My third and final recipe is very simple - I was so inspired by the butternut squash topping from the last post, I just had to make these. I had about two loose cups of julienned squash left. It was begging for a ginger soy marinade.
They're such a versatile garnish: They can be used for soups, salads, sandwiches, main courses, etc. They're especially great on miso ramen with Japanese yam noodles! Chewy at first - but once they melt in, it's a delicate, tender addition to the soup.
Spicy Butternut Threads
2 cups raw butternut squash, julienned
3 Tb. Tamari, Bragg's, or Nama Shoyu
2 tsp. fresh ground ginger
1/2 tsp. aji panca hot sauce (or favorite hot sauce)
small squeeze of lemon juice
Whisk wet ingredients together. Toss squash in marinade, and let sit for about 30 minutes.
Squeeze out excess liquid, and arrange on dehydrator trays. Dry at 110 degrees for about 4 hours, or until completely dry. They'll be a little flexible. (I just put mine in overnight)
Use as a garnish for any food you like! :)