25+ Irresistible Valentine’s Day Squash and Apple Recipes to Warm Your Heart

Valentine’s Day is not only about flowers, chocolates, and red roses; it’s also about cozy dinners, heartfelt meals, and flavors that make you feel warm inside.

While traditional romantic dinners often include pasta, seafood, or steak, there’s something special about cooking with ingredients that celebrate the essence of the season.

Squash and apples, with their sweet and hearty flavors, are perfect for creating dishes that embody comfort and romance.

These ingredients pair beautifully to bring a unique touch to your Valentine’s Day menu, whether you’re planning a romantic dinner for two or a festive gathering with friends and family.

To make your Valentine’s Day even more memorable, we’ve gathered 25+ recipes that showcase the magic of squash and apple combinations.

From heartwarming soups and comforting casseroles to fresh salads and decadent desserts, these dishes are sure to impress and create moments of joy.

25+ Irresistible Valentine’s Day Squash and Apple Recipes to Warm Your Heart

Squash and apples are versatile ingredients that lend themselves to countless culinary creations.

From savory to sweet, these recipes encompass the rich and comforting flavors perfect for Valentine’s Day.

Whether you’re roasting, baking, or sautéing, the combination of squash and apple adds a touch of warmth, sweetness, and romance to your meal.

This selection of 25+ recipes is just what you need to celebrate love and share heartfelt moments over a delicious meal.

Try a few (or all!) of these recipes, and let the flavors of the season fill your home with love and joy.

So, get ready to stir up something special, and make this Valentine’s Day a celebration to remember.

Roasted Butternut Squash and Apple Soup

This velvety soup blends the sweet and savory flavors of roasted butternut squash and apples, perfect for a cozy Valentine’s Day dinner. The addition of warm spices and a touch of cream elevates this dish to comfort food with a gourmet twist.

Ingredients

• 1 large butternut squash, peeled, seeded, and chopped
• 2 apples, peeled, cored, and chopped (e.g., Honeycrisp or Fuji)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 cups vegetable or chicken broth
• 1/2 cup heavy cream or coconut milk
• 1 tsp ground cinnamon
• 1/2 tsp nutmeg
• Salt and freshly ground black pepper to taste
• Olive oil for roasting
• Fresh thyme or parsley for garnish

Instructions

1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Place the butternut squash, apples, and onion on the baking sheet. Drizzle with olive oil, and sprinkle with salt, pepper, cinnamon, and nutmeg. Toss to coat evenly.
3. Roast in the oven for 25-30 minutes, or until the squash and apples are tender and caramelized. Remove from the oven and let cool slightly.
4. In a large pot, sauté the minced garlic over medium heat for 1-2 minutes until fragrant.
5. Add the roasted vegetables and apples to the pot, followed by the broth. Bring to a simmer and cook for 10 minutes.
6. Using an immersion blender or a countertop blender, purée the mixture until smooth and creamy. Stir in the heavy cream and adjust seasoning with salt and pepper.
7. Serve hot, garnished with a sprig of thyme or a sprinkle of fresh parsley.

The sweetness of the roasted squash and apples blends harmoniously with the warmth of the spices, creating a dish that’s perfect for a romantic evening. Its rich, velvety texture pairs well with a crusty bread or a side of simple mixed greens. This soup sets the tone for a cozy and intimate Valentine’s Day dinner that will make your guests feel cherished.

Squash and Apple Stuffed Acorn Squash

This dish is both visually stunning and flavorful, combining the earthy taste of acorn squash with the sweet crunch of apples. It’s perfect as a main course or a show-stopping side dish for a festive Valentine’s Day meal.

Ingredients

• 2 acorn squashes, halved and seeded
• 2 apples, diced (e.g., Gala or Granny Smith)
• 1 cup cooked quinoa or farro
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans or walnuts
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp maple syrup
• Salt and pepper to taste
• Olive oil for drizzling

Instructions

1. Preheat the oven to 400°F (200°C). Place the acorn squash halves cut side up on a baking sheet and drizzle with olive oil. Season with salt and pepper.
2. Roast the squash in the preheated oven for 25-30 minutes or until tender.
3. While the squash is roasting, heat a large skillet over medium heat. Add the diced apples and cook for 3-4 minutes until they start to soften.
4. Add the cooked quinoa, dried cranberries, chopped pecans, cinnamon, nutmeg, and maple syrup to the skillet. Stir well to combine and cook for an additional 2-3 minutes.
5. Remove the squash from the oven and spoon the filling into each half, pressing down lightly to pack it in. Return to the oven and bake for an additional 10 minutes.
6. Serve warm with an extra drizzle of maple syrup if desired.

