Updated December 18, 2019
teaspoon pumpkin pie spice
cup butternut squash purée
Powdered sugar for sprinkling
In a large bowl, mix together all ingredients.
On a lightly floured surface, knead the dough with your hands until stretchy, soft and well-mixed. The dough should not be sticky. Let rest for 15-20 minutes.
Using a rolling pin, roll the dough to 1/3” thickness. Cut dough into 12 squares.
In a deep pan or fryer, heat oil to 350ºF. In batches, fry squares of dough until they puff up and turn golden brown. Transfer to a paper towel-lined plate.
Sprinkle with powdered sugar and serve with honey.
- To save time, use canned butternut squash purée.
- Switch this recipe up by substituting the butternut squash with pumpkin purée. Just be sure to use plain pumpkin purée as opposed to canned pumpkin pie filling.