Squash 'n' Peanut Butter Tamales Recipe

Mexican Recipes To-Go

Mexican Tamale Recipes

Ingredients:

1 Basic Masa Dough recipe
18 Corn husks

FILLING

1 medium Kabocha or butternut squash
pinch Salt
1/4 cup Peanut butter

Instructions:

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

Servings: 9

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