30+ Heartwarming Valentine’s Day Roasted Squash Recipes to Delight

Valentine’s Day is the perfect opportunity to show your love and appreciation through thoughtful gestures, and what better way to do that than with a beautifully prepared meal?

Whether you’re cooking for a romantic partner, family, or friends, roasted squash is an elegant and healthy dish that can brighten up your table.

Its natural sweetness, paired with a variety of seasonings and toppings, makes roasted squash an ideal choice for a Valentine’s Day celebration.

From hearty butternut and acorn squashes to delicate delicata and kabocha, these 30+ roasted squash recipes offer a wide range of flavor profiles to suit every palate.

Whether you’re preparing a main dish, side, or salad, these recipes are designed to impress and delight anyone lucky enough to share a meal with you this Valentine’s Day.

30+ Heartwarming Valentine’s Day Roasted Squash Recipes to Delight

Roasted squash is a versatile and easy-to-make dish that can be both comforting and sophisticated, perfect for setting a romantic mood on Valentine’s Day.

The recipes shared here offer a variety of ways to highlight the unique flavors of squash, using seasonings, herbs, nuts, and cheeses to create dishes that are both vibrant and full of heart.

From light salads to rich, hearty sides and mains, these recipes can be easily customized to suit your tastes and dietary needs.

This Valentine’s Day, let your meal be a reflection of your love with the warmth and comfort of perfectly roasted squash.

Roasted Butternut Squash with Honey and Cinnamon

This roasted butternut squash with honey and cinnamon is a perfect Valentine’s Day side dish, combining the natural sweetness of the squash with the warmth of cinnamon and the richness of honey. Roasting the squash brings out its deep, caramelized flavors, while a touch of olive oil ensures a crispy finish. It’s an easy yet elegant addition to any romantic dinner, making it a versatile dish that pairs beautifully with both savory and sweet mains.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cut into cubes
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh thyme sprigs (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a large bowl, toss the cubed butternut squash with olive oil, honey, cinnamon, salt, and pepper until evenly coated.
3. Spread the squash cubes in a single layer on the prepared baking sheet. If desired, add a few sprigs of fresh thyme for extra fragrance.
4. Roast for 25–30 minutes, flipping halfway through, until the squash is tender and golden brown around the edges.
5. Remove from the oven and let it cool for a few minutes before serving. Garnish with additional thyme, if desired.

This roasted butternut squash dish is a delightful blend of flavors that will add warmth and sweetness to your Valentine’s Day meal. The honey and cinnamon enhance the natural flavors of the squash, while the roasting process ensures a tender interior and crispy exterior. Whether served as a side dish or a light main course, this recipe is simple yet refined, making it an excellent choice for a cozy, romantic dinner with your loved one.

Roasted Acorn Squash with Maple Balsamic Glaze

This roasted acorn squash with a maple balsamic glaze is a sophisticated and comforting dish ideal for a Valentine’s Day celebration. The acorn squash, with its sweet and nutty flavor, is roasted to perfection, then drizzled with a tangy-sweet balsamic glaze enhanced by maple syrup. The balance of flavors creates a mouthwatering contrast that will impress your special someone.

Ingredients:

• 2 acorn squash, halved and seeded
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/4 cup balsamic vinegar
• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 1 teaspoon fresh thyme leaves (optional)
• Crumbled feta cheese (optional for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Place the acorn squash halves, cut side up, on a baking sheet lined with parchment paper.
2. Drizzle the squash with olive oil and season with salt and pepper.
3. Roast the squash in the preheated oven for 40-45 minutes, or until the flesh is tender and easily pierced with a fork.
4. While the squash is roasting, make the maple balsamic glaze. In a small saucepan, combine the balsamic vinegar, maple syrup, and Dijon mustard. Bring to a simmer over medium heat, then reduce to low and let it simmer for 5-7 minutes until it thickens slightly.
5. Remove the squash from the oven and drizzle with the maple balsamic glaze. If desired, sprinkle with fresh thyme and crumbled feta cheese for extra flavor.
6. Serve immediately.

The rich, earthy taste of roasted acorn squash combined with the sweet and tangy maple balsamic glaze creates a truly memorable dish that captures the essence of Valentine’s Day. The glaze adds depth and a touch of elegance, while the feta cheese (if used) provides a salty contrast to balance out the sweetness. This roasted acorn squash recipe is an ideal centerpiece for a romantic dinner, offering both flavor and visual appeal.

