34+ Delicious Gluten-Free Butternut Squash Desserts That Will Surprise You

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Butternut squash isn’t just for soups and savory dishes—it’s also an amazing ingredient for desserts!

Naturally sweet and packed with nutrients, butternut squash adds moisture, flavor, and a velvety texture to baked goods and treats.

Whether you’re looking for cakes, cookies, puddings, or even fudge, this collection of 34+ gluten-free butternut squash dessert recipes will satisfy your sweet tooth while keeping things wholesome and allergy-friendly.

From creamy cheesecakes to decadent chocolate treats, each recipe in this list is gluten-free, and many are also dairy-free and vegan.

Whether you’re following a gluten-free diet by necessity or choice, these recipes will introduce you to a whole new way to enjoy this versatile fall favorite.

So, grab your butternut squash and get ready to bake some deliciously sweet creations!

34+ Delicious Gluten-Free Butternut Squash Desserts That Will Surprise You

Who knew butternut squash could be the secret ingredient to so many delightful desserts?

With its natural sweetness and creamy texture, it’s the perfect addition to gluten-free baking, adding moisture and a rich depth of flavor.

Whether you prefer chocolatey treats, spiced cakes, or simple cookies, these 34+ gluten-free butternut squash desserts prove that healthy indulgence is possible.

Try out these recipes for your next family gathering, holiday feast, or cozy night in.

You might just discover a new favorite dessert that’s not only delicious but also nutritious!

Gluten-Free Butternut Squash Brownies

Butternut squash adds natural sweetness and moisture to these fudgy brownies, making them a perfect gluten-free treat.

The combination of cocoa powder, dark chocolate, and squash creates a rich, chocolatey dessert with a smooth texture.

These brownies are not only delicious but also packed with nutrients, making them a healthier alternative to traditional brownies.

Ingredients:

1 cup butternut squash puree
½ cup almond flour
¼ cup cocoa powder
½ cup maple syrup
¼ cup melted coconut oil
1 tsp vanilla extract
½ tsp baking soda
¼ tsp salt
½ cup dark chocolate chips

Instructions:

Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
In a mixing bowl, combine butternut squash puree, maple syrup, melted coconut oil, and vanilla extract. Mix well.
In a separate bowl, whisk together almond flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until fully combined.
Fold in the dark chocolate chips.
Pour the batter into the prepared baking dish and spread evenly.
Bake for 25–30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Allow the brownies to cool before slicing and serving.

These butternut squash brownies are irresistibly rich and chocolatey while being completely gluten-free.

They make a great snack or dessert, satisfying your sweet tooth without the guilt.

Serve them warm with a scoop of dairy-free vanilla ice cream for an extra indulgence!

Butternut Squash Pudding with Cinnamon and Maple Syrup

This creamy butternut squash pudding is a delightful gluten-free dessert that brings together warm spices, natural sweetness, and a velvety texture.

The combination of cinnamon, nutmeg, and maple syrup enhances the flavor of butternut squash, creating a comforting treat that is perfect for any season.

Ingredients:

2 cups butternut squash puree
1 cup coconut milk
¼ cup maple syrup
1 tsp cinnamon
½ tsp nutmeg
½ tsp vanilla extract
2 tbsp cornstarch (or arrowroot powder for a grain-free option)

Instructions:

In a saucepan over medium heat, whisk together butternut squash puree, coconut milk, maple syrup, cinnamon, nutmeg, and vanilla extract.
In a small bowl, mix cornstarch with 2 tbsp of water to form a slurry.
Slowly pour the cornstarch mixture into the saucepan while stirring continuously.
Cook for 5–7 minutes, stirring constantly, until the pudding thickens.
Remove from heat and let it cool slightly before transferring to serving bowls.
Refrigerate for at least 2 hours before serving.

This butternut squash pudding is a comforting, creamy dessert that’s naturally gluten-free and full of warm flavors.

Top it with chopped nuts, a drizzle of honey, or dairy-free whipped cream for extra indulgence.

It’s a perfect make-ahead dessert for family gatherings or cozy nights in.

Butternut Squash Oatmeal Cookies

Soft, chewy, and naturally sweetened, these butternut squash oatmeal cookies are a fantastic gluten-free treat.

They’re packed with fiber from oats and sweetness from the squash, making them both delicious and nutritious.

With a hint of cinnamon and a touch of honey, these cookies are perfect for a wholesome dessert or a quick snack.

