35+ Irresistible Valentine’s Day Squash Appetizer Recipes to Impress Your Loved One

Valentine’s Day is the perfect occasion to get creative in the kitchen and whip up some truly special dishes.

Whether you’re planning a romantic dinner for two or hosting a cozy gathering with friends, appetizers set the tone for the entire meal.

And what better way to make your Valentine’s Day celebration unique than with squash?

From roasted butternut to sweet acorn, squash brings a lovely sweetness and richness to any dish, making it a perfect base for a variety of appetizers.

In this collection, we’ve curated over 35 Valentine’s Day squash appetizer recipes that will delight your taste buds and add a touch of elegance to your special day.

Whether you prefer sweet and savory flavors, creamy fillings, or crispy bites, these appetizers will not only impress your guests but also make for a memorable and heartwarming experience.

Get ready to indulge in some delicious squash-inspired starters that are as beautiful as they are tasty.

35+ Irresistible Valentine’s Day Squash Appetizer Recipes to Impress Your Loved One

Squash is a versatile and flavorful ingredient that can elevate any appetizer for your Valentine’s Day celebration.

Whether you’re making bite-sized crostini, stuffed mushrooms, or roasted squash bites, the options are endless for creating a menu that’s both romantic and satisfying.

These 35+ squash appetizer recipes are the perfect way to bring warmth, flavor, and creativity to your table this Valentine’s Day.

So, why not try something a little different this year and let the humble squash be the star of your Valentine’s Day appetizers?

Whether you’re preparing a cozy dinner for two or hosting a festive gathering, these recipes will make sure your celebration is filled with love, flavor, and, of course, the perfect appetizers!

Roasted Butternut Squash with Honey and Sage

This simple yet elegant appetizer combines the rich flavors of roasted butternut squash with the sweetness of honey and the earthy aroma of sage. The dish is easy to prepare, making it perfect for a Valentine’s Day celebration. The tender squash pairs beautifully with the slightly crispy sage leaves, creating a delightful contrast in texture and flavor.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 tablespoon honey
• 6-8 fresh sage leaves
• 1 tablespoon balsamic vinegar (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the butternut squash cubes with olive oil, salt, and pepper. Arrange them in a single layer on a baking sheet.
3. Roast the squash for 25-30 minutes, flipping halfway through, until golden and tender.
4. While the squash is roasting, heat a small skillet over medium heat. Add the sage leaves and sauté them in a little olive oil for about 1-2 minutes, until crispy.
5. Drizzle the roasted squash with honey and optional balsamic vinegar, then top with crispy sage leaves.
6. Serve warm, garnished with a few extra sage leaves if desired.

This roasted butternut squash with honey and sage is a beautifully balanced appetizer that offers both sweetness and savory richness. The crispy sage enhances the flavor of the squash, and the honey adds a perfect touch of sweetness. It’s the ideal starter for a cozy Valentine’s Day dinner, as its flavors are both comforting and sophisticated.

Stuffed Acorn Squash with Goat Cheese and Cranberries

This stuffed acorn squash is a heartwarming dish perfect for Valentine’s Day. The combination of creamy goat cheese, tart cranberries, and roasted acorn squash creates a delicious balance of flavors. The natural sweetness of the squash complements the tanginess of the goat cheese, making it an irresistible appetizer.

Ingredients:

• 2 small acorn squashes, halved and seeds removed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• ½ cup goat cheese, crumbled
• ¼ cup dried cranberries
• ¼ cup chopped walnuts (optional)
• Fresh thyme for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Brush the acorn squash halves with olive oil and season with salt and pepper. Place them cut side down on a baking sheet and roast for 30-35 minutes, until the squash is tender.
3. In a small bowl, mix the crumbled goat cheese, dried cranberries, and walnuts.
4. Once the squash halves are roasted, flip them over and stuff the center with the goat cheese and cranberry mixture.
5. Return the stuffed squashes to the oven for an additional 5-7 minutes, allowing the cheese to melt and slightly brown.
6. Garnish with fresh thyme and serve warm.

This stuffed acorn squash appetizer is a showstopper. The combination of flavors is wonderfully festive, with the goat cheese offering creaminess and the cranberries providing a slight tartness that complements the sweetness of the squash. It’s a warm, inviting dish that makes the perfect start to a romantic dinner.

