Sopaipilla (Chilean Deep-Fried Pumpkin Dough)

• 1 zapallo squash (or small pumpkin)
• 8 Tbsp butter, melted
• 5 cups all-purpose flour
• 3/4 tsp baking soda
• 1/4 tsp baking powder
• 1 tsp salt
• 1-2 cups vegetable oil
• 1 1/4 cups brown sugar
• 1 cup water
• 3-4 cinnamon sticks
• 2 Tbsp honey
• 2 tsp cloves (optional)
• 1-2 oranges

Fill a saucepan with several cups of water and place on the stovetop over medium heat.

Halve the zappallo (or punkpin) and remove the rind and seeds.

Chop it into large chunks and then add the chunks to the heating water in the saucepan.

Bring the water to a boil, then reduce heat slightly, stirring the zapallo occasionally until it's softened.

The zapallo is ready for the next step when you can slice it easily with a toothpick or knife.

Remove the chunks from the water and allow to cool on a plate. Then combine the zapallo with the melted butter and mash with a fork.

In a separate bowl, mix together the flour, baking soda, baking powder, and salt.

Add the flour mixture to the zapallo mixture, one cup at a time. (You may not need all five cups, depending on the amount of zapallo you have. The dough shouldn't be overly thick or dry.) Add a tablespoon of water if needed.

Place the dough on a floured surface and knead gently. Let it rest for a few minutes, then roll it flat until it's roughly 1/2-inch thick.

Cut out circles of dough about 4 inches in diameter. Stab each dough circle a few times with the prongs of a fork.

Meanwhile, coat the bottom of a skillet or deep frying pan with approximately 2 in of vegetable oil. Heat the oil over medium-high heat. Drop a few dough rounds into the oil (don't crowd them) and fry for a few minutes, until the dough is slightly browned along the surface. Using tongs, pull the fried dough out of the oil and lay out to cool on a rack lined with paper towels. Repeat in batches.

While waiting for the batches of dough to fry, make a version of chancaca syrup in a separate saucepan. Combine the brown sugar, water, cinnamon sticks, honey and cloves, stirring frequently over low to medium heat. Squeeze the oranges into the mixture.

Strain and serve warm with the hot sopaipillas.