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Butternut Squash Sopapilla

Butternut Squash Sopapilla

We should warn you: these butternut squash sopapillas are extremely addicting. Make them for yourself or your family this autumn—just be ready to make extra!MORE+LESS-

Updated December 18, 2019

1

teaspoon pumpkin pie spice

1/4

cup butternut squash purée

Powdered sugar for sprinkling

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  • 1

    In a large bowl, mix together all ingredients.

  • 2

    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.

  • 3

    Using a rolling pin, roll the dough to 1/3” thickness. Cut dough into 12 squares.

  • 4

    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.

  • 5

    Sprinkle with powdered sugar and serve with honey.

Expert Tips

  • 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.

No nutrition information available for this recipe

Watch the video: Spicy Butternut Squash Soup Recipe - Easy u0026 Tasty Winter Recipes by Warren Nash (November 2020).