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Winter Squash Fruit Leathers

Winter Squash "Fruit" Leathers

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
Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings 8 rolls
Calories 60kcal
Author Megan
Cost $4


  • blender
  • dehydrator


  • 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)


  • 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.


Calories: 60kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 214mg | Fiber: 1g | Sugar: 10g | Vitamin A: 6285IU | Vitamin C: 12.5mg | Calcium: 31mg | Iron: 0.5mg