Tamale-Stuffed Winter Squash
Source: Donna Eichhorn, Donna's Tamales
3 small winter squash (Delicata or Acorn), cut in half and seeds scooped out
¼ pound onion, diced
¼ teaspoon minced or mashed garlic
2 tablespoons olive oil
½ medium red pepper, diced
4 ounces mushrooms (portobello, shiitake, or oyster), roughly chopped
1 tablespoon minced fresh thyme
2 tablespoons minced fresh sage
1 package Donna’s Tamales (Sweet Corn Roasted Chile, Cheese Chile, or Just Corn) or tamales of your choice, diced
1 small celery rib, diced
½ medium apple, diced
3 tablespoons raisins
1. Preheat oven to 350°F. Place the squash halves cut side down in a shallow baking pan with a half inch of water. Bake for 20 minutes or until the squash is almost soft.
2. Sauté the onion and garlic in olive oil until soft. Add the red pepper, mushrooms, and herbs and cook until browned. Add the diced tamales, celery, apple, and raisins and continue to sauté until the flavors are mixed.
3. Remove the squash from the oven. Turn squash cut side up. Stuff each half with the tamale mix. Cover with parchment paper. Return to oven and cook until the squash is tender, about 15 minutes. Serve and enjoy!