1 - Peel, seed, and cut zapallo into chunks.

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

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

4 - Drain and allow to cool slightly.

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

6 - Stir together squash and melted butter.

7 - Stir the flour mixture into the butter mixture until blended.

8 - Turn the dough out onto a lightly floured surface and knead until soft and satiny, adding a little more flour if necessary.

9 - Cover dough with a towel and allow to rest 15 minutes.

10 - Roll out the dough to 1/8-inch thick, and cut into 3-inch diameter circles.

11 - Poke each circle a few times with a fork to make holes and prevent rising.

12 - Pour oil into a large, deep skillet and heat over medium-high heat until hot, 385 degrees F (195 degrees C).

13 - Place several of the dough circles into hot oil; cook until lightly browned, 3 to 4 minutes.

14 - Drain on paper towels.

15 - Cook remainder of dough circles in batches.