Spicy Butternut Squash Crostini

This spicy butternut squash crostini is a bold and flavorful appetizer that adds a touch of heat to your Valentine’s Day celebration. The rich and smooth squash is roasted with chili flakes, garlic, and cumin, then spread on toasted baguette slices for a crunchy contrast. This appetizer offers an exciting balance of smoky, spicy, and savory flavors that are sure to impress.

Ingredients:

• 1 small butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon red chili flakes (adjust to taste)
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 1 baguette, sliced into 1-inch rounds
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cubed butternut squash with olive oil, cumin, chili flakes, garlic, salt, and pepper. Spread it evenly on a baking sheet.
3. Roast the squash for 25-30 minutes, flipping halfway through, until it’s tender and caramelized.
4. While the squash is roasting, toast the baguette slices in the oven for about 5 minutes, until golden and crispy.
5. Once the squash is roasted, mash it with a fork to create a smooth spread.
6. Spread the mashed squash onto each toasted baguette slice, and garnish with fresh cilantro.
7. Serve immediately for a crunchy and flavorful bite.

These spicy butternut squash crostinis are a unique and lively addition to your Valentine’s Day menu. The roasted squash provides a creamy base, while the chili flakes add a playful heat, balancing perfectly with the crunchy crostini. It’s a fun appetizer that offers bold flavors in every bite, making it a memorable start to a special meal.

Maple Roasted Delicata Squash with Ricotta and Walnuts

This maple roasted delicata squash with ricotta and walnuts is a delightful and elegant appetizer perfect for a romantic Valentine’s Day gathering. The squash, roasted to a golden caramelized finish, is complemented by the creamy ricotta and the crunch of walnuts, creating a balanced blend of flavors and textures that are sure to impress your guests.

Ingredients:

• 2 delicata squash, halved and seeds removed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 tablespoons maple syrup
• 1/2 cup ricotta cheese
• 1/4 cup toasted walnuts, chopped
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Drizzle the delicata squash halves with olive oil and season with salt and pepper. Place the squash cut side down on a baking sheet and roast for 30-35 minutes, until the squash is tender and golden.
3. Drizzle the roasted squash with maple syrup and return to the oven for an additional 5 minutes.
4. Remove the squash from the oven and top each half with a spoonful of ricotta cheese, followed by chopped walnuts.
5. Garnish with fresh parsley and serve warm.

This maple roasted delicata squash is a lovely balance of sweet and savory. The maple syrup caramelizes the squash, making it irresistibly sweet, while the ricotta adds a creamy contrast, and the walnuts provide a crunchy, nutty finish. It’s an appetizer that brings warmth and comfort, perfect for a cozy Valentine’s Day meal.

Baked Spaghetti Squash with Parmesan and Herbs

This baked spaghetti squash with Parmesan and herbs is a light yet flavorful appetizer that will add a touch of elegance to your Valentine’s Day dinner. The spaghetti squash, roasted until tender, is then topped with Parmesan cheese and fresh herbs for a simple yet delicious treat that will impress without overwhelming.

Ingredients:

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/2 cup grated Parmesan cheese
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh parsley, chopped

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil, then season with salt and pepper.
3. Place the squash halves cut side down on a baking sheet and roast for 40-45 minutes, until the squash is tender and the strands easily pull away with a fork.
4. Using a fork, gently scrape the inside of the squash to create “spaghetti” strands. Place the strands in a bowl.
5. Toss the squash with Parmesan cheese and fresh herbs. Taste and adjust the seasoning as needed.
6. Serve warm, garnished with extra fresh herbs and Parmesan.

This baked spaghetti squash appetizer is a light yet satisfying dish that celebrates the delicate flavor of the squash. The roasted squash strands pair beautifully with the richness of Parmesan and the freshness of the herbs, making it a perfect starter for a light and refreshing Valentine’s Day meal.

Spicy Roasted Kabocha Squash with Lime and Cilantro

For a bold and vibrant Valentine’s Day appetizer, this spicy roasted kabocha squash with lime and cilantro offers a zesty and exciting combination of flavors. The natural sweetness of the kabocha squash is enhanced by the spicy chili powder and tangy lime, while the cilantro brings a fresh and herbaceous touch.

Ingredients:

• 1 medium kabocha squash, peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• Juice of 1 lime
• 1/4 cup fresh cilantro, chopped

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the kabocha squash cubes with olive oil, chili powder, smoked paprika, salt, and pepper. Spread the cubes evenly on a baking sheet.
3. Roast the squash for 30-35 minutes, flipping halfway through, until the squash is tender and caramelized.
4. Once roasted, drizzle the squash with lime juice and sprinkle with fresh cilantro.
5. Serve warm, garnished with extra cilantro if desired.