Roasted Delicata Squash with Pomegranate and Feta

This roasted delicata squash with pomegranate and feta is a bright and festive dish that brings the perfect balance of savory and sweet to your Valentine’s Day meal. The roasted delicata squash, with its delicate skin, caramelizes beautifully in the oven. Paired with the tartness of pomegranate seeds and the creamy richness of feta cheese, this recipe is a stunning, colorful addition to your holiday table.

Ingredients:

• 2 delicata squash, sliced into 1/2-inch rings and seeds removed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/4 cup pomegranate seeds
• 1/4 cup crumbled feta cheese
• 1 tablespoon chopped fresh parsley (optional for garnish)
• 1 tablespoon balsamic reduction (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the delicata squash rings with olive oil, salt, and pepper, then arrange them in a single layer on the baking sheet.
3. Roast the squash for 20–25 minutes, turning halfway through, until the squash is tender and slightly caramelized.
4. Once the squash is roasted, remove it from the oven and arrange the rings on a serving platter.
5. Sprinkle with pomegranate seeds and crumbled feta cheese, then garnish with fresh parsley if desired.
6. Drizzle with balsamic reduction for an extra touch of sweetness and tang.

This roasted delicata squash with pomegranate and feta is the perfect marriage of textures and flavors, making it an ideal dish for a special Valentine’s Day meal. The roasted squash is sweet and tender, while the pomegranate seeds add a refreshing burst of flavor and a vibrant pop of color. The creamy feta ties everything together, adding a rich contrast to the sweetness. This recipe is not only visually stunning but also a deliciously unique way to celebrate the holiday with someone you love.

Roasted Spaghetti Squash with Garlic Butter and Parmesan

This roasted spaghetti squash with garlic butter and Parmesan is a low-carb and delightful Valentine’s Day side dish. The sweet, mild flavor of the spaghetti squash is complemented by rich garlic butter and the umami of Parmesan cheese, creating a dish that is both indulgent and light. The strands of squash mimic pasta, offering a playful and healthy alternative to traditional noodles, making it a perfect accompaniment to any romantic meal.

Ingredients:

• 1 medium spaghetti squash
• 3 tablespoons unsalted butter
• 3 garlic cloves, minced
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, chopped (optional for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds.
2. Drizzle the squash halves with olive oil and season with salt and pepper. Place the squash halves cut-side down on a baking sheet.
3. Roast for 40-45 minutes, or until the squash is tender and easily pierced with a fork.
4. While the squash is roasting, melt the butter in a small saucepan over medium heat. Add the minced garlic and sauté for 2-3 minutes until fragrant.
5. Once the squash is done, remove it from the oven and use a fork to gently scrape the flesh into spaghetti-like strands.
6. Toss the squash strands with the garlic butter and Parmesan cheese, then season with additional salt and pepper to taste.
7. Serve garnished with fresh parsley, if desired.

This roasted spaghetti squash with garlic butter and Parmesan is a perfect blend of savory, garlicky goodness and the light, delicate texture of spaghetti squash. It’s an excellent choice for a Valentine’s Day dish, offering a sophisticated flavor profile without being overly heavy. The garlic butter adds richness, while the Parmesan cheese brings a satisfying depth. With its simple ingredients and comforting flavors, this dish is sure to be a hit for a cozy, romantic meal.

Roasted Kabocha Squash with Brown Sugar and Pecans

This roasted kabocha squash with brown sugar and pecans is an autumn-inspired, sweet yet savory dish that will add warmth and comfort to your Valentine’s Day dinner. The kabocha squash, often called Japanese pumpkin, has a creamy texture and slightly sweet flavor that pairs wonderfully with caramelized brown sugar and toasted pecans. The result is a heartwarming, flavorful dish that’s perfect for sharing with a loved one.

Ingredients:

• 1 medium kabocha squash, peeled, seeded, and cut into cubes
• 2 tablespoons olive oil
• 2 tablespoons brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and pepper, to taste
• 1/4 cup chopped pecans
• Fresh thyme (optional for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Toss the kabocha squash cubes with olive oil, brown sugar, cinnamon, nutmeg, salt, and pepper until evenly coated.
3. Spread the squash cubes in a single layer on the baking sheet.
4. Roast for 30-35 minutes, flipping halfway through, until the squash is tender and caramelized.
5. While the squash is roasting, toast the chopped pecans in a small skillet over medium heat for 3-5 minutes until fragrant and lightly browned.
6. Once the squash is done, remove it from the oven and sprinkle the toasted pecans over the top.
7. Garnish with fresh thyme if desired and serve immediately.

