I saw this recipe for pumpkin jerky in “Scraps, Wilt + Weeds” by Mads Refslud & Tama Matsuoka Wong
and thought what a great idea for butternut! The recipe calls for you to dehydrate a half pumpkin and spend 5 to 7 days doing it. I’m going to try it with butternut halves and expect it won’t take nearly that long.
3 tablespoons kosher salt 1/2 medium (2-pound or 7-inch) pumpkin, scraped of seeds
Set the dehydrator at 150°F.
Spread the salt with your hands evenly around the inner (flesh) side of the pumpkin half.
Dehydrate the pumpkin half at 150°F for 5 to 7 days, until the flesh feels like a shriveled apricot and is chewy rather than crisp. It may take longer depending on the size of the pumpkin. You can shorten the drying time by cutting the pumpkin into large steak-size slices to create more surface area. (The pumpkin may collect some water in the bottom while dehydrating as a result of the salting. If so, pour out this liquid.)
When the squash jerky is ready, slice or pull it into shreds. Store in an airtight container for up to two weeks.