Ingredients:

1 cup butternut squash puree
1 ½ cups gluten-free rolled oats
½ cup almond flour
¼ cup honey or maple syrup
1 tsp cinnamon
½ tsp baking powder
¼ cup coconut oil, melted
½ tsp vanilla extract
½ cup raisins or chocolate chips (optional)

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine butternut squash puree, honey, coconut oil, and vanilla extract. Stir until well blended.
In a separate bowl, mix oats, almond flour, cinnamon, and baking powder.
Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
Fold in raisins or chocolate chips if using.
Scoop spoonfuls of dough onto the prepared baking sheet and flatten slightly.
Bake for 12–15 minutes or until the edges are golden brown.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

These gluten-free butternut squash oatmeal cookies are soft, chewy, and full of comforting flavors.

They are perfect for breakfast, an afternoon snack, or a healthy dessert.

Enjoy them with a cup of tea or coffee for a cozy treat!

Butternut Squash Cheesecake Bars (Gluten-Free)

These gluten-free butternut squash cheesecake bars are the perfect balance of creamy, spiced cheesecake and a nutty, crunchy crust.

Butternut squash adds a natural sweetness and velvety texture, making this dessert both indulgent and wholesome.

The warm flavors of cinnamon and nutmeg enhance the squash, creating a treat that’s perfect for any occasion.

Ingredients:

For the crust:

1 ½ cups almond flour
¼ cup melted coconut oil
2 tbsp maple syrup
½ tsp cinnamon
Pinch of salt

For the filling:

1 ½ cups butternut squash puree
8 oz cream cheese (or dairy-free alternative), softened
¼ cup maple syrup
1 egg
1 tsp vanilla extract
½ tsp cinnamon
¼ tsp nutmeg

Instructions:

Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
In a bowl, mix almond flour, melted coconut oil, maple syrup, cinnamon, and salt. Press into the bottom of the pan to form the crust.
Bake the crust for 8–10 minutes, then let it cool slightly.
In a mixing bowl, blend butternut squash puree, softened cream cheese, maple syrup, egg, vanilla, cinnamon, and nutmeg until smooth.
Pour the filling over the cooled crust and spread evenly.
Bake for 25–30 minutes, or until the center is set.
Let the bars cool completely before refrigerating for at least 2 hours.
Slice into squares and enjoy!

These butternut squash cheesecake bars are a creamy, dreamy gluten-free dessert that’s perfect for fall or any time you crave a rich and satisfying treat.

The nutty almond crust pairs beautifully with the spiced cheesecake layer, making every bite a delight!

Butternut Squash and Coconut Macaroons

These gluten-free butternut squash and coconut macaroons are a delightful, chewy dessert packed with natural sweetness.

The squash keeps them moist, while the coconut adds a tropical touch.

With just a few ingredients, these macaroons are easy to make and perfect for a light yet satisfying treat.

Ingredients:

1 cup butternut squash puree
2 cups shredded unsweetened coconut
¼ cup maple syrup or honey
1 tsp vanilla extract
½ tsp cinnamon
2 egg whites
Pinch of salt

Instructions:

Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.
In a bowl, mix butternut squash puree, shredded coconut, maple syrup, vanilla extract, and cinnamon.
In a separate bowl, whisk the egg whites with a pinch of salt until soft peaks form.
Gently fold the egg whites into the squash and coconut mixture.
Scoop tablespoon-sized portions onto the baking sheet.
Bake for 18–20 minutes or until the edges are golden brown.
Let cool before serving.

These butternut squash and coconut macaroons are soft, chewy, and naturally sweet.

They make a great snack or dessert with a cup of tea or coffee. For an extra indulgence, dip them in melted dark chocolate!

Butternut Squash Spice Cake (Gluten-Free & Dairy-Free)

This gluten-free butternut squash spice cake is packed with warm spices and natural sweetness.

The squash makes the cake incredibly moist, while cinnamon, nutmeg, and ginger add a comforting flavor.

Topped with a light glaze or dusted with powdered sugar, this cake is perfect for gatherings or a cozy dessert at home.

