Butternut Squash Tamales Recipe - (4.6/5)

Name: Butternut Squash Tamales Recipe - (4.6/5)
Ingredients: 16 About 16 corn husks or 22 corn husks for smaller tamales (soaked in water until soft); 2 cups butternut squash, diced; 3 cups vegetable broth; 1/2 cup scallions, chopped (white and green); 1 tablespoon canned chipotle en adobo sauce (chiles for filling); 2 cloves garlic, minced; 2 teaspoons kosher salt; 1 teaspoon ground cumin; 3 cups masa harina, preferably Columbian 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; 1/2 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 fresh cilantro, chopped; Hot sauce for serving, optional

www.keyingredient.com

These Butternut Squash Tamales have tons of flavor, not difficult, a fantastic option for a meatless Monday meal. I loved the way the spice of the chipotle played off...

Keywords

Butternut Squash Tamales
recipe
Christmas Main Dish
butternut squash
squash
Fruits
Vegetables and Other Produce
Main Ingredients
holiday
Christmas
vegetable
Occasions and Holidays

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Ingredients

16 About 16 corn husks or 22 corn husks for smaller tamales (soaked in water until soft)
2 cups butternut squash, diced
3 cups vegetable broth
1/2 cup scallions, chopped (white and green)
1 tablespoon canned chipotle en adobo sauce (chiles for filling)
2 cloves garlic, minced
2 teaspoons kosher salt
1 teaspoon ground cumin
3 cups masa harina, preferably Columbian 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
1/2 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 fresh cilantro, chopped
Hot sauce for serving, optional