This recipe is brought to you by our friends at Stella Artois.
If you’re looking to amplify your fall cooking with the bold flavors of Mexico, look no further than this butternut squash delight. The tamale is paired with a honeynut squash fudge and topped with fried pumpkin seeds and ultra-rich castelrosso cheese. Prep everything in advance and heat just prior to serving. What’s not to love from James Beard Rising Star Chef Daniela Soto-Innes?
Make the tamales:
Make the honeynut squash fudge:
Make the sikil pak:
Make the pumpkin seeds:
Top the dishes with half a pound of crumbled Castelrosso cheese prior to serving.
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