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Butternut Squash Tamales

URL: https://www.feastingathome.com/butternut-tamales-with-pepita-sauce/

Ingredients

Corn Husks

  • 16-20 pieces corn husks, soaked

Butternut Filling

  • 1 piece onion, diced
  • 2 pieces poblano peppers, diced
  • 4 cloves garlic, rough chopped
  • 1½-2 cups cooked butternut squash, mashed
  • 4 ounces queso fresco cheese, crumbled
  • ¾ teaspoon salt
  • ¾ teaspoon cumin

Tamale Dough

  • 3 cups masa harina
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2½ cups veggie broth or chicken stock
  • ½ cup olive oil or melted coconut oil

Pepita Sauce

  • ½ cup packed cilantro
  • 1 cup water or broth
  • 1 teaspoon salt
  • 1 teaspoon coriander
  • 1 teaspoon lime juice
  • ½ cup pepitas (pumpkin seeds)

Seasoned Black Beans

  • 2 cans black beans, rinsed and drained
  • ¼ cup water or veggie broth
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1 tablespoon olive oil
  • to taste salt and pepper

Instructions

  1. Pre-cook the butternut squash.
  2. Soak the corn husks in warm water for at least 30 minutes.
  3. Make the tamale dough by mixing masa harina, salt, baking powder, broth, and oil until incorporated.
  4. Prepare the butternut filling by sautéing onion, poblano peppers, and garlic, then mixing with mashed butternut squash and cheese.
  5. Assemble the tamales by spreading dough on soaked corn husks, adding filling, and rolling them up.
  6. Steam the tamales in an Instant Pot or on the stovetop until cooked.
  7. Make the pepita sauce by blending the remaining sautéed mixture with cilantro, water, and spices until smooth.
  8. Heat and season the black beans.
  9. Serve tamales over seasoned black beans, topped with pepita sauce and garnishes.

Nutrition Facts (estimated)

Servings
12 tamales
Calories
473
Total fat
8g
Total carbohydrates
85.6g
Total protein
20.7g
Sodium
1303.1mg
Cholesterol
3.4mg

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