- Butternut Squash Puree: Great for adding natural sweetness and rich flavor to your tamales.
- Cornmeal: Traditional ingredient that forms the base of masa, essential for tamale wrappers.
- Masa Harina (Corn Flour): A key component in making the dough for the tamales.
- Lard or Vegetable Shortening: Used for moistness; can be substituted with vegan alternatives like coconut oil.
- Salt: Enhances flavor, but adjust according to taste preferences.
- Ground Cumin: Adds a warm, smoky taste, perfect for giving your tamales an authentic Mexican flavor.
- Fresh Corn Kernels (Optional): Can be added for extra sweetness and texture.
- Cheese (Mexican Cotija or Queso Fresco): Provides a nice salty contrast to the sweet squash filling.
- Chicken Broth: Adds depth of flavor; can use vegetable broth as a vegetarian alternative.
- Fresh Herbs (Like Cilantro or Epazote): For an extra layer of flavor and traditional Mexican tamales taste.
- Optional Topping Ideas:
- Avocado Crema
- Sour Cream or Plain Greek Yogurt
- Salsa Verde or Pico de Gallo
Remember to adjust the quantities based on your tamale recipe's specific requirements. Happy cooking!
Steps
### Butternut Squash Tamales Recipe: A Flavorful Twist on Tradition
Butternut squash tamales are a delightful blend of fall flavors and traditional Mexican cuisine. This recipe uses butternut squash in the masa dough, adding a creamy sweetness that complements the savory filling perfectly. Follow these detailed steps to make your own butternut squash tamales at home.
#### Ingredients:
- 2 medium-sized butternut squashes
- 6 cups water
- 1/4 cup salt (plus extra for taste)
- 8 cups masa harina
- 3 tablespoons vegetable oil, plus more for greasing the husks
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Optional filling: 2 cups cooked chicken or beans
#### Equipment:
- Large pot
- Immersion blender or regular blender
- Mixing bowl
- Tamale steamer
- Corn husks, soaked in water for at least 30 minutes
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### Step-by-Step Guide:
1. **Prepare the Squash:**
- Preheat your oven to 400°F (205°C).
- Cut off both ends of the butternut squash and peel away the skin with a paring knife.
- Slice the squash into rounds, about 1/2 inch thick.
- Place the slices in a large pot, cover with water, add salt, and bring to a boil. Cook for 5-7 minutes or until tender. Drain well.
2. **Blend the Squash:**
- Transfer the cooked butternut squash to an immersion blender or regular blender.
- Add more water if needed to achieve a smooth consistency.
- Set aside to cool slightly.
3. **Cook the Filling (Optional):**
- In a large skillet, heat 1 tablespoon of oil over medium heat.
- Sauté the chopped onion and garlic until translucent.
- Add the cumin, paprika, salt, and pepper. Cook for an additional minute.
- If using, add the cooked chicken or beans and stir to combine.
4. **Combine Masa Harina:**
- In a large mixing bowl, sift in 8 cups of masa harina.
- Gradually mix in the butternut squash puree until well combined.
- Add additional water if needed to reach the desired consistency—dough should be thick enough to hold together.
5. **Prepare Corn Husks:**
- Lay a sheet of corn husk flat on your work surface, with the smooth side down.
- Place about 1/4 cup of masa mixture in the center of each husk.
- Top with a spoonful of filling and roll up tightly into a tamale shape. Fold over any loose edges to seal.
6. **Steam the Tamales:**
- Arrange the tamales in the steamer, ensuring they fit snugly without overlapping.
- Add enough water to the bottom of the steamer to cover the bottom but not touch the tamales.
- Cover and steam over medium-high heat for about 1 hour or until tender.
7. **Serve:**
- Serve warm with extra salsa or guacamole on the side for added flavor.
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Enjoy your homemade butternut squash tamales, and don't hesitate to experiment with additional flavors and ingredients!