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.


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