Last night, I made butternut squash soup. In figuring out how much squash and carrots I needed to make the soup, so I could write a fancy recipe with exact amounts, I ground up an excess amount of squash and carrot, and ended up with about 2 cups of squash and a cup of carrot left over. I have never eaten squash cookies before – voila! A star is born.
1 C cashews (or other nuts, if you prefer)
2 C butternut squash, grated in the food processor (or other winter-type squash)
1 C carrot, grated in the food processor
1 apple, peeled, cored, diced
1 C ground flax seeds
Water as needed to make a stiff sticky dough
Place cashews in the food processor and grind fine.
Add squash, carrot, and apple and continue to process until finely ground and well mixed.
Remove mixture to a large bowl. Add ground flax seeds and mix well. Add water or apple juice as needed to make a stiff, sticky dough.
Place 1 – 2 T mounds of dough on teflex-lined dehydrator trays (it is easier to do this if you put a mesh screen under the teflex sheet.) Mash the cookie mounds to about 1/2 inch thick cookie-like shapes.
Dehydrate for 6 hours at 100 degrees.
Remove trays from dehydrator. Place a mesh screen over surface dried cookies, and place a dehydrator on top. Flip the assembly, then remove the dehydrator tray and mesh screen, and carefully peel the teflex sheet from the cookies. Return the cookies, now on mesh-screens on dehydrator trays, to the dehydrator, and continue to dehydrate 2 – 4 more hours, or until the cookies have reached the desired firmness.
If you want a sweeter cookie, you can add some agave syrup or dates to the cookie dough before dehydrating.