40+ Heartwarming Valentine’s Day Mixed Squash Recipes to Make

Valentine’s Day is the perfect occasion to show your loved ones how much you care, and what better way to do that than with a delicious, heartwarming meal?

Squash, with its natural sweetness and versatility, makes for a wonderful ingredient in many dishes, from savory mains to sweet desserts.

Whether you’re cooking for a significant other, friends, or family, mixed squash recipes can offer something for everyone.

In this collection of 40+ Valentine’s Day mixed squash recipes, you’ll find creative ideas to make your celebration even more special.

From comforting casseroles and risottos to fresh salads and decadent desserts, these recipes are not only delicious but also offer a nutritious twist to your Valentine’s Day menu.

So, gather your ingredients, preheat the oven, and let’s make this Valentine’s Day one to remember with the delightful flavors of mixed squash!

40+ Heartwarming Valentine’s Day Mixed Squash Recipes to Make

This Valentine’s Day, let squash take center stage at your dinner table with these 40+ mixed squash recipes.

Whether you’re preparing a cozy, intimate dinner or a larger gathering, these dishes provide the perfect balance of flavor, nutrition, and love.

From creamy soups to sweet treats, the versatility of squash ensures that there’s a recipe for every taste and preference.

These dishes are sure to not only impress your guests but also add a unique touch to your celebration.

So, grab your favorite squash and get cooking—because a meal made with love (and squash) is always the best way to celebrate Valentine’s Day.

Valentine’s Day Butternut Squash and Sage Ravioli

Celebrate Valentine’s Day with a luxurious and romantic dinner featuring homemade Butternut Squash and Sage Ravioli. This dish combines the earthy sweetness of butternut squash with the nutty aroma of sage, encased in tender homemade pasta. Topped with a brown butter sauce, it’s perfect for an intimate Valentine’s meal.

Ingredients:
For the pasta dough:

• 2 cups all-purpose flour
• 3 large eggs
• 1/2 teaspoon salt

For the filling:

• 1 1/2 cups roasted butternut squash (pureed)
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon nutmeg
• Salt and pepper to taste

For the brown butter sage sauce:

• 6 tablespoons unsalted butter
• 10 fresh sage leaves

Instructions:

Make the pasta dough:

• Combine flour and salt on a clean surface. Create a well in the center and crack the eggs into the well. Gradually mix until a dough forms. Knead for 10 minutes, wrap in plastic, and let it rest for 30 minutes.

Prepare the filling:

• Mix the butternut squash puree, Parmesan cheese, nutmeg, salt, and pepper. Set aside.

Roll and fill the ravioli:

• Roll the pasta dough into thin sheets. Place small spoonfuls of filling on one sheet, leaving space between each. Cover with another sheet of dough, press around the filling, and cut into ravioli shapes.

Cook the ravioli:

• Boil a pot of salted water and cook ravioli for 3–4 minutes until they float to the top.

Make the sauce:

• Melt butter in a skillet over medium heat until it turns golden. Add sage leaves and cook until crispy.

Serve:

• Drizzle the brown butter sage sauce over the ravioli and garnish with grated Parmesan.

This Butternut Squash and Sage Ravioli is a labor of love that makes Valentine’s Day extra special. Its combination of comforting flavors and elegant presentation is sure to leave a lasting impression on your partner.

Valentine’s Day Spaghetti Squash and Spinach Casserole

Bring a healthy yet hearty touch to your Valentine’s Day table with this Spaghetti Squash and Spinach Casserole. This dish layers tender spaghetti squash, creamy ricotta, and a garlic spinach filling, topped with melted mozzarella for a cozy, love-filled meal.

Ingredients:

• 1 medium spaghetti squash
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

Prepare the spaghetti squash:

• Preheat the oven to 400°F (200°C). Cut the squash in half, scoop out the seeds, and brush the inside with olive oil. Bake face down for 30–40 minutes until tender. Use a fork to scrape out the strands.

Cook the spinach:

• Heat olive oil in a skillet, add garlic, and cook until fragrant. Add spinach and sauté until wilted. Season with salt and pepper.

Assemble the casserole:

• In a bowl, combine spaghetti squash, spinach, ricotta, Parmesan, salt, and pepper. Spread the mixture into a baking dish. Top with mozzarella cheese.

Bake:

• Bake at 375°F (190°C) for 20 minutes until the cheese is melted and bubbly.

