Butternut Squash Tamales

Butternut Squash Tamales

Makes 12-20 tamales, depending on size

2 cups butternut squash, diced
3 cups vegetable broth
6 green onions, chopped
1 tablespoon adobo sauce, chiles reserved for filling
2 cloves garlic, minced
2 teaspoon kosher salt
1 teaspoon ground cumin
3 cups masa harina, like Maseca or PAN
up to ½ cup vegetable or canola oil


**Before cooking, soak about 20 corn husks in hot water for ½ hour.

1. Bring broth to a boil and add diced squash, green onion, adobo sauce, salt and cumin. Cook for 15 minutes or until squash is tender.

2. Drain the broth into a bowl and reserve. Remove the squash and save other half for the filling. Mash the squash and mix in the masa. Slowly add broth and add oil, a few tablespoons at a time, until the dough is moist.

3. Cover the dough with a damp towel or plastic wrap so it doesn’t dry out while you prepare the filling.

1 tablespoon extra-virgin olive oil
6 green onions, chopped
4 cloves garlic, minced
2 chiles chipotles en adobo, roughly chopped
1 teaspoon ground cumin
1 teaspoon kosher salt
½ cup Spanish olives with pimentos, chopped
½ cup golden raisins
¼ cup capers, drained from the brine
1 cup vegetable broth
1 teaspoon orange zest
½ cup cilantro, finely chopped


1. Heat the oil in a skillet, then add green onions, garlic, chipotles, cumin and salt. Cook for about 1 minute, further breaking up the chiles with the back of a wooden spoon.

2. Add reserved squash, olives, raisins, capers, and cook 1 minute more, stirring occasionally.

3. Add broth and orange zest. Cook on medium heat for another 2 minutes. Add cilantro and remove from the heat.

4. Assemble tamales: Spread ¼ cup dough in the husk, and top with 2-3 tablespoons of the filling. Spread another few tablespoons of the dough on top, leaving enough room for folding or tying ends. Wrap tamales and place in tamale steamer.

5. Steam tamales for about 1 hour, then serve!

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