Recipe - Squash N Peanut Butter Tamales

1 Basic Masa Dough recipe
18 Corn husks

FILLING
1 md Kabocha or butternut squash
pn Salt
One fourth cup 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini