2 cups cooked squash. Any type of winter squash is suitable - preferably on the sweeter side.*
1/2 cup coconut cream or coconut shavings.This is optional. Feel free to use squash and spices only.
1 tablespoon cinnamon or pumpkin pie spice blend. Use any combination you enjoy.
Combine squash and spice in bowl, blender or food processor. Add coconut if desired. Blend. (I use a stick blender to simplify clean up.)
Spread on dehydrator trays lined with ParaFlexx sheets or parchment paper.
Dehydrate for 8-12 hours at 110 degrees. Watch it carefully to observe texture. The squash must be turned after approximately 6 hours to assure complete drying. I like to keep it fairly "leathery" - but you can dry it till it crumbles and use in trail mix.