35+ Delicious February Squash Dessert Recipes to Warm Your Heart

February is the perfect time to embrace the cozy, comforting flavors of winter squash in your desserts. While squash is typically thought of as a savory ingredient, its natural sweetness and rich texture make it an excellent choice for creating unique and delicious desserts.

Whether you’re a fan of pumpkin, butternut, or acorn squash, there are endless ways to incorporate these seasonal vegetables into your sweet treats.

In this blog, we’ve gathered over 35 creative February squash dessert recipes that will inspire you to experiment with this versatile ingredient.

From creamy pies and decadent cakes to spiced cookies and chilled ice creams, you’ll discover new ways to enjoy squash in desserts that are perfect for chilly winter days.

So, let’s dive in and explore the sweet side of squash, just in time for February!

35+ Delicious February Squash Dessert Recipes to Warm Your Heart

Squash may not always be the first ingredient that comes to mind when you think of dessert, but its natural sweetness, rich texture, and subtle flavor make it a perfect addition to any treat.

These 35+ February squash dessert recipes show just how versatile and delicious squash can be when transformed into sweet creations.

Whether you’re looking for a comforting slice of pie or a cool, creamy ice cream, there’s something in this collection for everyone.

So, why not embrace the season and add a little squash to your dessert repertoire this February? Your taste buds will thank you!

Creamy Butternut Squash Pie

Butternut squash pie is a delightful twist on the classic pumpkin pie. The sweet, velvety texture of the butternut squash is combined with warm spices like cinnamon, nutmeg, and ginger to create a comforting dessert perfect for February. This pie is a great way to enjoy the seasonal squash in a new, flavorful way.

Ingredients:

• 2 cups roasted and pureed butternut squash
• 1 ½ cups sugar
• 1 tsp cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• 1/8 tsp salt
• 3 large eggs
• 1 cup heavy cream
• 1 tsp vanilla extract
• 1 pre-baked pie crust (9-inch)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, combine the roasted butternut squash puree, sugar, cinnamon, ginger, nutmeg, and salt. Mix well.
3. Beat the eggs in a separate bowl and then add them to the squash mixture.
4. Gradually stir in the heavy cream and vanilla extract until smooth and well-combined.
5. Pour the mixture into the pre-baked pie crust and smooth the top.
6. Bake for 45-50 minutes, or until the filling is set and the top is slightly golden.
7. Remove from the oven and allow the pie to cool completely before serving.

This creamy butternut squash pie is a perfect dessert to serve during the cold winter months, especially in February when squash is in season. The combination of warm spices and smooth texture will make this pie a new family favorite. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.

Spiced Acorn Squash Cake with Maple Glaze

This spiced acorn squash cake is moist, fragrant, and packed with the natural sweetness of acorn squash. Topped with a rich maple glaze, this dessert has the perfect balance of spices like cinnamon, cloves, and allspice. It’s a cozy, indulgent treat that captures the essence of winter while incorporating the seasonal squash.

Ingredients:

• 1 cup pureed acorn squash (about 1 medium acorn squash)
• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp ground cloves
• ½ tsp allspice
• ¼ tsp salt
• 1 cup sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk

For the Maple Glaze:

• ½ cup maple syrup
• 2 tbsp unsalted butter
• 1 tbsp heavy cream
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, allspice, and salt.
3. In another bowl, beat together the sugar, oil, eggs, vanilla extract, and pureed acorn squash.
4. Gradually mix the dry ingredients into the wet ingredients, alternating with milk, until the batter is smooth.
5. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cake cools, prepare the maple glaze. In a small saucepan, combine maple syrup, butter, cream, and a pinch of salt. Heat over medium, stirring until smooth and slightly thickened, about 5 minutes.
7. Once the cake has cooled slightly, drizzle the maple glaze over the top.

This spiced acorn squash cake with maple glaze is a heartwarming dessert that perfectly blends the earthy flavors of squash with aromatic spices. The maple glaze adds a rich, sweet finish that elevates the cake to a comforting, indulgent treat. This is an ideal dessert for a cozy February evening or for a special winter gathering.

