50+ Savory Valentine’s Day Squash Recipes for Every Taste

Valentine’s Day is the perfect occasion to express love through thoughtful gestures, and what better way to show your affection than with a delicious, homemade meal?

Squash, with its vibrant colors, rich flavors, and versatility, makes an excellent base for a range of romantic dishes.

Whether you’re cooking for your significant other, family, or friends, Valentine’s Day squash recipes can be a unique and healthy way to celebrate the season of love.

From hearty stuffed squashes to lighter roasted varieties, the sweet, savory, and even spicy flavors of squash can be elevated to create dishes that are both beautiful and satisfying.

In this blog post, we’ll share over 50 incredible Valentine’s Day squash recipes that will surely add a touch of warmth and love to your festive meal.

50+ Savory Valentine’s Day Squash Recipes for Every Taste

Squash is more than just a versatile vegetable—it’s a symbol of comfort, warmth, and the perfect addition to your Valentine’s Day menu.

Whether you’re looking to create a cozy dinner for two or a stunning dish for a group, these 50+ Valentine’s Day squash recipes offer something for everyone.

From heartwarming soups and casseroles to roasted and stuffed delights, these recipes bring out the best in squash, turning it into a dish that’s as beautiful as it is delicious.

This Valentine’s Day, why not surprise your loved ones with a memorable meal that’s full of flavor, health benefits, and love?

Butternut Squash and Goat Cheese Valentine Ravioli

Celebrate Valentine’s Day with a cozy, homemade dish that speaks the language of love. This Butternut Squash and Goat Cheese Ravioli combines sweet, roasted squash with tangy goat cheese wrapped in delicate homemade pasta. Served with a light sage butter sauce, this dish is a romantic and indulgent way to show your affection. Whether you’re cooking with your partner or surprising them, this ravioli is bound to make hearts flutter.

Ingredients:

For the Ravioli Dough:

• 2 cups all-purpose flour
• 3 large eggs
• Pinch of salt

For the Filling:

• 1 medium butternut squash (roasted and mashed)
• 4 oz goat cheese
• 2 tbsp Parmesan cheese, grated
• 1 tsp fresh thyme leaves
• Salt and pepper to taste

For the Sauce:

• 4 tbsp unsalted butter
• 6-8 fresh sage leaves
• Grated Parmesan for garnish

Instructions:

1. Make the Dough: On a clean surface, form a mound with the flour, then create a well in the center. Crack the eggs into the well and whisk them gradually, incorporating the flour until a dough forms. Knead for 8-10 minutes, wrap in plastic, and let it rest for 30 minutes.
2. Prepare the Filling: Roast the butternut squash at 400°F for 45 minutes, then mash it until smooth. Mix with goat cheese, Parmesan, thyme, salt, and pepper.
3. Assemble Ravioli: Roll out the dough into thin sheets. Place small dollops of filling an inch apart on one sheet, cover with another sheet, and press to seal. Cut into heart shapes using a cookie cutter.
4. Cook Ravioli: Boil salted water, then cook ravioli for 3-4 minutes.
5. Prepare the Sauce: Melt butter in a pan, add sage leaves, and cook until fragrant. Toss the ravioli in the sage butter sauce.
6. Serve: Plate the ravioli, drizzle with sauce, and sprinkle with Parmesan.

This Butternut Squash and Goat Cheese Ravioli is a perfect blend of love and flavor. The heart-shaped pasta and luxurious filling set the tone for a romantic evening, making it a memorable Valentine’s Day dinner.

Spaghetti Squash with Cherry Tomato and Basil Love Bowls

If you’re looking for a lighter, healthier option to share on Valentine’s Day, this Spaghetti Squash with Cherry Tomato and Basil Love Bowl is a delicious, guilt-free treat. The tender spaghetti squash strands mimic pasta while bringing a naturally sweet, nutty flavor. Paired with cherry tomatoes, fresh basil, and a garlic-infused olive oil drizzle, it’s a wholesome way to nourish love.