Serve:

• Garnish with extra Parmesan or fresh herbs before serving.

This Spaghetti Squash and Spinach Casserole is a wholesome yet indulgent option for Valentine’s Day. Its cheesy goodness and healthy twist make it a comforting meal that you and your loved one can enjoy guilt-free.

Valentine’s Day Acorn Squash and Cranberry Salad

Delight your Valentine with a vibrant Acorn Squash and Cranberry Salad. The caramelized acorn squash pairs beautifully with tart cranberries, fresh greens, and a zesty orange vinaigrette. This colorful salad is light, refreshing, and perfect for a romantic meal.

Ingredients:

• 1 acorn squash, sliced into rings
• 4 cups mixed greens (arugula, spinach, and kale)
• 1/2 cup dried cranberries
• 1/4 cup toasted pecans
• 2 ounces crumbled goat cheese

For the vinaigrette:

• 1/4 cup orange juice
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

Roast the acorn squash:

• Preheat oven to 400°F (200°C). Arrange squash slices on a baking sheet, brush with olive oil, and sprinkle with salt and pepper. Roast for 20–25 minutes until caramelized.

Make the vinaigrette:

• Whisk together orange juice, olive oil, honey, Dijon mustard, salt, and pepper in a small bowl.

Assemble the salad:

• Place mixed greens on a serving platter. Top with roasted squash, cranberries, pecans, and goat cheese.

Dress the salad:

• Drizzle the orange vinaigrette over the salad before serving.

This Acorn Squash and Cranberry Salad brings a touch of elegance and freshness to your Valentine’s Day dinner. Its sweet, tangy, and nutty flavors are a perfect way to express love through wholesome and beautiful food.

Valentine’s Day Maple Roasted Squash and Pecan Salad

This Maple Roasted Squash and Pecan Salad is a perfect combination of warm and cold ingredients, making it an ideal dish for a cozy Valentine’s Day dinner. The roasted sweetness of the squash pairs beautifully with the crunch of pecans, and the maple syrup adds a delightful touch of sweetness. With a simple lemon dressing, this salad is both elegant and comforting.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1/2 cup pecans, toasted
• 2 cups mixed greens (spinach, arugula, and baby kale)
• 1 tablespoon olive oil
• 2 tablespoons maple syrup
• Salt and pepper to taste

For the dressing:

• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

Roast the squash:

• Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, and spread it on a baking sheet. Roast for 25–30 minutes until the squash is tender and caramelized, tossing halfway through.

Prepare the dressing:

• Whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper in a bowl.

Assemble the salad:

• In a large bowl, combine the mixed greens, roasted squash, toasted pecans, and maple syrup. Drizzle the dressing over the top and toss gently.

Serve:

• Serve immediately, garnished with extra pecans and a drizzle of maple syrup if desired.

This Maple Roasted Squash and Pecan Salad offers a delightful mix of textures and flavors that make it a beautiful and flavorful addition to your Valentine’s Day meal. The sweetness of the maple syrup and roasted squash contrasts wonderfully with the crisp greens and the nutty pecans, making it a memorable dish to share.

Valentine’s Day Spicy Squash Soup with Coconut Cream

Warm up your Valentine’s evening with a velvety Spicy Squash Soup topped with coconut cream. This rich and flavorful soup combines the smoothness of squash with a touch of heat from chili flakes, balanced by the cooling richness of coconut cream. It’s a comforting and spicy dish that will keep the mood warm and cozy.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon chili flakes (or to taste)
• 4 cups vegetable broth
• 1/2 cup canned coconut milk
• Salt and pepper to taste

For garnish:

• Coconut cream
• Fresh cilantro (optional)

Instructions:

Cook the squash:

• In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté for 5 minutes until softened. Add the cumin and chili flakes, cooking for another minute until fragrant.

Simmer the soup:

• Add the cubed butternut squash and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 20–25 minutes, until the squash is tender.

Blend the soup:

• Use an immersion blender or regular blender to puree the soup until smooth. Add coconut milk, salt, and pepper, blending until creamy.

Serve:

• Ladle the soup into bowls, drizzle with coconut cream, and garnish with fresh cilantro.

This Spicy Squash Soup with Coconut Cream is a perfect blend of heat and comfort, making it a standout choice for your Valentine’s Day dinner. The silky texture and spicy warmth of the soup, combined with the luxurious coconut cream, make for a delightful, heartwarming dish that’s both satisfying and romantic.

