Sopaipillas (Chilean Fried Pastries)

subheading: For the Sopaipilla Dough:

1 medium butternut squash, (about 2 pounds; 900g), halved lengthwise and seeded 2 teaspoons (10ml) vegetable or other neutral oil

3 ½ cups (1 pound; 455g) all-purpose flour

2 ¼ teaspoons(10g) baking powder

1 tablespoon (10g) Diamond Crystal kosher salt; if using table salt, use half as much by volume

3 ounces (85g) vegetable shortening, melted and warm

3 to 6 tablespoons (45 to 90ml) warm water

2 quarts (2L) vegetable or other neutral oil, for frying

subheading: For Sopaipillas Pasadas (Sweet Sopaipillas):

14 ounces (400g) chancaca, panela, or piloncillo (see notes)

1 ½ ounces (45g) granulated sugar

Four 2-inch pieces (5g) orange peel

4 to 5 sticks (5g) whole Mexican cinnamon (Ceylon)

2 cloves

1 ½ ounces (45g) cornstarch stirred into 1 ½ fluid ounces (45ml) water to form a slurry

subheading: For Sopaipillas with Pebre:

4 medium ripe tomatoes (about 18 ounces; 510g), peeled, seeded, and finely diced (see notes)

1 small white onion (about 4 ounces; 115g), finely diced

1 medium fresh ají cristal hot pepper (or any other spicy and citrusy yellow hot pepper such as lemon drop or hot yellow banana peppers), deveined, seeded, and finely diced

¼ packed cup finely chopped fresh cilantro leaves and tender stems

1 small clove garlic, finely diced

¼ cup (60ml) extra-virgin olive oil

2 tablespoons (30ml) Chilean hot sauce, such as ají pebre, or any other mild hot sauce, such as sriracha

2 tablespoons (30ml) white wine vinegar or apple cider vinegar

¼ teaspoon merken (optional, see notes)

Salt, to taste

Directions at seriouseats.com

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