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Butternut Squash Tamales | Bailey Ruskus

Butternut Squash Tamales

Butternut Squash Tamales

30 mins prepServes 6

Delicious plant-based tamales made with sautéed mushrooms and smashed steamed butternut squash mixed with masa. Perfect for the holiday season!

6 servings

What you need

crimini mushrooms

3 ½ cup crimini mushrooms

paprika

olive oil

1 tbsp olive oil

water

1 cup water

corn husks

baking powder

2 tsp baking powder

granulated garlic

½ tsp granulated garlic

butternut squash

1 butternut squash

coconut aminos

2 tbsp coconut aminos

red bell pepper

1 red bell pepper

masa flour

2 ¼ cup masa flour

salt

cumin

maple syrup

1 tsp maple syrup

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Instructions

1: Peel, seed, and dice the butternut squash.

2: Sauté mushrooms in olive oil and add coconut aminos.

3: Steam the butternut squash until soft and mash it.

4: Mix the mashed butternut squash with the masa flour and other ingredients.

5: Prepare corn husks for wrapping.

6: Assemble and steam the tamales until cooked through.

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