Valentine’s Day Roasted Acorn Squash with Brown Sugar and Cinnamon

For a sweet and savory side dish, this Roasted Acorn Squash with Brown Sugar and Cinnamon brings warmth and comfort to your Valentine’s table. The natural sweetness of the acorn squash is enhanced by brown sugar and cinnamon, creating a dish that’s perfect for a cozy, intimate dinner.

Ingredients:

• 2 acorn squashes, halved and seeded
• 2 tablespoons olive oil
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• Salt to taste

Instructions:

Prepare the squash:

• Preheat the oven to 375°F (190°C). Cut the acorn squashes in half and remove the seeds. Place the squash halves on a baking sheet, flesh side up.

Season the squash:

• Drizzle the squash with olive oil, and sprinkle brown sugar, cinnamon, nutmeg, and salt over the flesh of each half.

Roast the squash:

• Roast the squash in the preheated oven for 45–50 minutes, or until tender and caramelized.

Serve:

• Serve the roasted acorn squash halves as is, or scoop out the flesh and plate it. Optionally, drizzle with more brown sugar and a pinch of cinnamon before serving.

This Roasted Acorn Squash with Brown Sugar and Cinnamon is a simple yet elegant dish that will add a touch of warmth and sweetness to your Valentine’s Day celebration. The caramelized edges and aromatic spices create a comforting side that pairs perfectly with your main course, and its natural beauty makes it an appealing choice for the holiday.

40+ Valentine’s Day Stuffed Delicata Squash with Quinoa and Cranberries

This vibrant and festive Stuffed Delicata Squash with Quinoa and Cranberries is a beautiful dish to serve on Valentine’s Day. The delicate sweetness of delicata squash pairs wonderfully with the nutty quinoa and tart cranberries, creating a colorful, nutritious, and delicious main or side dish that’s as appealing to the eye as it is to the palate.

Ingredients:

• 2 delicata squashes, halved and seeded
• 1 cup cooked quinoa
• 1/2 cup dried cranberries
• 1/4 cup chopped walnuts
• 1/4 cup feta cheese, crumbled
• 1 tablespoon olive oil
• 1/2 teaspoon cinnamon
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

1. Prepare the squash:
   • Preheat the oven to 400°F (200°C). Place the halved and seeded delicata squashes on a baking sheet, drizzle with olive oil, and season with salt, pepper, and cinnamon. Roast for 30–35 minutes until tender.
2. Prepare the quinoa filling:
   • In a bowl, mix the cooked quinoa with cranberries, chopped walnuts, and crumbled feta cheese. Drizzle with honey and stir to combine.
3. Stuff the squash:
   • Once the squash is roasted, fill the center of each half with the quinoa mixture.
4. Bake the stuffed squash:
   • Return the stuffed squashes to the oven and bake for another 10–15 minutes, until heated through.
5. Serve:
   • Serve immediately, optionally garnished with additional walnuts or a drizzle of honey.

This Stuffed Delicata Squash with Quinoa and Cranberries is a wholesome, festive dish that makes for a stunning and tasty Valentine’s Day meal. The sweet, savory, and slightly tangy combination of ingredients creates a perfect balance, and the colorful presentation makes it a showstopper at any dinner table.

Valentine’s Day Squash and Carrot Risotto

For a creamy, comforting, and satisfying Valentine’s Day dish, this Squash and Carrot Risotto is perfect. The sweetness of squash and carrots blends beautifully with the creamy texture of risotto, creating a decadent, heartwarming meal that’s ideal for a special evening. The addition of Parmesan and a touch of thyme enhances the flavors for a truly memorable dish.

Ingredients:

• 1 small butternut squash, peeled and cubed
• 2 medium carrots, peeled and chopped
• 1 cup Arborio rice
• 4 cups vegetable broth, warm
• 1/2 cup white wine
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/4 cup grated Parmesan cheese
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste

Instructions:

Roast the squash and carrots:

• Preheat the oven to 400°F (200°C). Toss the butternut squash and carrots with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.

Prepare the risotto:

• In a large skillet, heat olive oil over medium heat. Add the onion and garlic, cooking for 3–4 minutes until softened. Stir in the Arborio rice and cook for another 1–2 minutes until lightly toasted.

