Crispy Chilean Sopaipillas

Start by preparing the zapallo, removing its outer layer and seeds, then cutting it into manageable chunks. Place these chunks in a saucepan, submerging them under water and bringing the mixture to a rolling boil over medium-high heat. Continue cooking until the zapallo is tender and can be pierced easily with a fork, requiring approximately 15 to 20 minutes of cooking time. Remove the zapallo from the water and allow it to cool slightly before proceeding.

In a separate mixing bowl, combine flour, baking soda, and salt. Set this mixture aside for the time being. Next, stir together the cooked zapallo and melted butter in a separate bowl until well combined. Gradually incorporate the flour mixture into the butter mixture, blending them together seamlessly.

Turn the resulting dough out onto a lightly dusted surface and knead until it becomes soft, smooth, and pliable. If the dough proves to be too sticky, a small amount of additional flour can be added as needed. Cover the dough with a clean towel and allow it to rest for 15 minutes, giving its ingredients time to meld together.

Roll out the dough into thin sheets of uniform thickness, approximately 1/8-inch in depth. Use a round cookie cutter to cut out circles of dough, each measuring 3 inches in diameter. Using a fork, create several holes within each circle to prevent the dough from expanding excessively during cooking.

Heat a generous amount of oil in a deep, large skillet over medium-high heat until it reaches a scorching temperature of 385 degrees F (195 degrees C). Once the oil is hot, carefully place several dough circles into it; cook until they are lightly browned on both sides, taking approximately 3 to 4 minutes per batch. Remove the cooked dough circles from the oil with a slotted spoon and drain them on paper towels. Continue cooking the remaining dough circles in batches to achieve the desired result.