The acorn squash acts as a perfect edible bowl that holds the sweet and hearty filling, making this dish a feast for both the eyes and the palate. The combination of sweet apples, cranberries, and nuts adds texture and depth, while the warm spices bring everything together. This recipe is ideal for sharing a flavorful, health-conscious dish on Valentine’s Day that’s still full of heart.

Maple Glazed Squash and Apple Salad

A refreshing, slightly sweet salad that’s perfect as a starter or a side dish. The maple glaze ties together roasted squash, crisp apples, and a hint of tangy arugula, making it perfect for a romantic and elegant dinner.

Ingredients

• 1 small butternut squash, peeled, seeded, and cubed
• 2 apples, sliced (e.g., Pink Lady or Fuji)
• 3 cups arugula or mixed greens
• 1/4 cup crumbled goat cheese or feta
• 1/4 cup candied pecans or pumpkin seeds
• 2 tbsp pure maple syrup
• 2 tbsp balsamic vinegar
• 1/2 tsp Dijon mustard
• Salt and freshly ground black pepper to taste
• Olive oil for roasting

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Spread the cubed butternut squash on the sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes or until golden and tender.
2. While the squash is roasting, prepare the dressing. In a small bowl, whisk together maple syrup, balsamic vinegar, Dijon mustard, and a pinch of salt and pepper.
3. In a large mixing bowl, combine the roasted squash, sliced apples, and arugula. Drizzle with the maple dressing and toss gently to coat.
4. Transfer the salad to a serving dish and sprinkle with crumbled goat cheese and candied pecans.

This salad offers a delightful contrast of flavors and textures that are both satisfying and light. The maple glaze adds a rich, sweet touch that balances the peppery arugula and the crisp apples. It’s a perfect, bright addition to your Valentine’s Day spread, providing a bit of elegance and a lot of flavor that feels fresh and heartfelt.

Sweet Potato, Squash, and Apple Hash

A hearty and colorful dish that brings warmth and joy to any Valentine’s Day brunch or dinner. This sweet potato, squash, and apple hash combines savory and sweet flavors, creating a dish that’s perfect for cozying up with someone special.

Ingredients

• 1 large sweet potato, peeled and diced
• 1 small butternut squash, peeled and diced
• 2 apples, diced (e.g., Honeycrisp or Gala)
• 1 red onion, finely chopped
• 1/2 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 2 tbsp olive oil
• Salt and freshly ground black pepper to taste
• Fresh sage leaves for garnish (optional)
• 2 eggs per serving (optional)

Instructions

1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. In a large bowl, toss the sweet potato, butternut squash, apples, and red onion with olive oil, smoked paprika, cinnamon, salt, and pepper.
3. Spread the mixture in an even layer on the baking sheet and roast for 25-30 minutes, stirring halfway through, until the sweet potato and squash are golden and tender.
4. While the hash is roasting, you can cook the eggs to your preference (fried, poached, or scrambled) for serving.
5. Remove the hash from the oven and transfer it to a serving dish. Top with the cooked eggs and garnish with fresh sage leaves if desired.

This dish delivers a satisfying blend of flavors and textures: the sweet, caramelized squash and apples pair perfectly with the slightly nutty sweet potatoes, while the eggs add richness and protein. It’s a delightful option for a Valentine’s brunch or dinner, ensuring the heartwarming touch of home-cooked comfort food.

Spiced Squash and Apple Tart

An elegant and impressive addition to your Valentine’s Day table, this spiced squash and apple tart combines the subtle sweetness of roasted squash with the crunch of thinly sliced apples. Perfect for serving as an appetizer or a light main dish.

