Hereby I am presenting you one of my all time favourite recipes and I truly hope that you will like it at least half as much as I like it. 👩‍🍳☺️

And let me brag here for a second by telling you that this is my original recipe 👩‍🍳👏

There are 3 different flavour-variations of this recipe:

  • Poppy seed – vanilla
  • Poppy seed – pomegranate
  • Pomegranate – cinnamon


I variation – poppy seed – vanilla

  • 2.2 lb / 1 kg  shredded butternut squash
  • 17 oz / 500 g butternut squash whole piece (without peel)
  • 1 oz / 30g of freshly ground poppy seeds
  • 1 Tbs of pure vanilla extract*

    *Learn how to make a pure vanilla extract without alcohol and glycerin HERE.

I variation – poppy seed – pomegranate

  • 2.2 lb / 1 kg shredded butternut squash
  • 17 oz / 500 g butternut squash whole piece (without peel)
  • 1 oz / 30 g of freshly ground poppy seeds
  • seeds of one pomegranate

I variation – pomegranate – vanilla

  • 2.2 lb / 1 kg shredded butternut squash
  • 17 oz / 500 g butternut squash whole piece (without peel)
  • seeds of one pomegranate
  • 1/2 spoon of cinnamon


  • knife & cutting board
  • food processor
  • freezer
  • blender
  • dehydrator
  • burger mould
'Excalibur' dehydrator - a powerful kitchen tool for making healthy meals with fresh plant foods. With a dehydrator you can easily dry fruits, vegetables and herbs, as well as making slightly warmed raw vegan meals without cooking and while preserving all the nutritional value of the foods.


  • The first step is to peel the butternut squash.
    Then cut the butternut squash in half and remove the seeds from the insides.
    Cut 2.2 lb / 1kg of butternut squash in pieces.
  • Shred these butternut squash pieces.
    For quick and easy food processing, I am using the MAGIMIX food processor, which I consider to be the most effective kitchen device.
  • Transfer the shredded butternut squash into a bowl and place that bowl in the freezer for about 8 hours in order to freeze the butternut squash.
  • Also, put one 1.1 lb / 0.5 kg of peeled butternut squash whole piece into the freezer.
  • Take the shredded butternut squash and the whole butternut squash piece out of the freezer and let them thaw.
  • Freezing and thawing starchy and cellulose foods soften them.
  • Put that soften butternut squash piece into the blender and blend it into a thick, creamy pudding.
  • If you are making the with poppy seeds – vanilla variation of this recipe, add a tablespoon of vanilla extract to the blender and blend it with the pudding.
  • Pour this creamy pudding over the shredded butternut squash.
  • Add freshly ground poppy seeds.
  • Mix everything well.
  • Or maybe you would like to make the poppy – pomegranate variation of this recipe?
  • The same procedure – shred, freeze, thaw, make a creamy pudding, mix it with the shredded butternut squash.
  • Add freshly ground poppy seeds and pomegranate seeds, and mix everything together well.
  • And the same procedure goes for the third variation of this recipes – pomegranate – cinnamon buns. Of course, you are free to make your own version of this recipe – now you know the basic principle.
  • Whichever variant of this recipe you choose, now is the time for the next step, and that is to put the resulting mixture in a mould, in order to make bun shapes.
  • If you don’t have a mould, you have imagination and skilful hands, so make buns by hand. 😉
  • Place the buns on the dehydrator trays.
  • Put the dehydrator trays into the dehydrator.
  • Dehydrate these buns at 118 F / 46 C degrees for about 4 hours.
  • Flip the buns over and dehydrate them for another 2 hours.
    And here’s a trick on how you can quickly and easily flip over all the buns at once. Fold all the buns with another dehydrator tray, grab both trays well at the same time and just flip them over. Be sure to grip both trays well at the same time and hold them firmly when flipping them.
  • Take all the buns out of the dehydrator, place them on a plate and enjoy them while they are still warm.


I hope you will enjoy these buns often and that they will become your favs in this whole wide world 👩‍🍳🤗

Thanks in advance for commenting and sharing this recipe.

Keep glowing,

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