Butternut Squash Tamales Recipes

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WINTER SQUASH AND PORTOBELLO MUSHROOM TAMALES

Provided by Food Network

Categories     side-dish

Time 3h40m

Yield 12 to 16 tamales

Number Of Ingredients 24



Winter Squash and Portobello Mushroom Tamales image

Steps:

  • For the red tamale sauce: Add the ancho chiles, California chiles, onions and garlic to 4 cups boiling water. Turn off and let rest for 30 minutes. Process until smooth in a food processor or a blender (including the water).
  • Heat oil in a soup pot, then add cumin and oregano. Cook, stirring, until fragrant. Add pureed chiles, vegetable stock, sugar and salt and let simmer, 10 minutes. Add can of red chili sauce and stir to heat thoroughly.
  • For the filling: Pour oil into a saucepan over medium heat. Add the mushrooms, squash, garlic, oregano and some salt. Cook, stirring, until the vegetables are glazed and no longer crisp, approximately 10 minutes. (The filling does not need to be tender because it will also cook while tamales are steaming.)
  • Add 3/4 cup red tamale sauce to the filling and let cool.
  • For the masa: Mix together masa, baking powder and salt in a large bowl until incorporated. Stir in the vegetable stock and 1/2 cup red tamale sauce.
  • Beat the vegetable shortening in a stand mixer until fluffy, then beat in masa mixture with the mixer running until evenly incorporated.
  • Soak the corn husks in hot water until softened and pliable, about 15 minutes. Drain and squeeze water from husks.
  • Spread masa on the less ridged side of a corn husk, across all but the pointed end, with a spatula or the back of a spoon, Fill each with 2 to 3 tablespoons squash and mushroom mixture.
  • Roll tamale by folding one long side about a third of the way over the filling, then the other side, and folding the long pointed end against the tamale (this will leave the filling exposed on the opposite end, and that is okay). Push two black olives into masa on the open end of each tamale.
  • Place a steamer rack in a large pot filled with just enough water so the bottom of the rack sits just above the water line. Line the rack with flat corn husks. Place rolled tamales in pot on the rack, open-side up. Drop two pennies in the bottom of the pot. Cover the tamales with more flat husks. Cover the rack with a clean dish towel. Cover the large pot with a tight fitting lid or aluminum foil and steam for approximately 1 hour and 30 minutes. (The pennies will dance and tinkle furiously when the water comes to a boil. Turn the heat down until the pennies dance to a relaxing beat. If you no longer hear the pennies, you have boiled away the water, and you had better add more?fast!)
  • Serve tamales with additional red tamale sauce.

10 dried ancho chiles, seeded and stemmed
4 dried California chiles, seeded and stemmed
2 medium onions, quartered
4 cloves garlic
2 tablespoons olive oil
2 tablespoons ground cumin
2 tablespoons dried whole Mexican oregano
3 cups vegetable stock
2 tablespoons sugar
1 tablespoon kosher salt
One 19-ounce can red chili sauce
1 1/2 tablespoons olive pomace oil
3/4 pound portobello mushrooms, including stems, medium diced
3/4 pound peeled butternut squash, medium diced
4 cloves garlic, minced
2 teaspoons dried whole Mexican oregano
Kosher salt
3 cups tamale masa
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
2 cups vegetable stock
1 cup vegetable shortening
One 8-ounce package corn husks
Black olives, for tamales

HASSELBACK BUTTERNUT SQUASH

Provided by Michael Symon : Food Network

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 10



Hasselback Butternut Squash image

Steps:

  • Preheat your oven to 425 degrees F. Line a sheet tray with parchment.
  • Cut the squash in half lengthwise and scoop the seeds. Peel the squash then place it on the prepared baking sheet. Drizzle with olive oil and rub the olive oil over the squash to evenly coat. Season with salt and pepper then place cut side up on the tray. Bake for 15 minutes, then flip and continue to cook until the squash begins to soften and get some color, about 5 minutes.
  • In the meantime, make the glaze. In a saucepan over medium heat, melt the butter. Brown the butter by allowing it to cook for an additional 2 minutes while swirling the pan occasionally. Add the herbs and briefly toast, about 30 seconds, then pour in the syrup, vinegar and chili flakes. Bring to a strong simmer and cook until reduced and thick enough to coat a spoon, about 2 minutes. Set aside.
  • Remove the squash from the oven and allow to cool slightly. When cool enough to handle, remove to a cutting board with the flat side down. Slice the squash, taking care not to slice all the way through. Place into a baking dish and pour half of the glaze over the squash, tucking the herbs between the slices.
  • Bake for 10 minutes then pull out of the oven and baste with the pan juices. Brush more of the glaze on then continue to bake for an additional 10 minutes, until the squash is cooked through. Brush on any remaining glaze, sprinkle with crunchy salt and serve.