Ingredients:

For the cake:

2 cups butternut squash puree
1 ½ cups almond flour
½ cup coconut flour
½ cup maple syrup
3 eggs
1 tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
½ tsp ground ginger
¼ cup coconut oil, melted
1 tsp vanilla extract
Pinch of salt

For the glaze (optional):

½ cup powdered sugar
1 tbsp almond milk
½ tsp vanilla extract

Instructions:

Preheat oven to 350°F (175°C) and grease a 9-inch cake pan.
In a bowl, whisk together almond flour, coconut flour, baking soda, cinnamon, nutmeg, ginger, and salt.
In a separate bowl, beat eggs, then mix in butternut squash puree, maple syrup, coconut oil, and vanilla extract.
Gradually add dry ingredients to the wet mixture, stirring until well combined.
Pour the batter into the prepared cake pan and spread evenly.
Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Let cool completely before adding glaze.
For the glaze, whisk powdered sugar, almond milk, and vanilla extract until smooth. Drizzle over the cake.

This butternut squash spice cake is incredibly moist, flavorful, and naturally gluten-free.

It’s perfect for the holidays or any time you want a lightly spiced, comforting dessert.

Serve with a warm beverage for a delightful treat!

Butternut Squash Crème Brûlée (Gluten-Free)

This elegant butternut squash crème brûlée is a smooth and creamy dessert with a delightful caramelized sugar topping.

The squash adds a rich, velvety texture and natural sweetness, making this classic French dessert even more special.

With warm hints of cinnamon and vanilla, this is a perfect gluten-free treat for a sophisticated finish to any meal.

Ingredients:

1 cup butternut squash puree
2 cups heavy cream (or coconut cream for dairy-free)
4 egg yolks
¼ cup maple syrup or honey
1 tsp vanilla extract
½ tsp cinnamon
¼ cup granulated sugar (for topping)

Instructions:

Preheat oven to 325°F (160°C). Place four ramekins in a baking dish and set aside.
In a saucepan over medium heat, warm the heavy cream until just steaming (do not boil).
In a bowl, whisk together egg yolks, maple syrup, vanilla extract, cinnamon, and butternut squash puree.
Slowly pour the warm cream into the mixture, whisking continuously.
Strain the mixture through a fine sieve to remove any lumps.
Divide the mixture evenly among the ramekins.
Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
Bake for 30–35 minutes or until the edges are set but the center is slightly wobbly.
Remove from the oven and cool to room temperature, then refrigerate for at least 2 hours.
Before serving, sprinkle granulated sugar on top of each ramekin and use a kitchen torch to caramelize it until golden and crispy.

This butternut squash crème brûlée is a rich and creamy dessert with a delicious crackly caramelized sugar top.

The natural sweetness and silkiness of the squash make it even more indulgent. Serve it chilled for a truly luxurious treat!

Butternut Squash Chocolate Chip Muffins (Gluten-Free & Dairy-Free)

These gluten-free butternut squash chocolate chip muffins are soft, moist, and naturally sweetened.

The butternut squash gives them a tender crumb while adding nutrients, and the chocolate chips make them irresistibly delicious.

They are perfect for breakfast, snacks, or dessert!

Ingredients:

1 cup butternut squash puree
1 ½ cups almond flour
½ cup tapioca flour
½ cup maple syrup
2 eggs
1 tsp vanilla extract
½ tsp cinnamon
½ tsp baking soda
¼ cup coconut oil, melted
½ cup dark chocolate chips

Instructions:

Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, mix butternut squash puree, eggs, maple syrup, coconut oil, and vanilla extract.
In another bowl, whisk together almond flour, tapioca flour, cinnamon, and baking soda.
Gradually add the dry ingredients to the wet mixture and stir until combined.
Fold in the chocolate chips.
Fill muffin liners about ¾ full and bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
Let cool before serving.

These muffins are soft, chocolatey, and naturally sweet without refined sugar.

They make a fantastic gluten-free treat for breakfast or dessert. Serve them warm with a spread of nut butter for extra deliciousness!

Butternut Squash Rice Pudding (Gluten-Free & Vegan)

This creamy, comforting butternut squash rice pudding is a gluten-free and dairy-free take on a classic dessert.

The squash adds a smooth texture and natural sweetness, while coconut milk makes it extra rich.

Warm spices like cinnamon and nutmeg enhance the flavors, making this a perfect cozy treat.

Ingredients:

1 cup cooked white rice
1 ½ cups coconut milk
1 cup butternut squash puree
¼ cup maple syrup
1 tsp vanilla extract
½ tsp cinnamon
¼ tsp nutmeg
¼ cup raisins (optional)

Instructions:

In a saucepan over medium heat, combine coconut milk, butternut squash puree, maple syrup, vanilla, cinnamon, and nutmeg. Stir until well blended.
Add the cooked rice and stir well.
Simmer on low heat for about 10–15 minutes, stirring occasionally, until the mixture thickens.
If using, stir in the raisins and cook for another 2 minutes.
Remove from heat and let cool slightly before serving.