Ingredients

• 1 sheet of puff pastry, thawed
• 1 small butternut squash, peeled and cut into thin slices
• 1 apple, thinly sliced (e.g., Fuji or Honeycrisp)
• 1/2 cup ricotta or cream cheese
• 2 tbsp maple syrup
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt and pepper to taste
• 1 egg, beaten (for brushing)
• Fresh rosemary or thyme for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out the puff pastry sheet on the prepared baking sheet. Use a knife to score a 1-inch border around the edge to create a crust. Prick the inside of the pastry with a fork to prevent it from puffing up too much.
3. In a small bowl, mix the ricotta (or cream cheese) with 1 tablespoon of maple syrup, cinnamon, and nutmeg. Spread this mixture evenly inside the border of the pastry.
4. Layer the thin slices of butternut squash and apple in an overlapping pattern on top of the ricotta mixture. Drizzle the remaining maple syrup over the top and season with salt and pepper.
5. Brush the exposed pastry border with the beaten egg to give it a golden finish.
6. Bake in the preheated oven for 20-25 minutes or until the pastry is golden and the squash is tender.
7. Remove from the oven and garnish with fresh rosemary or thyme before serving.

The combination of the creamy ricotta base, sweet squash, and crisp apple slices makes this tart a standout dish. It’s ideal for a romantic evening, providing a touch of sweetness and sophistication with every bite. The hint of cinnamon and maple syrup creates a welcoming warmth that pairs beautifully with a glass of white wine or sparkling cider.

Warm Squash and Apple Salad with Pomegranate Seeds

A bright and refreshing salad that’s still substantial enough to serve as part of your Valentine’s Day meal. This warm salad combines roasted squash and apples with the pop of pomegranate seeds, adding a touch of sweetness and color.

Ingredients

• 1 small acorn squash or butternut squash, peeled and cubed
• 2 apples, peeled and cubed (e.g., Granny Smith or Honeycrisp)
• 1/4 cup pomegranate seeds
• 1/4 cup crumbled blue cheese or feta
• 1/4 cup toasted pumpkin seeds
• 3 cups mixed greens (arugula, spinach, or baby kale)
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp maple syrup
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Toss the squash and apples with 1 tablespoon of olive oil and season with salt and pepper. Roast for 20-25 minutes or until tender and lightly caramelized.
2. In a small bowl, whisk together the apple cider vinegar, maple syrup, and remaining olive oil. Adjust seasoning with salt and pepper.
3. In a large salad bowl, combine the warm roasted squash and apples with the mixed greens. Drizzle with the dressing and toss gently.
4. Transfer to a serving dish and sprinkle with pomegranate seeds, crumbled blue cheese, and toasted pumpkin seeds.

This salad is an excellent mix of warm and cold elements, with the sweetness of the squash and apples balanced by the tangy dressing and the burst of pomegranate seeds. The blue cheese adds a touch of creamy richness, while the pumpkin seeds provide a satisfying crunch. This dish is perfect for a Valentine’s Day gathering, offering a refreshing take on holiday dining that is light, flavorful, and nutritious.

Squash and Apple Stuffed Bell Peppers

These stuffed bell peppers bring together the sweetness of squash and apples with savory spices and grains for a colorful and hearty main dish. It’s a perfect way to share a warm, homey meal on Valentine’s Day.

Ingredients

• 4 large bell peppers (any color), halved and seeds removed
• 1 small butternut squash, peeled and cubed
• 2 apples, peeled and diced (e.g., Fuji or Honeycrisp)
• 1 cup cooked farro or wild rice
• 1/2 cup shredded sharp cheddar or Gruyère cheese
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 tbsp olive oil
• Salt and freshly ground black pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking dish with parchment paper or lightly grease it.
2. Toss the butternut squash and diced apples with 1 tablespoon of olive oil, cinnamon, nutmeg, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes or until the squash is tender.
3. While the squash and apples are roasting, cook the farro or wild rice according to package instructions.
4. In a large bowl, combine the roasted squash and apples with the cooked grains. Mix in the shredded cheese and adjust seasoning as needed.
5. Place the halved bell peppers in the prepared baking dish. Fill each pepper half with the squash and apple mixture.
6. Bake in the oven for 20-25 minutes, or until the peppers are tender and the cheese is melted and slightly golden.
7. Serve warm, garnished with fresh parsley.

