Sweet and Spicy Tamale Stuffed With Pumpkin, Sweet Potato, and Peppers
[Vegan, Gluten-Free]

To Prep:

1. Let banana leaves thaw, then rinse, drain and cut into 8x4-inch rectangles. Tear a section of banana leaves into strips along the plant's vein, these will be used to tie up the tamale.

To Make the Filling:

1. Peel the butternut squash. Cut the butternut squash and sweet potato into cubes.
2. Add the sweet potatoes, butternut squash, and water to a pot and simmer on low until they begin to soften, about 10-15 minutes.
3. Add in the rest of the filling ingredients and then simmer for another 10 minutes or until all the vegetables have softened.

To Make the Dough:

1. Add all of the dough ingredients to a bowl and mix together.

To Assemble:

1. Mash out a spoonful of dough onto the banana leaf, make sure there is space to fold in the ends and enough dough to meet edges when rolled around the filling.
2. Add a strip of filling to the middle of the dough.
3. Roll up the tamale and make sure the ends of the dough meet.
4. Tie up the ends like a tootsie roll, or fold in the ends like wrapping a gift and tie up the middle.

To Make the Tamales:

1. Boil about a quart of water in a pot, use a steam basket or a metal strainer to hold 5-8 tamales at a time, and cover with a lid.
2. Steam each batch for about 45 minutes or until the dough has set and doesn't feel mushy when poked, it should bounce back.
3. Serve with salsa.