Ingredients:

• 1 large spaghetti squash
• 2 cups cherry tomatoes, halved
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1/4 cup fresh basil leaves, chopped
• Salt and pepper to taste
• Grated Parmesan (optional)

Instructions:

1. Prepare the Spaghetti Squash: Preheat oven to 375°F. Slice the squash in half lengthwise, remove seeds, and place face-down on a baking sheet. Roast for 40 minutes, then scrape the flesh with a fork to form spaghetti-like strands.
2. Sauté the Tomatoes: Heat olive oil in a skillet. Add minced garlic and sauté until fragrant. Toss in cherry tomatoes and cook until they soften. Season with salt and pepper.
3. Assemble the Bowl: Divide the spaghetti squash strands into two bowls. Top with the sautéed tomato mixture, sprinkle with fresh basil, and add Parmesan if desired.
4. Serve: Garnish with extra basil or a drizzle of olive oil for a finishing touch.

This Spaghetti Squash Love Bowl is a heartfelt, nourishing meal that doesn’t sacrifice flavor. Its vibrant colors and fresh ingredients make it the perfect Valentine’s Day dish to enjoy while staying healthy together.

Valentine’s Acorn Squash with Maple Pecan Filling

Turn up the charm this Valentine’s Day with Acorn Squash with Maple Pecan Filling. This sweet and savory dish features tender, roasted acorn squash halves filled with a rich maple-pecan mixture. The caramelized glaze and crunchy pecans offer a perfect balance of flavors and textures, making it an irresistible side or dessert option for your romantic meal.

Ingredients:

• 2 acorn squashes (halved and seeded)
• 1/4 cup maple syrup
• 2 tbsp unsalted butter, melted
• 1/4 cup chopped pecans
• 1/2 tsp cinnamon
• Pinch of salt

Instructions:

1. Prepare the Squash: Preheat oven to 375°F. Brush the cut sides of the squash with melted butter and sprinkle with cinnamon and salt. Place face-down on a baking sheet and roast for 25 minutes.
2. Make the Filling: In a bowl, mix maple syrup, remaining melted butter, and chopped pecans.
3. Fill and Roast: Flip the squash halves upright, spoon the pecan mixture into each cavity, and return to the oven for 15 minutes until caramelized.
4. Serve: Plate each squash half and drizzle any extra maple syrup mixture from the pan over the top.

This Valentine’s Acorn Squash with Maple Pecan Filling combines the warmth of roasted squash with a sweet, nutty filling. It’s a decadent yet easy-to-make dish that feels indulgent without being overly heavy—a delightful way to end your romantic meal.

Rose-Shaped Butternut Squash with Brown Butter Sage Sauce

Impress your loved one with an elegant and flavorful Rose-Shaped Butternut Squash paired with a rich brown butter sage sauce. The thinly sliced butternut squash forms beautiful, delicate rose petals that bake to a tender, sweet perfection. The fragrant sage-infused brown butter adds a nutty, aromatic touch that complements the squash’s natural sweetness, making this dish a standout for your Valentine’s Day dinner.

Ingredients:

• 1 medium butternut squash, peeled and thinly sliced
• 4 tbsp unsalted butter
• 6-8 fresh sage leaves
• Salt and pepper to taste
• Olive oil for drizzling
• Fresh thyme for garnish

Instructions:

1. Prepare the Squash: Preheat the oven to 375°F. Using a mandoline slicer, cut the butternut squash into thin slices. Arrange the slices in a rose pattern, overlapping slightly, on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper.
2. Bake the Squash: Cover the squash with foil and bake for 25-30 minutes until tender.
3. Make the Brown Butter Sauce: In a small saucepan, melt the butter over medium heat. Once melted, add the sage leaves and cook until the butter turns golden brown and the sage becomes crispy.
4. Serve: Drizzle the brown butter sage sauce over the baked squash roses and garnish with fresh thyme.

This Rose-Shaped Butternut Squash is not only a visually stunning dish, but it also brings together the sweetness of the squash and the richness of brown butter. It’s an elevated dish perfect for a romantic Valentine’s dinner, full of love and flavor.

Delicata Squash Stuffed with Cranberries and Walnuts

For a dish that’s bursting with color and flavor, try this Delicata Squash Stuffed with Cranberries and Walnuts. The naturally sweet delicata squash pairs beautifully with the tart cranberries and crunchy walnuts, creating a perfect balance of flavors. This dish is an excellent choice for a festive, healthy Valentine’s Day meal and can be served as a main or side dish to accompany your celebration.

