35+ Must-Try February Sweet Squash Recipes You’ll Love

February is the perfect month to embrace the warmth and comfort of sweet squash in your cooking. With its naturally rich flavor, smooth texture, and versatility, sweet squash can transform any dish into something extraordinary.

Whether you’re preparing a hearty winter stew, a sweet dessert, or a savory side dish, the possibilities are endless. This collection of 35+ sweet squash recipes will inspire you to make the most of this nutritious vegetable during the chilly February days.

From velvety soups to warm roasted squash dishes, each recipe is designed to highlight the delicious sweetness of squash, bringing both flavor and nourishment to your table.

Sweet squash varieties like butternut, acorn, and kabocha are not only packed with vitamins and minerals but also offer a natural sweetness that pairs beautifully with a wide array of spices and flavors.

In this blog post, we’ll explore a variety of dishes that showcase the versatility of sweet squash.

Whether you’re an experienced home cook or a beginner looking to try something new, these recipes are sure to inspire you to add more squash to your meals.

35+ Must-Try February Sweet Squash Recipes You’ll Love

Sweet squash is an essential ingredient for February meals, offering a heartwarming and nutritious addition to your cooking.

From savory dishes to indulgent desserts, these 35+ sweet squash recipes will help you make the most of this seasonal vegetable.

With its versatility and natural sweetness, squash can be used in a wide variety of dishes that are perfect for the winter months.

So, whether you’re looking for a cozy soup, a comforting casserole, or a festive treat, these recipes are sure to add flavor, color, and warmth to your February meals.

Embrace the season’s bounty and enjoy experimenting with these sweet squash recipes that will delight both your taste buds and your guests!

Roasted Cinnamon Butternut Squash

Roasted cinnamon butternut squash is a perfect side dish or even a dessert for a cozy February meal. The natural sweetness of the squash is enhanced by a fragrant cinnamon seasoning, creating a comforting flavor that pairs well with savory dishes or stands alone as a sweet treat. Roasting the squash brings out its caramelized sweetness, making each bite a delightful experience.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1 tablespoon maple syrup
• Salt and pepper to taste
• Fresh parsley (optional, for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Peel and cube the butternut squash, removing the seeds.
3. In a large mixing bowl, toss the cubed squash with olive oil, cinnamon, nutmeg, maple syrup, salt, and pepper. Ensure the squash is evenly coated.
4. Spread the seasoned squash in a single layer on a baking sheet.
5. Roast for 25-30 minutes, flipping halfway through, until the squash is golden brown and tender.
6. Remove from the oven, garnish with fresh parsley if desired, and serve warm.

This roasted cinnamon butternut squash recipe is a delightful way to enjoy the sweet and earthy flavors of squash. It can be served as a side dish with meats, or enjoyed on its own as a comforting snack. The combination of cinnamon and maple syrup adds a warming touch perfect for chilly February days, and the roasting process brings out a caramelized depth of flavor that makes each bite irresistible. This dish is both simple and elegant, offering a heartwarming taste of winter.

Sweet Squash and Apple Soup

Sweet squash and apple soup is a cozy, velvety soup with a rich, natural sweetness from the squash and a touch of tartness from the apples. The pairing of butternut squash with apples creates a comforting, balanced flavor that’s perfect for those cold February evenings. This soup is both nourishing and delicious, and the addition of a hint of ginger gives it an extra layer of warmth.

Ingredients:

• 2 cups butternut squash, peeled and cubed
• 1 large apple, peeled, cored, and chopped
• 1 small onion, chopped
• 2 tablespoons butter
• 4 cups vegetable broth
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cinnamon
• Salt and pepper to taste
• 1/2 cup cream (optional, for extra creaminess)

Instructions:

1. In a large pot, melt the butter over medium heat and sauté the onion until soft and translucent, about 5-7 minutes.
2. Add the cubed butternut squash and chopped apple, stirring to combine.
3. Pour in the vegetable broth and bring to a boil. Reduce heat to a simmer and cook until the squash is tender, about 20-25 minutes.
4. Once the squash is soft, use an immersion blender to purée the soup until smooth (or transfer to a blender in batches).
5. Stir in the ground ginger, cinnamon, salt, and pepper. If you prefer a creamier texture, add the cream and stir to combine.
6. Simmer for an additional 5 minutes, then serve hot.

