40+ Irresistible Valentine’s Day Squash Dinner Recipes for a Memorable Feast

Valentine’s Day is more than just flowers and chocolates—it’s an opportunity to show your love and appreciation through thoughtful gestures, and what better way to do that than with a home-cooked dinner?

If you’re looking to create a romantic dining experience that goes beyond the ordinary, consider incorporating the rich, comforting flavors of squash into your Valentine’s Day menu.

From hearty butternut and delicate acorn squash to the sweet, nutty taste of kabocha and delicata varieties, squash can be prepared in countless ways to suit any palate.

Whether you’re preparing a cozy, intimate meal for two or hosting a small celebration, these 40+ squash dinner recipes are sure to impress.

Featuring a variety of cooking styles, from baked and stuffed to roasted and sautéed, these dishes are filled with robust flavors, vibrant colors, and a touch of love in every bite.

Let’s dive into some of the most romantic squash dinner recipes to make your Valentine’s Day unforgettable.

40+ Irresistible Valentine’s Day Squash Dinner Recipes for a Memorable Feast

With these 40+ Valentine’s Day squash dinner recipes, you’re all set to create a dining experience that feels as special and unique as your love.

Squash, with its versatility and natural sweetness, adds an inviting warmth to your menu that can be elevated with spices, herbs, and other complementary ingredients.

Whether you opt for a classic stuffed squash, a colorful veggie medley, or a simple roasted creation, these recipes promise to make your dinner an expression of love and care.

Cooking a homemade meal for your loved one speaks volumes, showing thoughtfulness and creativity.

So, take the time to enjoy the process, savor the flavors, and celebrate the moments shared over a beautiful meal.

This Valentine’s Day, let squash take center stage and set the tone for an evening full of love and deliciousness.

Valentine’s Day Stuffed Acorn Squash

This elegant dish brings together the sweetness of roasted acorn squash and the hearty warmth of a savory filling. Perfect for a cozy Valentine’s Day dinner, it combines grains, vegetables, and cheese for a balanced and flavorful meal.

Ingredients:

• 2 medium acorn squash, halved and seeds removed
• 1 cup cooked quinoa
• 1/2 cup crumbled feta cheese
• 1/2 cup dried cranberries
• 1/4 cup chopped walnuts
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Brush the cut sides of the squash with olive oil, sprinkle with salt and pepper, and place them cut-side down on a baking sheet. Roast for 25–30 minutes until tender.
3. In a skillet, heat the olive oil and sauté the onion and garlic until translucent.
4. Add the cooked quinoa, cranberries, walnuts, cinnamon, and nutmeg to the skillet. Mix well and cook for 2–3 minutes.
5. Remove the skillet from heat and stir in the feta cheese.
6. Flip the roasted squash halves over and stuff them with the quinoa mixture.
7. Bake for an additional 10 minutes.
8. Serve warm, garnished with additional walnuts or a drizzle of honey if desired.

This dish offers a delightful balance of flavors and textures, making it a romantic and wholesome choice for Valentine’s Day. The roasted squash provides a natural sweetness, while the filling is packed with savory and nutty notes that make every bite satisfying.

Creamy Butternut Squash and Sage Pasta

This velvety pasta dish is infused with the earthy richness of butternut squash and the aromatic touch of sage. It’s an indulgent yet light main course, perfect for setting the tone on a romantic evening.

Ingredients:

• 12 oz (340 g) fettuccine or your preferred pasta
• 2 cups cubed butternut squash
• 2 tablespoons olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1/4 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon ground nutmeg
• 5–6 fresh sage leaves, chopped
• Salt and pepper to taste
• Extra Parmesan and sage leaves for garnish

Instructions:

1. Cook the pasta according to package instructions. Reserve 1 cup of pasta water, then drain.
2. In a large pan, heat olive oil and sauté the onion and garlic until fragrant.
3. Add the butternut squash cubes and cook for 8–10 minutes until tender.
4. Transfer the squash mixture to a blender, add heavy cream, Parmesan cheese, and nutmeg. Blend until smooth, adding reserved pasta water to achieve your desired consistency.
5. Return the sauce to the pan, stir in the chopped sage, and season with salt and pepper.
6. Toss the cooked pasta with the sauce until evenly coated.
7. Serve hot, garnished with additional Parmesan and crispy sage leaves.

