Serves: 6
Total Calories: 1,318

2 butternut squash about 3 pounds each, cut in half lengthwise and seeded
2 cups thawed frozen or drained canned corn
2 leeks thinly sliced
6 large or 12 small dried corn husks soaked in hot water for 20 to 30 minutes
2 cups Tamale Dough
3 cups

Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.

Put the squash skin-side up on the lined baking sheet. Bake for about 35 minutes, until fork-tender. Let cool. When cool enough to handle, scoop out the pulp and put it in a large bowl.

Put the corn and leeks in a medium dry saucepan over medium-low heat and cook, stirring constantly, for 15 minutes. Add the leeks and corn to the squash and stir until thoroughly incorporated. Let cool.

Drain the corn husks and pat them dry with paper towels. Select a large husk or overlap 2 smaller ones (totaling about 7 to 8 inches in length) and lay on a flat surface. To assemble a tamale, spread about 1/3 cup of the dough in the center of the wide end of the husk. Spread about 1/3 cup of the squash mixture on top of the dough. Wrap the husk around the filling as tightly as possible, folding down the narrow end to seal it tightly. The narrow end should be completely closed, but the other end should be left slightly open, exposing some of the filling. Assemble the remaining tamales in the same fashion (to make 6 tamales in all).

Put at least 2 1/2 inches of water in a large pot fitted with a steamer insert. Arrange the tamales in the steamer insert with the slightly open ends up. Cover with a clean dish towel and steam for 60 minutes. Remove from the heat. Uncover and let the tamales sit for 10 minutes. Serve immediately, passing the salsa at the table.

Note: Before the corn husks can be used, they must be soaked. Because the husks float, you’ll need to put a plate or a similar type of weight on top of them to keep them under water.

Nutritional Facts:

Serves: 6
Total Calories: 1,318
Calories from Fat: 898

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