Cook the risotto:

• Gradually add the white wine, stirring constantly until absorbed. Begin adding the warm vegetable broth, one ladle at a time, stirring and letting each addition absorb before adding more. Continue this process for 20–25 minutes, until the rice is creamy and al dente.

Finish the risotto:

• Once the rice is cooked, stir in the roasted squash and carrots, Parmesan cheese, and thyme. Season with salt and pepper to taste.

Serve:

• Serve the risotto warm, garnished with extra thyme and Parmesan if desired.

This Squash and Carrot Risotto is a rich, velvety dish that will warm the heart on Valentine’s Day. Its creamy texture and the natural sweetness of squash and carrots make it both comforting and sophisticated—an ideal choice for a romantic dinner.

Valentine’s Day Roasted Sweet Potato and Squash Salad with Avocado

This Roasted Sweet Potato and Squash Salad with Avocado is a fresh, vibrant, and nourishing dish, perfect for Valentine’s Day. Roasting the sweet potatoes and squash brings out their natural sweetness, while the creamy avocado adds a rich contrast. With a simple lemon-tahini dressing, this salad offers a delicious balance of flavors and textures, making it an excellent light main or side dish for your holiday celebration.

Ingredients:

• 1 medium sweet potato, peeled and cubed
• 1 small butternut squash, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 avocado, diced
• 1/4 cup pomegranate seeds
• 2 cups mixed greens (arugula, spinach, or baby kale)
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon honey

Instructions:

Roast the vegetables:

• Preheat the oven to 400°F (200°C). Toss the sweet potato and butternut squash cubes with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25–30 minutes, turning once, until tender and caramelized.

Make the dressing:

• In a small bowl, whisk together tahini, lemon juice, honey, salt, and pepper. Add water as needed to achieve a smooth, pourable consistency.

Assemble the salad:

• In a large bowl, combine the roasted sweet potatoes and squash with the mixed greens, avocado, and pomegranate seeds. Drizzle with the tahini dressing and toss gently to combine.

Serve:

• Serve the salad immediately, optionally garnished with additional pomegranate seeds or a sprinkle of nuts for crunch.

This Roasted Sweet Potato and Squash Salad with Avocado is a perfect balance of sweet, savory, and creamy. The roasted vegetables and fresh avocado offer a heartwarming and nourishing option for Valentine’s Day. The tahini dressing adds a rich, nutty element, making this salad an elegant yet simple dish to enjoy with your loved one.

Valentine’s Day Squash and Sage Stuffed Chicken Breasts

For a savory and elegant Valentine’s Day dinner, these Squash and Sage Stuffed Chicken Breasts offer a combination of flavors that will impress your guest. The squash filling, seasoned with fresh sage, provides a warm and aromatic contrast to the tender chicken breasts. This dish is perfect for a romantic evening when you want something both hearty and flavorful.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 small butternut squash, peeled and diced
• 1 tablespoon olive oil
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/4 cup fresh sage leaves, chopped
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 1 tablespoon butter
• 1/2 cup chicken broth
• 1/4 cup heavy cream (optional for extra richness)

Instructions:

Prepare the squash:

• Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, cinnamon, nutmeg, salt, and pepper. Roast for 20–25 minutes, until tender and slightly caramelized.

Make the stuffing:

• Once the squash is roasted, mash it lightly with a fork and stir in chopped sage, Parmesan cheese, and a pinch of salt and pepper.

Stuff the chicken breasts:

• Using a sharp knife, carefully cut a pocket into each chicken breast. Stuff the chicken breasts with the roasted squash mixture and secure them with toothpicks if needed.

Cook the chicken:

• In a large skillet, heat butter over medium-high heat. Brown the stuffed chicken breasts on both sides, about 4–5 minutes per side. Once browned, add chicken broth to the skillet, cover, and simmer for 10–15 minutes until the chicken is cooked through. Add heavy cream to the broth if you prefer a richer sauce.

Serve:

• Serve the stuffed chicken breasts with a drizzle of the cooking sauce, garnished with additional fresh sage if desired.

These Squash and Sage Stuffed Chicken Breasts bring a burst of warmth and flavor to your Valentine’s Day dinner. The earthy sage, sweet squash, and juicy chicken come together beautifully, making this dish a sophisticated choice for a memorable evening. The creamy sauce adds richness, enhancing the overall comfort and elegance of the dish.

