South American tamales are mostly masa served with delicious sauces, whereas Central American tamales rely on stewed meats and veggies to add flavor. This recipe is more in a South American style but uses Kabocha, a Japanese winter squash, to add substance and sweetness. Any winter squash, like butternut or acorn, will make a good substitute.

Steaming Kabocha Squash and Quinoa Tamales (Photo by Gabriel Hasser)

Ingredients

• 3 pounds Kabocha squash, steamed and pureed
• 2 cups quinoa, cooked
• 2 cups masa harina 
• 1/4 cup vegetable oil
• 1 teaspoon salt
• 1 tablespoon minced garlic
• 1/2 teaspoon ground cinnamon
• 1 teaspoon ground cumin

Preparation

1. Combine ingredients in a large bowl.
2. Prepare the tamales.
3. Steam the tamales until the masa is firm, about 20-30 minutes.
4. Serve with your favorite Aji.