25+ Irresistible January Sweet Squash Recipes for Your Menu

January is the perfect time to embrace the comforting and nutritious qualities of squash.

With its natural sweetness and versatility, squash becomes the star ingredient for countless delectable recipes.

From cozy desserts to healthy treats, this golden winter vegetable adds warmth to every dish. Whether you’re looking for baked goods, creamy puddings, or something innovative, squash offers endless opportunities to explore.

This collection of 25+ January sweet squash recipes will inspire you to use this winter gem in ways you’ve never imagined.

Discover the magic of squash as it transforms into fluffy breads, gooey blondies, velvety puddings, and more.

With options ranging from easy snacks to impressive desserts, there’s something here to satisfy every palate.

So grab your favorite squash and get ready to create dishes that will brighten up your winter days!

25+ Irresistible January Sweet Squash Recipes for Your Menu

As the winter chill lingers, there’s nothing more satisfying than enjoying a sweet squash creation that brings both comfort and indulgence.

These 25+ January sweet squash recipes celebrate the vibrant flavors and versatility of this beloved vegetable, proving that it’s not just for savory dishes.

Whether you’re baking a batch of squash muffins for breakfast, preparing a silky squash pudding for dessert, or experimenting with a new squash-inspired treat, these recipes will keep your kitchen lively and your taste buds happy.

January is the season to embrace cozy, heartwarming foods, and sweet squash dishes are the perfect way to do just that.

Try a few of these recipes this month and discover why squash deserves a permanent spot in your winter kitchen lineup!

Honey-Roasted Sweet Squash with Cinnamon Glaze

This honey-roasted sweet squash is a perfect dish for cold January evenings. The combination of natural sweetness from the squash, drizzles of honey, and the aromatic warmth of cinnamon creates a comforting and satisfying dish. Whether served as a dessert or a side dish, it’s bound to please your taste buds.

Ingredients

• 1 medium-sized butternut squash (peeled, seeded, and cut into cubes)
• 3 tbsp honey
• 2 tbsp melted butter
• 1 tsp ground cinnamon
• ½ tsp nutmeg
• A pinch of salt
• Optional: ¼ cup chopped pecans for topping

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine honey, melted butter, cinnamon, nutmeg, and salt. Mix well.
3. Add the squash cubes to the mixture and toss until evenly coated.
4. Spread the squash cubes on the prepared baking sheet in a single layer.
5. Roast in the oven for 25–30 minutes, flipping halfway through, until the squash is tender and caramelized.
6. (Optional) Sprinkle chopped pecans over the squash during the last 5 minutes of roasting for added crunch.
7. Serve warm, drizzled with any leftover glaze from the baking sheet.

This honey-roasted sweet squash with cinnamon glaze is a delightful treat that feels like a warm hug on a chilly January day. It’s versatile, easy to prepare, and brings a balance of sweetness and spice that everyone will love. Pair it with a dollop of whipped cream for a truly decadent experience.

Sweet Squash Pudding with Maple Drizzle

Sweet squash pudding is a rich, creamy dessert that takes advantage of winter squash’s naturally sweet flavor. The custard-like texture and the maple syrup drizzle make it a luxurious finish to any meal. It’s a recipe you’ll want to enjoy again and again throughout the season.

Ingredients

• 2 cups cooked and mashed squash (butternut or acorn squash works best)
• 1 cup whole milk or coconut milk
• 2 large eggs
• ½ cup brown sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp salt
• 3 tbsp maple syrup for topping

Instructions

1. Preheat your oven to 350°F (175°C). Grease a baking dish or individual ramekins.
2. In a large bowl, whisk together the mashed squash, milk, eggs, brown sugar, vanilla extract, cinnamon, ginger, and salt until smooth.
3. Pour the mixture into the prepared baking dish or divide evenly among ramekins.
4. Place the baking dish or ramekins in a larger pan and fill the pan with hot water until it reaches halfway up the sides of the baking dish or ramekins (creating a water bath).
5. Bake for 40–45 minutes, or until the pudding is set and a knife inserted in the center comes out clean.
6. Remove from the water bath and let cool slightly.
7. Drizzle with maple syrup before serving.

This sweet squash pudding with maple drizzle is a celebration of comfort and flavor. It’s creamy, indulgent, and perfect for sharing with loved ones. Whether enjoyed warm or chilled, this pudding will elevate your January dessert repertoire to new heights.

