Nothing beats homemade tamales served warm with the masa still fresh and pillowy soft. This recipe for Tamales with Butternut Squash and Mole Coloradito combines the natural sweetness of roasted butternut squash with the rich earthy depth of our Mole Coloradito. Whether you're making these for a special celebration like Día de la Candelaria or simply craving a comforting, flavorful dish, these tamales bring together the best of Oaxacan ingredients and cooking traditions.

Making tamales isn’t hard, but there are a number of steps in the assembly process, which is why it’s often a group activity—especially when cooking for a large crowd! In Oaxaca, you’ll traditionally see groups of women sitting in a circle, each taking on a different step in the assembly while enjoying a chance to chat and share some chisme. So go ahead, grab a friend, bring your best gossip, and make a tamale feast!

Yield: 16 tamales 

Prep Time: ~ 1.5 hours

Cook Time: ~ 1 hour 

Ingredients:

24 corn husks 

2 cups masa harina 

1 cup lard, vegan shortening or coconut oil

1 cup chicken broth 

chicken or vegetable broth 

1 tablespoon baking soda 

1 teaspoon sea salt

1 teaspoon pepper 

1 medium sized butternut squash

Instructions:

1. Prepare the Corn Husks

• Soak the corn husks in warm water for 30 minutes to soften. Rinse and drain before use.

2. Prepare the Butternut Squash

• Preheat the oven to 350°F. Peel and clean the butternut squash and cut into cubes, coating them with with olive oil, salt, and pepper. Spread evenly on a baking sheet.
• Roast for about minutes or until tender. Blend slightly with an electric mixer or by hand. The consistency should be somewhat chunky, not puréed. 

3. Make the Masa

• In a large mixing bowl, whisk together masa harina, baking powder, and salt.
• In a separate bowl, using a stand or hand mixer (or a whisk), whip the lard or alternative until light and fluffy.
• Gradually add the masa harina mixture and warm vegetable broth to the lard, mixing until the masa is soft, pliable, and slightly sticky. The texture should be like peanut butter.

4. Assemble the Tamales

• Pour a jar of ¡Ya Oaxaca! Mole Coloradito into a bowl, and arrange along with your bowls of masa and butternut squash so all are within reach.
• On a flat surface, such as a cutting board, lay two softened corn husk overlapping and flat, with the wider end at the top.
• Using the back of a spoon or your fingers, spread a layer of masa in the center about a 1/4 of an inch thick, leaving 1–2 inches of space around the edges.
• Add a layer of 2 tablespoons of Mole Coloradito and then about 2 tablespoons of roasted butternut squash.
• Fold the sides of the husk inward, covering the filling with masa. Fold the bottom end up, leaving the top open. Set it folded like down on a platter and repeat the process. 

6. Steam the Tamales

• Place the tamales upright in a steamer basket, open side up.
• Steam over medium heat for about an hour, replenishing water as needed. To check for doneness, the masa should pull away cleanly from the husk.

7. Serve

Serve warm with extra mole coloradito drizzled on top. They're also great the next day for a snack on the go!