Chilean-Style Sopaipillas Recipe

Peel, seed, and cut the zapallo squash into chunks. Place them in a saucepan, cover with water, and bring to a boil over medium-high heat.

Cook until the zapallo is soft and easily pierced with a fork, which should take about 15 to 20 minutes. Drain the cooked squash and let it cool slightly before moving on.

In a mixing bowl, whisk together the flour, baking powder, and salt; set this aside. In a separate bowl, stir the cooled squash and melted butter until well combined.

Gradually add the flour mixture to the squash and butter, stirring until everything is just blended. Turn the dough out onto a lightly floured surface and knead until it feels soft and satiny, adding a little more flour if you need it to reach that texture. Cover the dough with a towel and let it rest for 15 minutes.

Pour the canola oil into a large, deep skillet and heat it over medium-high heat until it reaches 385 degrees F (195 degrees C). If you don't have a thermometer, a small piece of dough should sizzle immediately when dropped in.

Carefully place several dough circles into the hot oil, making sure not to overcrowd the pan. Fry them until they're lightly browned, which usually takes about 3 to 4 minutes. Transfer the cooked sopaipillas to a plate lined with paper towels to drain any excess oil. Continue frying the remaining dough circles in batches until they're all done.