30+ Delightful Valentine’s Day Squash Dessert Recipes for Your Celebration

Valentine’s Day is a time to express love, share special moments, and, of course, indulge in delicious desserts.

While chocolates and strawberries are classic choices, this year, why not surprise your sweetheart with something a little different?

Squash, with its natural sweetness and rich, velvety texture, is a versatile ingredient that can elevate your dessert game.

From comforting pies and elegant tarts to decadent cupcakes and truffles, squash adds a touch of warmth and heartiness that makes it perfect for a romantic celebration.

Whether you’re a fan of the classic butternut or the lesser-known delicacies like kabocha or delicata, there are countless ways to use this seasonal vegetable to create desserts that will delight and impress.

In this collection, you’ll find over 30 Valentine’s Day squash dessert recipes that are perfect for sharing with your loved one or serving at a cozy get-together.

These recipes offer something for every palate—ranging from subtly spiced and naturally sweet to decadent and indulgent, providing endless inspiration for your special day.

30+ Delightful Valentine’s Day Squash Dessert Recipes for Your Celebration

As we’ve seen, squash is not only for savory dishes; its versatility lends itself to an array of mouthwatering desserts perfect for Valentine’s Day.

The natural sweetness, paired with its creamy texture, creates a wonderful base for everything from classic baked goods to innovative confections.

By choosing one of these 30+ squash dessert recipes, you can offer your loved one a unique twist on the usual sweet treats and show them just how much thought you put into celebrating them.

So preheat your oven, gather your ingredients, and let these recipes inspire a memorable and heartfelt celebration of love.

Valentine’s Day Butternut Squash Cheesecake Bars

These Butternut Squash Cheesecake Bars are the perfect Valentine’s Day treat. The creamy texture of the cheesecake combined with the sweet and slightly nutty flavor of roasted butternut squash makes them unique and indulgent. With a hint of cinnamon and nutmeg, they capture the warmth and comfort of homemade desserts.

Ingredients:
For the crust:

• 1 ½ cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 2 tbsp granulated sugar

For the cheesecake filling:

• 8 oz cream cheese, softened
• 1 cup roasted butternut squash puree
• ½ cup granulated sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ¼ tsp nutmeg
• 2 large eggs

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
2. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of the prepared pan to form an even crust.
3. Bake the crust for 8 minutes, then let it cool.
4. In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the butternut squash puree, vanilla, cinnamon, and nutmeg, mixing well.
5. Beat in the eggs one at a time until the filling is smooth and creamy.
6. Pour the filling over the crust and bake for 30–35 minutes, or until the center is set.
7. Cool completely, then chill in the refrigerator for at least 4 hours.
8. Slice into bars and serve.

These cheesecake bars are a delightful balance of creamy and sweet with a hint of spice, making them perfect for a romantic dessert. The butternut squash adds a nutritious twist without compromising the decadent flavor.

Spiced Acorn Squash Chocolate Pudding

This rich and velvety chocolate pudding is made extra special with the addition of acorn squash. Its naturally sweet and creamy texture blends perfectly with dark chocolate, creating a dessert that feels indulgent yet wholesome.

Ingredients:

• 1 cup roasted acorn squash puree
• ½ cup unsweetened cocoa powder
• ½ cup dark chocolate chips, melted
• 1 cup whole milk (or non-dairy milk)
• ⅓ cup maple syrup
• 1 tsp vanilla extract
• ¼ tsp ground cinnamon
• Pinch of salt

Instructions:

1. In a blender or food processor, combine the acorn squash puree, cocoa powder, melted chocolate, milk, maple syrup, vanilla, cinnamon, and salt.
2. Blend until smooth and creamy.
3. Pour the mixture into serving glasses or bowls.
4. Chill in the refrigerator for at least 2 hours.
5. Top with whipped cream or chocolate shavings before serving.

This pudding is a sophisticated yet easy dessert to prepare for Valentine’s Day. The acorn squash adds a depth of flavor and creaminess that complements the rich chocolate, making every spoonful luxurious.

Delicate Spaghetti Squash Cupcakes with Maple Frosting

Who would’ve thought spaghetti squash could make such delightful cupcakes? These moist, spiced cupcakes are topped with a luscious maple frosting, making them a creative and delicious Valentine’s Day dessert.

