Hispanic Kitchen

Spice It Up!


Butternut Squash Tamales

Makes 12-20 tamales, depending on size

2 cups butternut squash, diced
3 cups vegetable broth
6 green onions, chopped
1 tablespoon adobo sauce, chiles reserved for filling
2 cloves garlic, minced
2 teaspoon kosher salt
1 teaspoon ground cumin
3 cups masa harina, such asMaseca or PAN
up to ½ cup vegetable or canola





**Before cooking, soak about 20 corn husks in hot water for ½ hour.


1. Bring broth to a boil and add diced squash, green onion, adobo sauce, salt and cumin. Cook for 15 minutes or until squash is tender.


2. Drain the broth into a bowl and reserve. Remove ½ the squash and save other half for the filling. Mash the squash and mix in the masa. Slowly add broth and add oil, a few tablespoons at a time, until the dough is moist.


3. Cover the dough with a damp towel or plastic wrap so it doesn't dry out while you prepare the filling.


1 tablespoon extra-virgin olive oil
6 green onions, chopped
4 cloves garlic, minced
2 chiles chipotles en adobo, roughly chopped
1 teaspoon ground cumin
1 teaspoon kosher salt
½ cup Spanish olives with pimentos, chopped
½ cup golden raisins
¼ cup capers, drained from the brine
1 cup vegetable broth
1 teaspoon orange zest
½ cup cilantro, finely chopped




1. Heat the oil in a skillet, then add green onions, garlic, chipotles, cumin and salt. Cook for about 1 minute, further breaking up the chiles with the back of a wooden spoon.



2. Add reserved squash, olives, raisins, capers, and cook 1 minute more, stirring occasionally.


3. Add broth and orange zest. Cook on medium heat for another 2 minutes. Add cilantro and remove from the heat.


4. Assemble tamales: Spread ¼ cup dough in the husk, and top with 2-3 tablespoons of the filling. Spread another few tablespoons of the dough on top, leaving enough room for folding or tying ends. Wrap tamales and place in tamale steamer.



5. Steam tamales for about 1 hour, then serve!



Other recipes by Carolyn:

Camarones a la Criolla (Shrimp Creole Style)
Pollo en Fricasé
Bistec Encebollado (Steak and Onions)
Ropa Vieja
Coctel de Camarones (Shrimp Cocktail)
Shrimp Tacos
Tacos de Carnitas
Sopa de Lentejas (Lentil Soup)
Pan de Bono
Huachinango a la Veracruzana (Snapper Veracruz)
Mil Colones Stew
Mofongo Relleno de Camarones

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Tags: butternut, recipe, squash, tamales, thanksgiving


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Comment by Betsy M Chavez on November 11, 2010 at 1:35pm
OOOO, these look delish! I want run home and make some asap!
Comment by Mary DiLorenzo on November 11, 2010 at 1:25pm
OMGoodness, these sound so delicious! Someday, I will make these. Thanks for the recipe
Comment by Anamaris Cousins Price on November 11, 2010 at 1:18pm
Awesome side dish! I'm going to share this one with my readers, if you don't mind.

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