Picarones

Combine dark brown sugar, granulated sugar, cinnamon sticks, dry red chili pepper, and cloves in a saucepan with 2 cups water. Bring to a boil, then reduce heat and simmer for 10 minutes until the spices infuse the syrup. Remove from heat and let cool slightly; discard whole spices before serving.

Warm milk to 110°F (43°C) in a small saucepan or use warm tap water. Add active dry yeast and let sit for 5 minutes until foamy, indicating the yeast is active.

Combine puréed butternut squash, all-purpose flour, cornstarch, and coarse salt in a large mixing bowl. Pour the yeast mixture into the dry ingredients and stir until a thick, sticky dough forms.

Cover the dough with a clean cloth and let it rest in a warm place for 20-30 minutes until it rises slightly and becomes airy.

Heat vegetable oil in a deep heavy-bottomed pot or Dutch oven to 350°F (175°C), using a thermometer to monitor the temperature.

Transfer the dough to a piping bag fitted with a large round or star tip. Working in batches, pipe 3-4 inch rings of dough directly into the hot oil, using scissors to cut the dough cleanly.

Fry picarones for 2-3 minutes on the first side until golden brown, then carefully flip and fry for another 2 minutes on the second side until evenly golden.

Remove fried picarones with a slotted spoon and drain briefly on paper towels. While still warm, dip each picarone into the prepared spiced syrup, coating both sides generously.

Arrange glazed picarones on a serving platter and serve warm, drizzling additional syrup over the top if desired.