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Butternut Squash Sopapilla

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  • Prep 10 min
  • Total 30 min
  • Servings 12
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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!
Updated Dec 18, 2019
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  • 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


  • 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

  • tip 1
    To save time, use canned butternut squash purée.
  • tip 2
    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.

Nutrition Information

No nutrition information available for this recipe
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