This is how they should look before going into the dehydrator.
Moroccan Butternut Squash Parcels
1 cup Butternut Squash
2-3 medium Zucchinis
¼ cup Pine Kernels
4 dried Apricots soaked till soft
1 tbsp Agave Nectar
For the spices you will need a pinch of:
Grate one Zucchini and the Butternut Squash into a bowl.
Ground ½ of the Pine Kernels and add to the mix along with the un-ground ones.
Chop the soft Apricots into small chunks and add to the mixture.
Add the Agave Nectar and mix in well.
Now in another bowl mix all the spices together (this is so we don’t end up with the spices not getting evenly mixed in) and then mix into your main mixture and set aside while you do the next stage.
With a vegetable peeler, peel thin slices length ways down the Zucchini. With these slices lay one on top of the other to form a cross, Place a heaped tablespoon of the Moroccan Butternut Squash mix in the middle and then bring the ends of the Zucchinis up to cross over the top to seal the parcel.
Now these can be eaten like this but for best results place in the dehydrator for 4 ½ hours to firm up.
For a cooked version use filo pastry to make the parcels instead of the Zucchini and bake them in a medium oven for about 20 minuets or until the parcels are golden brown.
This is how they should look after the dehydrator.
Serve them with a nice green salad.