This butternut squash rice pudding is a creamy, naturally sweetened, and comforting dessert.

It’s perfect warm or chilled and can be topped with nuts, shredded coconut, or a drizzle of extra maple syrup for a special touch!

Butternut Squash Almond Butter Blondies (Gluten-Free & Dairy-Free)

These gluten-free butternut squash blondies are chewy, rich, and naturally sweetened.

Almond butter provides a nutty flavor and soft texture, while butternut squash keeps them moist.

With a hint of cinnamon and chocolate chips, these blondies are an irresistible, healthier dessert.

Ingredients:

1 cup butternut squash puree
½ cup almond butter
⅓ cup maple syrup or honey
1 tsp vanilla extract
1 ½ cups almond flour
½ tsp cinnamon
½ tsp baking soda
¼ tsp salt
½ cup dark chocolate chips

Instructions:

Preheat oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
In a bowl, mix butternut squash puree, almond butter, maple syrup, and vanilla extract until smooth.
In another bowl, whisk together almond flour, cinnamon, baking soda, and salt.
Gradually add dry ingredients to the wet mixture and stir until combined.
Fold in chocolate chips.
Spread the batter evenly in the prepared baking dish.
Bake for 20–25 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
Let cool completely before slicing.

These butternut squash blondies are naturally sweet and packed with flavor.

They are perfect for a quick dessert or snack. Enjoy them warm with a drizzle of almond butter or alongside a cup of tea!

Butternut Squash Chia Pudding (Gluten-Free & Vegan)

This creamy and nutritious butternut squash chia pudding is a fantastic gluten-free dessert that is both filling and refreshing.

The combination of squash, cinnamon, and maple syrup makes it naturally sweet and satisfying.

Plus, chia seeds add fiber and omega-3s, making this a great healthy treat!

Ingredients:

1 cup butternut squash puree
1 ½ cups almond milk or coconut milk
¼ cup chia seeds
2 tbsp maple syrup
1 tsp vanilla extract
½ tsp cinnamon
¼ tsp nutmeg

Instructions:

In a mixing bowl, whisk together butternut squash puree, almond milk, maple syrup, vanilla extract, cinnamon, and nutmeg.
Stir in the chia seeds and mix well.
Cover and refrigerate for at least 3 hours (or overnight), stirring once after 30 minutes to prevent clumping.
Before serving, stir well and add extra almond milk if needed for desired consistency.

This butternut squash chia pudding is a creamy, spiced, and nutrient-rich dessert.

It’s perfect for meal prep and can be topped with nuts, fruit, or a drizzle of honey for extra flavor. Enjoy it as a healthy dessert or breakfast option!

Butternut Squash Apple Crisp (Gluten-Free & Vegan)

This warm and cozy butternut squash apple crisp is the perfect gluten-free dessert for fall.

The combination of tender butternut squash and sweet apples, topped with a crunchy oat and almond flour crumble, makes this a delightful treat. It’s naturally sweetened and full of warm cinnamon flavor!

Ingredients:

For the filling:

2 cups butternut squash, peeled and diced
2 apples, peeled and diced
¼ cup maple syrup
1 tsp cinnamon
½ tsp nutmeg
1 tsp vanilla extract

For the crumble topping:

1 cup gluten-free rolled oats
½ cup almond flour
¼ cup chopped pecans or walnuts
¼ cup melted coconut oil
¼ cup maple syrup
½ tsp cinnamon

Instructions:

Preheat oven to 350°F (175°C) and grease a baking dish.
In a mixing bowl, toss diced butternut squash and apples with maple syrup, cinnamon, nutmeg, and vanilla extract. Transfer to the baking dish.
In another bowl, mix oats, almond flour, chopped nuts, melted coconut oil, maple syrup, and cinnamon until crumbly.
Sprinkle the oat mixture evenly over the fruit.
Bake for 30–35 minutes, or until the topping is golden and the fruit is tender.
Let cool slightly before serving.

This butternut squash apple crisp is warm, sweet, and perfectly spiced.

Serve it on its own or with a scoop of dairy-free ice cream for an extra indulgence.

It’s a fantastic dessert for holidays or cozy evenings!

