This is a side dish that is easy to make, tastes great, and looks stunning on the table.
INGREDIENTS:
Corn Husks (such as these http://www.mexgrocer.com/9664.html )
Acorn Squash (looks like this http://chicagoist.com/attachments/chicagoist_chuck/2009_10_acorn_squash.... )
Instant Stuffing Mix (I prefer cornbread stuffing but it doesn't matter)
DIRECTIONS:
1) Place the corn husks in a large bowl and cover with tap water and soak them for 30 minutes. Place a plate on top of them to hold them down as they will float.
2) While the corn husks are soaking, split an acorn squash in half and remove the seeds. Drizzle each half with olive oil and sprinkle each with salt and pepper. Place both sides flesh side down on a baking sheet and place into a 350 degree oven to roast for 35-45 minutes. The squash are done when you can stick a fork through the skin and into the flesh with ease.
3) After 30 minutes of soaking, drain the water from the corn husks and separate them - some will be large, some medium, and some too small to use.
4) Prepare the stuffing mix according to the instructions, but do not cook. If the mix is rather dry and not spreadable, add liquid (water or stock) until the stuffing mix has a paste like consistency.
5) Remove the baked squash from the oven and spoon the flesh into a bowl to be used as the tamale stuffing. http://www.thesunblog.com/gourmetgal/acorn.jpg
6) With a Medium or Large corn husk in your hand, spoon some of the stuffing mix onto the husk and spread it from the wide end until about 1 - 2 " from narrow end which you should leave empty. The stuffing mix should be approximately 1/4" thick.
7) Spoon 1 or 2 tablespoons of the roasted squash flesh into the stuffing mix and spread in a strip down its length.
8) Roll the corn husk into a tube and then fold the narrow end over so it looks like this http://www.tastyeatsathome.files.wordpress.com/2009/05/food-1595.jpg
9) Once you have rolled all of the Stuffing Tamales, place them directly on the racks of your oven (make sure they are lined up perpendicular to the rack so they don't fall through) and bake at 350 until the stuffing mixture takes shape - about 30 minutes.
You're Done!
You can use a cranberry filling, meat, or any thing else as the filling for your baked stuffing tamales.
