Peel the squash, scoop out seeds and discard, and cut flesh into chunks.

Heat a pot of water to boiling.  Cook butternut squash until soft (fork can pierce it easily), about 30-45 minutes. Measure out two cups of mashed squash. Put in strainer and strain for three hours or overnight.

Proof the yeast: Place the warm water into a glass and add the yeast. Let sit for about 10 minutes until yeast begins to bubble.

Place the flour and salt into a bowl. Add the proofed yeast, juiced oranges, eggs, and the strained butternut squash. Mix with your hands until a dough forms.

Cover and let rise for one to two hours. Dough should double in size.

Preheat oil to reach 350 degrees Fahrenheit.  Place batter by tablespoons into the oil and let fry until they rise to the surface.  Use a fork to flip each over if it doesn’t flip on its own. Fry until both sides are brown.  Remove and strain in a paper towel.

Dredge the doughnut in the sugar and cinnamon coating.