Ingredients:

• 2 delicata squashes, halved and seeds removed
• 1/2 cup dried cranberries
• 1/4 cup walnuts, chopped
• 1/4 cup crumbled feta cheese (optional)
• 2 tbsp olive oil
• 1 tbsp honey
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Prepare the Squash: Preheat the oven to 375°F. Brush the cut sides of the delicata squash with olive oil and season with salt and pepper. Place the squash halves on a baking sheet and roast for 30 minutes, until tender.
2. Make the Filling: In a small bowl, combine the cranberries, walnuts, and feta cheese (if using). Drizzle with honey and mix until well coated.
3. Stuff the Squash: Once the squash is roasted, spoon the cranberry-walnut mixture into the centers of the squash halves.
4. Bake Again: Return the stuffed squash to the oven for an additional 10 minutes to warm through.
5. Serve: Garnish with fresh parsley and a drizzle of extra honey if desired.

This Delicata Squash Stuffed with Cranberries and Walnuts is the ideal combination of sweetness and texture, making it a beautiful and delicious Valentine’s Day dish. The pairing of delicate squash with the richness of walnuts and tart cranberries ensures a memorable meal full of love and warmth.

Kabocha Squash and Pomegranate Salad with Lemon Tahini Dressing

Light, fresh, and full of vibrant colors, this Kabocha Squash and Pomegranate Salad makes the perfect Valentine’s Day starter. The velvety kabocha squash adds a sweet, creamy element, while the pomegranate seeds add a burst of juicy sweetness. Tossed with a tangy lemon tahini dressing, this salad balances savory, sweet, and citrusy flavors in every bite, making it a refreshing and healthy dish to enjoy with someone special.

Ingredients:

• 1 small kabocha squash, peeled, seeded, and cubed
• 1/2 cup pomegranate seeds
• 1/4 cup red onion, thinly sliced
• 2 cups mixed greens (arugula, spinach, or kale)
• 2 tbsp olive oil
• Salt and pepper to taste

For the Lemon Tahini Dressing:

• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Prepare the Squash: Preheat the oven to 400°F. Toss the cubed kabocha squash with olive oil, salt, and pepper, then spread on a baking sheet. Roast for 25-30 minutes, flipping halfway through, until the squash is tender and caramelized.
2. Make the Dressing: In a small bowl, whisk together the tahini, lemon juice, olive oil, honey, salt, and pepper until smooth.
3. Assemble the Salad: In a large bowl, combine the roasted squash, mixed greens, pomegranate seeds, and red onion.
4. Serve: Drizzle the lemon tahini dressing over the salad and toss gently to coat.

This Kabocha Squash and Pomegranate Salad is as beautiful as it is flavorful. The rich sweetness of the squash pairs perfectly with the crunchy, tangy pomegranate seeds, while the lemon tahini dressing ties it all together. This salad is a wonderful, light, and refreshing start to your Valentine’s Day meal, offering a delicious combination of textures and flavors.

Sweet Potato and Squash Gnocchi with Sage Brown Butter Sauce

Delight your loved one with this luxurious Sweet Potato and Squash Gnocchi, made with a blend of sweet potatoes and squash for a tender, flavorful base. The gnocchi are light and fluffy, perfectly complemented by a rich brown butter sage sauce. The nutty aroma and crispy sage leaves create a savory dish that is both indulgent and comforting, ideal for a romantic Valentine’s dinner.

Ingredients:

For the Gnocchi:

• 1 medium sweet potato, peeled and roasted
• 1/2 medium butternut squash, peeled and roasted
• 1 1/2 cups all-purpose flour (more for dusting)
• 1 egg
• 1/4 tsp salt
• 1/4 tsp nutmeg

For the Sauce:

• 4 tbsp unsalted butter
• 6-8 fresh sage leaves
• Salt and pepper to taste
• Grated Parmesan for garnish

Instructions:

1. Prepare the Gnocchi Dough: Roast the sweet potato and butternut squash at 400°F for about 30 minutes, or until tender. Once roasted, mash them together in a large bowl. Add the flour, egg, salt, and nutmeg, and mix until a soft dough forms. Divide the dough into small portions, roll them into logs, and cut them into 1-inch pieces. Use a fork to gently press down and create a classic gnocchi indentation.
2. Cook the Gnocchi: Bring a large pot of salted water to a boil. Drop the gnocchi in batches and cook until they float to the surface, about 2-3 minutes. Remove them with a slotted spoon and set aside.
3. Make the Brown Butter Sauce: In a large skillet, melt the butter over medium heat. Add the sage leaves and cook for 2-3 minutes, until the butter turns golden brown and the sage becomes crispy.
4. Serve: Add the cooked gnocchi to the brown butter sauce and toss gently to coat. Garnish with grated Parmesan and serve immediately.

