It's that time of year where I really make sure I've preserved all that I can; from canning what I can and drying beans, corn, and yes squash. Drying squash is one of the best ways to preserve it and you can use it in so many ways.
Once dried you can rehydrate it the same way you would dried beans or corn, simply soak it in water. Then you can make a Three Sisters Salad, Squash soup, Three Sisters Soup, and more. You can also add dried pieced to trail mix, pemican, or just as a snack.
The best squash to use are those with a lower moisture content such as butternut, Hochunch, and winter squash and the method is very easy.
Simply scoop out the seeds and soft portions of the squash, peel, and cut into inch sized pieces. Place on a parchment lined cooking sheet and bake in the oven at the lowest temperature, around 150-170* F. Depending on the type of squash it can take between 2-6 hours to complete.
Make sure the pieces are completely dry and then store in airtight containers. I store mine in Mason jars. As long as no moisture gets inside these will keep for years.