Butternut Squash and Apple Tamales with Pecan Crumble

Preheat oven to 400°F (200°C). Toss the butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized. Let cool slightly.

In a large bowl, combine the roasted butternut squash, diced apples, brown sugar, cinnamon, and nutmeg. Mix gently and set aside.

In a separate bowl, combine the flour, oats and chopped pecans. Cut in the cold butter until the mixture resembles coarse crumbs. Set aside.

In a large bowl, beat the softened vegetable shortening with an electric mixer until light and fluffy.

Gradually add the masa harina, alternating with the warm vegetable broth, beating until well combined. The mixture should be light and airy.

Add the baking powder and salt to the masa mixture and beat for another minute.

To assemble the tamales: Take a soaked corn husk and pat it dry. Spread a thin layer (about 2-3 tablespoons) of the masa mixture onto the husk, leaving about an inch of space at the edges.

Spoon about 2-3 tablespoons of the butternut squash and apple filling onto the center of the masa.

Top the filling with 1-2 tablespoons of the pecan crumble.

Fold the sides of the corn husk over the filling, then fold up the bottom. Tie with a strip of corn husk or kitchen twine, if desired.

Place the tamales upright in a steamer pot over boiling water. Make sure the water doesn't touch the tamales. Steam for 1 hour 15 minutes to 1 hour 30 minutes, or until the masa is firm and easily pulls away from the husk.

Let the tamales cool slightly before serving. Remove the husks to eat.