Instruction

• Peel, seed, and cut zapallo into chunks
• Place in a saucepan, cover with water, and bring to a boil over medium-high heat
• Cook until zapallo is soft and easily pierced with a fork, 15 to 20 minutes
• Drain and allow to cool slightly
• Mix flour, baking soda, and salt together in a mixing bowl, and set aside
• Stir together squash and melted butter
• Stir the flour mixture into the butter mixture until blended
• Turn the dough out onto a lightly floured surface and knead until soft and satiny, adding a little more flour if necessary
• Cover dough with a towel and allow to rest 15 minutes
• Roll out the dough to 1/8-inch thick, and cut into 3-inch diameter circles
• Poke each circle a few times with a fork to make holes and prevent rising
• Pour oil into a large, deep skillet and heat over medium-high heat until hot, 385 degrees F (195 degrees C)
• Place several of the dough circles into hot oil; cook until lightly browned, 3 to 4 minutes
• Drain on paper towels
• Cook remainder of dough circles in batches