This roasted kabocha squash with brown sugar and pecans is a delightful, sweet dish that brings warmth and sophistication to any Valentine’s Day meal. The natural sweetness of the squash is perfectly balanced by the richness of the brown sugar and the crunch of toasted pecans, creating a dish that feels indulgent yet comforting. The addition of fresh thyme enhances the overall flavor, making this dish both visually stunning and utterly delicious.

Roasted Red Kuri Squash with Sage and Balsamic Glaze

This roasted red kuri squash with sage and balsamic glaze is a vibrant and aromatic dish that will elevate your Valentine’s Day dinner. The red kuri squash, with its slightly nutty and sweet flavor, becomes even more flavorful when roasted and paired with crispy sage leaves and a tangy balsamic glaze. This dish combines savory, sweet, and earthy notes, creating a sophisticated flavor profile that pairs perfectly with a variety of mains.

Ingredients:

• 1 medium red kuri squash, halved and seeded
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 6 fresh sage leaves
• 1/4 cup balsamic vinegar
• 1 tablespoon honey
• 1 tablespoon olive oil (for the glaze)

Instructions:

1. Preheat the oven to 375°F (190°C). Cut the red kuri squash in half and scoop out the seeds.
2. Drizzle the squash halves with olive oil, season with salt and pepper, and place them cut-side down on a baking sheet.
3. Roast for 35-40 minutes, or until the squash is tender and the skin begins to caramelize.
4. While the squash is roasting, heat the balsamic vinegar, honey, and olive oil in a small saucepan over medium heat. Let it simmer for 5-7 minutes until it thickens into a glaze.
5. In a separate pan, fry the sage leaves in a little olive oil over medium heat for 2-3 minutes until crispy.
6. Once the squash is done, remove it from the oven and drizzle with the balsamic glaze.
7. Top with crispy sage leaves and serve immediately.

The roasted red kuri squash with sage and balsamic glaze is a beautifully balanced dish that combines sweet, savory, and slightly tangy flavors. The red kuri squash’s natural sweetness is complemented by the richness of the balsamic glaze, while the crispy sage adds an earthy, aromatic touch. This dish not only adds color and flavor to your Valentine’s Day spread but also offers a unique and flavorful way to celebrate the season. It’s a sophisticated yet simple dish that will impress anyone lucky enough to share your table.

Roasted Acorn Squash with Cranberries and Walnuts

This roasted acorn squash with cranberries and walnuts is a festive, nutrient-packed dish that brings together the flavors of fall and winter in a perfect harmony. The slight sweetness of roasted acorn squash is complemented by the tartness of fresh cranberries, while the walnuts add a satisfying crunch. This dish is not only delicious but also visually stunning, making it an excellent choice for a romantic Valentine’s Day dinner.

Ingredients:

• 2 acorn squash, halved and seeded
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/2 cup fresh cranberries
• 1/4 cup chopped walnuts
• 2 tablespoons maple syrup
• 1 tablespoon balsamic vinegar
• Fresh thyme sprigs (optional for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Drizzle the acorn squash halves with olive oil, then season with salt and pepper. Place them cut-side down on the baking sheet.
3. Roast the squash for 30-35 minutes, until the flesh is tender and lightly caramelized.
4. While the squash is roasting, toast the walnuts in a dry skillet over medium heat for 2-3 minutes, until fragrant.
5. In a small saucepan, combine the cranberries, maple syrup, and balsamic vinegar. Cook over medium heat for 5-7 minutes, stirring occasionally, until the cranberries start to pop and the sauce thickens slightly.
6. Once the squash is roasted, remove it from the oven and flip the halves cut-side up.
7. Spoon the cranberry mixture over the squash, then sprinkle with toasted walnuts. Garnish with fresh thyme, if desired.
8. Serve immediately.

This roasted acorn squash with cranberries and walnuts offers a beautiful balance of flavors and textures, making it a perfect Valentine’s Day side dish. The tangy cranberries and crunchy walnuts create a delightful contrast to the sweet and tender squash, while the balsamic vinegar and maple syrup bring depth and richness. This dish not only looks stunning but tastes even better, offering a warm and festive touch to your romantic dinner.

