Peel and chop the squash. Toss it in some salt and olive oil and put it on a pan. Roast at 350 for about 20 minutes to a half hour until tender. Put it into a food processor with the butter and water and blend until smooth.

Mix the squash mixture with the masa and cornmeal until well combined. Salt well.

Cook the turkey in some oil to brown it well. Remove from the pan. Cook the onions about 15 minutes. Add the garlic and cook 2 minutes. Add the turkey back to the pan and mix in the cranberries, parsley, chipotle sage, thyme, and honey. Stir well.

Cook on low for about 15-20 minutes until the cranberries break up and form a nice sauce. Taste and salt as needed. Remove from heat.

Soak the corn husks for about 15 minutes until pliable. Spread some of the tamale mixture onto a corn husk and add some cheese and turkey filling to it. Roll it up tight with the sides secured and tie it off.

Continue until you run out of tamale dough. You will still have a bunch of turkey filling leftover.

Steam the tamales for 2 hours. Remove from heat and serve.