Use either squash or pumpkin in this recipe. We used Red Kuri, a thin-skinned variety of squash that has the appearance of a small pumpkin without the ridges.
It has a firm flesh with a mellow chestnut-like flavour and the skin is perfect to leave on to eat, lending extra fibre and flavour to the dish.
Dehydrating the slices helps retain all their nutrients and creates a delicious invitation to tuck into all the benefits of this immune-boosting veg, which is rich in beta-carotene and vitamin C.
This recipe makes approx. 24 jerky pieces