Roasted Pumpkin and Squash Bread Pudding

Roasted pumpkin and squash bread pudding is a rich, comforting dessert that combines the best of both worlds: pumpkin and squash. The roasted vegetables add depth of flavor, while the bread soaks up all the custard, creating a soft, indulgent treat. This is a perfect way to use leftover bread and winter squash for a delicious, seasonal dessert.

Ingredients:

• 2 cups roasted pumpkin and squash puree (equal parts)
• 4 cups cubed stale bread (French bread or challah works best)
• 3 large eggs
• 1 ½ cups whole milk
• ½ cup heavy cream
• 1 cup sugar
• 1 tsp cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• 1 tsp vanilla extract
• Pinch of salt
• 2 tbsp butter (for greasing the baking dish)
• Optional: powdered sugar for dusting

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish with butter.
2. In a large bowl, whisk together the eggs, milk, heavy cream, sugar, cinnamon, ginger, nutmeg, vanilla extract, and salt.
3. Add the roasted pumpkin and squash puree to the mixture and stir until well combined.
4. Gently fold in the cubed bread, making sure the bread soaks up the custard mixture.
5. Pour the bread and custard mixture into the prepared baking dish and press down lightly to ensure the bread is evenly distributed.
6. Bake for 45-50 minutes, or until the top is golden and the pudding is set in the middle.
7. Allow the bread pudding to cool slightly before serving. Optionally, dust with powdered sugar before serving.

This roasted pumpkin and squash bread pudding is a rich and comforting dessert that highlights the sweetness of roasted vegetables and the warmth of spices. Its soft, custardy texture and golden top make it a perfect dessert for chilly February nights. Serve it warm, and it will surely be a hit at any family gathering or as a comforting treat after a winter meal.

Sweet Potato and Squash Muffins with Cinnamon Streusel

Sweet potato and squash muffins are a delightful combination of two seasonal vegetables, offering a tender texture and rich flavor. The addition of cinnamon streusel on top adds a warm, sugary crunch that complements the soft, spiced interior. These muffins are perfect for breakfast, brunch, or a mid-afternoon snack, capturing the essence of winter’s comfort food.

Ingredients:

• 1 cup mashed sweet potato (about 1 medium sweet potato)
• 1 cup pureed butternut squash
• 2 cups all-purpose flour
• 1 cup sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp ground nutmeg
• ¼ tsp salt
• 2 large eggs
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1/2 cup milk

For the Streusel Topping:

• ¼ cup all-purpose flour
• ½ cup brown sugar
• ¼ cup unsalted butter (cold, cubed)
• ½ tsp cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the mashed sweet potato, pureed squash, eggs, oil, vanilla, and milk. Mix until smooth.
3. In another bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Gradually fold the dry ingredients into the wet ingredients, stirring until just combined.
5. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
6. In a small bowl, mix together the streusel ingredients until crumbly. Sprinkle the streusel topping generously over each muffin.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool slightly before serving.

These sweet potato and squash muffins with cinnamon streusel are the perfect blend of autumn and winter flavors. The sweetness of the potatoes and squash contrasts beautifully with the warm cinnamon streusel topping, making them a treat for any occasion. Whether served at breakfast or as a snack, these muffins bring comfort in every bite, and they freeze well for future indulgence.

Squash and Chocolate Chip Cookies

Squash and chocolate chip cookies are a unique take on the traditional cookie, adding the richness of winter squash to create a soft, chewy texture. The mild flavor of squash blends seamlessly with the sweetness of the chocolate chips, making these cookies a decadent yet surprisingly healthy treat for February.