Squash and Sweet Spice Bread

Squash and sweet spice bread is the perfect blend of moist, dense texture and aromatic spices. This quick bread is lightly sweetened, making it a wonderful breakfast or snack. It’s a versatile recipe that highlights squash’s natural flavor and pairs beautifully with a cup of coffee or tea.

Ingredients

• 2 cups all-purpose flour
• 1 cup mashed cooked squash (acorn or butternut)
• 1 cup sugar (or ¾ cup honey for a natural sweetener)
• ½ cup vegetable oil or melted butter
• 2 large eggs
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground cloves
• ¼ tsp salt
• ½ cup chopped walnuts or raisins (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a large bowl, mix the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
3. In a separate bowl, combine the mashed squash, sugar (or honey), oil, and eggs. Mix until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. If desired, fold in chopped walnuts or raisins.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This squash and sweet spice bread is a delightful way to savor the season. Its inviting aroma and moist crumb make it an instant crowd-pleaser. It’s a recipe you’ll find yourself baking again and again, bringing warmth and joy to your January mornings and afternoons.

Caramelized Squash Tart with Almond Crust

This caramelized squash tart is a stunning dessert with a crispy almond crust and a luxurious filling of sweet, buttery squash. It’s topped with a caramel drizzle, making it the ideal dish to impress guests or indulge in on a quiet winter evening.

Ingredients

For the crust:

• 1 cup almond flour
• ¼ cup all-purpose flour
• 3 tbsp sugar
• 5 tbsp cold butter (cubed)
• 1 egg yolk

For the filling:

• 2 cups cooked and mashed squash (butternut or kabocha squash recommended)
• ½ cup heavy cream
• 2 large eggs
• ¼ cup brown sugar
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg

For the topping:

• 3 tbsp caramel sauce
• Optional: Toasted almond slices for garnish

Instructions

1. Prepare the crust: In a bowl, mix almond flour, all-purpose flour, and sugar. Add cold butter and rub it in until the mixture resembles coarse crumbs. Add the egg yolk and knead gently to form a dough. Wrap in plastic wrap and refrigerate for 30 minutes.
2. Preheat the oven to 375°F (190°C). Roll out the crust dough and press it into a tart pan. Poke holes with a fork and blind-bake for 10 minutes.
3. Make the filling: In a bowl, whisk together mashed squash, heavy cream, eggs, brown sugar, vanilla, cinnamon, and nutmeg until smooth. Pour into the pre-baked crust.
4. Bake for 25–30 minutes, or until the filling is set and the edges are golden brown.
5. Let the tart cool slightly. Drizzle caramel sauce over the top and garnish with toasted almond slices.
6. Slice and serve warm or chilled.

The caramelized squash tart with almond crust is a true winter delight. The nutty, buttery crust complements the creamy filling, while the caramel topping adds just the right amount of indulgence. This elegant dessert is perfect for making any January occasion special.

Sweet Squash and Apple Crumble

This sweet squash and apple crumble combines tender, spiced squash with tart apples under a crispy, buttery topping. It’s an easy-to-make dessert that fills your kitchen with the aromas of cinnamon and nutmeg, making it perfect for family gatherings or a quiet winter treat.

Ingredients

For the filling:

• 2 cups peeled and diced squash (butternut or acorn)
• 2 cups peeled and diced apples (Granny Smith or Honeycrisp)
• ¼ cup brown sugar
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• 1 tsp lemon juice

For the crumble topping:

• 1 cup rolled oats
• ½ cup all-purpose flour
• ½ cup brown sugar
• ½ tsp ground nutmeg
• 6 tbsp cold butter (cubed)

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch baking dish.
2. In a large bowl, toss squash and apple pieces with brown sugar, cinnamon, ginger, and lemon juice. Spread the mixture evenly in the baking dish.
3. In another bowl, mix oats, flour, brown sugar, and nutmeg. Add cold butter and rub it into the mixture until crumbly.
4. Sprinkle the crumble topping evenly over the squash and apple mixture.
5. Bake for 35–40 minutes, or until the topping is golden brown and the filling is bubbly.
6. Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.

This sweet squash and apple crumble is a cozy dessert that captures the essence of January. The balance of tender fruit and crunchy topping makes it irresistible. It’s a versatile recipe you can enjoy as a dessert or even as a sweet breakfast option.

Squash Coconut Rice Pudding

This squash coconut rice pudding is a creamy, tropical-inspired twist on a classic dessert. The velvety texture of the squash blends beautifully with the richness of coconut milk, creating a comforting dish that feels both indulgent and nourishing.

