BUTTERNUT SQUASH TAMALES RECIPE - (4.6/5)
Provided by wandab0811
Number Of Ingredients 24
Steps:
- 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. 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. 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. Heat the oil in a large skillet over medium heat. Add the scallions, garlic, chiles, cumin and salt and cook until soft, about 1 minute,. Add reserved squash, olives, raisins, capers, and cook, stirring gently, until well combined, about 1 minute longer. Add broth and orange zest and cook, stirring occasionally until broth is slightly absorbed, about 2 minutes. Stir in cilantro, remove from heat. Assembly: Cut 2 husks into 24-inch lengths about 1/2-inch wide. Place other soaked corn husks on cutting board, open side up. 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. Set up a 10-inch steamer basket. Lay tamales in steamer, cover and cook until the husks get slightly translucent, about 50 minutes. Remove tamales from steamer, and let rest for 5 to 10 minutes before serving with additional hot sauce if desired. Cook's Note: These can also be made into smaller finger sized tamales, and then steamed for 45 minutes as well.
BUTTERNUT SQUASH TAMALES
Tender chunks of butternut squash cooked in a bright, aromatic adobo sauce create the filling for these mouthwatering tamales. Wrap in corn husks and steam to tender perfection for a plant-based take on a Mexican classic.
Provided by Food Network Kitchen
Categories main-dish
Time 2h30m
Yield 12 tamales
Number Of Ingredients 24
Steps:
- 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.
- 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. 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.
- For filling: Heat the oil in a large skillet over medium heat. Add the scallions, garlic, chiles, cumin and salt and cook until soft, about 1 minute,. Add reserved squash, olives, raisins, capers, and cook, stirring gently, until well combined, about 1 minute longer. Add broth and orange zest and cook, stirring occasionally until broth is slightly absorbed, about 2 minutes. Stir in cilantro, remove from heat.
- To assemble: Cut 2 husks into 24-inch lengths about 1/2-inch wide. Place other soaked corn husks on cutting board, open side up. 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.
- Set up a 10-inch steamer basket. Lay tamales in steamer, cover and cook until the husks get slightly translucent, about 50 minutes. Remove tamales from steamer, and let rest for 5 to 10 minutes before serving with additional hot sauce if desired.
- Halloween 2008 Web
SAVORY CORN BUTTERNUT SQUASH BRULEE
Steps:
- Grease 4 ramekins with soft butter, mix the eggs and cream together and fill the molds half way up. Saute the other 4 ingredients for 4 to 5 minutes and put into the mold bake in a water bath at 375 degrees (or 20 minutes or until stiff to the shake.)
THAI BUTTERNUT SQUASH AND CORN BISQUE
Ready to shake up the Thanksgiving standards? This is a great way to do it: posted in Barbara Fisher's blog, Tigers and Strawberries (http://www.tigersandstrawberries.com/). The flavors of this soup are amazing-it is somewhere between the tangy-spicy herbal flavor of Tom Kha Gai and the best butternut squash or sweet potato soup you have ever had with a little Thai curry mixed in for fun. It is spicy, sweet, tangy and rich all at the same time without being heavy or overly filling. And it's vegan. How can it be velvety smooth without much in the way of rich coconut milk and absolutely no cream? It was the addition of the potato that does it. This is a trick she learned when she was cooking for vegan clients as a personal chef. A good creamy boiling potato like a Red Bliss or Yukon Gold will thicken soups and make them velvety smooth if they are pureed, all without adding fat or any dairy products at all.
Provided by East Wind Goddess
Categories Vegetable
Time 1h20m
Yield 8 , 8 serving(s)
Number Of Ingredients 20
Steps:
- Put the coconut milk and stock in a medium sized pot and add the lemongrass, galangal and lime leaves. Add the Thai red curry paste and paprika, then bring to a simmer over medium heat. Turn the heat down to low and cook for 1/2 hour while you prepare the other ingredients. After the half hour is up, add the vegetables, garlic and ginger (but not the corn kernels) and cook over low heat until the vegetables are fully cooked and soft, but not falling apart.
- Remove about a cup to a cup and a half of the liquid and set aside. Remove the galangal, lemongrass and lime leaves and discard. Puree the rest of the ingredients right in the pot, and add back some or all of the liquid you set aside. Stir n the corn kernels and season to taste with soy sauce or fish sauce. Turn off heat and add lime juice to taste, then garnish with the cilantro leaves and sliced chilies and scallion tops.
- Makes enough to feed four adults as a main dish with a salad and a bread, or enough for eight first course portions.
ROASTED BUTTERNUT SQUASH AND CORN SALAD WITH CRANBERRIES AND CILANTRO
Perfect side dish for fall, may be served warm or cold. Also note that it is gluten-free!
Provided by devaroni
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Arrange butternut squash into a single layer onto a baking pan. Drizzle 1 tablespoon olive oil on top. Wrap each ear of corn in aluminum foil.
- Bake in the preheated oven until squash is tender, about 15 minutes. Continue cooking corn until charred, about 15 minutes more.
- Cut corn kernels off cob; place in a container with the butternut squash.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add red onion; cook and stir until softened and translucent, about 5 minutes. Add cranberries; cook and stir until soft and slightly plump, 5 to 7 minutes. Transfer onion and cranberries to the squash mixture.
- Combine the remaining 2 tablespoons olive oil, lemon juice, chile paste, garlic powder, vinegar, and paprika in a bowl. Toss with the cranberry-squash mixture. Mix cilantro into the salad.
Nutrition Facts : Calories 196.8 calories, Carbohydrate 30.9 g, Fat 9.9 g, Fiber 4 g, Protein 2.6 g, SaturatedFat 1.6 g, Sodium 60.7 mg, Sugar 11.8 g
BUTTERNUT SQUASH AND CORN TAMALES
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Nutritional Facts Serves
CORN AND BUTTERNUT SQUASH WITH BASIL
Make and share this Corn and Butternut Squash With Basil recipe from Food.com.
Provided by SweetSueAl
Categories Corn
Time 1h
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a medium skillet, cook bacon over medium-high heat until crisp.
- Add onion, and cook 2 minutes, or until tender.
- Stir in squash, and cook 20 to 25 minutes, or until browned and tender, stirring occasionally.
- Add corn; cook until heated through, about 3 minutes.
- Stir in basil, dry mustard, salt, and pepper; cook 1 minute.
- Serve immediately. Garnish with chopped fresh basil, if desired.
Nutrition Facts : Calories 236.6, Fat 11.6, SaturatedFat 3.5, Cholesterol 15.4, Sodium 777.4, Carbohydrate 30.5, Fiber 4, Sugar 2.9, Protein 6.8
YELLOW SQUASH AND CORN SAUTE
This is a pretty side dish that is tasty and a great way for using up summer squash and leftover corn on the cob.
Provided by AuntE
Categories Side Dish Vegetables Squash Summer Squash
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Place corn into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and cool corn. Cut corn off the cobs.
- Place squash into a skillet and add water. Cook squash over medium heat until tender, 5 to 10 minutes. Drain any excess water from skillet.
- Stir corn, butter, parsley, salt, and pepper into squash; cook, stirring occasionally, until heated through, about 5 minutes.
Nutrition Facts : Calories 54.3 calories, Carbohydrate 6.3 g, Cholesterol 7.6 mg, Fat 3.3 g, Fiber 1.6 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 44.9 mg, Sugar 0.7 g
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