Butternut Squash and Pecan Pie Bars (Gluten-Free & Dairy-Free)

These butternut squash pecan pie bars offer the classic flavors of pecan pie with a healthier twist.

The naturally sweet squash blends perfectly with maple syrup and crunchy pecans, all atop a buttery almond flour crust.

This gluten-free and dairy-free dessert is perfect for the holidays or any time you crave a nutty, caramel-like treat.

Ingredients:

For the crust:

1 ½ cups almond flour
¼ cup melted coconut oil
2 tbsp maple syrup
½ tsp cinnamon
Pinch of salt

For the filling:

1 cup butternut squash puree
½ cup maple syrup
2 eggs
1 tsp vanilla extract
½ tsp cinnamon
1 cup chopped pecans

Instructions:

Preheat oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
In a bowl, mix almond flour, melted coconut oil, maple syrup, cinnamon, and salt. Press into the baking dish to form the crust.
Bake the crust for 8–10 minutes, then let it cool slightly.
In a separate bowl, whisk together butternut squash puree, maple syrup, eggs, vanilla extract, and cinnamon.
Stir in chopped pecans and pour the filling over the cooled crust.
Bake for 25–30 minutes, or until the center is set.
Let cool completely before slicing into bars.

These pecan pie bars are rich, nutty, and naturally sweetened with maple syrup and squash.

They make a delicious gluten-free dessert for any occasion, especially when paired with a warm cup of coffee or tea!

Butternut Squash and Coconut Custard (Gluten-Free & Dairy-Free)

This silky, naturally sweetened butternut squash and coconut custard is a creamy, tropical-inspired dessert.

The combination of coconut milk, warm spices, and squash creates a rich and satisfying treat that’s gluten-free, dairy-free, and easy to make.

Ingredients:

1 cup butternut squash puree
1 ½ cups coconut milk
¼ cup maple syrup or honey
3 eggs
1 tsp vanilla extract
½ tsp cinnamon
¼ tsp nutmeg

Instructions:

Preheat oven to 325°F (160°C). Grease four ramekins or a small baking dish.
In a bowl, whisk together butternut squash puree, coconut milk, maple syrup, eggs, vanilla, cinnamon, and nutmeg until smooth.
Pour the mixture evenly into the ramekins.
Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
Bake for 35–40 minutes, or until the custard is set but slightly jiggly in the center.
Let cool before refrigerating for at least 2 hours before serving.

This butternut squash and coconut custard is a velvety, lightly spiced dessert that is both nourishing and indulgent.

Top with toasted coconut flakes or chopped nuts for an extra crunch!

Butternut Squash and Banana Ice Cream (Gluten-Free & Vegan)

This creamy, no-churn butternut squash and banana ice cream is a naturally sweet, dairy-free dessert that requires just a few simple ingredients.

The frozen banana adds a smooth texture, while the squash provides natural sweetness and richness.

It’s the perfect guilt-free treat!

Ingredients:

1 cup butternut squash puree
2 ripe bananas, sliced and frozen
½ cup coconut milk
1 tsp vanilla extract
½ tsp cinnamon

Instructions:

In a blender or food processor, combine frozen bananas, butternut squash puree, coconut milk, vanilla extract, and cinnamon.
Blend until smooth and creamy, scraping down the sides as needed.
Transfer to a container and freeze for at least 2 hours for a firmer texture.
Scoop and serve with chopped nuts or a drizzle of honey.

This butternut squash and banana ice cream is a naturally sweet, refreshing dessert that’s easy to make.

It’s a great alternative to traditional ice cream and can be enjoyed any time of the year!

Butternut Squash Chocolate Pudding (Gluten-Free & Vegan)

This butternut squash chocolate pudding is a rich, creamy, and healthier alternative to traditional pudding.

The squash gives it a velvety texture, while cocoa powder and maple syrup create a deep chocolate flavor.

Best of all, it’s gluten-free, dairy-free, and naturally sweetened!

Ingredients:

1 cup butternut squash puree
¼ cup unsweetened cocoa powder
¼ cup maple syrup or honey
½ cup coconut milk
1 tsp vanilla extract
Pinch of salt

Instructions:

In a blender or food processor, combine butternut squash puree, cocoa powder, maple syrup, coconut milk, vanilla extract, and salt.
Blend until smooth and creamy.
Transfer to a bowl or individual serving cups.
Refrigerate for at least 1 hour before serving.

This butternut squash chocolate pudding is a decadent yet healthy treat.