This creamy and aromatic pasta is a true showstopper, combining the natural sweetness of butternut squash with the comforting creaminess of the sauce. It’s sure to leave a lasting impression on your Valentine’s evening.

Valentine’s Day Spaghetti Squash Primavera

Light, colorful, and packed with fresh vegetables, this spaghetti squash primavera is a healthier yet romantic dinner option. The vibrant colors and bold flavors make it a feast for both the eyes and the palate.

Ingredients:

• 1 large spaghetti squash
• 1 cup cherry tomatoes, halved
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Slice the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil, sprinkle with salt and pepper, and place cut-side down on a baking sheet. Bake for 35–40 minutes or until tender.
3. While the squash bakes, heat olive oil in a skillet and sauté the garlic until fragrant.
4. Add cherry tomatoes, zucchini, and bell pepper. Cook for 5–7 minutes until the vegetables are tender but still vibrant. Season with Italian seasoning, salt, and pepper.
5. Once the squash is done, use a fork to scrape out the spaghetti-like strands into a large bowl.
6. Toss the spaghetti squash with the sautéed vegetables and Parmesan cheese.
7. Serve warm, garnished with fresh basil and an extra sprinkle of Parmesan.

This dish is a delightful medley of flavors and textures, perfect for those seeking a lighter yet satisfying Valentine’s dinner. The vibrant vegetables add a pop of color and a fresh taste that complements the natural sweetness of the spaghetti squash.

Roasted Delicata Squash with Herbed Lentil Salad

This beautifully plated dish is a harmonious blend of roasted delicata squash and a fresh, zesty lentil salad. It’s a light yet filling choice, perfect for a memorable Valentine’s Day dinner.

Ingredients:

• 2 delicata squash, halved, seeds removed, and sliced into rings
• 1 cup cooked green or black lentils
• 1/4 cup crumbled goat cheese
• 1/4 cup pomegranate seeds
• 2 tablespoons olive oil
• 1 tablespoon balsamic glaze
• 1 tablespoon lemon juice
• 1 tablespoon chopped parsley
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the squash rings with 1 tablespoon olive oil, salt, and pepper. Arrange on a baking sheet and roast for 20–25 minutes, flipping halfway, until tender and golden.
3. In a bowl, combine cooked lentils, lemon juice, parsley, thyme, 1 tablespoon olive oil, salt, and pepper. Mix well.
4. Arrange the roasted squash rings on a serving plate and top with the lentil mixture.
5. Sprinkle with goat cheese and pomegranate seeds. Drizzle with balsamic glaze before serving.

This dish impresses with its vibrant presentation and a satisfying combination of flavors. The sweet roasted squash pairs beautifully with the earthy lentils and tangy goat cheese, creating a balanced and delightful Valentine’s dinner.

Spaghetti Squash Carbonara

This lighter twist on a classic carbonara dish swaps pasta for spaghetti squash, offering a creamy and indulgent meal without the heaviness. It’s an excellent choice for a cozy yet health-conscious Valentine’s Day.

Ingredients:

• 1 large spaghetti squash
• 4 slices of bacon, diced
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 cup chopped parsley
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise, remove seeds, and roast cut-side down for 35–40 minutes until tender.
2. In a skillet, cook the diced bacon until crispy. Remove with a slotted spoon and set aside, leaving the bacon drippings in the pan.
3. Add the minced garlic to the pan and sauté for 1–2 minutes until fragrant.
4. In a bowl, whisk together the eggs, Parmesan cheese, salt, and pepper.
5. Use a fork to scrape the spaghetti squash into strands and add them to the skillet with the garlic. Toss well.
6. Remove the skillet from heat and quickly stir in the egg mixture, tossing until creamy. Add the bacon and mix well.
7. Garnish with parsley and extra Parmesan before serving.

This carbonara delivers the creamy, smoky flavors you love while keeping the meal light and nutritious. It’s a delicious way to celebrate Valentine’s Day without compromising on taste or romance.