Roasted Sweet Dumpling Squash with Maple-Pecan Butter

This roasted sweet dumpling squash with maple-pecan butter is an indulgent yet simple dish, ideal for Valentine’s Day. The sweet, creamy flesh of the dumpling squash pairs perfectly with a rich, nutty maple-pecan butter, creating a sweet and savory combination that will delight your taste buds. The dish is a celebration of cozy flavors, making it a great addition to a romantic holiday meal.

Ingredients:

• 2 sweet dumpling squash, halved and seeded
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/4 cup unsalted butter
• 1/4 cup chopped pecans
• 2 tablespoons maple syrup
• 1/2 teaspoon ground cinnamon
• Fresh parsley (optional for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Drizzle the squash halves with olive oil and season with salt and pepper. Place them cut-side down on the baking sheet.
3. Roast the squash for 30-35 minutes, or until the flesh is tender and caramelized.
4. While the squash is roasting, melt the butter in a small saucepan over medium heat. Add the chopped pecans, maple syrup, and cinnamon, and cook for 3-4 minutes, stirring occasionally, until the mixture thickens and the pecans are toasted.
5. Once the squash is roasted, remove it from the oven and flip the halves cut-side up.
6. Spoon the maple-pecan butter mixture into the center of each squash half.
7. Garnish with fresh parsley if desired, then serve immediately.

This roasted sweet dumpling squash with maple-pecan butter is a wonderfully rich and comforting dish that brings both sweetness and depth of flavor to the table. The combination of tender roasted squash with the nutty maple-pecan butter is both decadent and satisfying, making it a perfect addition to a special Valentine’s Day meal. This dish is not only visually appealing but also sure to impress your loved one with its balance of sweet, savory, and nutty flavors.

Roasted Hubbard Squash with Sage and Parmesan

Roasted Hubbard squash with sage and Parmesan is a savory and aromatic dish that will bring elegance and flavor to your Valentine’s Day dinner. The Hubbard squash’s rich, buttery texture is the perfect backdrop for the earthy taste of crispy sage and the salty depth of Parmesan cheese. This dish is simple to prepare but full of flavor, making it an excellent side dish or vegetarian main course for a romantic evening.

Ingredients:

• 1 medium Hubbard squash, peeled, seeded, and cut into cubes
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 10 fresh sage leaves
• 1/4 cup grated Parmesan cheese
• 1 tablespoon lemon zest (optional for added freshness)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the Hubbard squash cubes with olive oil, salt, and pepper, then spread them evenly on the baking sheet.
3. Roast for 35-40 minutes, flipping halfway through, until the squash is tender and lightly golden.
4. While the squash is roasting, heat a small amount of olive oil in a skillet over medium heat. Add the sage leaves and fry them for 1-2 minutes until crispy. Remove from the skillet and set aside.
5. Once the squash is roasted, remove it from the oven and transfer it to a serving dish.
6. Sprinkle the roasted squash with crispy sage leaves and grated Parmesan cheese.
7. Optionally, garnish with lemon zest for an added burst of freshness.
8. Serve immediately.

This roasted Hubbard squash with sage and Parmesan is a flavorful, satisfying dish that pairs beautifully with other Valentine’s Day courses. The combination of the rich squash with crispy sage and salty Parmesan is a perfect marriage of textures and flavors. The simplicity of the ingredients allows each component to shine, creating a dish that feels luxurious yet comforting. Whether as a side or a light main, this recipe will surely delight anyone sharing your Valentine’s Day table.

Roasted Butternut Squash with Honey, Cinnamon, and Walnuts

This roasted butternut squash with honey, cinnamon, and walnuts is a heartwarming dish that combines the natural sweetness of butternut squash with the richness of honey and the crunch of toasted walnuts. The warm spices of cinnamon and the drizzle of honey make this dish perfect for a cozy, romantic Valentine’s Day meal. It’s simple to prepare and delivers a perfect balance of sweet and savory flavors that are sure to please your loved one.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cut into cubes
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 tablespoon honey
• 1/2 teaspoon ground cinnamon
• 1/4 cup chopped walnuts
• Fresh thyme for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the butternut squash cubes with olive oil, salt, and pepper, and spread them evenly on the baking sheet.
3. Roast for 30-35 minutes, flipping halfway through, until the squash is tender and slightly caramelized.
4. While the squash is roasting, toast the walnuts in a small skillet over medium heat for 3-4 minutes until lightly browned and fragrant.
5. Once the squash is done, remove it from the oven and drizzle with honey and sprinkle with cinnamon. Toss gently to coat.
6. Top with toasted walnuts and garnish with fresh thyme, if desired.
7. Serve immediately.

