25+ Sweet January Squash Dessert Recipes to Try This Month

When the chill of January settles in, there’s nothing quite like the comforting warmth of a squash-based dessert to brighten up your day.

Squash, with its natural sweetness and versatility, is a perfect ingredient for winter baking.

From creamy pies to spiced cakes and decadent puddings, squash desserts can warm your home and your heart.

Whether you’re using butternut, acorn, or delicata squash, this versatile vegetable can be transformed into a variety of mouthwatering treats that highlight its rich flavor.

In this blog, we’ve gathered 25+ of the best January squash dessert recipes, each one offering a unique spin on seasonal flavors.

Get ready to indulge in delicious squash-inspired desserts that will make your winter cozy and sweet!

25+ Sweet January Squash Dessert Recipes to Try This Month

Squash may be more commonly associated with savory dishes, but its natural sweetness and creamy texture make it a star ingredient in desserts, especially during the colder months.

The recipes in this collection will not only fill your kitchen with irresistible aromas but also provide you with delightful treats to share with family and friends.

Whether you’re looking to bake a squash pie, try your hand at squash muffins, or whip up a creamy pudding, these 25+ squash desserts offer something for every taste.

Embrace the flavors of the season and indulge in these comforting, sweet squash creations this January.

Roasted Butternut Squash Pie

This roasted butternut squash pie is a twist on the traditional pumpkin pie, offering a rich, smooth filling with a subtle sweetness and a hint of spice. Roasting the squash enhances its natural sugars, creating a deeper flavor profile that pairs perfectly with the buttery, flaky pie crust. Ideal for holiday gatherings or a cozy winter dessert, this pie will become a favorite for anyone who loves seasonal squash desserts.

Ingredients:

• 1 medium butternut squash
• 1/2 cup brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 2 large eggs
• 1 cup heavy cream
• 1 tsp vanilla extract
• 1 prepared pie crust (9-inch)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Peel and cube the butternut squash, then toss with a little olive oil and season with salt. Roast on a baking sheet for 25-30 minutes until soft and lightly caramelized.
3. Let the squash cool slightly before pureeing it in a food processor or blender until smooth.
4. In a large bowl, combine the butternut squash puree, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt. Whisk in the eggs, then add the cream and vanilla.
5. Pour the mixture into the prepared pie crust and smooth the top with a spatula.
6. Bake for 50-60 minutes, or until the filling is set and the edges of the crust are golden brown.
7. Allow the pie to cool before serving.

This roasted butternut squash pie is a delightful and unique way to enjoy squash in a dessert. The roasting process brings out the natural sweetness of the squash, while the blend of spices and creamy filling create a dessert that’s both comforting and sophisticated. Perfect for any fall or winter occasion, this pie offers a warm, homely touch to your dessert table that will impress guests and satisfy your sweet tooth.

Spiced Acorn Squash Bread

This spiced acorn squash bread is a dense, flavorful treat that combines the subtle sweetness of acorn squash with warm spices like cinnamon, nutmeg, and cloves. Its moist texture and rich flavor make it a perfect snack or breakfast bread for chilly mornings. With a hint of sweetness and a beautifully spiced aroma, this bread captures the essence of fall and winter squash in every bite.

Ingredients:

• 1 medium acorn squash
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 2 large eggs
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the acorn squash in half, remove the seeds, and roast the halves on a baking sheet for 40-50 minutes until soft. Let it cool, then scoop out the flesh and mash it.
3. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
4. In another bowl, beat the eggs, sugar, brown sugar, and oil until well combined. Add the mashed acorn squash and vanilla extract, mixing until smooth.
5. Slowly add the dry ingredients to the wet mixture, stirring just until incorporated. Fold in the walnuts, if using.
6. Pour the batter into a greased loaf pan and smooth the top.
7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This spiced acorn squash bread is a wonderful addition to any dessert or breakfast spread. Its fragrant spices and hearty texture make it a satisfying treat, while the natural sweetness of the squash enhances the flavor without being overpowering. Whether served with butter for breakfast or enjoyed as an afternoon snack, this bread is sure to become a favorite for squash lovers and anyone who appreciates a warm, homemade baked good.