Stuffed Honeynut Squash with Wild Rice and Mushrooms

The naturally sweet honeynut squash is the perfect vessel for a savory wild rice and mushroom filling. This elegant dish is ideal for a romantic Valentine’s Day dinner at home.

Ingredients:

• 2 honeynut squash, halved and seeds removed
• 1 cup cooked wild rice
• 1 cup diced mushrooms (button, cremini, or shiitake)
• 1/4 cup dried cherries or raisins
• 2 tablespoons chopped pecans
• 1 small shallot, minced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/4 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Brush the cut sides of the squash with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 25–30 minutes until tender.
2. In a skillet, heat olive oil and sauté the shallot and garlic until fragrant. Add the mushrooms and cook until tender.
3. Stir in the cooked wild rice, dried cherries, pecans, thyme, salt, and pepper. Cook for 2–3 minutes to combine flavors.
4. Flip the roasted squash halves over and fill them with the wild rice mixture.
5. Return to the oven and bake for an additional 10 minutes.
6. Serve hot, garnished with extra pecans or a drizzle of olive oil.

This dish highlights the natural sweetness of honeynut squash while offering the earthy, nutty flavors of wild rice and mushrooms. It’s a gourmet option that will make your Valentine’s dinner truly unforgettable.

Butternut Squash Risotto with Sage Butter

This creamy and aromatic butternut squash risotto is a luxurious Valentine’s Day meal. The combination of roasted squash, Parmesan, and sage butter makes it a romantic dish that’s sure to impress.

Ingredients:

• 1 small butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 4 cups vegetable broth, warmed
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 6 fresh sage leaves
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. In a large skillet, sauté the onion in 1 tablespoon butter over medium heat until translucent.
3. Add the Arborio rice and toast for 1–2 minutes. Pour in the white wine and cook until absorbed.
4. Gradually add the warm vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. Continue until the rice is creamy and cooked, about 20 minutes.
5. Mash half of the roasted squash and stir it into the risotto. Reserve the remaining squash for garnish.
6. Stir in Parmesan cheese and season with salt and pepper.
7. In a small pan, melt the remaining butter and fry the sage leaves until crispy.
8. Serve the risotto topped with roasted squash, sage butter, and extra Parmesan.

This dish delivers a comforting richness with a touch of elegance. The sage butter adds a delightful herbal note, making it a perfect choice for a romantic evening.

Acorn Squash Stuffed with Quinoa and Cranberries

This acorn squash dish combines a sweet and savory quinoa stuffing that bursts with flavor. It’s a visually stunning option for Valentine’s Day, blending health and indulgence.

Ingredients:

• 2 medium acorn squash, halved and seeds removed
• 1 cup cooked quinoa
• 1/4 cup dried cranberries
• 1/4 cup chopped walnuts
• 1/4 cup feta cheese, crumbled
• 1 small apple, diced
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1/4 teaspoon cinnamon
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Brush the cut sides of the acorn squash with olive oil, sprinkle with cinnamon, salt, and pepper, and place cut-side down on a baking sheet. Roast for 25–30 minutes until tender.
2. In a bowl, combine quinoa, cranberries, walnuts, apple, feta cheese, and maple syrup. Mix well.
3. Remove the roasted squash from the oven and fill each half with the quinoa mixture.
4. Return to the oven and bake for an additional 10 minutes.
5. Serve warm, garnished with extra walnuts or a drizzle of maple syrup.

This recipe offers a delightful mix of textures and flavors, from the creamy squash to the crunchy walnuts and tangy cranberries. It’s a wholesome and flavorful Valentine’s dinner centerpiece.

Spaghetti Squash Pad Thai

Bring a fun and unexpected twist to your Valentine’s dinner with this spaghetti squash pad Thai. It’s packed with classic flavors, but the squash keeps it light and fresh.