This dish is a delightful mix of savory and sweet, perfect for celebrating Valentine’s Day with someone who appreciates creative comfort food. The combination of the roasted squash and apples with the hearty grains and melted cheese makes this an unforgettable meal that is as beautiful as it is delicious.

Caramelized Squash and Apple Flatbread

This flatbread is an easy yet sophisticated dish that pairs well with a light salad or as an appetizer for a romantic evening. The caramelized squash and apple slices on a crispy base create a deliciously balanced and inviting treat.

Ingredients

• 1 pre-made flatbread or pizza dough
• 1 small acorn squash, peeled, seeded, and thinly sliced
• 1 apple, thinly sliced (e.g., Honeycrisp or Pink Lady)
• 1/2 cup ricotta or goat cheese
• 2 tbsp maple syrup
• 1 tbsp balsamic glaze
• 1/4 tsp ground cinnamon
• Fresh arugula for topping
• Olive oil for brushing

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Arrange the thinly sliced acorn squash and apple on the baking sheet. Drizzle with olive oil and sprinkle with cinnamon. Roast for 15-20 minutes, or until the squash and apple slices are caramelized and tender.
3. Spread the ricotta or goat cheese evenly over the flatbread, leaving a small border around the edge.
4. Arrange the roasted squash and apple slices over the cheese in a decorative pattern.
5. Drizzle the maple syrup over the top and bake for 10-12 minutes, or until the flatbread is crispy and golden.
6. Remove from the oven and drizzle with balsamic glaze. Top with fresh arugula and serve warm.

The caramelized sweetness of the squash and apple pairs perfectly with the creamy cheese and tangy balsamic glaze, creating a dish that is perfect for a light, romantic meal or a special Valentine’s Day starter. The arugula adds a touch of peppery freshness, balancing the richness of the other flavors.

Squash and Apple Risotto

This rich and comforting risotto is infused with the flavors of roasted squash and apples, bringing a touch of sweetness to the creamy dish. Ideal for a Valentine’s Day celebration, it’s both hearty and refined.

Ingredients

• 1 small butternut squash, peeled and cubed
• 2 apples, peeled and diced (e.g., Gala or Granny Smith)
• 1 cup Arborio rice
• 3 cups vegetable or chicken broth, warmed
• 1/2 cup white wine (optional)
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream (optional)
• 1/4 tsp ground cinnamon
• 2 tbsp olive oil
• Salt and freshly ground black pepper to taste
• Fresh sage leaves for garnish

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Toss the butternut squash and apples with 1 tablespoon of olive oil, cinnamon, salt, and pepper. Roast for 20-25 minutes, or until tender and caramelized.
2. In a large skillet or saucepan, heat the remaining tablespoon of olive oil over medium heat. Add the Arborio rice and toast for 2-3 minutes, stirring frequently.
3. Pour in the white wine and let it cook off for 1-2 minutes until mostly evaporated.
4. Begin adding the warm broth, one ladle at a time, stirring continuously until the liquid is mostly absorbed before adding the next ladle. Continue this process until the rice is creamy and cooked to al dente, about 18-20 minutes.
5. Stir in the roasted squash and apple mixture, grated Parmesan, and heavy cream (if using). Season with additional salt and pepper as needed.
6. Serve immediately, garnished with fresh sage leaves.

This risotto is the epitome of comfort with its creamy texture and balanced flavors of sweet squash and apple. The addition of Parmesan cheese adds a salty depth that complements the dish perfectly, making it an ideal option for a romantic and indulgent Valentine’s Day meal.

Honey Glazed Squash and Apple Skillet

This dish is simple yet luxurious, featuring tender squash and apple slices in a lightly spiced, honey-glazed sauce. Perfect for a cozy dinner or side dish, it captures the heartwarming essence of Valentine’s Day.