This spicy roasted kabocha squash appetizer is a flavorful treat that is both bold and refreshing. The heat from the chili powder balances perfectly with the sweetness of the squash, while the lime and cilantro add a burst of freshness. It’s a fun, exciting appetizer that will add color and spice to your Valentine’s Day table.

Grilled Squash and Halloumi Skewers

These grilled squash and halloumi skewers are a flavorful and fun Valentine’s Day appetizer. The combination of tender, charred squash with the salty, squeaky halloumi cheese creates a satisfying and savory bite. This simple yet elegant dish is perfect for a relaxed and memorable celebration.

Ingredients:

• 2 medium zucchinis, sliced into rounds
• 1 yellow squash, sliced into rounds
• 8 oz halloumi cheese, cut into cubes
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh basil for garnish

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. In a bowl, toss the zucchini and yellow squash slices with olive oil, lemon juice, dried oregano, salt, and pepper.
3. Thread the squash slices and halloumi cubes alternately onto skewers.
4. Grill the skewers for 3-4 minutes per side, until the squash is tender and the halloumi is golden and slightly crispy.
5. Remove from the grill and garnish with fresh basil before serving.

These grilled squash and halloumi skewers are a delightful appetizer that combines savory, tangy, and slightly smoky flavors. The halloumi’s unique texture pairs wonderfully with the juicy, grilled squash, creating a dish that is both satisfying and refreshing. The light and fresh basil garnish adds a final touch, making it an ideal dish for your Valentine’s Day gathering.

Roasted Spaghetti Squash with Garlic, Parmesan, and Pine Nuts

This roasted spaghetti squash with garlic, Parmesan, and pine nuts is an indulgent yet healthy Valentine’s Day appetizer. The spaghetti squash’s subtle sweetness, roasted to perfection, is enhanced by the richness of Parmesan cheese and the crunch of toasted pine nuts. It’s a delightful bite that feels both comforting and gourmet.

Ingredients:

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 3 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 tablespoons toasted pine nuts
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and season with salt and pepper.
3. Place the squash cut side down on a baking sheet and roast for 40-45 minutes, until the strands are tender.
4. In a small pan, sauté the minced garlic in olive oil over medium heat for 1-2 minutes, until fragrant.
5. Once the squash is roasted, scrape the strands with a fork to create spaghetti-like noodles. Drizzle the garlic oil over the strands and toss them to coat.
6. Top with grated Parmesan cheese and toasted pine nuts. Garnish with fresh parsley and serve warm.

This roasted spaghetti squash appetizer is a lovely balance of nutty, savory, and cheesy flavors. The garlic-infused oil adds a savory depth to the naturally sweet squash, while the Parmesan provides a creamy richness. The pine nuts offer a delightful crunch, making this a perfect light yet indulgent appetizer for a special Valentine’s Day meal.

Squash and Ricotta Frittata Bites

These squash and ricotta frittata bites are a savory, bite-sized appetizer that’s perfect for a Valentine’s Day celebration. The combination of delicately cooked squash with creamy ricotta and eggs creates a rich, flavorful dish that is both satisfying and elegant. These mini frittatas are perfect for serving as a fun finger food at your romantic dinner.

Ingredients:

• 1 small butternut squash, peeled and grated
• 6 large eggs
• 1/2 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1/4 teaspoon nutmeg
• Salt and pepper, to taste
• Fresh thyme for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a mini muffin tin with olive oil.
2. Heat the olive oil in a pan over medium heat and sauté the grated squash for 5-7 minutes, until tender. Season with salt, pepper, and nutmeg.
3. In a bowl, whisk together the eggs, ricotta cheese, and Parmesan cheese. Add the sautéed squash and mix to combine.
4. Pour the egg mixture into the muffin tin, filling each cup about 3/4 full.
5. Bake for 12-15 minutes, until the frittatas are set and golden on top.
6. Garnish with fresh thyme and serve warm.

These squash and ricotta frittata bites are a deliciously savory appetizer that combines creamy, cheesy goodness with the light, fluffy texture of eggs. The tender squash adds a touch of sweetness, perfectly balancing the richness of the ricotta and Parmesan. These mini frittatas are a fun and elegant way to start your Valentine’s Day meal, offering a burst of flavor in each bite.

