Another vegetable we had an abundance of from our garden this year was Acorn Squash. And as you can tell from my posts, my favorite way of preserving is by dehydration. Today, I am dehydrating acorn squash.
Acorn squash is very tasty and sweet tasting. It contains no fat; it is low calorie; and just 1/2 cup provides 18% of your daily recommended amount of fiber and 20% of your daily recommended amount of Vitamin C.
To dehydrate acorn squash, just wash it and then cut it in half.
Then, scoop out the seeds and place the squash on a baking sheet and cover with foil. Place them in a 350 degree preheated oven for 30 minutes. Remove from the oven and let them cool. Once they are cool, remove the skin and cut the squash into 1/2"-3/4" squares. Dehydrate in your dehydrator for 12 hours.
To use, soak the squash in really hot water for 15-30 minutes and then throw them into a soup, casserole or stew. You can also mash them up or roast them. Also, acorn squash seeds can be toasted and eaten.
I also have dehydrated Yellow Squash and made up some Butternut Squash Chips so be sure to check them out.
Acorn squash is very tasty and sweet tasting. It contains no fat; it is low calorie; and just 1/2 cup provides 18% of your daily recommended amount of fiber and 20% of your daily recommended amount of Vitamin C.
To dehydrate acorn squash, just wash it and then cut it in half.
Then, scoop out the seeds and place the squash on a baking sheet and cover with foil. Place them in a 350 degree preheated oven for 30 minutes. Remove from the oven and let them cool. Once they are cool, remove the skin and cut the squash into 1/2"-3/4" squares. Dehydrate in your dehydrator for 12 hours.
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| The dehydrated acorn squash. |
To use, soak the squash in really hot water for 15-30 minutes and then throw them into a soup, casserole or stew. You can also mash them up or roast them. Also, acorn squash seeds can be toasted and eaten.
I also have dehydrated Yellow Squash and made up some Butternut Squash Chips so be sure to check them out.