This roasted butternut squash with honey, cinnamon, and walnuts offers a delicious and aromatic balance of sweet and savory flavors. The honey enhances the natural sweetness of the butternut squash, while the cinnamon adds a warm, comforting spice. The toasted walnuts provide a delightful crunch, making this dish perfect for a romantic Valentine’s Day meal. Its beautiful golden color and delightful flavor profile will impress anyone at your table.

Roasted Delicata Squash with Pomegranate Seeds and Feta

This roasted delicata squash with pomegranate seeds and feta is a festive and vibrant dish, perfect for Valentine’s Day. Delicata squash’s mild sweetness pairs beautifully with the tangy, salty feta and the burst of sweetness from fresh pomegranate seeds. The addition of a touch of olive oil and herbs creates a simple yet elegant side dish that will elevate any meal and impress your Valentine with both its taste and visual appeal.

Ingredients:

• 2 delicata squash, halved, seeded, and sliced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/2 teaspoon dried thyme
• 1/4 cup crumbled feta cheese
• 1/4 cup fresh pomegranate seeds
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Toss the delicata squash slices with olive oil, salt, pepper, and dried thyme.
3. Spread the squash slices in a single layer on the baking sheet.
4. Roast for 25-30 minutes, flipping halfway through, until the squash is golden and tender.
5. Once the squash is roasted, remove it from the oven and transfer it to a serving platter.
6. Top with crumbled feta cheese and pomegranate seeds.
7. Garnish with fresh parsley if desired and serve immediately.

This roasted delicata squash with pomegranate seeds and feta is a visually stunning and flavorful dish that makes a beautiful addition to your Valentine’s Day dinner. The creamy, tangy feta pairs perfectly with the sweet delicata squash, and the burst of pomegranate seeds adds a refreshing crunch. It’s simple to prepare, yet it brings a sophisticated touch to your meal with its balance of flavors and vibrant colors. This dish will surely impress and delight your loved one.

Roasted Winter Squash Salad with Arugula, Goat Cheese, and Balsamic Vinaigrette

This roasted winter squash salad with arugula, goat cheese, and balsamic vinaigrette is a fresh and vibrant dish that combines roasted sweetness with tangy, creamy goat cheese and peppery arugula. The balsamic vinaigrette ties the flavors together beautifully, creating a salad that feels both refreshing and comforting. It’s a perfect addition to a romantic Valentine’s Day meal, providing a healthy, flavorful option that pairs well with a variety of main courses.

Ingredients:

• 1 small winter squash (such as acorn or kabocha), peeled, seeded, and cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 cups fresh arugula
• 1/4 cup crumbled goat cheese
• 1 tablespoon pumpkin seeds (optional)
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil (for dressing)
• 1 teaspoon Dijon mustard
• 1 teaspoon honey

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the squash cubes with olive oil, salt, and pepper, and spread them evenly on the baking sheet.
3. Roast for 30-35 minutes, flipping halfway through, until the squash is tender and caramelized.
4. While the squash is roasting, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper in a small bowl to make the vinaigrette.
5. Once the squash is done, remove it from the oven and let it cool slightly.
6. In a large bowl, toss the arugula with the roasted squash, goat cheese, and pumpkin seeds (if using).
7. Drizzle the balsamic vinaigrette over the salad and toss gently to combine.
8. Serve immediately.

This roasted winter squash salad with arugula, goat cheese, and balsamic vinaigrette offers a wonderful mix of flavors and textures that are perfect for a light yet satisfying Valentine’s Day meal. The sweetness of the roasted squash contrasts beautifully with the tangy goat cheese, while the arugula adds a fresh, peppery bite. The balsamic vinaigrette ties everything together with a zesty finish. This salad is a delightful, healthy option that adds elegance and flavor to your special meal.

Roasted Spaghetti Squash with Garlic, Parmesan, and Herbs

This roasted spaghetti squash with garlic, Parmesan, and herbs is a simple yet flavorful dish that transforms spaghetti squash into a deliciously light alternative to pasta. Roasting the squash brings out its natural sweetness, which is enhanced by the rich, nutty flavor of Parmesan and the fragrant aroma of fresh garlic and herbs. This dish is ideal for a romantic, light Valentine’s Day meal, offering a satisfying yet healthy side or main course.

