Squash 'n' Peanut Butter Tamales

         Yield: 9 Servings
Categories: Vegan, Vegetarian, Main Dishes

1 Basic Masa Dough recipe 18 Corn husks ----------------------------------FILLING---------------------------------- 1 md Kabocha or butternut squash pn Salt 1/4 c Peanut butter To make filling: Wash squash, but leave skin on. Cut in half, remove and discard seeds. Dice squash and place on a metal steamer (flesh side up). Sprinkle squash with salt and steam over rapidly boiling water until tender, about 20 to 25 minutes. Remove from heat and mash in a food processor. Fill and cook tamales according to "Tamales: Basic Procedure". Per serving (2 tamales): 357 cal; 2 g prot; 161 mg sod; 63 g carb; 6 g fat; 0 mg chol; 9 mg calcium