Squash and Caramelized Pecan Tart

A stunning dessert that combines the creamy richness of roasted squash with the sweet crunch of caramelized pecans, this tart is a visual and culinary delight. The smooth squash filling is elevated with a touch of brown sugar and vanilla, and the caramelized pecans on top add a satisfying contrast in both flavor and texture. This tart is perfect for dinner parties or as a sophisticated treat during the cooler months.

Ingredients:

• 1 cup roasted squash puree (butternut or acorn squash works best)
• 1/2 cup heavy cream
• 2 large eggs
• 1/2 cup brown sugar
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 1 prepared tart shell (9-inch)
• 1/2 cup pecans
• 1/4 cup granulated sugar

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a medium bowl, whisk together the roasted squash puree, heavy cream, eggs, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until smooth.
3. Pour the squash mixture into the prepared tart shell. Bake for 40-45 minutes, or until the filling is set and slightly puffed.
4. While the tart bakes, prepare the caramelized pecans. In a small pan, heat the sugar over medium heat until it melts and turns golden. Add the pecans and toss to coat, then remove from heat.
5. Once the tart is done, let it cool for a few minutes before topping with the caramelized pecans.
6. Allow the tart to cool completely before serving.

This squash and caramelized pecan tart is the perfect combination of smooth, velvety filling and crunchy, caramelized topping. The sweetness of the squash pairs beautifully with the richness of the pecans, creating a dessert that is both comforting and indulgent. It’s an elegant choice for any winter or holiday gathering, offering a wonderful balance of textures and flavors that will leave everyone asking for seconds.

Maple-Glazed Pumpkin Squash Cake

This maple-glazed pumpkin squash cake is a moist, flavorful dessert that celebrates the richness of squash combined with the warm sweetness of maple syrup. The cake itself is fluffy and tender, and the maple glaze adds the perfect finishing touch, giving it a delightful balance of sweetness and earthy depth. With hints of cinnamon and nutmeg, this cake is ideal for an afternoon treat or holiday dessert.

Ingredients:

• 1 cup pumpkin squash puree (or a combination of butternut and pumpkin)
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 2 large eggs
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1/4 cup maple syrup (for glaze)
• 1/4 cup powdered sugar (for glaze)
• 1 tbsp unsalted butter (for glaze)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, whisk the eggs, brown sugar, oil, and vanilla extract until well combined. Stir in the pumpkin squash puree until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
7. For the glaze: In a small saucepan, melt the butter over low heat, then add the maple syrup and powdered sugar. Stir until smooth and thickened.
8. Drizzle the glaze over the cooled cake before serving.

This maple-glazed pumpkin squash cake is a true indulgence with its light, spiced crumb and sweet, rich maple glaze. It’s the perfect way to enjoy seasonal squash in a dessert that offers the warmth and flavors of fall and winter. Whether served at a festive gathering or as a special treat for yourself, this cake is sure to become a go-to recipe for squash lovers and maple syrup enthusiasts alike.

Winter Squash and Chocolate Chip Cookies

These winter squash and chocolate chip cookies combine the comfort of a traditional chocolate chip cookie with the richness of squash. The squash adds moisture and a slight sweetness, while the chocolate chips provide an irresistible indulgence. A dash of cinnamon and nutmeg gives the cookies a seasonal twist, making them the perfect bite-sized treat for winter celebrations or cozy afternoons.

Ingredients:

• 1 cup cooked winter squash puree (butternut, acorn, or kabocha)
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups semisweet chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, beating until smooth.
4. Stir in the squash puree until well incorporated.
5. Gradually add the dry ingredients to the wet mixture, stirring until combined. Fold in the chocolate chips.
6. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are lightly golden.
8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These winter squash and chocolate chip cookies are a delicious and unexpected treat that bring together the best of two worlds: the soft, chewy texture of a classic chocolate chip cookie with the subtle sweetness of squash. The warm spices of cinnamon and nutmeg add depth, while the chocolate chips provide a delightful contrast. Perfect for winter, these cookies are a crowd-pleaser that combine comfort and innovation in every bite.