Sweet squash and apple soup offers a heartwarming and nourishing experience that’s perfect for the cold, snowy days of February. The sweetness of the squash and apple is complemented by the subtle spices of ginger and cinnamon, creating a comforting bowl of warmth. Whether served as a light lunch or paired with a hearty sandwich, this soup brings a healthy dose of nutrients and a lovely, balanced flavor that will become a favorite for chilly evenings.

Maple-Glazed Sweet Potato and Squash Casserole

Maple-glazed sweet potato and squash casserole combines the best of both vegetables with a luscious, rich maple syrup glaze. The casserole is baked to perfection, creating a golden, caramelized crust while keeping the interior soft and creamy. This dish makes an excellent side for holiday meals, or can even serve as a main course for a vegetarian dinner. It’s the ultimate combination of sweet and savory, perfect for the February season.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 medium butternut squash, peeled and cubed
• 1/4 cup maple syrup
• 2 tablespoons butter, melted
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup breadcrumbs
• 1/4 cup chopped pecans (optional)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Boil the sweet potatoes and squash in a large pot of water until tender, about 15-20 minutes. Drain and mash until smooth.
3. In a small bowl, whisk together the maple syrup, melted butter, cinnamon, nutmeg, salt, and pepper.
4. Fold the maple syrup mixture into the mashed sweet potatoes and squash, ensuring everything is well combined.
5. Transfer the mixture to a greased baking dish. Sprinkle breadcrumbs on top and add chopped pecans if desired.
6. Bake for 20-25 minutes, or until the top is golden brown and the casserole is heated through.
7. Serve hot and enjoy!

This maple-glazed sweet potato and squash casserole is the ultimate comfort food, offering a perfect balance of sweet and savory flavors. The natural sweetness of the sweet potatoes and squash is enhanced by the richness of maple syrup and the crunch of breadcrumbs and pecans on top. It’s a dish that feels indulgent yet is made with wholesome ingredients. Whether served as a Thanksgiving side or a cozy February dinner, this casserole is sure to become a family favorite with its delicious, satisfying taste and beautiful golden crust.

Spicy Sweet Squash and Carrot Puree

Spicy sweet squash and carrot puree is a velvety side dish that combines the sweetness of squash with the earthy flavor of carrots and a dash of heat from chili flakes. This dish offers a satisfying balance of flavors and textures, making it a perfect side to complement hearty winter meals. The hint of spice provides an extra layer of warmth, making it a great choice for the chilly February evenings.

Ingredients:

• 2 cups butternut squash, peeled and cubed
• 2 large carrots, peeled and chopped
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili flakes (adjust to taste)
• 1/4 teaspoon ground turmeric
• Salt and pepper to taste
• 1/4 cup vegetable broth
• 1 tablespoon honey (optional, for extra sweetness)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed butternut squash and chopped carrots with olive oil, cumin, chili flakes, turmeric, salt, and pepper.
3. Spread the mixture in a single layer on a baking sheet and roast for 25-30 minutes, until the vegetables are tender and lightly browned.
4. Transfer the roasted vegetables to a blender or food processor. Add vegetable broth and honey, then purée until smooth.
5. Taste and adjust seasoning with salt and pepper, if necessary.
6. Serve the puree warm as a side dish.

This spicy sweet squash and carrot puree is an exciting twist on traditional squash sides. The balance of sweet, earthy, and spicy flavors makes it a standout dish, especially for those who enjoy a little kick in their meals. The combination of butternut squash and carrots creates a naturally sweet and creamy base, while the spices give it depth and warmth, perfect for February. This dish pairs well with roasted meats or can even be served as a standalone vegetarian option.

Sweet Squash and Coconut Milk Pudding

Sweet squash and coconut milk pudding is a rich, creamy dessert that brings together the flavors of butternut squash and coconut milk for a tropical twist on a winter treat. This pudding is velvety smooth and naturally sweetened, making it a healthy and indulgent dessert. The addition of a dash of cinnamon and nutmeg enhances the comforting flavor, making it perfect for a cozy February dessert.

Ingredients:

• 2 cups butternut squash, peeled, cubed, and cooked
• 1 can (14 oz) coconut milk
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of salt
• 1 tablespoon cornstarch (optional, for thicker consistency)

Instructions:

1. Steam or boil the butternut squash until tender, about 15-20 minutes. Drain well and mash until smooth.
2. In a medium saucepan, combine the coconut milk, maple syrup, vanilla extract, cinnamon, nutmeg, and salt over medium heat. Stir until well combined.
3. Add the mashed squash to the coconut milk mixture, stirring until fully incorporated.
4. If you prefer a thicker pudding, dissolve the cornstarch in 2 tablespoons of cold water, then add it to the mixture. Stir constantly until the pudding thickens, about 5-7 minutes.
5. Pour the pudding into serving dishes and chill in the refrigerator for at least 2 hours before serving.
6. Garnish with a sprinkle of cinnamon or toasted coconut flakes, if desired.