Serve it with a dollop of coconut whipped cream or a sprinkle of dark chocolate shavings for extra indulgence!

Butternut Squash Cinnamon Rolls (Gluten-Free & Dairy-Free)

These gluten-free butternut squash cinnamon rolls are soft, fluffy, and naturally sweetened.

The squash makes the dough extra tender, while the cinnamon filling adds warmth and spice.

A drizzle of maple glaze takes them over the top!

Ingredients:

For the dough:

1 cup butternut squash puree
2 cups gluten-free all-purpose flour
1 tbsp baking powder
½ tsp cinnamon
¼ cup coconut oil, melted
¼ cup maple syrup
1 tsp vanilla extract

For the filling:

¼ cup coconut sugar or brown sugar
1 tbsp cinnamon
2 tbsp melted coconut oil

For the glaze:

½ cup powdered sugar
1 tbsp almond milk
½ tsp vanilla extract

Instructions:

Preheat oven to 350°F (175°C) and grease a baking dish.
In a bowl, mix gluten-free flour, baking powder, and cinnamon.
In another bowl, whisk together butternut squash puree, melted coconut oil, maple syrup, and vanilla extract.
Gradually add the dry ingredients to the wet, mixing until a soft dough forms.
Roll out the dough into a rectangle.
Mix the coconut sugar and cinnamon for the filling, then spread melted coconut oil over the dough and sprinkle with the cinnamon-sugar mixture.
Roll the dough tightly into a log and slice into rolls.
Place the rolls in the baking dish and bake for 20–25 minutes, or until golden.
Whisk together glaze ingredients and drizzle over the warm rolls.

These butternut squash cinnamon rolls are soft, gooey, and full of autumn flavors. Perfect for a cozy breakfast or dessert!

Butternut Squash and Honey Madeleines (Gluten-Free)

These light and delicate butternut squash madeleines are naturally sweet with a hint of honey and warm spices.

They have a soft, spongy texture and a beautiful shell shape, making them an elegant gluten-free treat.

Ingredients:

½ cup butternut squash puree
¾ cup gluten-free flour blend
½ tsp baking powder
¼ cup honey
¼ cup melted butter or coconut oil
2 eggs
1 tsp vanilla extract
½ tsp cinnamon

Instructions:

Preheat oven to 350°F (175°C) and grease a madeleine pan.
In a bowl, whisk together gluten-free flour, baking powder, and cinnamon.
In another bowl, whisk eggs, honey, melted butter, butternut squash puree, and vanilla extract.
Gradually fold the dry ingredients into the wet ingredients.
Spoon the batter into the madeleine molds, filling them about ¾ full.
Bake for 10–12 minutes, or until golden and springy to the touch.
Let cool slightly before removing from the pan.

These butternut squash madeleines are soft, subtly sweet, and perfect with a cup of tea or coffee. Enjoy them dusted with powdered sugar for an extra touch of sweetness!

Butternut Squash Cheesecake Bars (Gluten-Free & Dairy-Free)

These butternut squash cheesecake bars are a creamy, luscious, and naturally sweetened dessert with a smooth, spiced filling and a gluten-free almond flour crust.

The combination of butternut squash, cinnamon, and vanilla makes these bars taste like a cross between cheesecake and pumpkin pie—perfect for a cozy treat!

Ingredients:

For the crust:

1 ½ cups almond flour
¼ cup coconut oil, melted
2 tbsp maple syrup
½ tsp cinnamon

For the filling:

1 cup butternut squash puree
1 ½ cups dairy-free cream cheese (or regular if not dairy-free)
¼ cup maple syrup
2 eggs
1 tsp vanilla extract
½ tsp cinnamon

Instructions:

Preheat oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
In a bowl, mix almond flour, coconut oil, maple syrup, and cinnamon. Press into the dish to form the crust.
Bake for 10 minutes, then set aside to cool.
In a separate bowl, blend butternut squash puree, dairy-free cream cheese, maple syrup, eggs, vanilla, and cinnamon until smooth.
Pour the filling over the crust and smooth the top.
Bake for 30–35 minutes or until the center is set.
Let cool completely before slicing into bars.

These butternut squash cheesecake bars are creamy, sweet, and slightly spiced, making them the perfect dessert for any occasion. Enjoy them chilled for an extra refreshing treat!

Butternut Squash Chocolate Fudge (Gluten-Free & Vegan)

This rich and velvety butternut squash chocolate fudge is a healthier alternative to traditional fudge.