Ingredients:

• 1 cup roasted butternut squash puree
• 1 ½ cups all-purpose flour
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp cinnamon
• 1 stick (½ cup) unsalted butter, softened
• 1 cup brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
3. In a large bowl, beat together the softened butter and brown sugar until creamy.
4. Add the egg and vanilla extract to the butter mixture, beating until smooth.
5. Stir in the roasted butternut squash puree, mixing until fully incorporated.
6. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
7. Fold in the chocolate chips.
8. Drop spoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 10-12 minutes, or until the edges are golden and the centers are set.
10. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Squash and chocolate chip cookies are a delightful way to enjoy the flavor of winter squash in a familiar dessert form. The combination of soft, chewy texture and sweet, melty chocolate creates a perfect balance. These cookies are a great way to incorporate more vegetables into your diet without sacrificing flavor, and they’re perfect for sharing with friends and family during the colder months.

Spicy Winter Squash Crumble with Ginger

A spicy winter squash crumble with ginger is a warm, comforting dessert that combines the natural sweetness of squash with the zing of ginger and a buttery, crumbly topping. This dessert is perfect for a cozy winter night or as a delightful way to end a meal with friends and family. The combination of squash and ginger adds a unique depth of flavor that makes this crumble stand out.

Ingredients:

• 2 cups roasted winter squash puree
• ¾ cup brown sugar
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• ¼ tsp ground cloves
• 1/8 tsp ground nutmeg
• 1 tbsp lemon juice
• 1 tbsp cornstarch

For the Crumble Topping:

• 1 cup all-purpose flour
• ½ cup rolled oats
• ½ cup brown sugar
• ¼ tsp ground cinnamon
• ¼ tsp ground ginger
• ¼ tsp salt
• 6 tbsp unsalted butter, cold and cubed

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish.
2. In a bowl, combine the roasted squash puree, brown sugar, cinnamon, ginger, cloves, nutmeg, lemon juice, and cornstarch. Mix until smooth, then pour into the prepared baking dish.
3. In a separate bowl, combine the flour, oats, brown sugar, cinnamon, ginger, and salt for the topping. Add the cold cubed butter and, using a pastry cutter or your fingers, cut the butter into the dry ingredients until the mixture forms coarse crumbs.
4. Sprinkle the crumble topping evenly over the squash mixture in the baking dish.
5. Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
6. Allow the crumble to cool slightly before serving.

The spicy winter squash crumble with ginger is a perfect way to enjoy the natural sweetness of squash with an added warmth of spice. The ginger gives it a bit of heat, balancing the sweetness of the squash and making it an ideal dessert for February. The buttery, crisp crumble topping adds the perfect texture contrast, making this a comforting and satisfying dessert for chilly nights.

Roasted Acorn Squash with Brown Sugar and Walnuts

This roasted acorn squash with brown sugar and walnuts is a warm, sweet dessert that brings together the mild flavor of roasted squash with the richness of brown sugar and the crunch of walnuts. It’s an easy yet indulgent treat that’s perfect for February when winter squash is in peak season. The combination of sweet and nutty flavors is sure to impress anyone looking for a unique dessert.

Ingredients:

• 2 medium acorn squash
• 4 tbsp unsalted butter, melted
• ¼ cup brown sugar
• 1 tsp cinnamon
• ¼ tsp ground nutmeg
• 1 cup chopped walnuts
• Pinch of salt

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the acorn squash in half and scoop out the seeds.
3. Place the squash halves cut-side up on a baking sheet lined with parchment paper.
4. Brush the cut sides of the squash with melted butter, then sprinkle with brown sugar, cinnamon, nutmeg, and a pinch of salt.
5. Roast in the preheated oven for 35-40 minutes, or until the squash is tender and the tops are slightly caramelized.
6. In the last 10 minutes of roasting, sprinkle the chopped walnuts over the squash halves.
7. Serve warm as a side dish or dessert.

Roasted acorn squash with brown sugar and walnuts is a simple yet decadent dessert that brings out the best of winter squash. The natural sweetness of the squash pairs beautifully with the rich brown sugar and the crunch of toasted walnuts. It’s perfect for a cozy February evening and can easily be served as a dessert or even a unique side dish for a winter meal.

Squash and Apple Crisp with Oat Topping

This squash and apple crisp with an oat topping is a comforting, fruity dessert that combines the earthy flavor of squash with the sweetness and tartness of apples. The crispy oat topping gives it a delightful crunch, making it the perfect winter dessert. It’s a wholesome and satisfying treat that will become a go-to for anyone looking to celebrate the flavors of February.

Ingredients:

• 2 cups roasted butternut squash puree
• 2 large apples, peeled and chopped
• 1 tbsp lemon juice
• ½ cup sugar
• ½ tsp cinnamon
• ¼ tsp ground nutmeg
• 1 tbsp cornstarch
• 1 cup rolled oats
• ½ cup all-purpose flour
• ¼ cup brown sugar
• ¼ tsp ground cinnamon
• 4 tbsp unsalted butter, cold and cubed
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch square baking dish.
2. In a bowl, mix together the roasted squash puree, chopped apples, lemon juice, sugar, cinnamon, nutmeg, and cornstarch. Pour this mixture into the prepared baking dish.
3. In another bowl, combine the rolled oats, flour, brown sugar, cinnamon, and salt for the topping. Add the cold cubed butter and, using a pastry cutter or your fingers, cut the butter into the mixture until it resembles coarse crumbs.
4. Sprinkle the oat topping evenly over the squash and apple mixture.
5. Bake for 40-45 minutes, or until the top is golden brown and the filling is bubbly.
6. Allow the crisp to cool slightly before serving.

This squash and apple crisp with oat topping is a warm and satisfying dessert that beautifully marries the sweetness of apples with the earthy richness of squash. The crunchy oat topping adds the perfect texture contrast to the tender fruit and squash filling. This dessert is a wonderful way to celebrate the winter season with a comforting, fruit-filled treat that is sure to please the whole family.

Squash and Coconut Cake with Lime Glaze

A squash and coconut cake with lime glaze is a tropical-inspired dessert that combines the earthy sweetness of squash with the richness of coconut and a refreshing citrusy lime glaze. This unique cake is perfect for February, offering a balance of flavors that feels both familiar and exotic. The tangy lime glaze adds the perfect finishing touch to this moist and flavorful cake.

Ingredients:

• 1 ½ cups pureed butternut squash
• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1 cup shredded unsweetened coconut
• ½ cup sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup milk

For the Lime Glaze:

• 1 cup powdered sugar
• 2 tbsp fresh lime juice
• Zest of 1 lime

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and ginger.
3. In a large bowl, mix the pureed butternut squash, shredded coconut, sugar, vegetable oil, eggs, vanilla extract, and milk until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake cools, prepare the lime glaze by whisking together the powdered sugar, lime juice, and lime zest until smooth.
8. Once the cake has cooled, drizzle the lime glaze over the top.

The squash and coconut cake with lime glaze is a refreshing and flavorful dessert that combines the richness of coconut with the sweet, mild flavor of squash. The addition of lime glaze adds a burst of citrusy brightness, making this cake feel light and exotic. It’s a perfect dessert for any special occasion or as a delightful treat to enjoy on a February afternoon.

Spiced Squash and Almond Tart

This spiced squash and almond tart is a sophisticated and comforting dessert that combines the rich flavor of winter squash with the warmth of spices like cinnamon, nutmeg, and ginger. The almond crust adds a nutty, buttery base, and the squash filling creates a creamy texture that’s both satisfying and decadent. A perfect dessert to serve at a dinner party or as a sweet treat for a cozy evening.

Ingredients:

• 1 ½ cups roasted butternut squash puree
• 1/2 cup heavy cream
• 3 large eggs
• 1/2 cup brown sugar
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 cup almond flour
• 1/4 cup all-purpose flour
• 1/4 cup butter, softened
• 1 tbsp sugar (for crust)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. To make the almond crust, mix the almond flour, all-purpose flour, sugar, and butter in a bowl until the dough is smooth. Press the dough into the bottom of a tart pan, ensuring it covers the base and sides evenly. Bake for 10-12 minutes, until lightly golden. Let it cool.
3. In a separate bowl, whisk together the roasted butternut squash puree, heavy cream, eggs, brown sugar, cinnamon, ginger, nutmeg, salt, and vanilla extract until smooth.
4. Pour the squash filling into the cooled almond crust and spread evenly.
5. Bake for 30-35 minutes, or until the filling is set and a toothpick inserted comes out clean.
6. Let the tart cool completely before serving.

The spiced squash and almond tart is a beautiful and flavorful dessert that blends the rich texture of squash with aromatic spices. The almond crust adds a subtle nutty flavor that complements the creamy filling, making each bite melt in your mouth. This tart is perfect for a festive occasion or as an elegant treat for any winter gathering.

Squash and Pecan Pie Bars

Squash and pecan pie bars are a twist on the classic pecan pie, incorporating the subtle sweetness and creaminess of winter squash into a rich, nutty filling. The buttery, crumbly base contrasts perfectly with the sweet, nut-filled topping, making these bars an irresistible dessert that’s easy to slice and serve for gatherings. These bars are perfect for anyone who loves the flavors of a pecan pie but prefers a more portable dessert.

Ingredients:

• 1 ½ cups roasted butternut squash puree
• 1 cup brown sugar
• 1/2 cup maple syrup
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 3 large eggs
• 1 tsp vanilla extract
• 1 ½ cups chopped pecans
• 1 ¼ cups all-purpose flour
• 1/2 cup butter, melted
• 1/4 cup granulated sugar
• 1/4 tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. For the crust: In a bowl, mix together the flour, melted butter, granulated sugar, and salt until combined. Press the mixture evenly into the bottom of the prepared baking dish and bake for 10-12 minutes until lightly golden. Let it cool slightly.
3. For the filling: In a large bowl, whisk together the roasted butternut squash puree, brown sugar, maple syrup, cinnamon, ginger, nutmeg, salt, eggs, and vanilla extract until smooth.
4. Pour the squash filling over the cooled crust, spreading it evenly.
5. Sprinkle the chopped pecans on top of the filling.
6. Bake for 25-30 minutes, or until the filling is set and the edges are golden brown.
7. Allow the bars to cool completely before slicing into squares.

Squash and pecan pie bars offer the perfect balance of rich flavors and textures. The creamy squash filling pairs beautifully with the crunchy, sweet pecans, while the buttery crust provides the perfect foundation. These bars are great for parties, family gatherings, or as an easy-to-make dessert that combines the flavors of a classic pie in a convenient, portable form.

Maple Squash and Cranberry Bread Pudding

Maple squash and cranberry bread pudding is a delightful dessert that combines the earthy sweetness of squash with the tartness of cranberries and the richness of maple syrup. The soft bread pudding texture, enhanced with the sweetness of maple and the burst of tart cranberries, makes for a comforting and indulgent treat. This bread pudding is a perfect way to use up any leftover bread and celebrate the flavors of winter.

Ingredients:

• 2 cups roasted squash puree (butternut or acorn squash)
• 2 cups whole milk
• 3 large eggs
• 1/2 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 4 cups cubed stale bread (preferably a French baguette or challah)
• 1/2 cup fresh or dried cranberries
• 1/4 cup chopped walnuts (optional)
• Powdered sugar (for dusting, optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a large bowl, whisk together the roasted squash puree, whole milk, eggs, maple syrup, vanilla extract, cinnamon, nutmeg, and salt until smooth.
3. Add the cubed bread to the squash mixture and gently fold to coat the bread. Let the bread soak in the mixture for 10-15 minutes.
4. Stir in the cranberries and walnuts (if using), then pour the bread mixture into the prepared baking dish.
5. Bake for 45-50 minutes, or until the pudding is golden on top and the custard is set.
6. Let the bread pudding cool slightly before serving. Dust with powdered sugar if desired.

Maple squash and cranberry bread pudding is a cozy and delicious dessert that perfectly combines the flavors of sweet squash, tart cranberries, and the comforting texture of bread pudding. The maple syrup adds a rich depth of sweetness, while the cranberries provide a burst of freshness. This dessert is perfect for a winter evening, offering both warmth and indulgence in every bite.

Squash and Chocolate Chip Muffins

These squash and chocolate chip muffins are a delightful twist on a classic treat, combining the natural sweetness and moisture of squash with the richness of chocolate chips. Perfect for breakfast, a snack, or a dessert, these muffins are soft and fluffy with a lovely golden color. The squash adds a subtle earthy flavor, balancing beautifully with the sweet chocolate bits, making them an irresistible choice for a February-inspired dessert.

Ingredients:

• 1 ½ cups roasted butternut squash puree
• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp salt
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/4 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, mix the squash puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. Gently fold in the chocolate chips.
6. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
7. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool on a wire rack before serving.

These squash and chocolate chip muffins are a cozy, sweet treat that pairs the rich flavors of squash with the comforting taste of chocolate. They are perfect for a chilly February morning or as a midday snack. The muffins stay moist thanks to the squash, and the chocolate chips provide a sweet surprise in every bite. These muffins are easy to make and sure to become a favorite in your dessert repertoire.

Squash and Honey Cinnamon Ice Cream

Squash and honey cinnamon ice cream is a creamy and refreshing dessert that combines the sweet, earthy flavor of roasted squash with the warmth of cinnamon and the natural sweetness of honey. This ice cream is a great way to enjoy the flavors of winter squash in a cool, creamy form. It’s an unexpected and indulgent treat, perfect for those who want to try something a little different from the usual squash-based desserts.

Ingredients:

• 2 cups roasted butternut squash puree
• 1 ½ cups heavy cream
• 1 cup whole milk
• ½ cup honey
• 1 tsp cinnamon
• 1 tsp vanilla extract
• Pinch of salt
• 4 large egg yolks

Instructions:

1. In a medium saucepan, combine the heavy cream, milk, honey, cinnamon, vanilla extract, and a pinch of salt. Heat the mixture over medium heat until it is hot but not boiling.
2. In a separate bowl, whisk the egg yolks until smooth.
3. Slowly pour a small amount of the hot cream mixture into the egg yolks to temper them, whisking constantly. Gradually add the rest of the cream mixture, continuing to whisk.
4. Return the custard mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 8-10 minutes).
5. Remove the custard from the heat and stir in the roasted squash puree.
6. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight.
7. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
8. Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.

Squash and honey cinnamon ice cream is an innovative dessert that blends the natural sweetness of squash with the cozy flavors of cinnamon and honey. The creamy texture and the subtle sweetness make it a perfect winter treat. This ice cream is a great way to incorporate squash into your dessert repertoire, providing a refreshing and indulgent option for a cold winter day or as a unique dessert after a cozy dinner.

Maple Squash and Pecan Shortbread Cookies

These maple squash and pecan shortbread cookies are a unique and delicious way to enjoy squash in dessert form. The combination of maple syrup, squash, and buttery shortbread creates a rich, flavorful cookie that’s perfect for the winter months. The pecans add a crunchy texture and nutty flavor that complements the sweetness of the maple and squash. These cookies are perfect for holiday gatherings or as a special treat for any occasion.

Ingredients:

• 1 cup roasted butternut squash puree
• 1/2 cup unsalted butter, softened
• 1/4 cup maple syrup
• 2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/4 cup chopped pecans
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, beat the softened butter, maple syrup, and vanilla extract together until smooth and creamy.
3. Add the roasted squash puree and mix until well combined.
4. Gradually add the flour, powdered sugar, and salt, mixing until the dough comes together.
5. Roll the dough out on a lightly floured surface to about 1/4 inch thick and cut into desired shapes using cookie cutters.
6. Place the cookies on the prepared baking sheet and sprinkle the chopped pecans on top.
7. Bake for 12-15 minutes, or until the edges of the cookies are lightly golden.
8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Maple squash and pecan shortbread cookies are a perfect winter treat, with a rich, buttery flavor that combines the sweetness of maple and the earthiness of squash. The pecans add an extra layer of texture, making each bite satisfying. These cookies are a great choice for holiday celebrations or as a special homemade gift. Their unique flavor profile is sure to surprise and delight anyone who tries them.

Note: More recipes are coming soon!