Squash and Coconut Milk Pudding

This squash and coconut milk pudding is a creamy, comforting dessert that highlights the natural sweetness of squash while incorporating the richness of coconut milk. A dash of vanilla and cinnamon enhances the flavors, creating a luxurious, velvety texture. The combination of squash and coconut milk makes for a perfect balance of earthy and tropical notes, providing a unique twist on a traditional pudding.

Ingredients:

• 2 cups squash puree (butternut or acorn squash work best)
• 1 1/2 cups coconut milk (full-fat)
• 1/4 cup sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 2 tbsp cornstarch
• Pinch of salt
• Toasted coconut flakes (for garnish)

Instructions:

1. In a medium saucepan, combine the squash puree, coconut milk, sugar, vanilla extract, and cinnamon. Stir to combine.
2. In a small bowl, whisk the cornstarch with a few tablespoons of cold coconut milk until smooth.
3. Add the cornstarch mixture to the saucepan with the squash mixture, stirring constantly.
4. Bring the mixture to a gentle boil over medium heat, then reduce the heat and simmer, continuing to stir, until the pudding thickens (about 5-7 minutes).
5. Remove the pudding from the heat and stir in a pinch of salt.
6. Pour the pudding into individual serving dishes and allow it to cool for a few minutes before refrigerating for at least 2 hours.
7. Before serving, garnish with toasted coconut flakes.

This squash and coconut milk pudding is a rich, flavorful dessert that is both satisfying and comforting. The creamy texture, combined with the earthy sweetness of squash and the tropical notes of coconut milk, creates a perfect dessert for chilly winter evenings. With the addition of toasted coconut for garnish, this pudding becomes a decadent treat that is both visually appealing and incredibly delicious.

Squash and Caramelized Pecan Tart

This squash and caramelized pecan tart is an irresistible dessert that pairs the natural sweetness of squash with the rich, buttery taste of caramelized pecans. The squash filling is velvety and smooth, while the nuts add a crunchy, toasty contrast. Encased in a buttery, flaky pastry, this tart is perfect for holiday gatherings or as a special treat to enjoy with a cup of tea or coffee.

Ingredients:

• 1 1/2 cups cooked squash puree (butternut or acorn squash)
• 1/2 cup heavy cream
• 1/4 cup brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 1 pre-made tart shell (or homemade shortcrust pastry)
• 1/2 cup pecan halves
• 1/4 cup granulated sugar (for caramelizing pecans)
• 1 tbsp butter (for caramelizing pecans)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Roll out the tart dough and line a 9-inch tart pan with the dough. Press the edges down and prick the base with a fork. Bake the tart shell for 10-12 minutes, or until golden brown. Remove from the oven and set aside.
3. In a medium bowl, whisk together the squash puree, heavy cream, brown sugar, egg, vanilla extract, cinnamon, nutmeg, and salt until smooth.
4. Pour the squash mixture into the pre-baked tart shell. Bake the tart for 30-35 minutes, or until the filling is set and slightly golden on top.
5. While the tart is baking, caramelize the pecans. In a small skillet, melt the butter over medium heat. Add the pecans and sprinkle with granulated sugar. Stir constantly until the sugar melts and the pecans are golden brown and coated in caramel. Remove from the heat and let cool.
6. Once the tart is done, remove it from the oven and allow it to cool completely.
7. Top the cooled tart with the caramelized pecans before serving.

This squash and caramelized pecan tart is a delightful balance of textures and flavors. The smooth, spiced squash filling pairs wonderfully with the crunchy, sweet pecans, while the buttery tart shell ties everything together. This dessert is sure to impress guests at any gathering and will quickly become a favorite for anyone who enjoys the rich flavors of autumn and winter squash.

Squash and Gingerbread Muffins

These squash and gingerbread muffins offer a perfect blend of seasonal spices and the natural sweetness of squash. The gingerbread flavor comes through with a touch of molasses, cinnamon, and ground ginger, creating a rich and fragrant muffin. The squash adds moisture and depth, making these muffins soft and tender—ideal for a winter breakfast or snack.

