Butternut Squash Tamales

Ingredients

• 1 tablespoon chipotle en adobo sauce canned for filling (chiles )
• 2 cups butternut squash diced
• 0.3 cup capers 
• 2  chipotle chiles in adobo sliced
• 16  corn husks soft for smaller tamales (soaked in water until
• 0.5 cup cilantro leaves fresh chopped
• 2 cloves garlic minced
• 4 cloves garlic minced
• 0.5 cup golden raisins 
• 1 teaspoon ground cumin 
• 12 servings hot sauce for serving, optional
• 2 teaspoon kosher salt 
• 3 cups i would have liked to use an version of masa but i couldn't find one at the time of making the tamal 
• 0.8 cup olive oil extra-virgin
• 2 tablespoons olive oil extra-virgin
• 0.5 cup olives spanish with pimentos, chopped
• 1  orange zest finely grated
• 0.5 cup scallion white green chopped ( and )
• 1 small bunch scallions white green finely chopped ( and )
• 1 cup vegetable broth 
• 3 cups vegetable broth 
• 0.5 cup vegetable oil 

Equipment

• bowl
• frying pan
• pot
• plastic wrap
• slotted spoon
• cutting board
• steamer basket

Directions

1. 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.
2. 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.
3. 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.
4. Heat the oil in a large skillet over medium heat.
5. Add the scallions, garlic, chiles, cumin and salt and cook until soft, about 1 minute,.
6. Add reserved squash, olives, raisins, capers, and cook, stirring gently, until well combined, about 1 minute longer.
7. Add broth and orange zest and cook, stirring occasionally until broth is slightly absorbed, about 2 minutes. Stir in cilantro, remove from heat.
8. Cut 2 husks into 24-inch lengths about 1/2-inch wide.
9. Place other soaked corn husks on cutting board, open side up.
10. 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.
11. Set up a 10-inch steamer basket.
12. Lay tamales in steamer, cover and cook until the husks get slightly translucent, about 50 minutes.
13. Remove tamales from steamer, and let rest for 5 to 10 minutes before serving with additional hot sauce if desired.
14. Halloween 2008 Web