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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. 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.
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.
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.
Place the cooked, cooled winter squash into a high-powered blender.
Add the remaining ingredients and blend on low speed for 30-50 seconds, until the puree is smooth and the ingredients are evenly combined.
Line a cookie sheet with parchment paper and pour the puree into the center of the paper.
Use an offset spatula to spread the puree out to 1/4" thickness.
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.