After juicing several squash for an autumnal souffle we were left with a large pile of butternut pulp. We couldn't bring ourselves to discard it and tried to figure out how best to utilize it. The first thought that came to mind was to dehydrate it. Once dried we can use it in a variety of applications: coarsely ground for butternut polenta, as a fine powder to blend with spices for a seasoning rub for vegetables and proteins, as an ice cream topping, and as flour in noodles, tortillas, cakes and cookies. What would you do with dehydrated squash?