This sweet squash and coconut milk pudding is a comforting dessert that pairs the natural sweetness of squash with the rich, creamy texture of coconut milk. It’s a healthier alternative to traditional puddings and offers a delightful balance of flavors that evoke warmth and comfort, making it ideal for February. The pudding is velvety smooth, with the coconut milk adding a tropical richness that elevates the dish. Serve this as a special treat after a hearty winter meal, or enjoy it as a satisfying snack.

Baked Sweet Squash with Brown Sugar and Pecans

Baked sweet squash with brown sugar and pecans is an easy-to-make, yet indulgent side dish that’s perfect for February. The natural sweetness of the squash is enhanced with brown sugar, butter, and toasted pecans, creating a sweet, nutty topping that contrasts beautifully with the soft, tender squash. It’s a simple dish that feels luxurious and pairs perfectly with roasted meats or as a festive side for holiday gatherings.

Ingredients:

• 2 medium acorn or butternut squash, halved and seeded
• 4 tablespoons butter
• 1/4 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• 1/2 cup chopped pecans

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the squash in half, remove the seeds, and place the halves cut-side up in a baking dish.
3. In a small saucepan, melt the butter over medium heat. Stir in the brown sugar, cinnamon, nutmeg, salt, and pepper until the sugar is dissolved and the mixture is smooth.
4. Pour the sugar mixture over the squash halves, making sure they are evenly coated.
5. Cover the baking dish with foil and bake for 45 minutes to 1 hour, or until the squash is tender when pierced with a fork.
6. In the last 10 minutes of baking, sprinkle the chopped pecans over the squash and bake uncovered until the pecans are toasted and the squash is golden brown.
7. Serve the baked squash warm as a side dish.

Baked sweet squash with brown sugar and pecans is a simple yet elegant dish that highlights the natural sweetness of squash while adding a rich, buttery finish. The combination of brown sugar and toasted pecans gives this dish a satisfying sweetness and crunch, making it an irresistible addition to any winter meal. This dish is perfect for cozy family dinners, or as a festive side to elevate holiday meals. It’s the ultimate comfort food, balancing sweet, savory, and nutty flavors that will warm you up during February’s chilly nights.

Sweet Squash and Pear Galette

Sweet squash and pear galette is a rustic, freeform tart that combines the rich, creamy texture of roasted butternut squash with the subtle sweetness of ripe pears. The combination of squash and pear creates a delightful balance of flavors, while the buttery, flaky crust holds it all together. This galette is the perfect dessert for February, offering a comforting yet slightly tangy taste, perfect for colder evenings.

Ingredients:

• 1 cup butternut squash, peeled, cubed, and roasted
• 2 ripe pears, peeled, cored, and thinly sliced
• 1 sheet puff pastry or pie dough
• 1 tablespoon brown sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon honey
• 1/4 teaspoon ground ginger
• 1 tablespoon butter, cut into small pieces
• 1 egg (for egg wash)
• Pinch of salt

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Roast the butternut squash cubes in the oven for 20-25 minutes, until soft and slightly caramelized. Let cool and mash until smooth.
3. Roll out the puff pastry on a parchment-lined baking sheet. Spread the mashed butternut squash in the center, leaving a border around the edges.
4. Arrange the pear slices on top of the squash.
5. In a small bowl, combine brown sugar, cinnamon, ginger, and a pinch of salt. Sprinkle this mixture evenly over the squash and pear.
6. Drizzle honey over the top and dot with small pieces of butter.
7. Fold the edges of the dough over the filling to form a rustic, open-faced tart.
8. Brush the exposed dough with beaten egg for a golden finish.
9. Bake for 30-35 minutes or until the crust is golden and the filling is bubbly.
10. Serve warm or at room temperature, and enjoy!

This sweet squash and pear galette is the perfect dessert to enjoy during February’s chilly days. The roasted squash brings a smooth, creamy texture, while the pears add a lovely sweetness and slight tartness. The crisp, buttery crust adds just the right amount of flakiness, making each bite a satisfying treat. The galette feels both rustic and refined, making it a great choice for cozy family dinners or special occasions. It’s an ideal way to showcase winter produce in a warm and comforting dessert.

