Butternut Squash and Apple Tamales with Pecan Crumble

A sweet and savory vegetarian tamale featuring roasted butternut squash and apples, topped with a crunchy pecan crumble. Perfect as a unique side dish or vegetarian entree.

Prep Time

30 minutes

Total Time

2 hours

Calories

650 kcal

Difficulty

Medium

Equipment

5 items

Cost

£3.12/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Dinner•Dessert•Side Dish

Cuisine:

British

Main Ingredient:

Vegetarian

Cooking Style:

Roasting

Ingredients

Servings

24husksDried Corn Husks(Soaked in hot water for at least 30 minutes)

£6.50

3cupsMasa Harina(For tamales)

£2.75

2cupsVegetable Broth(Warm)

£0.60

1cupVegetable Shortening(Or lard substitute, softened)

£1.20

1teaspoonBaking Powder

£0.10

1teaspoonSalt

£0.05

1mediumButternut Squash(Peeled, seeded, and cubed)

£1.75

2mediumApples(Peeled, cored, and diced)

£0.90

2tablespoonsBrown Sugar

£0.15

0.5teaspoonCinnamon

£0.10

0.3teaspoonNutmeg

£0.12

4tablespoonsButter(Cold, cubed)

£1.75

0.5cupAll-Purpose Flour

£0.15

0.5cupPecans(Chopped)

£2.50

0.3cupOats(Rolled oats)

£0.10

Total Cost

£18.72

£3.12 per serving

Instructions

1.
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.
2.
In a large bowl, combine the roasted butternut squash, diced apples, brown sugar, cinnamon, and nutmeg. Mix gently and set aside.
3.
In a separate bowl, combine the flour, oats and chopped pecans. Cut in the cold butter until the mixture resembles coarse crumbs. Set aside.
4.
In a large bowl, beat the softened vegetable shortening with an electric mixer until light and fluffy.
5.
Gradually add the masa harina, alternating with the warm vegetable broth, beating until well combined. The mixture should be light and airy.
6.
Add the baking powder and salt to the masa mixture and beat for another minute.
7.
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.
8.
Spoon about 2-3 tablespoons of the butternut squash and apple filling onto the center of the masa.
9.
Top the filling with 1-2 tablespoons of the pecan crumble.
10.
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.
11.
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.
12.
Let the tamales cool slightly before serving. Remove the husks to eat.

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My Notes

Nutrition Information

Nutrition per serving (250g)

650 kcal / 2720 kJ

Carbs

75g

29% of RDA

Fat

35g

50% of RDA

Protein

10g

20% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

20 g

22% of RDA

Sodium

500 mg

22% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

Make sure the corn husks are fully submerged in hot water to soften properly. This will make them easier to work with.

The masa mixture should be light and airy. If it's too dry, add a little more vegetable broth. If it's too wet, add a little more masa harina.

Test the tamales for doneness by removing one from the steamer and letting it cool slightly. If the masa pulls away from the husk easily, they're done.

Leftover tamales can be stored in the refrigerator for up to 3 days. Reheat them in the steamer or microwave.

For a spicier tamale, add a pinch of cayenne pepper or a finely chopped jalapeño to the butternut squash and apple filling.

Cooking Equipment

Steamer pot

Large pot

Mixing bowls

Baking sheet

Parchment paper

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Make sure the corn husks are fully submerged in hot water to soften properly. This will make them easier to work with.

The masa mixture should be light and airy. If it's too dry, add a little more vegetable broth. If it's too wet, add a little more masa harina.

Test the tamales for doneness by removing one from the steamer and letting it cool slightly. If the masa pulls away from the husk easily, they're done.

Leftover tamales can be stored in the refrigerator for up to 3 days. Reheat them in the steamer or microwave.

For a spicier tamale, add a pinch of cayenne pepper or a finely chopped jalapeño to the butternut squash and apple filling.

Butternut Squash and Apple Tamales with Pecan Crumble

Ingredients

Instructions