I've made a lot of tamales and i like these ingredients so i thought they would be great. The texture of the dough is a bit too grainy for my tastes, never had to include grits in the mix before so I assume that is why. The squash is great, but it nearly melts into the dough when steaming. They don't have enough cheese. I think this is good jumping off point, but i won't make this exact recipe again mainly because of the dough not being my favorite. There are other ways to lower the fat in the dough.