One 1/2- to 2-pound butternut squash
Olive oil
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
4 sprigs thyme
4 small sprigs rosemary
1/4 cup pure maple syrup
2 tablespoons apple cider vinegar
1/4 teaspoon chili flakes
Maldon salt, for serving

BUTTERNUT SQUASH TAMALES

Tender chunks of butternut squash cooked in a bright, aromatic adobo sauce create the filling for these mouthwatering tamales. Wrap in corn husks and steam to tender perfection for a plant-based take on a Mexican classic.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h30m

Yield 12 tamales

Number Of Ingredients 24



Butternut Squash Tamales image

Steps:

  • For dough: Put butternut squash in a medium pot with broth, scallion, adobo sauce, garlic, salt, and cumin. Bring to a simmer and cook until squash is tender, about 15 minutes.
  • Remove the squash with a slotted spoon, and reserve the broth. Set aside half of the squash for the filling, then mash the remaining squash is a large bowl. Mix in the masa with a fork. Slowly pour the seasoned broth over the filling, mixing with a fork (or hands) until smooth. Slowly stir in oils, a little at a time until dough is soft and moist. Cover with plastic wrap, set aside.
  • For filling: Heat the oil in a large skillet over medium heat. Add the scallions, garlic, chiles, cumin and salt and cook until soft, about 1 minute,. Add reserved squash, olives, raisins, capers, and cook, stirring gently, until well combined, about 1 minute longer. Add broth and orange zest and cook, stirring occasionally until broth is slightly absorbed, about 2 minutes. Stir in cilantro, remove from heat.
  • To assemble: Cut 2 husks into 24-inch lengths about 1/2-inch wide. Place other soaked corn husks on cutting board, open side up. Place about a 1/4 cup dough in the center of each husk, leaving enough corn husk free to enclose tamale. Spoon 2 to 3 tablespoons filling on top. Then cover filling with about 2 to 3 tablespoons more of dough. Wrap the husks around the filling and twist and tie ends with reserved strips to make party favor shaped tamales.
  • Set up a 10-inch steamer basket. Lay tamales in steamer, cover and cook until the husks get slightly translucent, about 50 minutes. Remove tamales from steamer, and let rest for 5 to 10 minutes before serving with additional hot sauce if desired.
  • Halloween 2008 Web

2 cups diced butternut squash
3 cups vegetable broth
1/2 cup chopped scallion, (white and green) 1 bunch or 6 scallions
1 tablespoon canned chipotle en adobo sauce (chiles for filling)
2 cloves garlic, minced
2 teaspoon kosher salt
1 teaspoon ground cumin
3 cups masa harina, preferably Colombian such as Pan Harina
3/4 cup extra-virgin olive oil
1/2 cup vegetable oil
2 tablespoons extra-virgin olive oil
1 small bunch scallions, (white and green) finely chopped, about 1/2 cup
4 cloves garlic, minced
2 chipotle chiles in adobo, sliced
1 teaspoon ground cumin
2 teaspoon kosher salt
1/2 cup Spanish olives with pimentos, chopped
1/2 cup golden raisins
1/4 cup capers
1 cup vegetable broth
1 scant teaspoon finely grated orange zest
1/2 cup chopped fresh cilantro
About 16 corn husks or 22 corn husks for smaller tamales (soaked in water until soft)
Hot sauce for serving, optional

BUTTERNUT SQUASH TAMALES RECIPE - (4.6/5)

Provided by wandab0811

Number Of Ingredients 24



Butternut Squash Tamales Recipe - (4.6/5) image

Steps:

  • Dough: Put butternut squash in a medium pot with broth, scallion, adobo sauce, garlic, salt, and cumin. Bring to a simmer and cook until squash is tender, about 15 minutes. Remove the squash with a slotted spoon, and reserve the broth. Set aside half of the squash for the filling, then mash the remaining squash is a large bowl. Mix in the masa with a fork. Slowly pour the seasoned broth over the filling, mixing with a fork (or hands) until smooth. Slowly stir in oils, a little at a time until dough is soft and moist. Cover with plastic wrap, set aside. Heat the oil in a large skillet over medium heat. Add the scallions, garlic, chiles, cumin and salt and cook until soft, about 1 minute,. Add reserved squash, olives, raisins, capers, and cook, stirring gently, until well combined, about 1 minute longer. Add broth and orange zest and cook, stirring occasionally until broth is slightly absorbed, about 2 minutes. Stir in cilantro, remove from heat. Assembly: Cut 2 husks into 24-inch lengths about 1/2-inch wide. Place other soaked corn husks on cutting board, open side up. Place about a 1/4 cup dough in the center of each husk, leaving enough corn husk free to enclose tamale. Spoon 2 to 3 tablespoons filling on top. Then cover filling with about 2 to 3 tablespoons more of dough. Wrap the husks around the filling and twist and tie ends with reserved strips to make party favor shaped tamales. Set up a 10-inch steamer basket. Lay tamales in steamer, cover and cook until the husks get slightly translucent, about 50 minutes. Remove tamales from steamer, and let rest for 5 to 10 minutes before serving with additional hot sauce if desired. Cook's Note: These can also be made into smaller finger sized tamales, and then steamed for 45 minutes as well.

16 About 16 corn husks or 22 corn husks for smaller tamales (soaked in water until soft)
2 cups butternut squash, diced
3 cups vegetable broth
1/2 cup scallions, chopped (white and green)
1 tablespoon canned chipotle en adobo sauce (chiles for filling)
2 cloves garlic, minced
2 teaspoon kosher salt
1 teaspoon ground cumin
3 cups masa harina, preferably Columbian such as Pan Harina
3/4 cup extra-virgin olive oil
1/2 cup vegetable oil
2 tablespoons extra-virgin olive oil
1 small bunch scallions, (white and green) finely chopped, about 1/2 cup
4 cloves garlic, minced
2 chipotle chiles in adobo, sliced
1 teaspoon ground cumin
2 teaspoon kosher salt
1/2 cup Spanish olives with pimentos, chopped
1/2 cup golden raisins
1/4 cup capers
1 cup vegetable broth
1 scant teaspoon finely grated orange zest
1/2 cup fresh cilantro, chopped
Hot sauce for serving, optional

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