Butternut Squash Cookies


Butternut Squash Cookies Recipe

  • Prep: 1 hr
  • Dehydrate: 5 hrs


4 cups Butternut Squash, peeled and chopped

1/2 tsp Nutmeg

3 tbsp Raw Honey

1 cup Raisins

1 medium Orange, juiced

1 tsp Cinnamon


1Process squash in a food processor. Place processed squash in a bowl and set aside.

2Then process raisins and orange juice

3Add raisin and orange mixture, nutmeg, cinnamon, and honey to the squash

4Mix thoroughly. Spoon mixture onto your Excalibur® dehydrator tray.

5Using the back of a spoon, press each cookie to a 1/2 inch thickness

6Dehydrate at 145 degrees F for one hour

7Reduce heat to 100 degrees F, flip cookies, and continue to dehydrate to desired consistency (approximately 10 – 12 hours)


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