Chilean-Style Sopaipillas
Use zapallo, a squash that is rolled into the dough, to give sopaipillas some Chilean flavor. Cut into circles, then perfectly fry.

Peel seed and cut zapallo into chunks.

Place in a saucepan cover with water and bring to a boil over medium-high heat.

Cook until zapallo is soft and easily pierced with a fork 15 to 20 minutes.

Drain and allow to cool slightly.

Mix flour baking soda and salt together in a mixing bowl and set aside.

Stir together squash and melted butter.

Stir the flour mixture into the butter mixture until blended.

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.