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Dessert
2 dozen tamales
30 minutes
40 minutes
Chef Tom Fraker
These Tamale Kits make this a super easy-to-make recipe!
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.
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