Ingredients:

• 1 cup cooked squash puree (butternut, acorn, or pumpkin squash)
• 1 1/2 cups all-purpose flour
• 1/2 cup brown sugar
• 1/4 cup molasses
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 large eggs
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1/4 cup milk

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, brown sugar, cinnamon, ginger, nutmeg, baking soda, and salt.
3. In another bowl, whisk together the eggs, molasses, oil, vanilla extract, milk, and squash puree until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
5. Spoon the batter into the muffin cups, filling each about 2/3 of the way full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.

These squash and gingerbread muffins are the perfect comfort food for chilly days. With their aromatic spice profile and soft, moist texture from the squash, they are a delightful twist on the traditional gingerbread muffin. The combination of molasses, cinnamon, and ginger makes them wonderfully fragrant and rich, while the squash ensures they stay moist and tender. These muffins are perfect for breakfast or a quick snack, offering a warming taste of winter in every bite.

Squash and Cinnamon Streusel Coffee Cake

This squash and cinnamon streusel coffee cake is a warm, comforting dessert that combines the soft, spiced flavor of squash with a buttery cinnamon-sugar streusel topping. The cake is light and fluffy with just the right amount of sweetness, while the streusel adds a crunchy, caramelized contrast. It’s an ideal dessert for brunch or an afternoon treat alongside a hot cup of coffee.

Ingredients:
For the cake:

• 1 1/2 cups cooked squash puree (butternut or acorn squash)
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream

For the streusel:

• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 tsp ground cinnamon
• 1/4 cup unsalted butter, cold and cubed

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round or square cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
3. In a large bowl, cream the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and squash puree until smooth.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, mixing until just combined.
5. Pour the batter into the prepared cake pan, spreading it evenly.
6. To make the streusel, combine the flour, brown sugar, and cinnamon in a bowl. Cut in the cold butter with a pastry cutter or your fingers until the mixture forms coarse crumbs.
7. Sprinkle the streusel evenly over the top of the cake batter.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This squash and cinnamon streusel coffee cake is the perfect combination of flavors and textures. The moist, tender cake is complemented by the sweet, crumbly streusel topping, creating a dessert that is as comforting as it is delicious. It’s a great choice for gatherings, as it pairs wonderfully with coffee or tea. The squash adds a subtle sweetness and richness, making it a must-try for anyone looking to enjoy the seasonal flavors of squash in a unique and satisfying way.

Spiced Squash and Apple Crisp

This spiced squash and apple crisp combines the flavors of autumn in a delightful dessert. The sweet and tangy apples pair wonderfully with the naturally sweet squash, and the spiced oat topping adds a delicious crunch. This warm, comforting dessert is perfect for serving with a scoop of vanilla ice cream or a dollop of whipped cream, making it an ideal treat for cooler months.

Ingredients:
For the filling:

• 2 cups cooked squash puree (butternut or acorn squash)
• 2 large apples, peeled, cored, and sliced
• 1/4 cup brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tbsp lemon juice
• 1/4 tsp salt

For the topping:

• 1 cup rolled oats
• 1/2 cup all-purpose flour
• 1/3 cup brown sugar
• 1/4 cup unsalted butter, melted
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
2. In a large bowl, combine the squash puree, sliced apples, brown sugar, cinnamon, nutmeg, lemon juice, and salt. Mix until the apples and squash are evenly coated, then transfer the mixture to the prepared baking dish.
3. In a separate bowl, combine the rolled oats, flour, brown sugar, melted butter, cinnamon, ginger, and salt. Stir until the mixture forms a crumbly texture.
4. Sprinkle the oat topping evenly over the squash and apple mixture.
5. Bake for 40-45 minutes, or until the topping is golden brown and the filling is bubbling.
6. Let the crisp cool for a few minutes before serving.

This spiced squash and apple crisp is a warm, comforting dessert that’s perfect for enjoying on a chilly evening. The tender apples and squash filling, combined with the sweet, spiced oat topping, create a wonderful contrast of textures and flavors. Whether served with a scoop of ice cream or a spoonful of whipped cream, it’s a crowd-pleasing treat that celebrates the flavors of autumn in every bite.

