Butternut Squash Tamal, Honeynut Fudge, Sikil Pak, Castelrosso, Pumpkin Seeds
Preparation time: 20-25 minutes
Cooking time: 1 hour – 1 hour 15 minutes (30 minutes of cooking and 30-45 minutes in the oven)
Butternut Squash Puree:
- - 1 ea big butternut squash
- - 2 g (½ tsp) salt, kosher
- - 4 g (1 tsp) honey
- 1. Wash the squash. Cut the squash longwise and clean from seeds and fibers.
- 2. With a sharp knife create a grid pattern in the meat so they cook evenly.
- 3. Place the squash on a baking tray, face up, and season with salt and honey.
- 4. Cover with aluminum foil so the steam stays within the tray.
- 5. Bake for 45 minutes or until the meat is soft and you can see the grid pattern is opening up.
- 6. Let the squash rest 15 minutes while still covered with the aluminum foil.
- 7. While still warm, use a big spoon to scrape the squash flesh out of the skin into a bowl.
- 8. The squash will be soft enough to become a mash simply by stirring.
- 240 g (1 cup) masa, white corn
- 240 g (1 cup) butternut squash puree (from above)
- 140 g (1/2 cup) brown butter (room temperature)
- 2 g (½ cup) baking powder
- 2 g (½ cup) baking soda
- 8 ea banana, leaf
1. Whip the brown butter until stiff peaks, add the masa slowly until well incorporated and follow with the butternut puree. After all is mixed well, season with salt and add the baking powder and baking soda.
2. Fill and seal the banana leaves with 75g of the mixture.
3. Steam tamales in oven for 1h 15 minutes. Let the tamales rest at room temperature for 1.5 hours before refrigerating.
4. Store in the refrigerator below 41F for up to 3 days. To bring up to temperature, steam for 3 minutes in the oven (with leaf).
- 2 ea honeynut squash
- 90 g (6 tbsp) butter
- 1 g (1 pinch) salt
1. Peel the honeynut squash, clean from seeds and fibers, and cut into a big dice.
2. Bake covered until soft, and mash.
3. While still warm, place it in a blender mixer, add a pinch of salt and emulsify with the cold butter.
4. Mix until a glossy, shiny, and fudgy consistency is reached.
- 275 g (1 ¼ cup) plum tomatoes
- 88 g (¼ cup) tomatillo
- 60 g (4 tbsp) onion
- 5 g (1 tsp) garlic
- 30 g (2 tbsp) dry guajillo
- 6 g (1 tsp) Thai chili
- 0.3 pt (¾ cup) pumpkin seeds
- 0.2 pt ( ½ cup) brown butter
1. Preheat oven to 350F.
2. Place the tomatoes, tomatillos, onion, and garlic on a covered tray and bake covered until soft.
3. Clean the chilies from seeds and hydrate with water.
4. Toast the pumpkin seeds.
5. Blend all ingredients, adding water until spoon consistency.
- 40 g (3 tbsp) pumpkin seeds
- 0.2 L (¾ cup) canola oil, frying
- 0.6 g (1 pinch) salt, Maldon
1. Soak the pumpkin seeds in water for at least 2 hours.
2. Preheat the oil to 330F.
3. Deep fry the drained seeds until golden and puffed.
4. Let the excess oil drain into paper towels and season with salt while still warm.
- 100 g (3.5 oz) Castelrosso
Plate & serve:
Remove the banana leaf from each steamed tamal and place in a bowl. Add honeynut fudge and top with the rich sikil pak. Garnish with the fried pumpkins seeds and Castelrosso cheese. Enjoy!