Peel, seed and cut the squash into chunks. Place in a saucepan, cover with water, and bring to a boil over medium high heat. Cook until squash is soft and easily pierced with a fork, 15 to 20 minutes. Drain and allow to cool slightly.
Mix the flour, baking soda, and salt together in a mixing bowl, and set aside. Stir together in a mixing bowl, and set aside. Stir together the squash and melted butter. Stir the flour mixture into the butter mixture until blended. Turn the dough out onto a lightly floured surface and knead until soft and satiny, adding a little more flour if necessary. Cover dough with a towel and allow to rest for 15 minutes.
Roll out the dough to 1⁄8 inch thick, and cut into 3 inch circles. Poke each circle with a fork a few times to make holes and prevent rising.
Pour oil into a large, deep skillet and heat over medium high heat until 385 degrees. Fry a few at a time until lightly browned, 3 to 4 minutes. Fry on both sides, then drain on paper towels.. Serve savory or sweet -- with powdered sugar or jame for sweet, or mustard for savory.