Ingredients:
For the cupcakes:

• 1 ½ cups cooked spaghetti squash, shredded and patted dry
• 1 ¼ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp nutmeg
• ½ cup brown sugar
• ½ cup granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract

For the frosting:

• ½ cup unsalted butter, softened
• 1 ½ cups powdered sugar
• 2 tbsp maple syrup
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and nutmeg.
3. In another large bowl, mix the sugars, oil, eggs, and vanilla until smooth. Stir in the spaghetti squash.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Divide the batter evenly among the cupcake liners. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
6. To make the frosting, beat the butter until creamy. Add powdered sugar, maple syrup, and vanilla, and beat until smooth.
7. Frost the cooled cupcakes and garnish with a sprinkle of cinnamon or crushed nuts.

These cupcakes are a surprising twist on traditional desserts, showcasing spaghetti squash in a way that’s both fun and delicious. The maple frosting ties everything together, making these cupcakes an ideal choice for a romantic and memorable Valentine’s Day.

Maple-Glazed Delicata Squash Tart

This elegant tart features delicata squash’s naturally sweet and creamy flavor paired with a maple glaze. The flaky crust, spiced filling, and glistening glaze make it a perfect Valentine’s Day dessert to impress your loved one.

Ingredients:
For the crust:

• 1 ¼ cups all-purpose flour
• ½ tsp salt
• ½ cup cold unsalted butter, cubed
• 3–4 tbsp cold water

For the filling:

• 1 cup roasted delicata squash puree
• ½ cup heavy cream
• ⅓ cup brown sugar
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• ¼ tsp nutmeg
• 2 large eggs

For the glaze:

• ¼ cup maple syrup
• 1 tbsp butter

Instructions:

1. To make the crust, combine the flour and salt in a bowl. Cut in the butter until the mixture resembles coarse crumbs. Gradually add cold water, mixing until the dough comes together. Wrap in plastic wrap and chill for 30 minutes.
2. Roll out the dough on a floured surface and press it into a tart pan. Prick the bottom with a fork and chill for 15 minutes. Preheat the oven to 375°F (190°C).
3. Blind bake the crust for 10 minutes using pie weights, then remove the weights and bake for another 5 minutes.
4. In a bowl, whisk together the squash puree, cream, sugar, vanilla, cinnamon, nutmeg, and eggs until smooth. Pour into the crust and bake for 25–30 minutes, or until the filling is set.
5. For the glaze, melt the butter and maple syrup together in a small pan. Brush over the tart while still warm.
6. Cool completely before slicing and serving.

This tart is an elegant dessert with a warm, comforting flavor profile. The squash puree and maple glaze create a harmonious sweetness, while the flaky crust adds a buttery crunch, making this an unforgettable treat.

Honey-Roasted Squash and Almond Cake

This squash cake is tender, nutty, and perfectly spiced. With roasted squash, ground almonds, and a touch of honey, it’s a Valentine’s Day dessert that feels cozy yet luxurious.

Ingredients:

• 1 ½ cups roasted kabocha or butternut squash, mashed
• 1 ½ cups almond flour
• 1 cup all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ½ tsp cardamom
• ¼ tsp ground cloves
• ¾ cup brown sugar
• ½ cup honey
• ½ cup vegetable oil
• 3 large eggs
• 1 tsp vanilla extract

For topping:

• ¼ cup slivered almonds
• 2 tbsp honey (for drizzling)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a bowl, whisk together almond flour, all-purpose flour, baking powder, baking soda, cinnamon, cardamom, and cloves.
3. In a large mixing bowl, combine the mashed squash, sugar, honey, oil, eggs, and vanilla. Mix until smooth.
4. Gradually fold the dry ingredients into the wet mixture until just combined.
5. Pour the batter into the prepared pan and smooth the top. Sprinkle with slivered almonds.
6. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
7. Drizzle with honey while still warm and let cool before serving.

The blend of squash and almonds creates a moist and flavorful cake. The spices add warmth, while the honey drizzle gives a glossy, sweet finish, making this cake a heartfelt Valentine’s Day delight.

Roasted Squash Crème Brûlée

Take your Valentine’s Day dessert to the next level with this roasted squash crème brûlée. The creamy custard, infused with roasted squash and vanilla, topped with a caramelized sugar crust, is the perfect balance of sweet and sophisticated.

