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

Total Time 4 20

Servings rolls

Calories 60kcal

Author Megan

Cost $4

Equipment

blender
dehydrator

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

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.

Nutrition