It’s naturally sweetened, dairy-free, and has a deep chocolate flavor with a smooth, melt-in-your-mouth texture.

Ingredients:

1 cup butternut squash puree
½ cup almond butter
⅓ cup unsweetened cocoa powder
¼ cup maple syrup
1 tsp vanilla extract
Pinch of sea salt

Instructions:

In a bowl, mix butternut squash puree, almond butter, cocoa powder, maple syrup, vanilla extract, and salt until smooth.
Line a small baking dish with parchment paper and spread the mixture evenly into the dish.
Freeze for at least 2 hours or until firm.
Slice into small squares and store in the fridge or freezer.

This butternut squash chocolate fudge is rich, chocolatey, and indulgent while being completely guilt-free.

It’s perfect as a bite-sized dessert or snack when you need a chocolate fix!

Butternut Squash Oatmeal Cookies (Gluten-Free & Vegan)

These chewy and naturally sweet butternut squash oatmeal cookies are gluten-free, dairy-free, and packed with warm spices.

The squash keeps them soft and moist, while oats and raisins add texture and a delicious homemade flavor.

Ingredients:

1 cup butternut squash puree
1 ½ cups gluten-free rolled oats
½ cup almond flour
¼ cup coconut sugar or maple syrup
1 tsp cinnamon
½ tsp baking soda
¼ cup coconut oil, melted
½ cup raisins or chocolate chips

Instructions:

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, mix butternut squash puree, coconut oil, coconut sugar, and vanilla extract.
In another bowl, whisk together oats, almond flour, cinnamon, and baking soda.
Gradually mix the dry ingredients into the wet ingredients.
Fold in raisins or chocolate chips.
Scoop dough onto the baking sheet and flatten slightly.
Bake for 12–15 minutes or until golden brown.
Let cool before serving.

These butternut squash oatmeal cookies are soft, chewy, and full of comforting flavors.

They’re perfect for a quick snack or a healthier dessert option!

Butternut Squash Maple Panna Cotta (Gluten-Free & Dairy-Free)

This elegant butternut squash panna cotta is a creamy, lightly sweetened dessert infused with warm maple syrup and vanilla.

The squash adds a silky texture, making this a unique and healthier take on traditional panna cotta.

Plus, it’s completely gluten-free and dairy-free!

Ingredients:

1 cup butternut squash puree
1 ½ cups coconut milk
¼ cup maple syrup
1 tsp vanilla extract
1 ½ tsp agar-agar powder (or 2 tsp gelatin for non-vegan)

Instructions:

In a saucepan over medium heat, whisk together coconut milk, maple syrup, and agar-agar powder. Stir continuously until it starts to simmer.
Add the butternut squash puree and vanilla extract, stirring until smooth.
Pour the mixture into small ramekins or serving glasses.
Refrigerate for at least 3 hours until set.
Serve chilled with a drizzle of maple syrup or a sprinkle of cinnamon.

This butternut squash maple panna cotta is creamy, comforting, and naturally sweet.

It’s a simple yet sophisticated dessert that’s perfect for dinner parties or a cozy treat at home.

Butternut Squash Coconut Macaroons (Gluten-Free & Dairy-Free)

These chewy and naturally sweet butternut squash coconut macaroons are a delightful bite-sized treat.

The combination of shredded coconut, honey, and squash creates a moist, slightly crispy, and deliciously tropical cookie that’s both gluten-free and dairy-free.

Ingredients:

1 cup butternut squash puree
2 cups shredded coconut
¼ cup honey or maple syrup
1 tsp vanilla extract
½ tsp cinnamon
2 egg whites (or flax eggs for vegan)

Instructions:

Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.
In a bowl, mix butternut squash puree, shredded coconut, honey, vanilla extract, and cinnamon.
In another bowl, whisk the egg whites until soft peaks form. Gently fold them into the squash mixture.
Scoop small mounds onto the baking sheet.
Bake for 18–20 minutes, or until the edges turn golden brown.
Let cool before serving.

These butternut squash coconut macaroons are chewy, lightly sweet, and full of tropical flavor.

They pair perfectly with tea or coffee and make a great homemade gift!

Butternut Squash Spiced Mug Cake (Gluten-Free & Vegan)

This quick and easy butternut squash spiced mug cake is perfect for when you want a warm, comforting dessert in minutes.

The squash keeps it moist, while cinnamon and nutmeg add a cozy flavor. Best of all, it’s gluten-free, vegan, and made in the microwave!

