Description
Transform fresh butternut squash into a versatile, shelf-stable powder with freeze-drying to preserve its rich, earthy sweetness and nutrition. Perfect for soups, sauces, baked goods, and more.
Ingredients
- Fresh butternut squash
Instructions
- Peel the butternut squash using a sharp knife or vegetable peeler. Remove the seeds and stringy insides, then chop the flesh into small, even cubes (about 1-inch pieces).
- Spread the squash cubes in a single layer on a baking sheet and freeze for 4-6 hours. This helps the freeze-drying process go faster.
- Place the frozen squash cubes into the freeze dryer trays. Follow the manufacturer’s instructions to freeze-dry the squash completely. This process usually takes 24-36 hours.
- Once the squash is fully freeze-dried, transfer it to a food processor or blender. Pulse until you achieve a fine, smooth powder. Work in batches if needed.
- Transfer the powder into airtight containers or vacuum-sealed bags. Store in a cool, dry place for up to 12 months.
Notes
[‘Cut the squash into evenly sized cubes for consistent freeze-drying.’, ‘Pre-freezing speeds up the freeze-drying process and prevents clumping.’, ‘Blend in small batches for a smoother texture.’, ‘Label storage containers with the date and contents.’, ‘Experiment with blends by mixing squash powder with other freeze-dried vegetables or spices.’]
- Prep Time: 15 minutes
- Cook Time: 24-36 hours
- Category: Preservation
- Cuisine: American
Nutrition
- Serving Size: Varies based on usag
- Sugar: 2
- Carbohydrates: 12
- Fiber: 3
- Protein: 1
Keywords: butternut squash powder, freeze-dried squash, vegetable powder, gluten-free, vegan, paleo-friendly