Side Pannel
Squash 'n' Peanut Butter Tamales
Squash 'n' Peanut Butter Tamales
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian, Main Dish
Ingredients List
- 1 Basic Masa Dough recipe
- 18 Corn husks
Directions
FILLING
1 md Kabocha or butternut squash
pn Salt
1/4 c Peanut butter
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
1 md Kabocha or butternut squash
pn Salt
1/4 c Peanut butter
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
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