Chilean-Style Sopaipillas

• Zapallo Squash9 oz
• All purpose flour5 Cups
• Baking Powder1 tsp
• Salt1 tsp
• Melted Butter10 tblsp
• Canola Oil2 cups

Instructions

1. 1

   Peel, seed, and cut zapallo into chunks.

2. 2

   Place in a saucepan, cover with water, and bring to a boil over medium-high heat.

3. 3

   Cook until zapallo is soft and easily pierced with a fork, 15 to 20 minutes.

4. 4

   Drain and allow to cool slightly.

5. 5

   Mix flour, baking soda, and salt together in a mixing bowl, and set aside.

6. 6

   Stir together squash and melted butter.

7. 7

   Stir the flour mixture into the butter mixture until blended.

8. 8

   Turn the dough out onto a lightly floured surface and knead until soft and satiny, adding a little more flour if necessary.

9. 9

   Cover dough with a towel and allow to rest 15 minutes.

10. 10

    Roll out the dough to 1/8-inch thick, and cut into 3-inch diameter circles.

11. 11

    Poke each circle a few times with a fork to make holes and prevent rising.

12. 12

    Pour oil into a large, deep skillet and heat over medium-high heat until hot, 385 degrees F (195 degrees C).

13. 13

    Place several of the dough circles into hot oil; cook until lightly browned, 3 to 4 minutes.

14. 14

    Drain on paper towels.

15. 15

    Cook remainder of dough circles in batches.