Ingredients

• 1 cup cooked and mashed squash
• ½ cup uncooked jasmine or basmati rice
• 2 cups coconut milk
• 1 cup water
• ½ cup sugar (or to taste)
• 1 tsp vanilla extract
• ½ tsp ground cardamom
• ¼ cup toasted coconut flakes for garnish

Instructions

1. In a medium saucepan, combine rice, coconut milk, and water. Bring to a boil over medium heat. Reduce heat to low, cover, and simmer for 15 minutes.
2. Stir in mashed squash, sugar, vanilla, and cardamom. Continue cooking on low heat, stirring occasionally, until the mixture thickens (about 10–15 minutes).
3. Adjust sweetness to taste and cook until the rice is soft and creamy.
4. Serve warm or chilled, garnished with toasted coconut flakes.

Squash coconut rice pudding is a delightful combination of familiar and exotic flavors. It’s a rich, satisfying dessert that will warm you up during the chilly January nights. This easy recipe also makes for a great make-ahead treat to enjoy throughout the week.

Brown Sugar Glazed Squash Muffins

These squash muffins are moist, fluffy, and packed with warm spices, making them a delightful breakfast or snack. The brown sugar glaze adds a hint of caramelized sweetness, turning these muffins into a crowd-pleasing treat that’s perfect for January mornings.

Ingredients

For the muffins:

• 1 ½ cups all-purpose flour
• 1 cup cooked and mashed squash (butternut or acorn)
• ½ cup brown sugar
• ¼ cup granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp salt

For the glaze:

• ¼ cup brown sugar
• 2 tbsp butter
• 2 tbsp heavy cream

Instructions

1. Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners.
2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
3. In a separate bowl, mix mashed squash, brown sugar, granulated sugar, oil, eggs, and vanilla until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Spoon the batter into the muffin cups, filling each about ¾ full.
6. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Let cool slightly.
7. Make the glaze: In a small saucepan, heat brown sugar, butter, and cream over low heat until melted and smooth. Drizzle over the cooled muffins.
8. Serve warm or at room temperature.

These brown sugar glazed squash muffins are an irresistible way to enjoy the natural sweetness of squash. They’re perfect for breakfast on a cold January morning or as a snack to pair with your favorite hot beverage. Each bite is tender, flavorful, and oh-so satisfying!

Squash and Chocolate Swirl Cake

This squash and chocolate swirl cake combines the earthy sweetness of squash with the rich flavor of chocolate. The marbled appearance makes it a visually stunning dessert that’s as delightful to look at as it is to eat. Perfect for sharing with family and friends during winter gatherings!

Ingredients

• 1 ¾ cups all-purpose flour
• 1 cup cooked and mashed squash
• 1 cup granulated sugar
• ½ cup vegetable oil
• 3 large eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 3 tbsp unsweetened cocoa powder
• ¼ cup milk

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a bundt or loaf pan.
2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, combine squash, sugar, oil, eggs, and vanilla. Mix until smooth.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Divide the batter into two bowls. In one bowl, mix in cocoa powder and milk to create the chocolate batter.
6. Pour the batters alternately into the prepared pan, layering and swirling with a knife to create a marbled effect.
7. Bake for 45–50 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack.
8. Dust with powdered sugar before serving, if desired.

This squash and chocolate swirl cake is a showstopper that tastes as good as it looks. The moist texture and balanced sweetness make it a great choice for winter gatherings or a cozy treat to enjoy with your favorite cup of coffee.

Maple Squash Pancakes with Candied Pecans

These maple squash pancakes are fluffy, flavorful, and perfect for a leisurely January brunch. Topped with candied pecans and a drizzle of maple syrup, they’re a hearty and wholesome dish that will leave everyone asking for seconds.

Ingredients

For the pancakes:

• 1 cup cooked and mashed squash
• 1 ¼ cups all-purpose flour
• 2 tbsp granulated sugar
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp salt
• 1 cup buttermilk
• 2 large eggs
• 2 tbsp melted butter

For the candied pecans:

• ½ cup pecan halves
• 2 tbsp brown sugar
• 1 tbsp butter

For serving:

• Maple syrup

Instructions

1. Make the candied pecans: In a small skillet, melt butter and brown sugar over medium heat. Add pecans and stir until coated. Cook for 2–3 minutes, then transfer to parchment paper to cool.
2. Make the pancake batter: In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, mix squash, buttermilk, eggs, and melted butter until smooth. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
4. Heat a lightly greased griddle or skillet over medium heat. Pour ¼ cup of batter for each pancake and cook until bubbles form on the surface, about 2–3 minutes. Flip and cook for another 2 minutes or until golden brown.
5. Serve pancakes stacked, topped with candied pecans, and drizzled with maple syrup.

