Squash N Peanut Butter Tamales Recipe
Yield: 9 ServingsRecipe by luhu.jp
Ingredients:
1: Basic Masa Dough recipe,
18: Corn husks,
FILLING
1 medium: Kabocha or butternut squash,
pn Salt,
1/4 cup: Peanut butter,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp