35+ Savory February Squash Appetizer Recipes for Every Taste

February is the perfect time to enjoy the comforting flavors of squash, a vegetable that adds both sweetness and depth to savory appetizers.

As the winter chill lingers, squash becomes a beloved ingredient in many cozy, heartwarming dishes.

From delicata to acorn, butternut to spaghetti squash, the variety of flavors and textures squash brings to the table is unmatched.

If you’re planning a gathering or looking for new appetizers to spice up your February meals, this collection of 35+ February squash appetizer recipes will surely inspire you.

Squash is versatile, adaptable to both light and hearty dishes, and can be roasted, sautéed, mashed, or pureed to create exciting appetizers for any palate.

Whether you are looking for vegetarian options, gluten-free bites, or crowd-pleasers for your next party, this roundup of recipes offers everything from savory fritters and creamy dips to flaky tarts and stuffed mushrooms.

So, get ready to fall in love with squash all over again and try these delicious appetizers that will impress your guests and leave everyone craving more.

35+ Savory February Squash Appetizer Recipes for Every Taste

Squash is more than just a side dish—it’s the star of the show when it comes to appetizers.

This February, why not elevate your gatherings and cozy meals with a variety of squash-based bites that are sure to please everyone?

Whether you’re roasting, stuffing, or dipping, squash adds the perfect touch of flavor and warmth to your dishes.

With these 35+ February squash appetizer recipes, you’ll have plenty of options to choose from, all of which showcase the versatility of this winter favorite.

So, gather your ingredients, get creative, and enjoy these delicious squash appetizers that will make your February meals unforgettable.

Roasted Butternut Squash Crostini with Goat Cheese and Honey

This delightful roasted butternut squash crostini is an elegant appetizer that combines the natural sweetness of butternut squash with the tangy richness of goat cheese. A drizzle of honey adds a touch of sweetness, making it the perfect bite-sized treat for any gathering.

Ingredients:

• 1 small butternut squash, peeled and cubed
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 baguette, sliced into 1/2-inch thick pieces
• 4 oz goat cheese, softened
• 1 tbsp honey
• Fresh thyme, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until the squash is tender and lightly caramelized.
3. While the squash roasts, toast the baguette slices in the oven for about 5-7 minutes, until golden and crispy.
4. Spread a generous layer of goat cheese on each toasted baguette slice.
5. Once the squash is roasted, place a few pieces of squash on top of each crostini.
6. Drizzle with honey and garnish with fresh thyme.
7. Serve immediately and enjoy!

These roasted butternut squash crostini are a crowd-pleaser that balances sweet, savory, and tangy flavors in each bite. The combination of creamy goat cheese, roasted squash, and honey elevates the simple crostini into an impressive appetizer. Whether served at a dinner party or as part of a holiday spread, these crostini are sure to become a favorite.

Spicy Squash and Black Bean Quesadillas

These spicy squash and black bean quesadillas are perfect for those craving a warm, flavorful, and satisfying appetizer. The tender squash, paired with seasoned black beans, offers a hearty base, while the cheese adds richness and a crispy finish. Perfect for any party or casual gathering.

Ingredients:

• 1 cup butternut squash, peeled and diced
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1/2 cup canned black beans, drained and rinsed
• 4 flour tortillas
• 1 cup shredded cheddar cheese
• 1 tbsp chopped cilantro (optional)
• Sour cream or salsa, for serving

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the diced butternut squash and cook for 5-7 minutes, until softened and slightly caramelized.
2. Stir in cumin, chili powder, salt, and pepper, and cook for an additional minute to toast the spices. Add the black beans and cook for another 2 minutes until heated through.
3. Heat a separate non-stick skillet over medium heat. Place one tortilla in the skillet, sprinkle with cheese, and top with a portion of the squash and black bean mixture.
4. Place a second tortilla on top and cook for 2-3 minutes per side, pressing down gently with a spatula, until golden brown and the cheese is melted.
5. Remove from heat, cut into wedges, and garnish with chopped cilantro.
6. Serve with sour cream or salsa for dipping.

These spicy squash and black bean quesadillas are not only delicious but also incredibly versatile. The combination of the subtly sweet butternut squash, savory black beans, and spicy seasoning offers an appetizer that will please both vegetarians and meat-eaters alike. Serve them as a hearty snack or appetizer for your next gathering, and watch them disappear in no time.

Delicata Squash and Ricotta Stuffed Mushrooms

These delicata squash and ricotta stuffed mushrooms are a savory and comforting appetizer with a perfect balance of flavors. The creamy ricotta pairs beautifully with the tender, slightly sweet delicata squash, all encased in a juicy mushroom cap. This appetizer is perfect for any occasion.

Ingredients:

• 1 small delicata squash, peeled, seeded, and diced
• 1 tbsp olive oil
• Salt and pepper to taste
• 12 large button mushrooms, stems removed
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Toss the diced delicata squash with olive oil, salt, and pepper. Spread in a single layer on the baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
3. While the squash roasts, clean the mushroom caps and remove the stems. Place them on the baking sheet.
4. In a bowl, mix the ricotta cheese, Parmesan, and garlic. Once the squash is roasted, add it to the ricotta mixture and stir to combine.
5. Spoon the squash and ricotta mixture into the mushroom caps, packing it tightly.
6. Roast the stuffed mushrooms for 10-12 minutes, or until the mushrooms are tender and the filling is golden.
7. Garnish with fresh parsley and serve immediately.

These delicata squash and ricotta stuffed mushrooms are a unique and elegant appetizer that is both comforting and flavorful. The creamy ricotta complements the sweetness of the delicata squash, while the mushrooms provide a juicy and savory base. This appetizer is perfect for any dinner party or gathering, adding a touch of warmth and sophistication to your spread.

Butternut Squash and Parmesan Fritters

These crispy butternut squash and Parmesan fritters are packed with flavor and make for a fantastic appetizer. The tender roasted squash combined with salty Parmesan cheese creates a perfect bite-sized treat. These fritters are golden on the outside, soft on the inside, and perfect for dipping in your favorite sauce.

Ingredients:

• 2 cups butternut squash, peeled and grated
• 1/2 cup Parmesan cheese, grated
• 1/4 cup flour (or gluten-free flour for gluten-free option)
• 2 large eggs, beaten
• 1/2 tsp garlic powder
• 1/2 tsp ground black pepper
• Salt to taste
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil (for frying)
• Sour cream or yogurt, for serving (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the grated butternut squash onto a baking sheet lined with paper towels to help absorb excess moisture. Bake for 15-20 minutes until tender and slightly caramelized. Allow it to cool.
2. In a large bowl, combine the roasted squash, Parmesan cheese, flour, eggs, garlic powder, black pepper, and salt. Stir in the chopped parsley until the mixture is well combined.
3. Heat olive oil in a skillet over medium heat. Scoop 2 tablespoons of the mixture into the pan and flatten into fritters.
4. Cook the fritters for 2-3 minutes per side until golden brown and crispy. Repeat with the remaining batter.
5. Drain the fritters on paper towels to remove any excess oil.
6. Serve warm with a side of sour cream or yogurt for dipping.

These butternut squash and Parmesan fritters are a perfect blend of savory and slightly sweet flavors, with a satisfying crunch from the crispy exterior. The fresh parsley adds a burst of color and brightness to each bite. Whether served as an appetizer at a dinner party or as a snack, these fritters will delight your guests and leave them wanting more.

Roasted Acorn Squash Hummus

Roasted acorn squash hummus is a unique and flavorful twist on the classic dip. The sweet and creamy acorn squash, blended with tahini, lemon juice, and garlic, creates a smooth and rich spread. This dip pairs perfectly with pita chips, vegetable sticks, or crackers, making it a crowd-pleasing appetizer.

Ingredients:

• 1 medium acorn squash, halved and seeded
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup tahini
• 1 clove garlic, minced
• 2 tbsp lemon juice
• 1/4 cup water (or more for desired consistency)
• 1/2 tsp ground cumin
• Paprika, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Drizzle the cut sides of the acorn squash with olive oil and season with salt and pepper. Place the squash on a baking sheet, cut side down.
2. Roast the squash for 30-40 minutes, or until the flesh is soft and easily pierced with a fork.
3. Once cooled, scoop out the squash flesh and place it in a food processor.
4. Add tahini, garlic, lemon juice, cumin, and water to the food processor. Blend until smooth and creamy, adding more water if needed to reach your desired consistency.
5. Transfer the hummus to a serving bowl, drizzle with olive oil, and sprinkle with paprika.
6. Serve with pita chips, fresh vegetables, or crackers.

This roasted acorn squash hummus is an ideal appetizer for anyone seeking a warm, comforting dip with a twist. The roasted squash lends a smooth, sweet depth, complemented by the earthy notes of tahini and the freshness of lemon juice. It’s a nutritious and flavorful option that will impress your guests at your next gathering.

Delicata Squash and Feta Cheese Salad Cups

These delicata squash and feta cheese salad cups are a fresh and vibrant appetizer, offering a perfect balance of sweetness from the roasted delicata squash and the tanginess of feta cheese. The mini salad cups are both visually appealing and full of flavor, making them an ideal bite-sized treat for any event.

Ingredients:

• 1 delicata squash, peeled and sliced into half-moons
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup feta cheese, crumbled
• 1/4 cup pomegranate seeds (optional)
• 1 tbsp fresh mint, chopped
• 1 tbsp balsamic glaze (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the delicata squash slices with olive oil, salt, and pepper. Spread the squash evenly on a baking sheet and roast for 20-25 minutes, or until golden and tender.
2. While the squash roasts, prepare the salad cups. You can use small endive leaves or mini lettuce cups as your base.
3. Once the squash has cooled, fill each cup with a few pieces of roasted squash.
4. Top with crumbled feta cheese, pomegranate seeds, and a sprinkle of fresh mint.
5. Drizzle with balsamic glaze if desired, and serve immediately.

These delicata squash and feta cheese salad cups are a delightful appetizer that combines sweet, savory, and tangy elements. The crispy squash, creamy feta, and refreshing mint make for a perfect bite-sized portion that is both satisfying and refreshing. They are an excellent choice for a light yet flavorful appetizer that will stand out at any occasion.

Spaghetti Squash Bites with Parmesan and Herbs

These Spaghetti Squash Bites with Parmesan and herbs are a fun and healthy twist on traditional finger foods. Roasted spaghetti squash strands are combined with Parmesan cheese, garlic, and fresh herbs, then baked into crispy, bite-sized portions. These savory bites are perfect for entertaining and will delight guests with their crispy texture and flavorful punch.

Ingredients:

• 1 medium spaghetti squash
• 1/2 cup grated Parmesan cheese
• 1/4 cup breadcrumbs (use gluten-free for a gluten-free option)
• 1 large egg
• 1 tsp garlic powder
• 1 tsp dried Italian herbs
• Salt and pepper to taste
• Fresh parsley for garnish
• Olive oil for greasing

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly grease a baking sheet with olive oil.
2. Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, season with salt and pepper, and place face-down on the baking sheet. Roast for 30-40 minutes until the squash is tender and the strands can be easily pulled apart with a fork.
3. Once the squash has cooled, use a fork to scrape the flesh into strands. Place the strands in a clean kitchen towel or cheesecloth to remove any excess moisture.
4. In a bowl, combine the spaghetti squash strands, Parmesan, breadcrumbs, egg, garlic powder, Italian herbs, salt, and pepper. Mix until well combined.
5. Form the mixture into small bite-sized balls or patties and place them on the prepared baking sheet.
6. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
7. Garnish with fresh parsley and serve warm.

These Spaghetti Squash Bites with Parmesan and herbs are a wonderfully crispy, savory appetizer that captures the heartiness of spaghetti squash while providing the satisfying crunch of baked bites. They are perfect for guests who enjoy healthy yet flavorful dishes, and their bite-sized portions make them ideal for snacking or as part of a larger spread.

Butternut Squash and Bacon Puffs

Butternut squash and bacon puffs offer the perfect balance of smoky, sweet, and savory flavors in a light, flaky pastry. The sweet richness of roasted butternut squash pairs wonderfully with crispy bacon, all wrapped in a delicate puff pastry. These puffs are an irresistible appetizer that will disappear in no time at any party or gathering.

Ingredients:

• 1 small butternut squash, peeled and cubed
• 4 slices bacon, chopped
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 package puff pastry (thawed if frozen)
• 1/4 cup shredded Gruyère or cheddar cheese (optional)
• 1 egg (for egg wash)
• Fresh thyme, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it in a single layer on the baking sheet and roast for 20-25 minutes, or until tender and caramelized.
3. While the squash roasts, cook the chopped bacon in a skillet over medium heat until crispy. Remove from heat and drain on paper towels.
4. Once the squash has cooled, mash it slightly with a fork and combine it with the cooked bacon.
5. Roll out the puff pastry on a lightly floured surface and cut into small squares (about 3-inch by 3-inch).
6. Spoon a small amount of the squash and bacon mixture into the center of each pastry square. Optionally, sprinkle with shredded cheese.
7. Fold the corners of the pastry square toward the center to form a pocket and press the edges to seal.
8. Brush each puff with a beaten egg for a golden finish, then place on the prepared baking sheet.
9. Bake for 15-20 minutes, or until golden brown and puffed.
10. Garnish with fresh thyme and serve warm.

These Butternut Squash and Bacon Puffs are a perfect fusion of sweet, savory, and crispy textures. The creamy squash combined with crispy bacon and buttery puff pastry creates a delightful bite that’s full of flavor. Whether served at a brunch, a holiday party, or as a casual appetizer, these puffs are sure to impress your guests with their elegant yet easy-to-make nature.

Squash and Ricotta Stuffed Mini Peppers

Squash and ricotta stuffed mini peppers make for a colorful, healthy appetizer that’s both visually stunning and delicious. The combination of creamy ricotta cheese and roasted squash provides a flavorful filling for sweet mini peppers. The peppers are perfectly roasted and make an eye-catching, bite-sized dish that will brighten up any appetizer table.

Ingredients:

• 12 mini bell peppers (red, yellow, or orange)
• 1 cup butternut or delicata squash, peeled and diced
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup ricotta cheese
• 1/4 cup Parmesan cheese, grated
• 1 tbsp fresh basil, chopped
• 1 tbsp fresh parsley, chopped
• Olive oil for drizzling

Instructions:

1. Preheat the oven to 375°F (190°C). Slice the mini peppers in half lengthwise and remove the seeds.
2. Toss the diced squash with olive oil, salt, and pepper, then spread in a single layer on a baking sheet. Roast for 20-25 minutes until tender and slightly caramelized.
3. While the squash roasts, prepare the peppers by placing them cut-side up on a separate baking sheet.
4. In a bowl, mix together the roasted squash, ricotta cheese, Parmesan cheese, basil, and parsley until well combined.
5. Stuff each mini pepper half with the squash and ricotta mixture, pressing gently to fill.
6. Drizzle the stuffed peppers with a little olive oil and roast in the oven for 10-15 minutes, until the peppers are tender and the filling is lightly golden.
7. Serve warm and enjoy!

These Squash and Ricotta Stuffed Mini Peppers are a beautiful and flavorful appetizer that showcases the sweetness of squash and the creamy richness of ricotta cheese. The roasted mini peppers provide a perfect vessel for the flavorful filling, making each bite a delightful experience. Whether served at a casual dinner or a more formal event, these stuffed peppers will surely be a hit with your guests.

Acorn Squash and Goat Cheese Crostini

Acorn squash and goat cheese crostini offer a perfect balance of sweetness, tang, and crunch. Roasted acorn squash pairs beautifully with creamy goat cheese on crispy toasted baguette slices. This appetizer is not only delicious but visually appealing, making it a great option for any occasion. The flavors of roasted squash and tangy goat cheese blend harmoniously, creating a memorable bite.

Ingredients:

• 1 acorn squash, peeled, seeded, and cut into small cubes
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 baguette, sliced into 1/2-inch slices
• 4 oz goat cheese, softened
• 1 tbsp honey
• 1 tbsp fresh thyme, chopped (plus extra for garnish)
• Balsamic glaze (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the acorn squash cubes with olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes until tender and caramelized, stirring halfway through.
2. While the squash roasts, toast the baguette slices on a separate baking sheet in the oven for 5-7 minutes, until golden and crispy.
3. In a small bowl, combine the goat cheese, honey, and fresh thyme. Mix until smooth and well combined.
4. Once the squash and baguette slices are done, spread a layer of goat cheese mixture onto each toasted baguette slice.
5. Top with roasted acorn squash cubes and drizzle with balsamic glaze if desired.
6. Garnish with additional thyme and serve immediately.

These Acorn Squash and Goat Cheese Crostini are the perfect appetizer for impressing your guests. The sweetness of the roasted acorn squash complements the creamy, tangy goat cheese, and the crunchy baguette base ties everything together. Drizzling with honey and balsamic glaze adds depth and richness to each bite. This appetizer is a sophisticated yet easy-to-make option that will leave everyone craving more.

Spicy Butternut Squash and Black Bean Dip

Spicy butternut squash and black bean dip is a hearty, flavorful appetizer that’s perfect for dipping. The creamy roasted squash blends with black beans, jalapeños, and spices to create a dip that’s both spicy and savory. Whether served with tortilla chips, pita chips, or fresh vegetable sticks, this dip is a crowd-pleaser with its complex flavors and smooth texture.

Ingredients:

• 1 small butternut squash, peeled, seeded, and diced
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup cooked black beans (or canned, drained, and rinsed)
• 1 jalapeño, seeded and chopped (optional for spice)
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• Tortilla chips or veggie sticks for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes until tender and slightly caramelized.
2. In a food processor, combine the roasted butternut squash, black beans, jalapeño (if using), cumin, chili powder, garlic powder, cilantro, and lime juice.
3. Blend until smooth and creamy, adding a little water if needed to reach the desired consistency.
4. Taste and adjust seasoning with additional salt, pepper, or lime juice as desired.
5. Serve the dip with tortilla chips, pita chips, or fresh vegetable sticks.

This Spicy Butternut Squash and Black Bean Dip is a delicious and healthy appetizer that brings together creamy squash, earthy black beans, and a touch of heat. It’s perfect for those who love bold flavors and spicy dips, making it a great addition to any gathering. The dip is not only satisfying but also easy to make, ensuring that you’ll have more time to enjoy the party than spend in the kitchen.

Roasted Delicata Squash and Pesto Flatbreads

Roasted delicata squash and pesto flatbreads are an easy and flavorful appetizer that combines the sweetness of squash with the vibrant, herbaceous flavor of pesto. The flatbreads serve as a delicious base, topped with roasted squash, creamy ricotta, and fresh pesto. These mini flatbreads are perfect for serving at parties or as a light starter for a meal.

Ingredients:

• 1 delicata squash, sliced into half-moons
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 small flatbreads or naan
• 1/2 cup ricotta cheese
• 1/4 cup pesto (store-bought or homemade)
• 1 tbsp pine nuts, toasted (optional)
• Fresh arugula for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the delicata squash slices with olive oil, salt, and pepper. Roast for 20-25 minutes, turning halfway, until tender and caramelized.
2. While the squash roasts, lightly toast the flatbreads in the oven for 5 minutes, until warm and slightly crispy.
3. Spread a thin layer of ricotta cheese onto each flatbread.
4. Once the squash is done, arrange it on top of the ricotta-covered flatbreads.
5. Drizzle with pesto and sprinkle with toasted pine nuts (if using).
6. Bake for an additional 5 minutes to allow the flavors to meld together.
7. Remove from the oven, garnish with fresh arugula, and serve immediately.

These Roasted Delicata Squash and Pesto Flatbreads are a perfect balance of sweet, savory, and herbaceous flavors. The roasted squash adds a natural sweetness that pairs beautifully with the richness of ricotta cheese and the fresh taste of pesto. The crunchy flatbread base holds everything together, creating a satisfying appetizer that will be a hit at any gathering. Whether served as an appetizer or light meal, these flatbreads are sure to impress.

Squash and Chive Fritters

Squash and chive fritters are crispy, golden delights made from grated squash, fresh chives, and a blend of seasonings. These fritters are quick and easy to prepare, offering a satisfying bite that’s perfect for any appetizer table. The fritters are light and savory, with the chives adding a fresh, aromatic flavor that pairs beautifully with the natural sweetness of the squash. Serve with a dollop of sour cream or yogurt for the perfect dip!

Ingredients:

• 2 cups grated yellow squash (squeeze out excess moisture with a paper towel)
• 1/2 cup flour (use chickpea or almond flour for a gluten-free option)
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 1/4 cup chopped fresh chives
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Olive oil for frying
• Sour cream or Greek yogurt for dipping (optional)

Instructions:

1. In a large bowl, combine the grated squash, flour, Parmesan cheese, egg, chives, garlic powder, salt, and pepper. Mix well until all ingredients are evenly incorporated.
2. Heat a tablespoon of olive oil in a large skillet over medium heat.
3. Scoop spoonfuls of the squash mixture and form small patties with your hands. Place the patties in the hot skillet and cook for 2-3 minutes on each side, until golden brown and crispy.
4. Remove the fritters from the skillet and place them on a paper towel-lined plate to drain excess oil.
5. Serve the fritters warm with a dollop of sour cream or Greek yogurt for dipping.

These Squash and Chive Fritters are a simple yet flavorful appetizer that will have your guests coming back for more. The crispy exterior and soft interior provide the perfect texture contrast, while the fresh chives and Parmesan add depth of flavor. Paired with a tangy dip, these fritters make a delightful snack or party appetizer that is sure to impress.

Squash and Ricotta Stuffed Mushrooms

These Squash and Ricotta Stuffed Mushrooms are a delicious and elegant appetizer that blends the earthy flavors of mushrooms with the creamy richness of ricotta and squash. The filling is savory, slightly sweet, and a perfect complement to the tender mushrooms. With their bite-sized portions, these stuffed mushrooms are ideal for a party or family gathering.

Ingredients:

• 12 large white mushrooms, stems removed and cleaned
• 1 cup butternut squash, peeled and diced
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly grease a baking sheet.
2. Toss the diced butternut squash with olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes, or until tender and caramelized.
3. While the squash roasts, prepare the mushroom caps by placing them on a baking sheet, hollow side up.
4. Once the squash is done, mash it with a fork and mix it with ricotta cheese, Parmesan, garlic powder, salt, and pepper.
5. Spoon the squash and ricotta mixture into the mushroom caps, filling them generously.
6. Bake the stuffed mushrooms for 15-20 minutes until the mushrooms are tender and the filling is golden and bubbly.
7. Garnish with fresh parsley before serving.

Squash and Ricotta Stuffed Mushrooms are a savory and comforting appetizer that brings together the rich flavors of squash and creamy ricotta. The mushrooms provide a perfect vessel for the filling, making each bite a satisfying combination of textures. These stuffed mushrooms are great for parties or gatherings, offering a sophisticated yet easy-to-make dish that will wow your guests.

Roasted Squash and Feta Tartlets

Roasted Squash and Feta Tartlets are a flaky, savory appetizer that combines the sweetness of roasted squash with the tangy richness of feta cheese, all nestled in a buttery tart shell. These individual tartlets are perfect for serving at a cocktail party or as part of a larger appetizer spread. The roasted squash adds depth of flavor while the feta brings a salty contrast that balances the sweetness of the squash.

Ingredients:

• 1 small butternut squash, peeled and diced
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 sheet of puff pastry (thawed if frozen)
• 1/2 cup crumbled feta cheese
• 1 tbsp fresh thyme, chopped
• 1 egg (for egg wash)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Roast for 20-25 minutes until tender and lightly caramelized.
2. While the squash roasts, roll out the puff pastry on a lightly floured surface and cut it into small squares or circles, depending on your tartlet size.
3. Place the puff pastry pieces in a tartlet pan or on a baking sheet lined with parchment paper. Press the pastry down to fit the molds.
4. Once the squash is done, divide it evenly among the pastry shells, then top with crumbled feta and a sprinkle of fresh thyme.
5. Brush the edges of the pastry with a beaten egg for a golden finish.
6. Bake for 15-18 minutes, or until the pastry is puffed and golden brown.
7. Serve warm, garnished with extra thyme if desired.

Roasted Squash and Feta Tartlets are a perfect balance of sweet, savory, and flaky. The roasted squash brings out natural sweetness, while the feta adds a salty, tangy contrast. The puff pastry adds a light, buttery texture that elevates the overall dish. These tartlets make for a delightful appetizer that’s easy to prepare yet sophisticated enough for any occasion. Whether at a casual gathering or a formal dinner, they’re sure to be a hit!

Note: More recipes are coming soon!