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.
1/8tsp.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.