Valentine’s Day Squash and Bacon Gratin

This rich and indulgent Squash and Bacon Gratin is a perfect side dish or light main for Valentine’s Day. The combination of roasted squash, crispy bacon, and creamy cheese makes it both satisfying and luxurious. The savory bacon complements the sweet squash, and the cheesy topping adds a golden, crispy finish, making this gratin a crowd-pleasing option for your special celebration.

Ingredients:

• 2 cups cubed butternut squash
• 1/2 pound bacon, chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Gruyère cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon fresh thyme leaves
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

Cook the bacon:

• In a skillet over medium heat, cook the chopped bacon until crispy, about 5–7 minutes. Remove the bacon and set it aside, leaving the bacon drippings in the skillet.

Sauté the vegetables:

• Add the chopped onion and garlic to the skillet and cook in the bacon drippings for 3–4 minutes, until softened. Add the cubed butternut squash and cook for an additional 5–7 minutes, stirring occasionally.

Assemble the gratin:

• Preheat the oven to 375°F (190°C). Grease a baking dish with olive oil. Transfer the squash mixture to the baking dish, sprinkle with cooked bacon, fresh thyme, and grated cheeses. Pour heavy cream over the top.

Bake:

• Bake for 25–30 minutes, or until the top is golden and bubbly. If desired, broil for an additional 2–3 minutes to get a crisp, golden crust.

Serve:

• Serve the gratin hot as a side or light main course.

The Squash and Bacon Gratin is a decadent dish that will wow your Valentine with its rich flavors and comforting texture. The sweetness of the squash and the savory bacon blend perfectly, while the creamy cheese topping creates a beautifully crispy finish. This gratin is an indulgent, savory treat that adds an extra touch of luxury to your celebration.

Valentine’s Day Squash and Sweet Potato Tacos

These Squash and Sweet Potato Tacos are a vibrant and flavorful vegetarian option for your Valentine’s Day dinner. Roasted squash and sweet potatoes provide a hearty base, while fresh toppings like avocado, cilantro, and lime add brightness and flavor. These tacos are perfect for a relaxed, fun dinner that’s still full of love and taste.

Ingredients:

• 1 small butternut squash, peeled and diced
• 1 medium sweet potato, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 8 small corn tortillas
• 1 avocado, sliced
• Fresh cilantro leaves
• Lime wedges
• 1/4 cup crumbled feta cheese (optional)
• Salsa (optional)

Instructions:

Roast the vegetables:

• Preheat the oven to 400°F (200°C). Toss the diced squash and sweet potato with olive oil, cumin, paprika, salt, and pepper. Spread the vegetables on a baking sheet and roast for 20–25 minutes, until tender and caramelized.

Warm the tortillas:

• While the vegetables roast, warm the tortillas on a dry skillet over medium heat for about 1 minute per side, until soft and pliable.

Assemble the tacos:

• Once the vegetables are roasted, warm the tortillas and fill each one with a generous spoonful of the roasted squash and sweet potato mixture. Top with sliced avocado, fresh cilantro, crumbled feta, and a squeeze of lime. Optionally, add salsa for extra flavor.

Serve:

• Serve the tacos immediately, garnished with additional cilantro and lime wedges on the side.

These Squash and Sweet Potato Tacos are a fun, fresh, and flavorful dish that brings vibrant colors and tastes to your Valentine’s Day dinner. The combination of roasted vegetables, creamy avocado, and zesty lime creates a satisfying and healthy meal that’s perfect for a casual, love-filled celebration. Whether served as a main or part of a larger spread, these tacos will surely delight.

Valentine’s Day Spaghetti Squash and Tomato Basil Bake

This Spaghetti Squash and Tomato Basil Bake is a light yet hearty dish that’s perfect for a romantic Valentine’s Day dinner. The roasted spaghetti squash mimics pasta, creating a low-carb base that’s topped with fresh, vibrant tomatoes and aromatic basil. The cheesy baked topping makes it feel indulgent, while still being wholesome. This dish is ideal for those seeking a balance of comfort and freshness.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 cups cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 1/2 cup grated mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup ricotta cheese
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)

Instructions:

Prepare the squash:

• Preheat the oven to 375°F (190°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil and season with salt and pepper. Roast the squash, cut-side down, for 35–40 minutes, or until tender.

Prepare the tomato topping:

• In a bowl, combine the halved cherry tomatoes, chopped basil, mozzarella, Parmesan, ricotta, oregano, and red pepper flakes. Mix well to combine.