Maple squash pancakes with candied pecans are the ultimate comfort food for a chilly January morning. The earthy squash, warm spices, and crunchy pecans create a harmony of flavors that’s sure to become a family favorite.

Squash Cinnamon Rolls with Cream Cheese Glaze

These squash cinnamon rolls are soft, gooey, and irresistibly sweet. The addition of squash in the dough keeps the rolls moist and tender while adding a subtle depth of flavor. Topped with a rich cream cheese glaze, they’re perfect for breakfast, brunch, or dessert.

Ingredients

For the dough:

• 3 cups all-purpose flour
• 1 cup cooked and mashed squash
• ⅓ cup milk (warm)
• 2 ¼ tsp active dry yeast
• ¼ cup granulated sugar
• 3 tbsp butter (melted)
• 1 large egg
• ½ tsp salt

For the filling:

• ⅓ cup brown sugar
• 2 tsp ground cinnamon
• 3 tbsp butter (softened)

For the cream cheese glaze:

• 4 oz cream cheese (softened)
• ½ cup powdered sugar
• 2 tbsp milk
• ½ tsp vanilla extract

Instructions

1. Make the dough: Dissolve yeast and sugar in warm milk; let sit for 5 minutes until foamy. In a large bowl, combine flour, mashed squash, melted butter, egg, and salt. Add the yeast mixture and knead into a soft dough. Cover and let rise for 1 hour.
2. Roll out the dough into a rectangle on a floured surface. Spread softened butter over the surface. Sprinkle brown sugar and cinnamon evenly over the butter. Roll the dough tightly and slice into 12 rolls.
3. Arrange the rolls in a greased baking dish. Cover and let rise for 30 minutes.
4. Preheat the oven to 350°F (175°C). Bake the rolls for 20–25 minutes or until golden brown.
5. Make the glaze: Beat cream cheese, powdered sugar, milk, and vanilla until smooth. Spread the glaze over warm rolls before serving.

These squash cinnamon rolls are a warm, comforting treat that’s perfect for a chilly January morning. The soft, spiced rolls paired with the tangy cream cheese glaze are guaranteed to be a hit with family and friends.

Squash and Honey Parfaits with Granola

This squash and honey parfait is a healthy yet indulgent dessert or snack. Layers of creamy squash, Greek yogurt, and crunchy granola create a beautiful harmony of textures and flavors, making it a nutritious and visually appealing treat.

Ingredients

• 1 ½ cups cooked and mashed squash (butternut or acorn)
• 3 tbsp honey
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• 2 cups plain or vanilla Greek yogurt
• 1 cup granola (store-bought or homemade)
• Optional toppings: Chopped nuts, dried fruit, or a drizzle of extra honey

Instructions

1. In a bowl, mix mashed squash, honey, cinnamon, and ginger until smooth.
2. In serving glasses or jars, layer squash mixture, Greek yogurt, and granola. Repeat layers until glasses are full.
3. Top with additional granola, nuts, dried fruit, or a drizzle of honey, if desired.
4. Chill for 15–20 minutes before serving or enjoy immediately.

These squash and honey parfaits are a delightful combination of creamy, crunchy, and sweet flavors. They’re easy to prepare and make an excellent option for a light dessert, a quick breakfast, or a mid-day snack in January.

Squash and Maple Bread Pudding

This squash and maple bread pudding is a warm, custardy dessert with a caramelized crust. The natural sweetness of the squash pairs beautifully with maple syrup, creating a comforting dish that’s perfect for cold winter nights.

Ingredients

• 4 cups day-old bread (cubed)
• 2 cups cooked and mashed squash
• 2 cups milk
• ½ cup heavy cream
• ⅓ cup maple syrup (plus extra for drizzling)
• 3 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• Optional: Chopped pecans for topping

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. Spread cubed bread evenly in the dish.
3. In a large bowl, whisk together mashed squash, milk, cream, maple syrup, eggs, vanilla, cinnamon, and nutmeg. Pour the mixture over the bread, pressing down gently to ensure the bread absorbs the liquid.
4. Let the mixture sit for 15 minutes to soak. Sprinkle chopped pecans on top, if using.
5. Bake for 40–45 minutes, or until the top is golden brown and the pudding is set.
6. Drizzle with additional maple syrup before serving warm.

