The squash have taken over my garden! It's beginning to look a little like Jumanji because the butternut and yellow squash have just gone crazy! We've eaten tons of it, gave away tons of it and there's still tons of squash left! I guess I could freeze some, but my freezer is getting pretty full. So I decided to dehydrate some of these never-ending vegetables to use this winter in soup.
I used to dehydrate the old-fashioned way by drying vegetables on a screen. But thanks to the Farmer (my loving husband!) I now have a fancy electric dehydrator! This modern machine sure does make the dehydrating process a lot easier and faster.
Dehydrating is a great way to use up those giant squash that somehow end up in our gardens. Just slice them in half and scoop out the seeds. Then chop and dice the squash. Next you'll need to blanch the chopped squash in boiling water for 3 minutes.
Drain and place evenly on the dehydrator trays.
Dehydrate at 130 degrees for 10 hours. The squash is done when it is crispy.
Store in mason jars or use a Food Saver to vacuum seal.
Another option is to cut the squash into thin slices (1/8 inch) and sprinkle with sea salt and dehydrate at 130 degrees until crispy. Yum!