Squash and Maple Pecan Pie Bars

These squash and maple pecan pie bars are a perfect twist on traditional pecan pie. The squash filling adds a rich, earthy sweetness that pairs beautifully with the caramel-like maple syrup and crunchy pecans. With a buttery, shortbread-like crust, these bars are easy to serve and perfect for parties, holiday gatherings, or a cozy weekend dessert.

Ingredients:
For the crust:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup granulated sugar
• 1/4 tsp salt

For the filling:

• 1 1/2 cups cooked squash puree (butternut or acorn squash)
• 1/2 cup maple syrup
• 2 large eggs
• 1/4 cup brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 1 cup pecans, chopped

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.
2. To make the crust, combine the flour, cold butter, sugar, and salt in a food processor. Pulse until the mixture resembles coarse crumbs. Press the mixture into the bottom of the prepared pan to form an even crust. Bake for 10-12 minutes, or until golden brown.
3. While the crust is baking, prepare the filling by whisking together the squash puree, maple syrup, eggs, brown sugar, cinnamon, nutmeg, salt, and vanilla extract in a bowl until smooth.
4. Pour the squash mixture over the baked crust and smooth it out evenly.
5. Sprinkle the chopped pecans over the top of the filling.
6. Bake for 25-30 minutes, or until the filling is set and the edges are lightly golden.
7. Let the bars cool completely in the pan before cutting into squares.

Squash and maple pecan pie bars combine the warm, comforting flavors of squash and maple with the crunch of pecans in a handheld, easy-to-serve format. These bars offer the perfect balance of sweetness, spice, and texture, making them an irresistible dessert for any occasion. Whether served at a holiday gathering or as a weekend treat, they’re sure to be a hit with anyone who enjoys the flavors of fall.

Squash and Chocolate Chip Blondies

Squash and chocolate chip blondies are a rich and decadent dessert that combines the sweetness of squash with the indulgence of chocolate chips. The squash adds moisture and a subtle sweetness to the blondies, while the chocolate chips melt into gooey pockets of sweetness. These easy-to-make bars are a perfect treat for a cozy night in or as a special snack to share with friends.

Ingredients:

• 1 cup cooked squash puree (butternut or acorn squash)
• 1 cup brown sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.
2. In a large bowl, whisk together the brown sugar, melted butter, eggs, and vanilla extract until smooth and combined.
3. Stir in the squash puree until evenly incorporated.
4. In a separate bowl, mix together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Fold in the chocolate chips.
6. Pour the batter into the prepared pan and spread it evenly.
7. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Let the blondies cool in the pan before cutting them into squares.

These squash and chocolate chip blondies are the perfect combination of rich, buttery goodness and a hint of seasonal squash sweetness. The addition of chocolate chips adds a decadent touch, while the squash ensures the blondies are moist and flavorful. Whether you’re making them for a family dessert or a gathering with friends, these bars are sure to be a crowd-pleaser, offering a delightful twist on a classic favorite.

Squash and Cinnamon Roll Casserole

This squash and cinnamon roll casserole is an inventive twist on traditional cinnamon rolls. The tender squash adds natural sweetness and moisture to the dish, complementing the cinnamon-sugar swirl of the rolls. Perfect for breakfast or dessert, this casserole is easy to prepare and packed with warm, comforting flavors that will make your kitchen smell like a fall haven.

Ingredients:

• 1 cup cooked squash puree (butternut or acorn squash)
• 2 cans refrigerated cinnamon rolls (with icing)
• 1/2 cup milk
• 1/4 cup maple syrup
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp vanilla extract
• 1/2 cup chopped pecans (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a small bowl, combine the milk, maple syrup, cinnamon, nutmeg, and vanilla extract.
3. Cut the cinnamon rolls into quarters and place them into the prepared baking dish.
4. Spoon the cooked squash puree over the top of the cinnamon rolls.
5. Pour the milk mixture over the rolls, ensuring that the liquid is evenly distributed.
6. If using, sprinkle chopped pecans over the top for added crunch.
7. Bake for 30-35 minutes, or until the cinnamon rolls are golden and cooked through.
8. Once done, remove from the oven and drizzle the icing from the cinnamon rolls over the top.
9. Let the casserole cool for a few minutes before serving.