This Sweet Potato and Squash Gnocchi with sage brown butter is a warm, cozy dish that brings the richness of autumn flavors to Valentine’s Day. The combination of soft, pillowy gnocchi with crispy sage and nutty brown butter will surely impress and make the evening feel extra special.

Roasted Acorn Squash with Parmesan and Garlic Breadcrumbs

This Roasted Acorn Squash with Parmesan and Garlic Breadcrumbs is a savory, crowd-pleasing dish that looks as elegant as it tastes. The natural sweetness of the acorn squash is complemented by the crispy, garlicky breadcrumbs, and the parmesan adds a delicious, salty finish. Perfect as a main or side dish, this recipe will make your Valentine’s Day dinner feel like a gourmet affair.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 3 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan
• 2 garlic cloves, minced
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Squash: Preheat the oven to 375°F. Drizzle the cut sides of the acorn squash with olive oil and season with salt and pepper. Place them face down on a baking sheet and roast for 30-35 minutes, or until tender.
2. Make the Topping: While the squash roasts, heat a tablespoon of olive oil in a small pan over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant. Stir in the breadcrumbs and cook for another 3-4 minutes, until they’re golden brown. Remove from heat and stir in the grated Parmesan.
3. Assemble and Serve: Once the squash is roasted, flip it over and spoon the breadcrumb mixture into the center of each half. Return the squash to the oven for 5-7 minutes, or until the breadcrumbs are crispy and golden.
4. Garnish: Sprinkle the roasted squash with fresh parsley before serving.

This Roasted Acorn Squash with Parmesan and Garlic Breadcrumbs is a beautifully satisfying dish. The combination of crunchy breadcrumbs with the sweet, tender squash creates an irresistible flavor contrast. It’s a dish that’s both comforting and elegant, making it perfect for a special Valentine’s Day celebration.

Butternut Squash and Pomegranate Risotto

Warm, creamy, and full of flavor, this Butternut Squash and Pomegranate Risotto makes for a romantic and decadent Valentine’s Day meal. The sweetness of the roasted squash pairs wonderfully with the tartness of the pomegranate seeds, while the creamy risotto brings it all together. This dish is both comforting and luxurious, making it a memorable choice for a cozy evening.

Ingredients:

• 1 small butternut squash, peeled and diced
• 1 tbsp olive oil
• 1 1/2 cups Arborio rice
• 4 cups vegetable or chicken broth, kept warm
• 1/2 cup dry white wine
• 1/2 cup Parmesan, grated
• 1/4 cup pomegranate seeds
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Roast the Squash: Preheat the oven to 400°F. Toss the diced butternut squash with olive oil, salt, and pepper. Roast for 25-30 minutes, or until tender and caramelized.
2. Prepare the Risotto: In a large skillet or pot, heat a tablespoon of olive oil over medium heat. Add the Arborio rice and stir for 2-3 minutes until it is lightly toasted. Add the wine and cook until it is mostly absorbed.
3. Add the Broth: Begin adding the warm broth, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding more. Continue until the rice is creamy and al dente, about 18-20 minutes.
4. Finish the Dish: Stir in the roasted butternut squash, Parmesan, and pomegranate seeds. Adjust the seasoning with salt and pepper to taste.
5. Serve: Garnish with fresh thyme and serve immediately.

This Butternut Squash and Pomegranate Risotto is a show-stopping dish that combines sweet, savory, and tangy elements into a creamy, comforting meal. The addition of pomegranate seeds adds a lovely burst of color and flavor, making it a perfect, festive dish for your Valentine’s Day dinner.

Stuffed Spaghetti Squash with Ricotta and Spinach

This Stuffed Spaghetti Squash with Ricotta and Spinach is a light yet hearty dish, perfect for a romantic Valentine’s Day meal. The roasted spaghetti squash strands act as a natural “pasta,” offering a perfect base for the creamy ricotta and nutrient-packed spinach filling. With a sprinkle of parmesan and a drizzle of olive oil, this dish is both elegant and satisfying.