Roasted Acorn Squash with Cranberries and Feta

This roasted acorn squash with cranberries and feta is a sweet and savory Valentine’s Day appetizer that combines earthy, roasted squash with the tangy kick of cranberries and feta cheese. The caramelized edges of the squash pair perfectly with the fresh burst of cranberries and the creamy, salty feta, making this dish a crowd-pleasing choice for a romantic evening.

Ingredients:

• 2 small acorn squashes, halved and seeds removed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/2 cup fresh cranberries
• 1/4 cup crumbled feta cheese
• 1 tablespoon honey
• Fresh thyme for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Drizzle the squash halves with olive oil and season with salt and pepper. Place them cut side down on a baking sheet and roast for 30-35 minutes, until the squash is tender and golden.
3. In the last 10 minutes of roasting, add the cranberries to the baking sheet. Roast them alongside the squash, allowing them to burst and caramelize.
4. Once roasted, drizzle honey over the squash halves and top with crumbled feta cheese.
5. Garnish with fresh thyme and serve warm.

This roasted acorn squash with cranberries and feta appetizer is a delightful blend of sweet, tart, and savory flavors. The roasted squash is rich and earthy, while the cranberries provide a burst of freshness. The feta adds a creamy and salty contrast, and the honey elevates the sweetness. This dish is an elegant and festive choice for your Valentine’s Day menu.

Stuffed Zucchini Boats with Ricotta and Sun-Dried Tomatoes

These stuffed zucchini boats with ricotta and sun-dried tomatoes are a Mediterranean-inspired Valentine’s Day appetizer. The zucchini boats are stuffed with a creamy ricotta filling, accented with the intense flavor of sun-dried tomatoes. Baked to perfection, these bite-sized boats are bursting with flavor, offering a perfect balance of freshness and richness.

Ingredients:

• 4 medium zucchinis, halved and hollowed out
• 1 cup ricotta cheese
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup fresh basil, chopped
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Use a spoon to hollow out the center of each zucchini half, leaving about 1/4 inch of the flesh intact.
3. In a bowl, mix the ricotta cheese with chopped sun-dried tomatoes, fresh basil, olive oil, salt, and pepper.
4. Stuff the zucchini halves with the ricotta mixture and place them on a baking sheet.
5. Sprinkle grated Parmesan cheese over the top of each stuffed zucchini boat.
6. Bake for 20-25 minutes, until the zucchini is tender and the top is golden brown.
7. Serve warm, garnished with extra fresh basil.

These stuffed zucchini boats with ricotta and sun-dried tomatoes are a savory and satisfying appetizer. The ricotta filling is creamy and indulgent, while the sun-dried tomatoes add a deep, rich flavor. The zucchini boats themselves provide a light, fresh base that keeps the dish balanced. This is a wonderful appetizer to serve on Valentine’s Day, offering both richness and brightness.

Squash and Mushroom Crostini

Squash and mushroom crostini is a perfect bite-sized Valentine’s Day appetizer that pairs the earthy flavors of sautéed mushrooms with the sweet richness of roasted squash. Served on crispy toasted baguette slices, these crostini are easy to prepare and full of satisfying textures, making them a great starter for a romantic evening.

Ingredients:

• 1 small butternut squash, peeled and diced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/2 cup mushrooms, thinly sliced
• 2 tablespoons butter
• 1 garlic clove, minced
• 1 tablespoon fresh thyme, chopped
• 1/2 cup ricotta or cream cheese
• Baguette slices, toasted

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss the diced butternut squash with olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes, until tender and lightly caramelized.
3. While the squash roasts, heat butter in a skillet over medium heat. Add the mushrooms and garlic, cooking until the mushrooms are soft and browned, about 5-7 minutes. Season with salt, pepper, and fresh thyme.
4. Once the squash is roasted, mash it lightly with a fork and combine it with the sautéed mushrooms.
5. Spread a thin layer of ricotta or cream cheese on each toasted baguette slice, then top with the squash and mushroom mixture.
6. Garnish with extra thyme and serve warm.

These squash and mushroom crostini are the perfect bite-sized appetizer, combining sweet, earthy, and creamy flavors. The toasted baguette provides a satisfying crunch, while the roasted squash and sautéed mushrooms add richness and depth. The ricotta or cream cheese creates a smooth base, making each crostini a savory, delicious treat that is perfect for sharing on Valentine’s Day.

Squash and Avocado Toast Bites

These squash and avocado toast bites are a trendy and delicious appetizer for Valentine’s Day. With creamy avocado spread over crispy toast and topped with roasted squash and a hint of lime, these bite-sized treats offer a fresh and vibrant combination that’s perfect for a light, savory start to your romantic meal.

