How To Dehydrate Butternut Squash

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Discover how to dehydrate butternut squash at home with this easy step-by-step guide. Maximize your fall harvest by preserving the sweet, nutty flavors of this versatile vegetable for year-round use in your recipes.

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WHAT YOU NEED

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Wash the squash. Slice the squash in half and lengthwise and scoop out the seeds. Use a vegetable peeler to peel all of the tough skin off each piece of squash. Trim off any blemishes. Chop squash into small, uniform pieces.

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Boil the cubes for 2-3 minutes. Drain the squash and quickly transfer the cubes to a bowl of ice water to halt the cooking process. Once completely cool, drain them again and pat dry before proceeding to the dehydration process.

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Arrange the diced squash on the dehydrator trays, ensuring they don't overlap. Set the dehydrator to 125°F (52°C) and let it run for 8-12 hours.Check to make sure the larger pieces are dried through the center by pressing down or squeezing the pieces.

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Transfer the cooled, dehydrated squash into a large airtight glass or plastic container. Store them in a cool, dark place for maximum shelf life, which can be up to a year if properly stored.

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RECIPE

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How To Dehydrate Butternut Squash

Discover how to dehydrate butternut squash at home with this easy step-by-step guide. Maximize your fall harvest by preserving the sweet, nutty flavors of this versatile vegetable for year-round use in your recipes.

WHAT YOU NEED

EQUIPMENT Food Dehydrator Mesh Tray Liners Vegetable Chopper Storage Jars INGREDIENTS Fresh Butternut Squash Water

Wash the squash. Slice the squash in half and lengthwise and scoop out the seeds. Use a vegetable peeler to peel all of the tough skin off each piece of squash. Trim off any blemishes. Chop squash into small, uniform pieces.

DIRECTIONS

Boil the cubes for 2-3 minutes. Drain the squash and quickly transfer the cubes to a bowl of ice water to halt the cooking process. Once completely cool, drain them again and pat dry before proceeding to the dehydration process.

Arrange the diced squash on the dehydrator trays, ensuring they don't overlap. Set the dehydrator to 125°F (52°C) and let it run for 8-12 hours.Check to make sure the larger pieces are dried through the center by pressing down or squeezing the pieces.

Transfer the cooled, dehydrated squash into a large airtight glass or plastic container. Store them in a cool, dark place for maximum shelf life, which can be up to a year if properly stored.

RECIPE

RECIPE

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