients you will need

Tamales

Dough

Corn

Wrap

Set up a 10-inch steamer basket.

Equipment you will use

Steamer Basket

Lay tamales in steamer, cover and cook until the husks get slightly translucent, about 50 minutes.

Ingredients you will need

Tamales

Remove tamales from steamer, and let rest for 5 to 10 minutes before serving with additional hot sauce if desired.

Ingredients you will need

Hot Sauce

Tamales

Halloween 2008 Web

Equipment

Ingredients

Servings:

1Tbsp

canned chipotle en adobo sauce (chiles for filling)473milliliters

diced butternut squash 59milliliters

capers 2

chipotle chiles in adobo, sliced 16

About corn husks or 22 corn husks for smaller tamales (soaked in water until soft)118milliliters

chopped fresh cilantro 2cloves

garlic, minced 4cloves

garlic, minced 118milliliters

golden raisins 1teaspoon

ground cumin 12servings

Hot sauce for serving, optional 2teaspoons

kosher salt 710milliliters

masa harina, preferably Columbian such as Pan Harina 177milliliters

extra-virgin olive oil 2Tbsps

extra-virgin olive oil 118milliliters

Spanish olives with pimentos, chopped 1

scant teaspoon finely grated orange zest 118milliliters

chopped scallion, (white and green) 1 bunch or 6 scallions 1small bunch

scallions, (white and green) finely chopped, about 1/2 cup 237milliliters

vegetable broth 710milliliters

vegetable broth 118milliliters

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Dragonette Cellars Sta. Rita Hills Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.