Instructions: To make filling:
Wash squash, but leave skin on. Cut in half, remove and discard seeds.

Dice squash and place on a metal steamer (flesh side up). Sprinkle squash with salt and steam over rapidly boiling water until tender, about 20 to 25 minutes.

Remove from heat and mash in a food processor.

Fill and cook tamales according to "Tamales: Basic Procedure".

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