Ingredients:

• 1 large spaghetti squash
• 2 tablespoons vegetable oil
• 1 cup shredded carrots
• 1/2 cup bean sprouts
• 2 eggs, lightly beaten
• 3 green onions, sliced
• 1/4 cup roasted peanuts, chopped
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• Juice of 1 lime
• 1 teaspoon chili flakes (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, remove the seeds, and roast cut-side down for 35–40 minutes until tender.
2. Once cool, use a fork to scrape the squash into strands and set aside.
3. In a large skillet, heat vegetable oil over medium heat. Add carrots and sauté for 2 minutes. Push to one side of the pan.
4. Pour the beaten eggs into the pan, scrambling until cooked. Combine with the carrots.
5. Stir in the spaghetti squash strands, soy sauce, fish sauce, rice vinegar, brown sugar, and lime juice. Toss well.
6. Add the bean sprouts, green onions, and chili flakes if using. Cook for 2–3 minutes.
7. Serve topped with chopped peanuts and lime wedges.

This spaghetti squash pad Thai is vibrant and full of bold flavors, making it a lively and exciting dish to share on Valentine’s Day. It’s both satisfying and guilt-free.

Maple-Glazed Butternut Squash with Thyme and Pecan Farro

This dish combines the sweet and nutty flavors of butternut squash with the hearty texture of farro, topped with a maple glaze and a touch of thyme. Perfect for a cozy and romantic Valentine’s Day dinner, it brings warmth and heartiness to the table.

Ingredients:

• 1 small butternut squash, peeled, cubed, and roasted
• 1 cup farro, cooked according to package instructions
• 1/4 cup chopped pecans, toasted
• 2 tablespoons pure maple syrup
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Roast on a baking sheet for 25–30 minutes, flipping halfway through, until golden and tender.
2. In a bowl, mix the cooked farro, roasted butternut squash, toasted pecans, and fresh thyme. Drizzle with maple syrup and stir gently to combine.
3. Transfer the mixture to a serving dish and garnish with fresh parsley before serving.

This dish is perfect for celebrating a special evening. The natural sweetness of the squash pairs wonderfully with the hearty, nutty farro, while the maple glaze adds an irresistible touch.

Stuffed Acorn Squash with Spinach and Ricotta

These stuffed acorn squash halves are filled with a mixture of spinach, ricotta, and herbs, offering a comforting yet elegant dish for a romantic Valentine’s Day dinner.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1 cup cooked spinach, squeezed dry and chopped
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon nutmeg
• 2 tablespoons chopped fresh basil
• Salt and pepper to taste
• Olive oil for brushing

Instructions:

1. Preheat the oven to 375°F (190°C). Brush the cut sides of the acorn squash with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 25–30 minutes until tender.
2. In a mixing bowl, combine cooked spinach, ricotta cheese, Parmesan, nutmeg, and basil. Season with salt and pepper.
3. Flip the roasted squash halves cut-side up and spoon the spinach mixture into each half, filling them generously.
4. Return to the oven and bake for an additional 10 minutes until the filling is warm and slightly golden on top.
5. Serve with a drizzle of olive oil and a sprinkle of additional basil.

The combination of creamy ricotta and fresh spinach creates a delicious filling that’s perfectly balanced by the sweet, tender squash. This dish feels luxurious but is simple to prepare, making it a great choice for an intimate Valentine’s Day meal.

Spicy Roasted Kabocha Squash with Quinoa and Avocado

This dish brings a mix of spicy, sweet, and savory flavors, making it a bold and exciting Valentine’s Day dinner. Roasted kabocha squash with a hint of heat pairs with nutty quinoa and creamy avocado for a satisfying and unique meal.

Ingredients:

• 1 small kabocha squash, peeled, seeded, and cut into wedges
• 1 cup cooked quinoa
• 1 ripe avocado, sliced
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon chili powder
• 1/4 teaspoon cayenne pepper (optional for extra heat)
• Salt and pepper to taste
• 1/2 cup chopped cilantro for garnish
• Juice of 1 lime

Instructions:

1. Preheat the oven to 425°F (220°C). Toss the kabocha squash wedges with olive oil, smoked paprika, chili powder, cayenne pepper, salt, and pepper. Place on a baking sheet and roast for 20–25 minutes until tender and lightly caramelized.
2. In a large bowl, combine cooked quinoa and lime juice. Season with a touch of salt and pepper.
3. Arrange the quinoa on a serving platter and top with the roasted squash wedges. Add avocado slices and sprinkle with chopped cilantro.
4. Drizzle with extra lime juice if desired and serve warm.

