If you don’t use all of this filling for your tamales, you can use come of it to stuff an omelet or mix with some black beans for a quick burrito. For a slightly different flavor, you can substitute 2 poblanos or a handful of jalapeños for the New Mexico green chiles.

More on Tamales
Click here for our full tamale making tutorial.

Makes 12 Tamales

In a heavy skillet over medium-low heat, sauté the onion and garlic in the butter or vegetable oil until softened.

Meanwhile, cut the squash into 12 thin matchsticks, about 1/2 inch thick by 2 1/2 inches long. Add the squash to the pan and cook, uncovered, about 10 minutes.

Slice the roasted chiles into strips about 1/2 inch wide and 2 1/2 inches long.

In a medium sized bowl, toss the chile strips and squash mixture to combine. Allow the mixture to cool to room temperature, then season with salt.

To assemble the tamales, spread a few tablespoons of masa on a corn husk. Lay 1 piece squash, 1 strip green chiles, and a few pieces of onion down the middle of the masa. Fold and tie; repeat with remaining corn husks and ingredients.

Steam for 1 hour and serve plain or with salsa verde.