Ingredients

• 1 small butternut squash, peeled, seeded, and cut into 1/2-inch cubes
• 2 apples, cored and sliced (e.g., Honeycrisp or Pink Lady)
• 3 tbsp honey
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 tbsp unsalted butter
• Salt and freshly ground black pepper to taste
• Chopped pecans or walnuts for garnish (optional)

Instructions

1. In a large skillet, melt the butter over medium heat. Add the cubed butternut squash and cook for 5-6 minutes, stirring occasionally, until the squash starts to soften.
2. Add the sliced apples, cinnamon, and nutmeg to the skillet. Continue to cook for an additional 5 minutes, stirring occasionally.
3. Drizzle the honey over the squash and apples and season with salt and pepper. Cook for another 3-4 minutes, or until the squash is tender and lightly caramelized, and the apples are soft but still hold their shape.
4. Transfer to a serving dish and sprinkle with chopped pecans or walnuts if desired.

The honey glaze brings out the natural sweetness of the squash and apples, creating a rich and satisfying flavor profile. This dish is perfect for serving as a side with roasted meats or as a stand-alone treat to enjoy on a special night in. The added crunch of nuts provides texture and depth, making every bite a delightful experience.

Squash and Apple Soup with Cinnamon Cream

This velvety squash and apple soup is perfect for warming up on a cool Valentine’s evening. The subtle sweetness from the apples complements the rich flavor of the squash, with a hint of cinnamon for a touch of spice. The cinnamon cream adds a finishing touch that’s both indulgent and comforting.

Ingredients

• 1 small butternut squash, peeled, seeded, and cubed
• 2 apples, peeled and diced (e.g., Fuji or Honeycrisp)
• 1 medium onion, chopped
• 3 cups vegetable or chicken broth
• 1 cup heavy cream
• 1/2 tsp ground cinnamon
• 2 tbsp olive oil
• Salt and freshly ground black pepper to taste
• Fresh thyme for garnish (optional)

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
2. Add the cubed squash and diced apples to the pot. Cook for 5-6 minutes, stirring occasionally.
3. Pour in the vegetable or chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer for 20-25 minutes, or until the squash and apples are very tender.
4. Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth.
5. Stir in the heavy cream and ground cinnamon. Season with salt and pepper to taste. Let the soup simmer for another 5 minutes.
6. Serve in bowls and drizzle a small amount of cinnamon cream over each serving. Garnish with fresh thyme if desired.

The combination of creamy texture, sweet apple, and earthy squash flavors makes this soup an elegant start to your Valentine’s Day meal. The cinnamon cream adds a touch of luxury, creating a dish that’s perfect for cozy nights in or intimate dinners.

Roasted Squash and Apple Salad with Candied Walnuts

This hearty salad combines roasted squash and apples with fresh greens and candied walnuts, all tossed in a warm, maple vinaigrette. It’s a wonderful way to enjoy a lighter, flavorful dish on Valentine’s Day.

Ingredients

• 1 small butternut squash, peeled, seeded, and cubed
• 2 apples, peeled and diced (e.g., Honeycrisp or Gala)
• 1/2 cup candied walnuts
• 4 cups mixed greens (e.g., arugula, spinach, or baby kale)
• 1/4 cup crumbled goat cheese or feta
• 3 tbsp olive oil
• 1 tbsp maple syrup
• 1 tbsp apple cider vinegar
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Toss the butternut squash and diced apples with 2 tablespoons of olive oil and season with salt and pepper. Spread in an even layer on the baking sheet and roast for 20-25 minutes, or until the squash and apples are tender and caramelized.
3. In a small bowl, whisk together the remaining olive oil, maple syrup, and apple cider vinegar. Adjust seasoning with salt and pepper.
4. In a large salad bowl, combine the mixed greens, roasted squash and apples, candied walnuts, and crumbled goat cheese.
5. Drizzle the maple vinaigrette over the salad and toss gently to combine.

This salad is a symphony of sweet and savory flavors, with the candied walnuts adding a delightful crunch. The roasted squash and apples bring warmth, while the maple vinaigrette provides a touch of sweetness that’s perfect for a Valentine’s Day meal.

Squash and Apple Frittata

This hearty frittata brings the comforting flavors of roasted squash and apple into a fluffy, protein-packed dish. Ideal for brunch or as a light main course, it pairs well with a side of fresh greens and a glass of sparkling cider.