Ingredients:

• 1 medium spaghetti squash, halved and seeded
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 4 garlic cloves, minced
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary, chopped

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Drizzle the cut sides of the spaghetti squash with olive oil and season with salt and pepper. Place the halves cut-side down on the baking sheet.
3. Roast for 40-45 minutes, or until the squash is tender and the flesh can be easily scraped into strands with a fork.
4. While the squash is roasting, heat the minced garlic in a small skillet with a little olive oil over medium heat for 2-3 minutes until fragrant.
5. Once the squash is done, scrape the flesh into strands using a fork and transfer it to a serving dish.
6. Toss the spaghetti squash with the sautéed garlic, Parmesan cheese, fresh parsley, thyme, and rosemary.
7. Serve immediately, garnished with additional Parmesan, if desired.

This roasted spaghetti squash with garlic, Parmesan, and herbs offers a wonderful combination of savory, herbaceous flavors that complement the mild sweetness of the squash. The addition of garlic and Parmesan elevates the dish, giving it depth and richness while keeping it light and healthy. It’s the perfect side dish for a Valentine’s Day meal, offering a comforting and satisfying alternative to traditional pasta, while still being low-carb and full of flavor.

Roasted Kabocha Squash with Tahini and Lemon Drizzle

This roasted kabocha squash with tahini and lemon drizzle is a rich, creamy, and slightly tangy dish that’s perfect for a Valentine’s Day celebration. The naturally sweet and creamy kabocha squash pairs beautifully with the earthy flavors of tahini, while the bright lemon drizzle adds a refreshing finish. This dish is easy to prepare but offers a depth of flavor that will impress any guest, making it a great addition to your special meal.

Ingredients:

• 1 medium kabocha squash, peeled, seeded, and cut into wedges
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/4 cup tahini
• 1 tablespoon fresh lemon juice
• 1 teaspoon maple syrup (optional)
• 1 teaspoon sesame seeds (optional)
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the kabocha squash wedges with olive oil, salt, and pepper, and arrange them in a single layer on the baking sheet.
3. Roast for 30-35 minutes, or until the squash is tender and caramelized.
4. While the squash is roasting, whisk together the tahini, lemon juice, maple syrup (if using), salt, and a little water to achieve a smooth, drizzly consistency.
5. Once the squash is done, remove it from the oven and transfer it to a serving platter.
6. Drizzle the tahini and lemon sauce over the roasted squash, then sprinkle with sesame seeds and fresh parsley.
7. Serve immediately.

This roasted kabocha squash with tahini and lemon drizzle is a rich and savory dish that brings out the natural sweetness of the squash while offering a beautiful balance of flavors. The creamy tahini combined with the tangy lemon drizzle creates a mouthwatering sauce that ties everything together. The sesame seeds and parsley add an extra layer of texture and freshness, making this dish a perfect addition to a romantic Valentine’s Day dinner that feels both indulgent and healthy.

Roasted Acorn Squash with Goat Cheese, Pistachios, and Honey

This roasted acorn squash with goat cheese, pistachios, and honey is a beautiful and flavorful dish that combines savory and sweet elements in a delightful way. The rich, creamy goat cheese pairs perfectly with the sweet roasted acorn squash, while the crunchy pistachios add texture. A drizzle of honey enhances the natural sweetness of the squash, making this dish an ideal choice for a romantic Valentine’s Day meal that will surely impress.

Ingredients:

• 2 acorn squash, halved and seeded
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/4 cup crumbled goat cheese
• 1/4 cup roasted pistachios, chopped
• 2 tablespoons honey
• Fresh thyme leaves (optional for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Drizzle the acorn squash halves with olive oil and season with salt and pepper. Place them cut-side down on the baking sheet.
3. Roast for 30-35 minutes, until the squash is tender and caramelized.
4. Once the squash is roasted, remove it from the oven and flip the halves cut-side up.
5. Sprinkle each squash half with crumbled goat cheese, chopped pistachios, and drizzle with honey.
6. Garnish with fresh thyme leaves if desired.
7. Serve immediately.

This roasted acorn squash with goat cheese, pistachios, and honey is a perfect balance of sweet, savory, and crunchy textures. The richness of the goat cheese complements the sweetness of the roasted squash, while the pistachios add a satisfying crunch. The honey drizzle brings everything together with a touch of sweetness, making this dish an ideal choice for a romantic and memorable Valentine’s Day meal. Its vibrant colors and delightful flavors are sure to leave a lasting impression on your loved one.

Note: More recipes are coming soon!