Assemble the bake:

• Once the squash is roasted, use a fork to scrape the flesh into spaghetti-like strands. Place the squash strands in a baking dish. Pour the tomato and cheese mixture over the squash and spread evenly.

Bake:

• Bake for an additional 15 minutes, until the cheese is melted and bubbly, and the top is slightly golden.

Serve:

• Serve hot, garnished with extra basil leaves if desired.

This Spaghetti Squash and Tomato Basil Bake is a delightful, healthy alternative to traditional pasta dishes. The roasted squash strands serve as a perfect, low-carb base, while the combination of fresh tomatoes, basil, and melted cheese creates a comforting, flavorful dish. It’s an ideal choice for a light but satisfying Valentine’s Day dinner that’s full of love and vibrant flavors.

Valentine’s Day Maple Roasted Squash and Pecan Salad

This Maple Roasted Squash and Pecan Salad is a sweet and savory dish perfect for a light and refreshing Valentine’s Day meal. The roasted squash is caramelized with maple syrup, bringing out its natural sweetness. Paired with crunchy toasted pecans, tangy goat cheese, and fresh greens, this salad is a beautiful and sophisticated choice for a special occasion.

Ingredients:

• 2 cups cubed butternut squash
• 1 tablespoon olive oil
• 2 tablespoons maple syrup
• Salt and pepper to taste
• 1/2 cup pecans, toasted
• 4 cups mixed greens (arugula, spinach, or baby kale)
• 1/4 cup crumbled goat cheese
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey (optional)

Instructions:

Roast the squash:

• Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, maple syrup, salt, and pepper. Roast on a baking sheet for 20–25 minutes, stirring halfway through, until the squash is tender and lightly caramelized.

Toast the pecans:

• While the squash roasts, toast the pecans in a dry skillet over medium heat for 2–3 minutes, until fragrant and slightly golden.

Assemble the salad:

• In a large salad bowl, combine the roasted squash, toasted pecans, mixed greens, and crumbled goat cheese.

Prepare the dressing:

• In a small bowl, whisk together balsamic vinegar and honey (if using). Drizzle over the salad just before serving and toss to coat.

Serve:

• Serve the salad immediately, garnished with additional pecans and goat cheese if desired.

This Maple Roasted Squash and Pecan Salad is a sweet and savory delight that offers a perfect balance of flavors. The caramelized squash paired with crunchy pecans and creamy goat cheese creates a salad that feels both decadent and healthy. The light dressing ties everything together, making this salad an ideal choice for a fresh and flavorful Valentine’s Day meal.

Valentine’s Day Creamy Squash and Spinach Risotto

This Creamy Squash and Spinach Risotto is a comforting and decadent dish, perfect for a romantic Valentine’s Day dinner. The richness of the creamy risotto blends beautifully with the earthy squash and spinach, creating a dish that feels both indulgent and nutritious. The creamy texture of the risotto combined with the savory vegetables makes this recipe a perfect choice for an intimate meal.

Ingredients:

• 1 cup Arborio rice
• 2 cups butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth (or chicken broth)
• 1/2 cup dry white wine (optional)
• 2 cups fresh spinach, chopped
• 1/2 cup Parmesan cheese, grated
• 1/4 cup heavy cream
• Salt and pepper to taste

Instructions:

Roast the squash:

• Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Roast for 20–25 minutes, until tender and caramelized.

Cook the risotto:

• In a large pan, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened, about 3 minutes. Add the Arborio rice and stir for 1–2 minutes until the rice is lightly toasted.

Add the liquid:

• Pour in the white wine (if using) and stir until absorbed. Gradually add the vegetable broth, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding more. Continue until the rice is creamy and tender, about 18–20 minutes.

Finish the dish:

• Stir in the roasted squash, chopped spinach, Parmesan cheese, and heavy cream. Season with salt and pepper to taste and cook for an additional 2–3 minutes until the spinach is wilted and everything is well combined.

Serve:

• Serve the risotto hot, garnished with extra Parmesan cheese if desired.

This Creamy Squash and Spinach Risotto is a luxurious dish that combines creamy textures with vibrant flavors. The roasted squash adds a natural sweetness, while the spinach offers freshness, making each bite comforting yet refreshing. Perfect for a romantic dinner, this risotto will make your Valentine’s Day meal feel indulgent and special without being overly heavy.

Note: More recipes are coming soon!