Making pumpkin pulp is a delicious treat from a bountiful source.

This simple, delicious and healthy candy is the answer to two challenges our family faces.

First, both of our kids, ages 2 and 5, LOVE all things sweet. They get the occasional treat as a treat, but we hate giving them too much. This pumpkin candy is a great compromise because it’s both sweet and healthy. They love it and will eat as much as you let them have it.

The second challenge is what to do with all our winter squash. They are so easy to grow and last so long that they are a must have in any garden. Last year we made 30 of them without any special work beyond putting the seeds in the ground. However, the vegetable is often very large, so you have to decide what to do with everything as you open each one. You can fry them, pan-bake them, make pies, etc.

But you’ll still be left with some meat. It’s perfect for pulverizing any leftovers. It is delicious and lasts a long time.

Cut your zucchini into pieces (one large or two small). You can leave the skin on as it is much easier to remove after cooking. Place the pieces in a large pot with some water. Cover and bring to a boil. Cook for 30 minutes or until meat is tender. Drain broth and then remove skin. Place whole squash in blender until smooth, in batches if necessary.

You should have about 8 cups of puree. We often add applesauce to our mixture, as it’s in ample supply the moment the crust is ready. To make applesauce, follow the same procedure, but it is easier to peel them and also remove the cores before cooking.

8 cups zucchini, acorns, spaghetti, etc. 3 cups apple sauce 1 cup honey Half a teaspoon of cinnamon 1/4 teaspoon of nutmeg 1 lemon

Mix all the above ingredients until well mixed. Then pour the mixture onto four 10 x 15 inch greased cookie sheets. You want it to be fairly thin so that you can faintly see the gray of the cookie sheets coming through the crust.

You want to dry the mixture until it is like any fruit pulp – it will come out dry, pliable, in one piece. This usually takes a few days. In the past, we have placed cookie trays in a sunny spot inside the house (unless there are flies). But now we have a solar food dehydrator that we built, which makes the process faster and doesn’t litter our house with cookie sheets.

If you’re interested, we have step-by-step instructions on how to do it here.

So, after a few days, push your finger into the pad. If it doesn’t get “crushed” at all, it is ready. Remove the pesto from the cookie sheet.

If you want to store it another time, wrap it tightly and it will save more space. Of course you can eat it as is.

You can also cut small squares, spread cream cheese on them and then roll them. Dip these tubes in honey for a truly delicious treat.

Source: http://velacreations.com/