Butternut Squash and Bean Tamale Filling

Butternut Squash and Bean Tamale Filling came about after trying out the tamale filling recipes of others, because I wanted to make one of my own. I decided on a vegetarian filling, since the tamale dough itself is so rich in and of itself. The beautiful colors of the beans and squash in this one make it special. It paired well with both the tomatillo salsa and the chile rojo, and it was much easier to prepare than the chile lime chicken and mushroom kale fillings, so that helped on a busy tamale party day. Any leftovers of this Butternut Squash and Bean Tamale Filling are great with poached eggs and tortillas for breakfast.

1 cup shallots (or red onions if you can’t easily find them)
1 jalapeño seeded and diced
2 cloves garlic
olive oil
1 can black beans
1 cup pinto beans
2 cups butternut squash; peeled, seeded and diced (the size of a bean)
½ cup cilantro
½ cup queso fresco or other fresh cheese (even feta works in a pinch)
1 teaspoon cumin seeds
salt
1 lime zest and juice

Chop the shallots or onions medium fine. In a large frying of sauté pan, add the cumin seeds and toast for 1-2 minutes, until they’re fragrant. Add one tablespoon olive oil and the shallots or onions and sauté on medium heat until translucent. Add the jalapeño, garlic and lime zest and sauté for another minute or two. Add the butternut squash and cook until it just starts to soften. Add the black and pinto beans. Salt to taste. Remove from heat. Add the cheese, cilantro and lime juice when the filling has cooled to room temperature. Then begin Tamale Assembly.