In a large bowl, pour boiling Water (to taste) over Corn Husk (30 piece). Weigh down with a plate and/or heavy object to keep husks submerged for 30 to 60 minutes.
In a large bowl, mix together the Corn Masa Flour (3 cup), Baking Powder (2 teaspoon), Mexican Oregano (1 tablespoon) and Sea Salt (1 teaspoon).
In a large measuring cup combine melted Coconut Oil (1 cup), warm Chicken Broth (3 cup) and Adobo Sauce (2 1/2 tablespoon). Slowly pour in warm liquid, stirring constantly until a soft dough forms. Cover and set aside until ready to use.
Dice the Yellow Onion (1), Bosc Pear (3) and Jalapeño Pepper (1). Remove the ribs from the Chard (1 bunch) and chop. Mince the Garlic (3 clove).
Heat Olive Oil (2 tablespoon) over medium heat in a large saute pan. Saute the diced onion and minced garlic until soft and translucent. Add diced pears and jalapenos and saute a few minutes more.
Add chopped swiss chard and saute until wilted, covering with a lid if needed.
Stir in Ground Cumin (1 tablespoon), diced jalapeno, Ancho Chili Powder (2 tablespoon), the juice of Lime (1), Salt (to taste), Fresh Cilantro (1 cup), and Butternut Squash (2 cup).
Lay out a corn husks, overlapping a second husk if needed. Spread about 1/3 cup of masa dough onto the husk and press into a square, about 1/4-inch thick, leaving room around the edges. Spoon 1-2 tablespoons of desired filling down the center.
Carefully roll one side, allowing part of the dough to peel off and meet the other side.
Wrap husk around, fold up the smaller bottom end and secure with string or piece of husk.
Place tamales upright in a large steamer basket and steam on the stove for 45 to 60 minutes.
Optionally, serve with a chile sauce made with a combination of Dried Ancho Chile Pepper (8), boiling water, Garlic Powder (1 teaspoon) and Salt (to taste).
Garnish with additional Avocado (to taste) and Fresh Cilantro (to taste).