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 {Paleo, Vegan, Plant-based, GAPS, AIP}

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Sweetened lightly, this complex carb treat is Paleo, Vegan, Plant-based, GAPS and AIP friendly. And since everyone loves pumpkin, it’s a healthy and popular snack or lunch food.

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!

Snack Food

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.

Quick to whip up, pretty to wrap up and fun to eat up, Winter Squash Fruit Leather are a great and convenient snack food.

Fast to Make

Very little prep time is required to make this recipe, about 20 minutes total. Most of the cooking time is the passive time while the dehydrator creates the leather.

Once the leather is done, you can cut and wrap the leather with scissors. The leather rolls up nicely for easy and cute storage.

Winter Squash Fruit Leathers

Allergy-friendly

This recipe fits most wellness diets: Paleo, Vegan, Plant-based, GAPS and AIP.

Vary the sweetener or spices to fit your diet. Those details are given in the recipe below.

Substitutions

Can you sub the winter squash with canned pumpkin?

I don’t know. My thought is: It will work, but it won’t taste quite as good. Canned pumpkin is more bitter than freshly baked winter squash. That’s why pumpkin pie recipes use so much cream, eggs, sweetener and spices, to dilute the canned product. So I think sticking to fresh winter squash is best.

However, you could add some coconut cream and extra sweetener to canned pumpkin, and I think that would work. Still, fresh is best. If you experiment, just know that the ratio of sweetener is important, because it’s what keeps the leathers pliable as they dehydrate.

5 from 1 vote
Winter Squash Fruit Leathers
Winter Squash "Fruit" Leathers
Prep Time
20 mins
Total Time
4 hrs 20 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.
Course: Snack
Cuisine: American
Keyword: fruit, gaps diet, leather, paleo, vegan, winter squash
Servings: 8 rolls
Calories: 60 kcal
Author: Megan
Ingredients
  • 2 cups winter squash , already baked — preferably kabocha or butternut varieties
  • 1/4 cup honey local, raw (for vegan, maple syrup can be used)
  • 1/2 tsp. cinnamon
  • 1/4 tsp. ginger ground
  • 1/8 tsp. allspice, cloves, nutmeg (cloves and mace are AIP friendly)
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.
Nutrition Facts
Winter Squash "Fruit" Leathers
Amount Per Serving
Calories 60 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Saturated Fat 1g 5%
Sodium 3mg 0%
Potassium 214mg 6%
Total Carbohydrates 16g 5%
Dietary Fiber 1g 4%
Sugars 10g
Protein 1g 2%
Vitamin A 125.7%
Vitamin C 15.1%
Calcium 3.1%
Iron 2.7%
* Percent Daily Values are based on a 2000 calorie diet.

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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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