Dehydrating butternut squash takes a little prep work but is loaded with vitamin A, followed by vitamin C, Folate, vitamin E, vitamin K, Niacin, and trace amounts of Pantothenic Acid and Thiamin, so it's well worth your time and energy. In the butternut squash's mineral department potassium ranks high, followed by calcium, magnesium, phosphorus, with trace amounts of selenium, manganese, and zinc. Butternut squash also contains Omega-3 and Omega-6 fatty acids too. Although butternut squash can be difficult to peel, it's well worth the effort!

This vegetable needs to be steamed lightly first, to aid in the dehydrating process. Butternut squash makes a great soup, and purées well for sauces, but my main use of it is for my Chicken Chow dog food!

If using frozen butternut squash, ignore steps 1 and 2.

I'd like to make a note here that I have not tried dehydrating puréed frozen butternut squash, but I think it would work just fine on the fruit roll sheets! Just let it thaw out first ...

1. Peel the butternut squash and cut into 3/4 inch strips, or cubed butternut squash is fine for more even drying
   
2. Steam over boiling water for about 7 minutes, or until your squash is tender
3. Arrange the butternut squash on your dehydrator trays, making sure they don't overlap each other.
4. Turn on your food dehydrator and set the temperature between 125°F and 135°F (or per your food dehydrator's instructions) and that's all there is to it!