Preparation:

• Peel the butternut squash.
• Cut the butternut squash in half.
• Remove the seeds from the butternut squash.
• Put the butternut squash in the freezer and let it freeze.
• Take the butternut squash out of the freezer and let it thaw.*

* Explanation:
Freezing and thawing food results in bursting of the food cells, which gives a cooked texture of food without cooking.

• Squeeze the thawed butternut squash to drain the excess water from it.
• Grate the butternut squash all the way to the tough part that was closest to the peel – this piece will go into the blender.
  
  
• Remove the pits from the dates.
  
  
• Put the remaining piece of butternut squash, dates, cinnamon and water in the blender.
  
  
• Blend these ingredients into a sweet sauce.
  
  
• Pour the sauce over the grated pumpkin.
• Mix everything well.
  
  
• Peel the apples or pears.
• Using the flat blade on the mandolin slicer, cut the apples and pears into thin slices.
  
  
• Put some filling on one slice of apple or pear, and then top with another slice.
  
  
• Place the mini pies on the dehydrator trays.
• Dehydrate these mini pies at 48 C / 118 F degrees for about an hour.
  
  
• Remove the pies from the dehydrator, sprinkle some cinnamon on top of them.
  
  
• Enjoy!

I hope these mini pies will win your heart. Thanks in advance for commenting and sharing this recipe.

Keep glowing,
Marina