Butternut Squash Tamales

Ingredients:

Dough

• 2 cups diced butternut squash
• 3 cups vegetable broth
• 0.5 cup chopped green onions, 6 greens
• 1 tablespoon chipotle peppers in adobo sauce
• 2 cloves garlic, crushed
• 2 teaspoons coarse salt
• 1 tsp ground cumin
• 3 cups masa harina flour, preferably Colombian
• 3/4 cup olive oil
• 0.5 cups vegetable oil

Filling

• 2 tbsp. l. olive oil
• 1 small bunch green onions, finely chopped, about 0.5 cup
• 4 cloves garlic, crushed
• 2 chipotle peppers in adobo sauce, thinly sliced
• 1 tsp ground cumin
• 2 teaspoons coarse salt
• 1/2 cup chopped Spanish pimento olives
• 0.5 cup golden raisins
• 1/4 cup capers
• 1 cup vegetable broth
• 1 teaspoon finely grated orange zest
• 0.5 cup chopped fresh cilantro
• About 16 standard corn husk sheets or 22 small sheets (soak in water to soften)
• Hot sauce for serving, optional

Preparation:

1. Dough:
   
   Place the butternut squash in a medium saucepan with the broth, green onions, adobo sauce, garlic, salt, and cumin. Bring to a boil and simmer until the squash is tender, about 15 minutes.
2. Remove the squash with a slotted spoon, reserving the broth in the pan. Set aside half the squash for the filling, then mash the remaining squash in a large bowl. Stir in the masa harina flour with a fork. Slowly pour the broth into the filling, mixing with a fork (or your hands) until smooth. Slowly whisk in the olive oil and vegetable oil, a little at a time, until the dough is soft and moist. Cover with plastic wrap and set aside.
3. Filling:
   
   Heat the olive oil in a large skillet over medium heat. Add the green onion, garlic, chili pepper, cumin, and salt and cook until the onion is softened, about 1 minute. Add the reserved squash, olives, raisins, and capers and cook, stirring gently to evenly distribute the ingredients, for about 1 more minute. Add the broth and orange zest and cook, stirring occasionally, until the broth is slightly absorbed, about 2 minutes. Stir in the cilantro and remove from heat.
4. Assembly:
   
   Cut 2 corn husks into 24-inch-long, 0.5-inch-wide pieces. Place the remaining soaked husks on a cutting board, open-side up. Spoon about 1/4 cup of dough into the center of each husk, leaving enough of the husk to cover the tamale. Spoon 2-3 tablespoons of filling on top. Then cover the filling with another 2-3 tablespoons of dough. Wrap the open side of the husk around the filling, twist the ends, and tie with the cut strips.
5. Place a 25cm (10-inch) steamer basket in a saucepan. Place the tamales in the steamer, cover, and steam until the skins are slightly translucent, about 50 minutes. Remove the tamales from the steamer and let rest for 5-10 minutes. Serve with hot sauce.