Sweet Squash and Bacon Skillet

Sweet squash and bacon skillet is a savory-sweet combination that’s perfect for a hearty February breakfast or brunch. The sweetness of the squash is complemented by the crispy, salty bacon, creating a satisfying balance of flavors. This dish is quick and easy to make, making it a great choice for those cold mornings when you want something hearty and comforting.

Ingredients:

• 2 cups butternut squash, peeled, cubed
• 4 slices of bacon, chopped
• 1/2 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/4 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley, chopped (for garnish)
• 2 eggs (optional, for topping)

Instructions:

1. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove from the skillet and set aside, leaving the bacon grease in the pan.
2. Add the cubed butternut squash to the skillet with the bacon grease and cook for 10-12 minutes, stirring occasionally, until the squash is golden brown and tender.
3. Add the chopped onion and garlic to the skillet and cook for another 5 minutes, until softened and fragrant.
4. Season with cumin, smoked paprika, salt, and pepper. Stir well to combine.
5. Return the crispy bacon to the skillet and stir everything together.
6. If desired, crack two eggs into the skillet and cook until the whites are set but the yolks remain runny (or cook to your preferred level of doneness).
7. Garnish with fresh parsley and serve hot.

Sweet squash and bacon skillet is a savory dish that brings together the best of both worlds—sweet, tender squash and salty, crispy bacon. The addition of spices like cumin and smoked paprika enhances the depth of flavor, making this skillet dish a comforting and hearty choice for a winter breakfast or brunch. The optional fried eggs on top make it even more filling, turning this dish into a complete meal. Whether served on its own or alongside toast, it’s a wonderful way to start your February mornings with warmth and satisfaction.

Sweet Squash and Chocolate Chip Muffins

Sweet squash and chocolate chip muffins are a deliciously indulgent treat that combines the sweetness of squash with the richness of chocolate chips. These muffins are soft, moist, and naturally sweetened, making them perfect for a February breakfast or afternoon snack. The hint of cinnamon and nutmeg adds a warm touch, making these muffins an irresistible comfort food.

Ingredients:

• 1 1/2 cups butternut squash, peeled, cooked, and mashed
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup brown sugar
• 1/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup chocolate chips
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease with cooking spray.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, combine the mashed squash, brown sugar, vegetable oil, eggs, and vanilla extract. Stir until smooth.
4. Add the wet ingredients to the dry ingredients and mix just until combined. Be careful not to overmix.
5. Gently fold in the chocolate chips and walnuts, if using.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Sweet squash and chocolate chip muffins are the perfect combination of healthy and indulgent. The mashed squash adds moisture and sweetness, while the chocolate chips offer little pockets of rich chocolate goodness. With warm spices like cinnamon and nutmeg, these muffins are a comforting treat that will make any cold February morning feel special. They’re also a great option for lunchboxes or afternoon snacks. Enjoy them fresh from the oven or stored in an airtight container for a couple of days—either way, they are sure to be a hit!

Sweet Squash and Apple Crisp

Sweet squash and apple crisp is a warm and comforting dessert that combines the creamy texture of roasted squash with the tart sweetness of apples, all topped with a buttery, oat-strewn crumble. This dish is perfect for cozy February nights, offering a wholesome and satisfying alternative to traditional fruit crisps. The combination of squash and apples is complemented by spices like cinnamon and nutmeg, making it a treat that evokes the warmth of winter.

Ingredients:

• 2 cups butternut squash, peeled, cubed, and roasted
• 2 medium apples, peeled, cored, and sliced (Granny Smith or Honeycrisp work well)
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 1/2 cup rolled oats
• 1/4 cup all-purpose flour
• 1/4 cup unsalted butter, cold and cut into small pieces
• Pinch of salt
• 1/4 cup chopped pecans or walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, combine the roasted squash, sliced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Toss to coat and transfer the mixture to a greased 9-inch baking dish.
3. In another bowl, mix the oats, flour, butter, and salt. Use your fingers or a pastry cutter to combine until the mixture forms crumbs.
4. Sprinkle the oat crumble evenly over the squash and apple mixture. Top with chopped nuts if desired.
5. Bake for 30-35 minutes, or until the topping is golden and the fruit is bubbling.
6. Let the crisp cool slightly before serving. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

This sweet squash and apple crisp is a perfect blend of textures and flavors that will keep you coming back for more. The soft, sweet squash pairs beautifully with the crisp-tender apples, and the oat crumble adds just the right amount of crunch. It’s a perfect winter dessert that offers the warmth of a homemade treat without being overly heavy. Whether served alone or with a scoop of ice cream, this dish is sure to bring comfort to any cold February evening.

