Title: Squash 'n' peanut butter tamales
 Categories: Vegetarian, Main dish
      Yield: 9 Servings
 
      1    Basic Masa Dough recipe
     18    Corn husks

MMMMM--------------------------FILLING-------------------------------
      1 md Kabocha or butternut squash
        pn Salt
    1/4 c  Peanut butter
 
  To make filling:
  
  Wash squash, but leave skin on. Cut in half, remove and discard seeds.
  
  Dice squash and place on a metal steamer (flesh side up). Sprinkle
  squash with salt and steam over rapidly boiling water until tender,
  about 20 to 25 minutes.
  
  Remove from heat and mash in a food processor.
  
  Fill and cook tamales according to "Tamales: Basic Procedure".
  
  Per serving (2 tamales): 357 cal; 2 g prot; 161 mg sod; 63 g carb; 6
  g fat; 0 mg chol; 9 mg calcium