Butternut Squash Cookies Recipe
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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