Butternut Squash Tamales with Poblano Sauce
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Feasting at Home · by Sylvia Fountaine | Feasting★ 5.0

Butternut Squash Tamales with Poblano Sauce

NUTRITION · PER SERVING120M COOK
CAL 17%·PRO 22%
CARBS 41G48% OF CAL
9G FIBER0G ADDED0G INTRINSIC30G OTHER3G TOTAL SUGAR
FAT 16G42% OF CAL
3G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Vegetarian tamales filled with butternut squash and topped with a savory poblano sauce, black beans, pickled onions, and radishes. Warm and comforting with earthy squash and a subtle chile heat, these are a substantial meatless dinner that feels special.

mainmexicangluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 16
  • 1 medium onion, diced
  • 2 poblano peppers, diced
  • 4 garlic cloves, roughly chopped
  • 2 cups cooked butternut squash, mashed with a fork (see notes, or sub canned pumkin)
  • 4 ounces cheese- queso fresco, pepper jack, cotija (about 1 cup) or sub other melty cheese, or vegan cheese)
  • 3/4 teaspoon salt, more to taste.
  • 3/4 teaspoon cumin
  • 3 cups masa harina
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 ¼ cups veggie broth, more as needed
  • ¾ cup olive oil, melted coconut oil, avocado oil, melted butter or ghee. Lard is traditional. I love coconut oil here!
  • half of the sautéed onion/poblano mixture
  • 1 cup water or broth, more as needed
  • 1 teaspoon coriander
  • 1/2 cup packed cilantro, stems ok
  • 1 teaspoon lime juice
  • 1/2 cup pepitas (pumpkin seeds)
  • 2 x 14-ounce cans of black beans (each can serves 3 people), rinsed, drained. ( Or sub 3 cups cooked black beans)
  • 1/4 cup water or veggie broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1 tablespoon olive oil
  • salt and pepper to taste
PREP
60M
SODIUM
574MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.