Butternut Squash Sopapilla

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Butternut Squash Sopapilla
  • Prep 10 min
  • Total 30 min
  • Servings 12
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It’s finally that time of year when we use pumpkin for everything, so you definitely have to try this recipe. Surprise your family with this delicious dessert! Recipe by
Dec 13, 2017


  • 1 cup all-purpose wheat flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon pumpkin spice
  • 1 1/2 oz (45 mL) water
  • 1/4 cup butternut squash puree
  • Oil (for frying)
  • Icing sugar for sprinkling
  • Honey for serving


  • 1
    In a medium-sized bowl, stir together all of the ingredients.
  • 2
    Sprinkle some all-purpose wheat flour over a flat surface and knead the dough with your hands until stretchy, soft and well-mixed. The dough shouldn’t be sticky. Let stand for 15 - 20 minutes.
  • 3
    Stretch the dough using a roller until it’s 1/3” thick. Cut dough into squares of any size you want.
  • 4
    Heat oil to 350º F. Fry the squares of dough in batches until brown. Place them on paper towels to remove excess oil.
  • 5
    Sprinkle with icing sugar and serve with honey.

Expert Tips

  • Tip 1
    If you want to save some time, use a can of pumpkin puree. Just make sure it’s 100% pumpkin.

Nutrition Information

No nutrition information available for this recipe
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