BUTTERNUT SQUASH TAMALES

Butternut Squash Tamales image

Tender chunks of butternut squash cooked in a bright, aromatic adobo sauce create the filling for these mouthwatering tamales. Wrap in corn husks and steam to tender perfection for a plant-based take on a Mexican classic.

Provided by Food Network Kitchen

Categories main-dish

Time 2h30m

Yield 12 tamales

Number Of Ingredients 24

Previous Next

Ingredients

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 teaspoon kosher salt
1 teaspoon ground cumin
3 cups masa harina, preferably Colombian such as Pan Harina
3/4 cup extra-virgin olive oil
1/2 cup vegetable oil
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 teaspoon 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
About 16 corn husks or 22 corn husks for smaller tamales (soaked in water until soft)
Hot sauce for serving, optional

Steps:

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.
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.
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.
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.
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.
Halloween 2008 Web