Real squash 'n' peanut butter tamales
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Recipe by: marino
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
1 Basic Masa Dough recipe
18 Corn husks
--------------------------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
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