Ingredients:

• 1 cup roasted butternut squash puree
• 2 cups heavy cream
• ½ cup granulated sugar (plus 2 tbsp for topping)
• 4 large egg yolks
• 1 tsp vanilla extract
• ¼ tsp ground nutmeg

Instructions:

1. Preheat your oven to 325°F (165°C). Place 4 ramekins in a baking dish.
2. In a small saucepan, combine the heavy cream, sugar, and nutmeg. Heat over medium heat until steaming but not boiling.
3. In a bowl, whisk together the egg yolks, vanilla, and squash puree. Slowly add the warm cream mixture, whisking constantly to temper the eggs.
4. Pour the custard mixture into the ramekins. Fill the baking dish with hot water until it reaches halfway up the ramekins.
5. Bake for 30–35 minutes, or until the custard is set but slightly jiggly in the center. Remove from the oven and cool completely. Chill in the refrigerator for at least 2 hours.
6. Just before serving, sprinkle 1 tbsp of sugar over each custard and caramelize with a kitchen torch or broiler until golden and crisp.

This crème brûlée is both elegant and comforting, with the roasted squash adding a subtle earthiness to the creamy custard. The crack of the caramelized sugar layer makes every bite a sensory delight, perfect for a romantic evening.

Butternut Squash and Chocolate Cheesecake Bars

These cheesecake bars combine the smoothness of butternut squash with the richness of chocolate for a Valentine’s Day dessert that’s indulgent and unexpected. Each bite offers creamy layers and a delightful harmony of flavors.

Ingredients:
For the crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup sugar
• ½ cup unsalted butter, melted

For the cheesecake filling:

• 1 ½ cups roasted butternut squash puree
• 8 oz cream cheese, softened
• ½ cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup semi-sweet chocolate chips, melted

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.
2. For the crust, mix graham cracker crumbs, sugar, and melted butter until combined. Press evenly into the pan and bake for 8 minutes. Let cool slightly.
3. For the filling, beat the cream cheese, sugar, and squash puree until smooth. Add eggs one at a time, followed by vanilla extract.
4. Pour half the filling over the crust. Drizzle melted chocolate over the layer and swirl gently with a knife. Top with the remaining filling.
5. Bake for 30–35 minutes or until set. Cool completely, then refrigerate for at least 2 hours before slicing into bars.

These cheesecake bars are rich, creamy, and perfect for chocolate lovers. The butternut squash adds a velvety texture and a mild sweetness, making them an irresistible Valentine’s Day treat.

Acorn Squash and Ginger Pudding

This warm and spiced pudding is a comforting dessert featuring roasted acorn squash and ginger. Its silky texture and depth of flavor make it a unique and romantic Valentine’s Day choice.

Ingredients:

• 1 cup roasted acorn squash puree
• 1 ½ cups whole milk
• ½ cup heavy cream
• ½ cup brown sugar
• 2 large eggs
• 1 tsp ground ginger
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ½ tsp vanilla extract

Instructions:

1. Preheat your oven to 325°F (165°C) and butter 4 ramekins.
2. In a mixing bowl, whisk together squash puree, brown sugar, eggs, ginger, cinnamon, nutmeg, and vanilla.
3. Gradually whisk in the milk and heavy cream until smooth.
4. Pour the mixture evenly into the ramekins. Place them in a baking dish and fill the dish with hot water until it reaches halfway up the ramekins.
5. Bake for 30–35 minutes or until the puddings are set but slightly jiggly in the center.
6. Serve warm or chilled, optionally topped with whipped cream or candied ginger.

This pudding is cozy and elegant, with the acorn squash providing a naturally sweet and creamy base. The ginger and spices add warmth, making it the perfect dessert for a cozy Valentine’s evening.

Spaghetti Squash and Coconut Mousse

A surprising use of spaghetti squash, this mousse is light, airy, and deliciously tropical. The squash blends seamlessly with coconut milk and cream, creating a unique dessert perfect for Valentine’s Day.

Ingredients:

• 1 cup cooked spaghetti squash, finely shredded
• 1 cup full-fat coconut milk
• ½ cup heavy cream
• ¼ cup sugar
• 1 tsp vanilla extract
• 1 tbsp unflavored gelatin
• 3 tbsp cold water

Instructions:

1. Sprinkle gelatin over 3 tbsp of cold water and let it bloom for 5 minutes.
2. Heat the coconut milk and sugar in a saucepan over medium heat until steaming. Stir in the vanilla.
3. Add the bloomed gelatin to the warm coconut milk and stir until dissolved. Let cool slightly.
4. Fold the spaghetti squash into the mixture.
5. In a separate bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the coconut mixture until combined.
6. Spoon into serving glasses and chill for at least 2 hours before serving. Garnish with toasted coconut flakes or fresh fruit.