Sweet Squash and Coconut Milk Soup

Sweet squash and coconut milk soup is a velvety, smooth dish that brings together the natural sweetness of squash with the rich, creamy flavor of coconut milk. Enhanced with ginger, garlic, and spices, this soup offers a warm, soothing experience perfect for February. It’s a nourishing, comforting choice for lunch or dinner, and it’s quick to prepare, making it ideal for busy winter days.

Ingredients:

• 2 cups butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 1 can (14 oz) coconut milk
• 2 cups vegetable or chicken broth
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-6 minutes, until softened.
2. Add the garlic and ginger, cooking for another 1-2 minutes, until fragrant.
3. Stir in the squash cubes, turmeric, cinnamon, salt, and pepper. Cook for 3-4 minutes, stirring occasionally.
4. Add the coconut milk and broth to the pot, bring to a simmer, and cook for 20-25 minutes, or until the squash is tender.
5. Use an immersion blender or regular blender to puree the soup until smooth.
6. Adjust seasoning if needed and garnish with fresh cilantro before serving.

This sweet squash and coconut milk soup is the perfect warming dish for chilly February days. The coconut milk gives the soup a rich, creamy texture, while the spices provide a depth of flavor that complements the natural sweetness of the squash. It’s a simple yet sophisticated soup that is perfect for lunch, dinner, or as a starter for a special meal. Plus, the smooth texture and vibrant color make it a visually appealing dish to serve to guests. This soup is not only delicious but also nutritious, making it an ideal comfort food for the season.

Sweet Squash Pancakes

Sweet squash pancakes are a delicious way to enjoy the flavors of winter squash in a breakfast form. These pancakes are light and fluffy, with the subtle sweetness of squash and a hint of cinnamon. The addition of brown sugar and a drizzle of maple syrup makes these pancakes extra special. Ideal for a cozy February morning, these pancakes will fill your home with warmth and sweetness.

Ingredients:

• 1 cup butternut squash, peeled, cooked, and mashed
• 1 cup all-purpose flour
• 1 tablespoon brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon vanilla extract
• 2 large eggs
• 3/4 cup milk (or dairy-free alternative)
• 2 tablespoons melted butter or oil
• Pinch of salt
• Maple syrup and butter for serving

Instructions:

1. In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, and salt.
2. In a separate bowl, mix the mashed squash, eggs, milk, and vanilla extract. Add the melted butter or oil and stir until combined.
3. Pour the wet ingredients into the dry ingredients and mix gently until just combined. The batter should be thick but pourable.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on each side or until golden brown and cooked through.
6. Serve the pancakes hot, drizzled with maple syrup and a dollop of butter.

Sweet squash pancakes are a delicious and unique twist on traditional pancakes, perfect for a special breakfast or brunch in February. The natural sweetness of the squash gives the pancakes a rich flavor, while the cinnamon and nutmeg provide a warming spice that’s ideal for winter mornings. These pancakes are soft, fluffy, and satisfying, making them a delightful way to start the day. Paired with syrup and butter, they offer a comforting and indulgent breakfast that’s sure to please the whole family.

Sweet Squash Churros

Sweet squash churros are a creative take on the traditional Mexican treat, blending the rich flavor of roasted squash with the crispy, cinnamon-sugar coating that makes churros so irresistible. These churros are soft and tender on the inside, with a delightful crunch on the outside. They are perfect for dessert or as a special snack during the chilly February days, offering a comforting balance of sweetness and spice.

Ingredients:

• 1 cup butternut squash, peeled, cubed, and roasted
• 1 cup all-purpose flour
• 1/4 cup unsalted butter
• 1/2 cup water
• 2 eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• Pinch of salt
• Vegetable oil for frying
• 1/2 cup sugar (for coating)
• 1 teaspoon ground cinnamon (for coating)

Instructions:

