Snapshots of life and crafts on our little homestead

Dehydrating winter squash

When I rotated our cold room produce there were a few winter squash that were reaching the end of their storage life. The Hubbard, butternut and buttercup squash that were starting turn around the stem ends were roasted, puréed, dehydrated, ground into powder and moved to dry goods storage.

I find that dehydrated wInter squash re-hydrates well and can be used in any dish that calls for puréed squash or pumpkin. I have also found that most winter squash is interchangeable in pies, quick breads, soups and stews.

The process I use to create squash powder can be found in the images below.

Large Hubbard squash from our harvest this past fall
Seeds and associated pulp removed
Seeds ready to be washed and dried for planting next year and
pulp set aside to feed to the chickens
Roasted chunks ready to be mashed and placed on dehydrator sheets
Dehydrator loaded and ready to start. For my type of dehydrator
this process will take about 10 hours.
What the squash will look like at the end of the process
Place the dehydrated squash in a blender and process to a fine powder
Dried squash powder
place the powder in an airtight container and store away from direct sunlight.
For most recipes mix 1/4 cup of powder into about 3/4 cups of warm water and let sit for about 15 minutes before usinig.
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