The kabocha squash offers a rich sweetness balanced by the spicy seasoning, while the avocado adds a creamy texture. This dish is both visually appealing and packed with flavors that will make your Valentine’s Day memorable.

Roasted Delicata Squash with Garlic and Parmesan Couscous

This roasted delicata squash dish with a savory garlic and Parmesan couscous filling makes for an elegant, light, and flavorful Valentine’s Day meal. The tender, sweet squash pairs beautifully with the nutty couscous, creating a romantic dinner that’s both satisfying and nutritious.

Ingredients:

• 2 delicata squashes, halved and seeds removed
• 1 cup couscous
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon red pepper flakes
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Brush the cut sides of the delicata squash with 1 tablespoon of olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 20–25 minutes until tender.
2. Meanwhile, prepare the couscous according to the package instructions. Fluff with a fork and set aside.
3. In a skillet, heat the remaining olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the cooked couscous and stir to coat with the garlic oil. Stir in the grated Parmesan cheese, red pepper flakes, and chopped parsley.
4. Turn the roasted squash halves cut-side up and fill each with the garlic Parmesan couscous mixture.
5. Return to the oven and bake for an additional 5–10 minutes until the squash is golden and the filling is warm.
6. Serve garnished with extra parsley and a light drizzle of olive oil.

The sweet, tender delicata squash complements the rich, cheesy couscous perfectly. This dish is simple yet packed with flavors that make it an ideal centerpiece for a romantic dinner.

Stuffed Butternut Squash with Wild Rice and Cranberry Relish

This stuffed butternut squash dish is filled with a hearty wild rice mix infused with cranberries and toasted walnuts, making it perfect for a cozy, yet sophisticated Valentine’s Day dinner. The sweet and tangy cranberry relish adds a festive touch to this dish.

Ingredients:

• 1 large butternut squash, halved and seeds removed
• 1 cup wild rice, cooked according to package instructions
• 1/2 cup dried cranberries
• 1/4 cup chopped walnuts, toasted
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 2 tablespoons maple syrup
• Salt and pepper to taste
• 1/2 cup homemade or store-bought cranberry relish
• Fresh sage leaves for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Brush the cut sides of the butternut squash with olive oil and season with salt and pepper. Roast for 30–40 minutes, cut-side down, until fork-tender.
2. In a large bowl, mix the cooked wild rice with cranberries, toasted walnuts, cinnamon, nutmeg, and maple syrup. Season with salt and pepper.
3. Flip the butternut squash halves cut-side up and fill each with the wild rice mixture.
4. Return to the oven and bake for another 10–15 minutes until the filling is heated through and slightly golden on top.
5. Serve with a spoonful of cranberry relish on top and garnish with fresh sage leaves.

The combination of sweet butternut squash with the nutty wild rice and tart cranberries creates an irresistible harmony of flavors. This dish feels special and festive, perfect for a romantic celebration.

Spaghetti Squash Primavera with Lemon Basil Sauce

This vibrant spaghetti squash primavera, tossed in a zesty lemon basil sauce, makes for a light yet flavorful dish that’s perfect for Valentine’s Day. It’s full of fresh vegetables and bright flavors, providing a refreshing alternative to heavier pastas.

Ingredients:

• 1 large spaghetti squash
• 1 cup cherry tomatoes, halved
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh basil leaves, chopped
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• Salt and black pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 30–35 minutes until the strands are tender.
2. While the squash is roasting, heat olive oil in a skillet over medium heat. Add the cherry tomatoes, zucchini, and bell pepper. Sauté for 5–7 minutes until the vegetables are tender but still vibrant.
3. In a small bowl, combine the lemon juice, lemon zest, and chopped basil.
4. Use a fork to scrape the roasted squash into spaghetti-like strands and place them in a large mixing bowl. Add the sautéed vegetables and toss with the lemon basil sauce.
5. Serve topped with grated Parmesan and extra basil leaves for garnish.

This dish offers a refreshing and healthy option for a special Valentine’s Day meal. The lemon basil sauce brings a bright and aromatic flavor that pairs perfectly with the light, naturally sweet squash.

Note: More recipes​ are coming soon!