Haunting Halloween Tamales
By Chef Tom Fraker


1 Melissa's Butternut Squash -- halved; seeds removed
Canola Oil, as needed
Ground Cinnamon, to taste
Ground Cayenne, to taste
Kosher Salt and Freshly Ground Pepper, to taste.
2 packages Melissa’s Dried & Sweetened Cranberries
2 Oranges -- zested and juiced
2 Melissa's Tamale Kits
¼ cup Melissa's Organic Blue Agave Syrup


Preheat the oven to 450ºF.

Drizzle the squash halves with the canola oil. In a small bowl, combine the cinnamon, cayenne, salt and pepper and season the squash halves. Place seasoned squash in the preheated oven face up and roast until fork tender, about 15-20 minutes.

Remove from the oven and let cool enough to handle. Remove the squash pulp from the shells and place in a bowl. Mix in the cranberries, orange zest and juice. This is the filling.

Prepare the tamale masa as directed by the package instructions and mix in the agave. Place 2 Tablespoons of the squash filling into each tamale and steam as directed on the package.

Serve with a savory or sweet spicy sauce.

Makes 2 dozen tamales.

These Tamale Kits make this a super easy-to-make recipe.