Butternut Squash Sopapilla

Name: Butternut Squash Sopapilla
Prep time: 10 min
Total time: 30 min
Yield: 12
Ingredients: 1 cup all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 teaspoon pumpkin pie spice; 1 1/2 oz water; 1/4 cup butternut squash purée; Oil (for frying); Powdered sugar for sprinkling; Honey for serving

0 Ratings

0 Comments

Prep 10 min
Total 30 min
Servings 12

We should warn you: these butternut squash sopapillas are extremely addicting. Once you have a taste, you won’t be able to stop yourself at just one. Make them for yourself or your family this autumn—just be ready to make extra! MORE+ LESS-

By Mommy’s Home Cooking

Updated December 18, 2019

Ingredients

cup all-purpose flour

teaspoon baking powder

1/4

teaspoon salt

teaspoon pumpkin pie spice

1 1/2

oz water

1/4

cup butternut squash purée

Oil (for frying)

Powdered sugar for sprinkling

Honey for serving

Steps

Hide Images

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.