Butternut Squash Tamales Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 12 servings

Hot sauce for serving, optional

1 tablespoon canned chipotle en adobo sauce (chiles for filling)

2 teaspoon kosher salt

2 tablespoons extra-virgin olive oil

1/4 cup capers

2 cloves garlic, minced

1 small bunch scallions, (white and green) finely chopped, about 1/2 cup

3/4 cup extra-virgin olive oil

1/2 cup vegetable oil

2 chipotle chiles in adobo, sliced

2 cups diced butternut squash

1 cup vegetable broth

1/2 cup chopped scallion, (white and green) 1 bunch or 6 scallions

1/2 cup golden raisins

1 teaspoon ground cumin

1/2 cup chopped fresh cilantro

About 16 corn husks or 22 corn husks for smaller tamales (soaked in water until soft)

4 cloves garlic, minced

3 cups vegetable broth

3 cups masa harina, preferably Columbian such as Pan Harina,

1/2 cup Spanish olives with pimentos, chopped

1 scant teaspoon finely grated orange zest

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