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Cubed dehydrated butternut squash in an enamel bowl with a wooden spoon.

How To Dehydrate Butternut Squash

Arlene Mobley - Flour On My Face
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. Save money and reduce waste in an easy way, with this simple preservation technique.
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Prep Time 20 minutes
Dehydrating Time 8 hours
Total Time 8 hours 20 minutes
Course Dehydrated Vegetables
Cuisine American
Servings 6 Cups
Calories 272 kcal

Equipment

Ingredients  

  • 8 lbs. fresh butternut squash (peeled, seeds removed and diced)
  • water
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Instructions 

Prep the butternut squash

  • Wash and scrub the entire butternut squash in cold water to remove any dirt.
  • Carefully cut the squash in half lengthwise. Scoop the seeds and strings out and discard. Cut the squash halves in smaller pieces that will be easier to handle while peeling.
  • Use a vegetable peeler to peel all of the tough skin off each piece of squash. Trim off any blemishes.
  • Cut the butternut squash into large cubes or slice the squash into thin ¼ inch thick even pieces to ensure uniform drying. A vegetable chopper works very well for cubing the squash.

Blanching Cubed Butternut

  • Bring a large pot of water to a rolling boil. Carefully add the cubed squash into the boiling water. Boil the cubes for 2-3 minutes.
  • Immediately drain the squash and quickly transfer the cubes to a bowl of ice water to halt the cooking process.
  • Once the squash cubes are completely cool, drain them again and pat dry before proceeding to the dehydration process.

Dehydrating Butternut Squash

  • 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.
  • Once completely dry, let the squash cool before storing in airtight containers.
  • 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 Expert Tips

  • Choose the Right Squash: Look for butternut squash that is firm, heavy for its size, and has a solid beige color. Avoid any with cuts, bruises, or moldy spots.
  • Dehydrator Settings: The optimal temperature for dehydrating butternut squash is between 125°F and 135°F. Dehydrating at a too high temperature can cause the exterior of the squash to harden while leaving the interior moist, leading to spoilage.
  • Proper Storage: Keep the dehydrated squash in airtight containers, away from direct light or heat sources. This ensures the prolonged shelf-life of the product.
  • Rehydrating: To rehydrate dehydrated butternut squash, soak it in hot water for about 15-20 minutes or add directly to soups and stews during cooking. For best results, use equal parts of water and squash.
  • Different Uses: Dehydrated butternut squash can be used as a seasoning, added to healthy snacks, or incorporated into soups and stews for added texture and flavor.

Nutrition

Serving: 24ServingsCalories: 272kcalCarbohydrates: 71gProtein: 6gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.04gSodium: 24mgPotassium: 2129mgFiber: 12gSugar: 13gVitamin A: 64289IUVitamin C: 127mgCalcium: 290mgIron: 4mg
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