Recipe of Carmen Mondiglio

1 large Butternut Squash (9 ounces of puree)
4 1/4 cups all-purpose Flour
1 teaspoon Baking Powder
1 teaspoon Salt
5 ounces Butter, melted
2 cups Canola Oil for pan-frying

1. Peel, seed, and cut the Squash into chunks. Place in a saucepan, cover with water, and bring to a boil over medium-high heat.
2. Cook until soft and easily pierced with a fork, 15 to 20 minutes.
3. Drain and allow to cool slightly.
4. For smoother Sopaipillas, puree the Squash
5. Mix the Flour, Baking Powder, and Salt together in a mixing bowl, and set aside. Stir together the Squash and melted Butter. Stir the Flour mixture into the Butter mixture until blended.
6. 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.
7. 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.
8. Pour vegetable oil into a large, deep skillet and heat over medium-high heat until hot, 385 degrees F (195 degrees C).
9. Place several of the dough circles into hot oil; cook until lightly browned, 3 to 4 minutes.
10. Drain on paper towels. Cook remainder of dough circles in batches.

Per Serving: 286 calories; 13.8 g fat; 35.6 g carbohydrates; 4.9 g protein; 25 mg cholesterol; 369 mg sodium.

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