while the spirit of halloween might be mischief and mayhem, animals shouldn't be subjected to our curious traditions. so enjoy the festivities with this vegetarian dish.
to make the
dough, put two cups of diced butternut squash in a medium pot with three cups
vegetable broth, half a cup of chopped scallion, one tablespoon adobo sauce, two
tablespoons of chopped garlic and two teaspoons of salt. bring to a simmer and
cook for about fifteen minutes. remove the squash with a
slotted spoon, and set the broth aside. save half of the squash for the
filling, then mash the remaining squash is a large bowl. mix in three cups of
masa with a fork. slowly pour the seasoned broth over the filling, mixing with
a fork until smooth. slowly stir in three-fourths cup of olive oil and half a
cup of vegetable oil, a little at a time until dough is soft and moist.
to make the
filling, heat oil in a large skillet and add half a cup of scallions,
four tablespoons of garlic, two sliced chiles, and two teaspoons salt and cook for about one minute. add reserved squash, half a cup of olives and
half a cup of golden raisins and cook, stirring gently, for about one minute longer. add one cup of vegetable broth and one teaspoon of orange
zest and cook, stirring occasionally, for about two minutes. stir in half a cup
of chopped cilantro and remove from heat.
to put it all
together, cut two husks into twenty-four-inch lengths about half of an inch
wide. place the other corn husks that were soaked in water on a cutting board, open side up. Place about
one-fourth cup of dough in the center of each husk. spoon two tablespoons
filling on top. cover filling with about two tablespoons more of dough. wrap
the husks around the filling and twist and tie ends with reserved strips to
make party favor shaped tamales. set up a ten-inch steamer basket. lay tamales
in steamer, cover and cook until the husks get slightly translucent, or for about
fifty minutes. remove tamales from steamer, and let rest for five minutes
before serving.
dig into our anti-cruel gruel and leave your devilish side for the harry potter to your hermione.
photo and recipe: food network