| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Vegetarian, Vegan, Main dish | 9 | Servings |
INGREDIENTS
| 1 | Basic Masa Dough recipe | |
| 18 | Corn husks | |
| 1 | md | Kabocha or butternut squash |
| pn | Salt | |
| 1/4 | c | Peanut butter |
INSTRUCTIONS
FILLING 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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