This mousse is light yet decadent, with the subtle texture of spaghetti squash adding intrigue. The coconut flavor brings a tropical twist, making it a delightful Valentine’s Day surprise.

Spiced Pumpkin and Squash Bread Pudding

A comforting twist on the classic bread pudding, this dessert features a blend of sweet pumpkin and squash, enriched with warm spices. Perfect for a cozy Valentine’s Day dessert that feels indulgent yet homey.

Ingredients:

• 4 cups stale brioche or challah bread, cut into cubes
• 1 cup roasted pumpkin and butternut squash puree (combined)
• 2 cups whole milk
• ½ cup heavy cream
• ¾ cup brown sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ¼ tsp ground cloves
• ½ cup chopped pecans or walnuts

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a mixing bowl, whisk together the squash and pumpkin puree, milk, heavy cream, eggs, vanilla, and all the spices until well combined.
3. Add the bread cubes and gently toss until they’re evenly coated with the mixture. Let it sit for 15 minutes to allow the bread to absorb the custard.
4. Pour the mixture into the greased baking dish and sprinkle the chopped nuts on top.
5. Bake for 45–50 minutes or until the pudding is set and the top is golden brown.
6. Serve warm with a drizzle of caramel sauce or a dollop of whipped cream for an added touch of decadence.

This bread pudding is rich and full of flavor, making it the ideal dessert for sharing on a special occasion. The combination of warm spices and the natural sweetness of squash and pumpkin creates a dish that’s both satisfying and heartwarming.

Valentine’s Day Squash Sorbet with Raspberry Coulis

This refreshing sorbet combines the sweetness of roasted squash with a hint of citrus, served alongside a tangy raspberry coulis. It’s a light and elegant dessert to cleanse the palate after a romantic meal.

Ingredients:
For the squash sorbet:

• 2 cups roasted butternut or acorn squash puree
• ¾ cup sugar
• 1 cup water
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract

For the raspberry coulis:

• 1 cup fresh or frozen raspberries
• ¼ cup sugar
• 1 tbsp lemon juice

Instructions:

1. In a small saucepan, combine the water and sugar. Heat over medium heat until the sugar dissolves. Let cool and set aside.
2. Mix the cooled sugar syrup with the squash puree, lemon juice, and vanilla extract. Pour into an ice cream maker and churn according to the manufacturer’s instructions until it reaches the desired consistency.
3. While the sorbet is churning, make the raspberry coulis. Blend the raspberries, sugar, and lemon juice in a blender or food processor until smooth. Strain through a fine mesh sieve to remove the seeds.
4. Serve the sorbet in bowls or glasses, drizzled with raspberry coulis.

This sorbet is light and invigorating, perfect for a romantic Valentine’s Day dessert. The smooth, naturally sweet squash flavor pairs beautifully with the tangy, vibrant raspberry coulis, creating a refreshing and elegant treat.

Cardamom-Infused Squash and Pistachio Tart

This exquisite tart showcases the delicate flavors of roasted squash and aromatic cardamom, topped with crunchy pistachios. It’s an elevated dessert perfect for a special Valentine’s celebration.

Ingredients:
For the crust:

• 1 ½ cups all-purpose flour
• ½ cup unsalted butter, cubed
• ¼ cup sugar
• 2–3 tbsp cold water

For the filling:

• 1 ½ cups roasted butternut squash puree
• ½ cup heavy cream
• ½ cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cardamom

For topping:

• ½ cup chopped pistachios
• 2 tbsp honey

Instructions:

1. Preheat the oven to 375°F (190°C). Prepare a tart pan by greasing it lightly.
2. For the crust, blend the flour, sugar, and butter in a food processor until it resembles coarse crumbs. Add water gradually until the dough comes together. Roll out on a floured surface, place it into the tart pan, and press down evenly. Chill for 15 minutes.
3. Blind bake the crust for 10 minutes, remove weights, and bake for an additional 5 minutes.
4. For the filling, whisk the squash puree, heavy cream, brown sugar, eggs, vanilla, and cardamom in a bowl until smooth. Pour into the pre-baked crust.
5. Bake for 30–35 minutes or until the filling is set and golden on top.
6. Cool, then drizzle with honey and sprinkle with chopped pistachios.