Ingredients:

¼ cup butternut squash puree
3 tbsp almond flour
2 tbsp maple syrup
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp baking powder
1 tbsp almond milk
½ tsp vanilla extract

Instructions:

In a microwave-safe mug, mix all ingredients until smooth.
Microwave on high for 60–90 seconds, or until the cake rises and is set in the center.
Let cool slightly before enjoying.

This butternut squash spiced mug cake is soft, fluffy, and packed with autumn flavors.

It’s the perfect single-serving treat when you’re craving something sweet but don’t want to bake an entire cake!

Butternut Squash Caramel Blondies (Gluten-Free & Dairy-Free)

These chewy and gooey butternut squash caramel blondies are a delightful twist on classic blondies.

The natural sweetness of butternut squash pairs perfectly with coconut sugar and a dairy-free caramel drizzle, making these bars irresistibly rich yet wholesome.

Ingredients:

For the blondies:

1 cup butternut squash puree
1 ½ cups almond flour
½ cup coconut sugar
¼ cup melted coconut oil
1 tsp vanilla extract
½ tsp cinnamon
½ tsp baking soda
½ tsp salt

For the caramel drizzle:

¼ cup coconut cream
¼ cup maple syrup
½ tsp vanilla extract

Instructions:

Preheat oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
In a bowl, mix almond flour, coconut sugar, cinnamon, baking soda, and salt.
In another bowl, whisk butternut squash puree, melted coconut oil, and vanilla extract.
Gradually fold the dry ingredients into the wet mixture until combined.
Spread the batter into the baking dish and bake for 20–25 minutes, or until golden and set.
While the blondies bake, heat coconut cream and maple syrup in a small saucepan over medium heat, stirring frequently until thickened. Remove from heat and stir in vanilla extract.
Drizzle the caramel over the blondies before serving.

These butternut squash caramel blondies are soft, chewy, and perfectly sweet.

They’re great as an afternoon snack or a cozy dessert with a cup of tea!

Butternut Squash Chai Latte Cake (Gluten-Free & Dairy-Free)

This spiced butternut squash chai latte cake is infused with warm chai flavors like cinnamon, ginger, and cardamom.

The squash keeps the cake moist and tender, while a dairy-free coconut glaze adds the perfect finishing touch.

Ingredients:

For the cake:

1 cup butternut squash puree
1 ½ cups gluten-free flour blend
½ cup coconut sugar
¼ cup melted coconut oil
½ cup almond milk
1 tsp vanilla extract
1 tsp cinnamon
½ tsp ground ginger
½ tsp cardamom
1 tsp baking powder
½ tsp baking soda
Pinch of salt

For the glaze:

½ cup powdered sugar
2 tbsp coconut milk

Instructions:

Preheat oven to 350°F (175°C) and grease a loaf pan.
In a large bowl, mix gluten-free flour, coconut sugar, cinnamon, ginger, cardamom, baking powder, baking soda, and salt.
In another bowl, whisk together butternut squash puree, coconut oil, almond milk, and vanilla extract.
Gradually add the dry ingredients to the wet mixture and stir until combined.
Pour the batter into the loaf pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool before drizzling with the coconut glaze.

This chai latte cake is a cozy, flavorful dessert that pairs perfectly with a warm cup of tea or coffee.

The butternut squash keeps it soft and moist, making it a favorite fall treat!

Butternut Squash Peanut Butter Cups (Gluten-Free & Vegan)

These homemade butternut squash peanut butter cups are a healthier twist on classic chocolate peanut butter cups.

The squash adds creaminess and natural sweetness, making them a nutritious and delicious gluten-free dessert.

Ingredients:

½ cup butternut squash puree
½ cup natural peanut butter
2 tbsp maple syrup
1 ½ cups dairy-free dark chocolate chips
1 tbsp coconut oil

Instructions:

Melt the chocolate chips and coconut oil together in a microwave or double boiler, stirring until smooth.
Line a muffin tin with paper liners. Spoon a thin layer of melted chocolate into each liner and freeze for 10 minutes.
In a bowl, mix butternut squash puree, peanut butter, and maple syrup until smooth.
Spoon a small amount of the squash mixture into each chocolate shell.
Cover with another layer of melted chocolate and freeze for at least 30 minutes until set.

These butternut squash peanut butter cups are creamy, chocolatey, and perfectly sweet.

They’re a great healthier alternative to store-bought candy and make a fun homemade treat!