Squash and maple bread pudding is the ultimate comfort food, offering a balance of rich custard and caramelized bread. It’s a dessert that feels nostalgic yet innovative, perfect for warming up cold January evenings.

Sweet Squash and Coconut Rice Pudding

This sweet squash and coconut rice pudding is creamy, rich, and packed with tropical flavors. The subtle nuttiness of coconut pairs perfectly with the earthy sweetness of squash, creating a warm and indulgent dessert that’s ideal for chilly January evenings.

Ingredients

• 1 cup cooked and mashed squash
• ¾ cup jasmine rice
• 1 cup coconut milk
• 1 cup whole milk
• ½ cup water
• ⅓ cup sugar
• 1 tsp vanilla extract
• ¼ tsp ground cinnamon
• Pinch of salt
• Optional toppings: Toasted coconut flakes, chopped nuts, or a drizzle of honey

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear.
2. In a medium saucepan, combine rice, coconut milk, whole milk, water, and sugar. Bring to a simmer over medium heat.
3. Stir in the mashed squash, cinnamon, and salt. Reduce heat to low and cook, stirring occasionally, for 20–25 minutes or until the rice is tender and the mixture is creamy.
4. Remove from heat and stir in the vanilla extract.
5. Serve warm, topped with toasted coconut flakes or your favorite toppings.

This sweet squash and coconut rice pudding is a comforting and luscious dessert that’s easy to prepare. The blend of creamy textures and warm flavors will transport you to a tropical paradise, even in the heart of winter.

Squash Blondies with White Chocolate Chips

These squash blondies are chewy, buttery, and irresistibly sweet. Adding mashed squash to the batter not only enhances the flavor but also keeps these blondies moist and tender. White chocolate chips add a touch of decadence, making this a perfect treat for January gatherings.

Ingredients

• 1 cup cooked and mashed squash
• 1 cup all-purpose flour
• ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter (melted)
• ¾ cup brown sugar
• 1 large egg
• 1 tsp vanilla extract
• ½ cup white chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan and line with parchment paper.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In another bowl, mix melted butter, brown sugar, egg, and vanilla until smooth. Stir in the mashed squash.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the white chocolate chips.
5. Spread the batter evenly in the prepared pan. Bake for 25–30 minutes or until the edges are golden and a toothpick inserted into the center comes out clean.
6. Let cool before cutting into squares.

Squash blondies with white chocolate chips are the ultimate fusion of indulgence and comfort. Their soft, gooey texture and warm flavor profile make them a wonderful treat to share during the winter months.

Squash and Apple Strudel with Cinnamon Drizzle

This squash and apple strudel is a flaky, buttery pastry filled with a spiced squash and apple mixture. The cinnamon drizzle adds a touch of sweetness, making this dessert elegant yet approachable. It’s perfect for entertaining or enjoying as a cozy winter treat.

Ingredients

For the filling:

• 1 cup cooked and mashed squash
• 1 large apple (peeled and diced)
• ¼ cup brown sugar
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• 2 tbsp butter

For the pastry:

• 1 sheet puff pastry (thawed)
• 1 egg (beaten, for egg wash)

For the drizzle:

• ½ cup powdered sugar
• 1 tbsp milk
• ½ tsp ground cinnamon

Instructions

1. Prepare the filling: In a skillet, melt butter over medium heat. Add diced apple, mashed squash, brown sugar, cinnamon, ginger, and nutmeg. Cook until the apples are soft and the mixture is fragrant, about 5–7 minutes. Let cool.
2. Assemble the strudel: Preheat the oven to 375°F (190°C). Roll out the puff pastry on a lightly floured surface. Spoon the filling along one edge of the pastry, leaving a 1-inch border. Roll up the pastry and seal the edges.
3. Transfer to a baking sheet lined with parchment paper. Brush with egg wash and make small slits on top to allow steam to escape.
4. Bake for 25–30 minutes or until golden brown.
5. Make the drizzle: In a small bowl, mix powdered sugar, milk, and cinnamon until smooth. Drizzle over the warm strudel before serving.

This squash and apple strudel is a delightful mix of flaky pastry, tender filling, and warm spices. The cinnamon drizzle elevates the dessert, making it perfect for impressing guests or enjoying with a hot cup of tea on a winter evening.

Note: More recipes are coming soon!