1. Preheat your oven to 375°F (190°C). Roast the squash cubes for 25-30 minutes, until tender. Once roasted, mash the squash and set it aside to cool.
2. In a medium saucepan, combine butter, water, and a pinch of salt. Bring to a boil over medium heat.
3. Once the mixture comes to a boil, add the flour all at once, stirring vigorously until a dough forms. Continue to cook for 2-3 minutes, allowing the dough to dry out slightly.
4. Remove the dough from the heat and let it cool for 5 minutes. Add the mashed squash, eggs, and vanilla extract to the dough, mixing well until smooth.
5. Heat vegetable oil in a deep pot over medium-high heat.
6. Transfer the dough into a piping bag fitted with a star-shaped tip. Carefully pipe 3-4 inch strips of dough into the hot oil, frying for 2-3 minutes on each side, until golden and crisp.
7. In a small bowl, mix sugar and cinnamon. Once the churros are fried, roll them in the cinnamon-sugar mixture.
8. Serve warm with chocolate or caramel dipping sauce.

These sweet squash churros offer a fun and inventive twist on the traditional churro, making them a perfect winter treat. The combination of roasted squash and cinnamon-sugar coating brings an extra layer of comfort and flavor to this beloved snack. The crispy exterior and soft, tender interior make each bite a delight, while the sweet squash adds a subtle depth that complements the cinnamon and vanilla. Whether served as a dessert or an afternoon snack, these churros will definitely be a crowd-pleaser.

Sweet Squash and Pecan Muffins

Sweet squash and pecan muffins are a hearty and flavorful breakfast or snack that combine the earthy sweetness of squash with the crunch of toasted pecans. These muffins are soft and moist, thanks to the squash, while the nuts add texture and a rich, nutty flavor. Perfect for chilly February mornings, these muffins are a wholesome treat that pairs beautifully with a hot cup of coffee or tea.

Ingredients:

• 1 cup butternut squash, peeled, roasted, and mashed
• 1 3/4 cups all-purpose flour
• 1/2 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 large eggs
• 1/4 cup milk (or dairy-free alternative)
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans, toasted

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners.
2. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, whisk together the eggs, milk, oil, vanilla extract, and mashed squash until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the toasted pecans.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

These sweet squash and pecan muffins are a wonderful way to start the day. The sweetness of the squash shines through in every bite, while the pecans add a satisfying crunch and earthy flavor. With warming spices like cinnamon and nutmeg, these muffins are perfect for the winter months. They’re not only delicious but also nutritious, thanks to the squash, making them a great choice for a wholesome breakfast or afternoon snack. Enjoy these fresh from the oven with a cup of your favorite hot beverage.

Sweet Squash and Brown Butter Gnocchi

Sweet squash and brown butter gnocchi is a rich, comforting dish that elevates the classic Italian dumpling with the sweetness of roasted squash and the nutty, savory flavor of brown butter. The gnocchi are soft and pillowy, with the squash adding a delicate sweetness that complements the depth of the brown butter sauce. This dish is perfect for a cozy February dinner or special occasion, offering a balance of flavors and textures that will satisfy any craving.

Ingredients:

• 2 cups butternut squash, peeled, roasted, and mashed
• 1 1/2 cups all-purpose flour (plus extra for dusting)
• 1/2 teaspoon salt
• 1 egg, beaten
• 1/4 teaspoon ground nutmeg
• 1/2 cup unsalted butter
• 1/4 cup fresh sage leaves
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat your oven to 375°F (190°C). Roast the squash for 25-30 minutes, until tender. Once roasted, mash the squash and set aside to cool.
2. In a large bowl, combine the mashed squash, flour, salt, egg, and nutmeg. Mix until a dough forms. If the dough is too sticky, add more flour as needed.
3. Divide the dough into small portions and roll each portion into a log. Cut the logs into 1-inch pieces and press each piece gently with a fork to create the traditional gnocchi shape.
4. Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the water and cook for 2-3 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
5. In a large skillet, melt the butter over medium heat. Continue to cook until the butter turns golden brown and develops a nutty aroma. Add the sage leaves and cook for another minute.
6. Add the cooked gnocchi to the skillet and toss gently to coat in the brown butter and sage. Serve with a sprinkle of Parmesan cheese.

Sweet squash and brown butter gnocchi is a dish that’s as comforting as it is delicious. The soft, pillowy gnocchi paired with the rich, nutty brown butter sauce creates a perfect balance of flavors that’s ideal for a cozy winter meal. The addition of fresh sage gives the dish a fragrant, earthy note that complements the sweetness of the squash. This recipe makes a wonderful dinner for a special occasion or a weeknight meal that feels indulgent yet simple. Whether served as a main or a side, it’s a dish that’s sure to impress.

Note: More recipes are coming soon!