This tart is a perfect blend of sweet, nutty, and floral notes, ideal for a romantic Valentine’s Day treat. The cardamom adds an exotic flair, while the pistachios offer a delightful crunch, making this dessert truly memorable.

Cinnamon-Spiced Squash and Apple Pie

This twist on a classic apple pie uses roasted squash for a unique, creamy filling with a hint of sweetness and spice. Perfect for a Valentine’s Day dessert that’s both comforting and special.

Ingredients:
For the crust:

• 2 ½ cups all-purpose flour
• 1 cup unsalted butter, cubed
• ½ cup sugar
• 6–8 tbsp cold water

For the filling:

• 1 cup roasted butternut or acorn squash puree
• 2 medium apples, peeled and sliced
• ½ cup brown sugar
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• 2 tbsp cornstarch
• 1 tbsp lemon juice
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat the oven to 425°F (220°C). Grease a 9-inch pie dish.
2. For the crust, combine flour, sugar, and butter in a food processor. Pulse until the mixture resembles coarse crumbs. Add water gradually until the dough comes together. Roll out and fit into the pie dish. Chill for 15 minutes.
3. In a bowl, mix the squash puree, apples, brown sugar, cinnamon, nutmeg, ginger, cornstarch, and lemon juice until combined.
4. Pour the filling into the prepared crust. Brush the edges of the crust with the egg wash.
5. Bake for 15 minutes, then lower the temperature to 350°F (175°C) and bake for an additional 45 minutes or until the filling is bubbly and the crust is golden.
6. Let cool before serving. Top with a scoop of vanilla ice cream or a dollop of whipped cream.

This pie marries the heartiness of squash with the classic flavors of apple pie, making it a festive and cozy Valentine’s Day dessert. The spices elevate the sweetness, making each bite a warming treat.

Maple Glazed Squash Cupcakes with Cream Cheese Frosting

These moist cupcakes feature the sweet, natural flavor of roasted squash, balanced with the warmth of maple syrup. Topped with velvety cream cheese frosting and a sprinkle of cinnamon, these cupcakes are perfect for sharing on Valentine’s Day.

Ingredients:
For the cupcakes:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ½ cup unsalted butter, softened
• 1 cup brown sugar
• 2 large eggs
• 1 cup roasted butternut or acorn squash puree
• ½ tsp vanilla extract

For the cream cheese frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 2 ½ cups powdered sugar
• 1 tsp vanilla extract
• 2 tbsp maple syrup

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, and nutmeg.
3. In a separate mixing bowl, beat the butter and brown sugar until light and fluffy. Add eggs one at a time, followed by the squash puree and vanilla.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. Divide the batter evenly among the cupcake liners and bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.
6. Let the cupcakes cool completely before frosting.
7. For the frosting, beat the cream cheese and butter until smooth. Add powdered sugar, vanilla, and maple syrup, and beat until fluffy.
8. Frost the cooled cupcakes and sprinkle with a touch of cinnamon.

These cupcakes are rich with the flavors of autumn and perfect for celebrating love. The maple glaze adds a touch of sweetness that pairs beautifully with the cream cheese frosting.

Honey-Cardamom Squash and Pistachio Truffles

These handmade truffles blend the earthiness of squash with honey and a hint of cardamom, creating an exotic treat that’s perfect for Valentine’s Day gifting or sharing.

Ingredients:

• 1 cup roasted butternut or acorn squash puree
• ½ cup powdered sugar
• 1 tbsp honey
• 1 tsp ground cardamom
• 1 ½ cups crushed pistachios
• 1 tsp vanilla extract
• Dark chocolate for coating

Instructions:

1. In a bowl, mix the squash puree, powdered sugar, honey, cardamom, and vanilla until well combined. Chill the mixture for 30 minutes.
2. Roll the chilled mixture into small balls, about 1 inch in diameter.
3. Melt the dark chocolate in a double boiler or microwave. Dip each truffle into the chocolate, then roll in crushed pistachios for coating.
4. Place the truffles on a parchment-lined baking sheet and let them set at room temperature or in the refrigerator until firm.

These truffles are decadent, with the subtle sweetness of squash and a hint of honey and cardamom. The pistachio coating adds a delightful crunch, making them an elegant and tasty gift for a romantic occasion.

Note: More recipes​ are coming soon!