Ingredients:

• 1 small butternut squash, peeled and diced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 ripe avocado, mashed
• 1 tablespoon lime juice
• 1/2 teaspoon chili flakes (optional)
• 4 slices whole grain or sourdough bread, toasted
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss the diced squash with olive oil, salt, and pepper, then roast on a baking sheet for 20-25 minutes, until golden and tender.
3. While the squash roasts, mash the avocado in a bowl and mix in lime juice, salt, pepper, and chili flakes if using.
4. Once the squash is roasted, remove from the oven and let cool slightly.
5. Spread a generous layer of mashed avocado on each toasted bread slice.
6. Top with roasted squash and garnish with fresh cilantro.
7. Serve immediately for a fresh, vibrant appetizer.

These squash and avocado toast bites are a wonderfully balanced appetizer that combines the creaminess of avocado with the roasted sweetness of butternut squash. The toast provides a satisfying crunch, and the lime and chili flakes add a refreshing zing, making these bites a great choice for a light and flavorful Valentine’s Day appetizer.

Honey-Roasted Squash and Goat Cheese Crostini

These honey-roasted squash and goat cheese crostini are a perfect blend of sweet and savory. The honey-roasted squash adds a rich, caramelized flavor that pairs beautifully with the tangy goat cheese. Served on crispy baguette slices, these crostini are a great choice for an elegant and indulgent Valentine’s Day appetizer.

Ingredients:

• 1 small acorn squash, peeled, seeded, and diced
• 2 tablespoons olive oil
• 2 tablespoons honey
• Salt and pepper, to taste
• 1/4 cup crumbled goat cheese
• 1 tablespoon fresh rosemary, finely chopped
• 8 slices baguette, toasted

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss the diced squash with olive oil, honey, salt, and pepper. Spread in a single layer on a baking sheet and roast for 25-30 minutes, stirring halfway through, until the squash is tender and caramelized.
3. While the squash roasts, toast the baguette slices in the oven until golden brown, about 5-7 minutes.
4. Once the squash is roasted, remove it from the oven and let it cool slightly.
5. Spread a small amount of goat cheese on each toasted baguette slice.
6. Top with the honey-roasted squash and sprinkle with fresh rosemary.
7. Serve immediately for a sweet and savory bite-sized treat.

This honey-roasted squash and goat cheese crostini is a delightful Valentine’s Day appetizer. The roasted squash is perfectly sweetened by honey, creating a caramelized flavor that contrasts beautifully with the tangy goat cheese. The rosemary adds a fragrant, earthy note, making this crostini a sophisticated and tasty appetizer.

Butternut Squash and Ricotta Stuffed Mushrooms

These butternut squash and ricotta stuffed mushrooms are a savory, elegant, and flavorful Valentine’s Day appetizer. The tender butternut squash mixed with creamy ricotta cheese creates a rich, satisfying filling that pairs beautifully with the earthy mushrooms. These bite-sized stuffed mushrooms are perfect for serving at a romantic gathering.

Ingredients:

• 1 small butternut squash, peeled and diced
• 12 large cremini or white mushrooms, stems removed
• 1/2 cup ricotta cheese
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon olive oil
• 1 garlic clove, minced
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Drizzle the diced butternut squash with olive oil, salt, and pepper, and roast on a baking sheet for 20-25 minutes, until soft and lightly caramelized.
3. While the squash roasts, sauté the garlic in olive oil over medium heat for 1-2 minutes, until fragrant.
4. In a bowl, mix the roasted butternut squash with the sautéed garlic, ricotta cheese, Parmesan cheese, and season with salt and pepper.
5. Stuff the mushroom caps with the squash and ricotta mixture, pressing gently to pack the filling.
6. Place the stuffed mushrooms on a baking sheet and bake for 15-20 minutes, until the mushrooms are tender and the filling is golden.
7. Garnish with fresh parsley and serve warm.

These butternut squash and ricotta stuffed mushrooms are a rich, satisfying appetizer with the perfect balance of creamy, savory, and sweet flavors. The roasted squash and creamy ricotta cheese filling complement the earthy mushrooms, making them a fantastic choice for your Valentine’s Day celebration. The golden, tender mushrooms serve as an elegant vessel for this flavorful filling, creating a bite-sized treat that’s both comforting and indulgent.

Note: More recipes​ are coming soon!