Barriguitas de Vieja (Pumpkin Fritters)

Preheat oven to 400ºF. Cut the squash into wedges. Generously spray a sheet pan with nonstick spray or line with parchment paper. Place wedges on a sheet pan and roast in the oven for 40 minutes or until fork tender.

When the squash has cooled enough to handle, scoop flesh out into a food processor. Process until smooth. Add flour to pureed squash, pulse until just combined. Add egg, sugars, vanilla, spice and salt. Pulse until well blended.

Heat a skillet with 1 1/2 inch of vegetable oil to 350ºF. Using 2 spoons, scoop some of the mixture into one spoon and use the other to scrape the mixture into hot oil. It should quickly form a shell and begin to lightly float. Using a fork, quickly flip and press down with the back of the fork to form a patty; flip back. Fry each side until golden orange. The fritters should be firm when pressed with the back of the fork.

Transfer to a plate lined with paper towels to drain. They should be crispy on the outside and tender on the inside.

Serve dusted with powdered sugar or with a side of ice cream.