Ingredients

• 1 small acorn squash, peeled, seeded, and cubed
• 2 apples, peeled and diced (e.g., Granny Smith or Honeycrisp)
• 6 large eggs
• 1/2 cup shredded Gruyère or sharp cheddar cheese
• 1/4 cup chopped fresh sage or thyme
• 1 tbsp olive oil
• Salt and freshly ground black pepper to taste
• A pinch of smoked paprika (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and spread the cubed acorn squash in an even layer. Roast for 15-20 minutes, or until tender and slightly caramelized.
2. In a skillet, heat the olive oil over medium heat. Add the diced apples and cook for 3-4 minutes until they begin to soften. Remove from heat and set aside.
3. In a mixing bowl, whisk the eggs and season with salt, pepper, and a pinch of smoked paprika. Stir in the roasted squash, cooked apples, shredded cheese, and chopped sage.
4. Pour the egg mixture into an oven-safe skillet and cook over medium heat for 3-4 minutes, gently stirring the edges to let the eggs set.
5. Transfer the skillet to the oven and bake for 10-12 minutes, or until the eggs are fully set and the top is golden brown.
6. Slice and serve warm.

This frittata is a unique twist on a classic dish, combining sweet and savory notes in every bite. The creamy texture of the eggs and melted cheese perfectly complement the roasted squash and apple, making this dish a memorable addition to any Valentine’s brunch.

Squash and Apple Gratin

A perfect blend of sweet and savory, this squash and apple gratin is a comforting and elegant dish that will impress your Valentine. The creamy layers of squash and apple are topped with a crispy, golden crust for a touch of indulgence.

Ingredients

• 1 small butternut squash, peeled and thinly sliced
• 2 apples, peeled and thinly sliced (e.g., Pink Lady or Honeycrisp)
• 1 cup heavy cream
• 1/2 cup grated Parmesan or Gruyère cheese
• 1/4 tsp ground cinnamon
• 1/4 tsp nutmeg
• 2 tbsp unsalted butter, cut into small pieces
• Salt and freshly ground black pepper to taste
• Fresh thyme for garnish

Instructions

1. Preheat your oven to 375°F (190°C). Grease a medium-sized baking dish with a little butter or cooking spray.
2. In a bowl, mix the heavy cream with ground cinnamon, nutmeg, salt, and pepper.
3. Arrange a layer of butternut squash slices at the bottom of the baking dish, followed by a layer of apple slices. Pour a portion of the spiced cream mixture over the layers and sprinkle with a bit of grated Parmesan or Gruyère.
4. Repeat the layers until all ingredients are used, finishing with a layer of cheese on top. Dot with small pieces of butter.
5. Cover the dish with aluminum foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and crispy.
6. Let cool for a few minutes before serving. Garnish with fresh thyme.

This gratin is a showstopper on any Valentine’s Day table. The combination of tender squash and apple slices baked in a creamy, spiced sauce with a cheesy topping creates a rich and satisfying dish that’s perfect for sharing.

Squash and Apple Quinoa Salad

A vibrant and refreshing salad, this dish combines roasted squash and apples with nutty quinoa, dried cranberries, and a zesty citrus vinaigrette. Perfect for a light and healthy Valentine’s Day meal, it’s full of flavor and texture.

Ingredients

• 1 small butternut squash, peeled and cubed
• 2 apples, cored and diced (e.g., Gala or Fuji)
• 1 cup cooked quinoa
• 1/2 cup dried cranberries
• 1/4 cup toasted pumpkin seeds or sunflower seeds
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp honey
• Salt and freshly ground black pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 425°F (220°C). Toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes, or until tender and caramelized.
2. In the same oven, roast the diced apples on a separate baking sheet for 10-12 minutes until slightly softened.
3. In a large bowl, combine the cooked quinoa, roasted squash, roasted apples, dried cranberries, and toasted seeds.
4. In a small bowl, whisk together the remaining olive oil, lemon juice, honey, salt, and pepper. Pour over the salad and toss gently to coat.
5. Serve at room temperature or chilled, garnished with fresh parsley.

This quinoa salad is perfect for a light Valentine’s meal or as a refreshing side dish. The sweet and savory combination of roasted squash and apples, paired with the tangy dressing, makes it a flavorful and nourishing option for celebrating the day.

Note: More recipes​ are coming soon!