Sweetened with just a wink of honey this treat will suit both kids and grown-ups. It's GAPS-friendly. The spices can be modified just a bit for it to be AIP. And since everyone loves pumpkin, it's a treat most people will enjoy.

Winter Squash “Fruit” Leather

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Those of us on whole food diets always appreciate a grab-and-go snack that’s super healthy, yields energy and isn’t necessarily fruit-based.  This vegetable leather is just the snack. Winter squash fruit leathers are perfect for little ones, lunches and even for grown-ups. They’re a novelty, yet they’re familiar and delicious. Sweetened with just a wink of honey this treat is even GAPS-friendly. The spices can be modified just a bit for it to be AIP.  And since everyone loves pumpkin, it’s a treat most people will enjoy.

Those of us on whole food diets always appreciate a grab-and-go snack that's super healthy, yields energy and isn't necessarily fruit-based. This vegetable leather is just the snack. It's a vitamin A party in your pocket!

Quick to whip up, pretty to wrap up and fun to eat up! Winter Squash Fruit Leather!

Winter Squash Fruit Leathers

Winter Squash "Fruit" Leathers
Prep Time
10 mins
Total Time
16 mins
 
If you don't have leftover winter squash, bake a whole kabocha or butternut on a cookie sheet at 375 degrees for an hour and a half, depending on its size, or until a knife slides through the flesh easily. Poke a sharp knife through one side before baking to allow steam to escape.
Servings: 8 rolls
Author: Megan
Ingredients
  • 2 cups cooked winter squash, preferably kabocha or butternut varieties
  • 1/4 cup honey local, raw
  • 1/2 tsp. cinnamon
  • 1/4 tsp. ginger ground
  • 1/8 tsp. allspice, cloves, nutmeg
Instructions
  1. Place the cooked, cooled winter squash into a high-powered blender.
  2. Add the remaining ingredients and blend on low speed for 30-50 seconds, until the puree is smooth and the ingredients are evenly combined.
  3. Line a cookie sheet with parchment paper and pour the puree into the center of the paper.
  4. Use an offset spatula to spread the puree out to 1/4" thickness.
  5. Dehydrate between 95 and 145 degrees for 4-8 hours, depending on your dehydrator. The leather is done when it is tacky but no longer wet at all in the center. The leather should be pliable, not brittle.

Comments 23

    1. You can try, if you have a way of propping the oven door open just slightly to release the moisture. Most dehydrating is done at 145 degrees or lower. If you don’t mind the open oven door then 175 may work. I’m sorry I can’t say for sure. 😉

    1. Great question. This would increase the water content of the squash. It’s possible all would be made right again when it gets dehydrated. But that’s the risk: the overly watery beginning would tweak the ratio of ingredients by adding water and taking away actual measurable squash. It’s worth a try if you don’t mind the risk.

  1. I would love to try and make this but I don’t have a dehydrator. Might give it a go in the oven. Thanks for sharing Megan!

    1. Great! Just prop the door open for ventilation, if you try the oven. 😉 …unless your oven goes down to 145 degrees or lower.

  2. I would love to make this for the girls. I am going to get that on the homeschool list to make with my 3 year old next week.

  3. I made these yesterday and really like them. I want to make more since I have a few more from my garden. What’s the best way to store these for several weeks?

    1. Post
      Author

      Terrific! I just put them on the counter/in the pantry in a sealed mason jar. But you could put the jar in the fridge, too, if you were concerned there was any moisture.

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