| 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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