This squash and cinnamon roll casserole is a perfect fusion of classic breakfast comfort and seasonal squash sweetness. The warm cinnamon rolls soak up the squash mixture, creating a soft, pudding-like texture that’s rich and flavorful. It’s an easy-to-make dish that’s perfect for feeding a crowd at brunch or as a dessert after a cozy dinner. The addition of pecans adds a nice crunch, elevating this simple yet satisfying casserole to something special.

Squash and Pecan Cheesecake Bars

These squash and pecan cheesecake bars are a creamy, decadent dessert that blends the richness of cheesecake with the warmth of squash. The creamy cheesecake layer is balanced by a touch of maple syrup and cinnamon, while the toasted pecans add a perfect crunch. These bars are great for fall gatherings, offering a delightful combination of textures and flavors in each bite.

Ingredients:
For the crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted

For the cheesecake filling:

• 2 cups cream cheese, softened
• 1 cup cooked squash puree (butternut or acorn squash)
• 1/2 cup granulated sugar
• 1/4 cup maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 cup chopped pecans, toasted

Instructions:

1. Preheat the oven to 325°F (163°C) and grease a 9×9-inch baking dish.
2. To make the crust, combine the graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of the prepared dish to form an even crust. Bake for 8-10 minutes, or until lightly golden.
3. For the cheesecake filling, beat the cream cheese, squash puree, sugar, maple syrup, eggs, vanilla, cinnamon, and nutmeg together until smooth and creamy.
4. Pour the cheesecake mixture over the baked crust.
5. Bake for 25-30 minutes, or until the center is set and the edges are lightly golden.
6. Let the cheesecake bars cool completely in the dish, then refrigerate for at least 2 hours.
7. Before serving, sprinkle the toasted pecans on top for added texture and flavor.
8. Cut into squares and serve chilled.

These squash and pecan cheesecake bars are an indulgent treat that brings together the smooth creaminess of cheesecake and the warm flavors of fall squash. The addition of toasted pecans adds a delightful crunch, balancing the creamy texture of the cheesecake filling. These bars are a perfect dessert for any fall gathering, offering a sophisticated twist on traditional cheesecake that will leave guests asking for the recipe.

Squash and Brown Butter Snickerdoodle Cookies

These squash and brown butter snickerdoodle cookies are a unique take on the classic snickerdoodle, incorporating the sweetness and richness of squash puree. The brown butter adds a deep, nutty flavor to the cookies, while the cinnamon-sugar coating provides a classic snickerdoodle crunch. Perfect for a fall treat, these cookies are soft on the inside with a slight crisp on the edges, making them irresistible to anyone who takes a bite.

Ingredients:

• 1 cup cooked squash puree (butternut or acorn squash)
• 1/2 cup unsalted butter, browned and cooled
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp cream of tartar
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/4 cup granulated sugar (for rolling)
• 1 tbsp ground cinnamon (for rolling)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt. Set aside.
3. In a large bowl, combine the browned butter, granulated sugar, and brown sugar, mixing until smooth. Add the egg and vanilla extract, and stir in the squash puree until fully incorporated.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
5. In a small bowl, combine the sugar and cinnamon for rolling.
6. Roll the dough into 1-inch balls and roll them in the cinnamon-sugar mixture.
7. Place the cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden and the centers are set.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These squash and brown butter snickerdoodle cookies offer a delightful twist on the classic treat, combining the richness of brown butter with the natural sweetness of squash. The cinnamon-sugar coating adds the perfect amount of spice, while the soft, chewy interior makes each bite a little piece of heaven. Whether enjoyed with a cup of coffee or as a snack, these cookies are the perfect fall treat to savor with family and friends.

Note: More recipes are coming soon!