Ingredients:

• 2 medium spaghetti squash
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 cups fresh spinach, sautéed
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 tsp nutmeg
• 1/2 cup mozzarella cheese, shredded
• Fresh basil for garnish

Instructions:

1. Prepare the Squash: Preheat the oven to 375°F. Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle the cut sides with olive oil and season with salt and pepper. Place the squash halves face down on a baking sheet and roast for 40-45 minutes, or until the flesh is tender and easily pulls apart into strands with a fork.
2. Prepare the Filling: While the squash roasts, sauté the spinach in a skillet over medium heat until wilted. Allow the spinach to cool slightly before chopping it finely. In a bowl, mix the ricotta, Parmesan, nutmeg, and spinach.
3. Stuff the Squash: Once the squash is roasted and cooled slightly, use a fork to scrape out the strands into a bowl. Mix the squash strands with the ricotta-spinach mixture, then spoon the filling back into the squash shells.
4. Finish and Serve: Top the stuffed squash with shredded mozzarella and bake for an additional 10-15 minutes, until the cheese is melted and bubbly. Garnish with fresh basil and serve immediately.

This Stuffed Spaghetti Squash with Ricotta and Spinach offers a satisfying and healthy alternative to traditional pasta. The rich, creamy filling perfectly complements the tender squash, making it a wonderful dish for a romantic dinner. It’s a great way to enjoy a light yet indulgent meal on Valentine’s Day.

Maple-Glazed Acorn Squash with Walnuts and Goat Cheese

Sweet and savory, this Maple-Glazed Acorn Squash with Walnuts and Goat Cheese is the perfect way to showcase the natural flavors of winter squash. The rich maple glaze adds a touch of sweetness, while the tangy goat cheese and crunchy walnuts bring the perfect balance of texture and flavor. It’s an ideal dish for a special Valentine’s Day meal or as a side to any festive occasion.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 2 tbsp olive oil
• 2 tbsp maple syrup
• 1/4 tsp cinnamon
• Salt and pepper to taste
• 1/2 cup walnuts, chopped
• 2 oz goat cheese, crumbled
• Fresh thyme for garnish

Instructions:

1. Prepare the Squash: Preheat the oven to 375°F. Drizzle the cut sides of the acorn squash with olive oil and season with salt, pepper, and cinnamon. Place them face down on a baking sheet and roast for 30-35 minutes, or until tender.
2. Make the Maple Glaze: While the squash roasts, whisk together the maple syrup and a pinch of salt in a small bowl. Set aside.
3. Finish the Squash: Once the squash is roasted, flip them over and drizzle the maple glaze over the flesh. Sprinkle with chopped walnuts and return to the oven for an additional 10-15 minutes to let the glaze caramelize.
4. Serve: Top each squash half with crumbled goat cheese and garnish with fresh thyme before serving.

This Maple-Glazed Acorn Squash with Walnuts and Goat Cheese is a delightful balance of sweetness and tang, making it an ideal dish for a memorable Valentine’s Day meal. The roasted squash paired with the crunchy walnuts, creamy goat cheese, and maple glaze creates an irresistible combination that’s both visually stunning and full of flavor.

Butternut Squash and Roasted Red Pepper Soup

A rich and creamy Butternut Squash and Roasted Red Pepper Soup is a cozy and comforting way to start your Valentine’s Day meal. The naturally sweet squash pairs beautifully with the smoky, roasted red peppers, while a touch of cream adds richness. This soup is smooth, velvety, and packed with flavor, perfect for warming up on a chilly evening with someone special.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 large red bell peppers, roasted and peeled
• 1 medium onion, chopped
• 3 cups vegetable or chicken broth
• 1/2 cup heavy cream
• 2 tbsp olive oil
• 1 tsp ground cumin
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Prepare the Vegetables: Preheat the oven to 400°F. Place the red peppers on a baking sheet and roast for 20-25 minutes until the skin is blackened. Remove them from the oven, cover with a towel, and let them steam for 10 minutes. Peel off the skin, remove the seeds, and set aside.
2. Cook the Squash and Onion: In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for 5 minutes, until softened. Add the cubed butternut squash and cook for another 5-7 minutes.
3. Simmer the Soup: Add the roasted red peppers, cumin, and broth to the pot. Bring to a boil, then reduce the heat and simmer for 20 minutes, until the squash is tender.
4. Blend the Soup: Use an immersion blender to puree the soup until smooth and creamy. Stir in the heavy cream and adjust seasoning with salt and pepper.
5. Serve: Ladle the soup into bowls and garnish with fresh parsley.

This Butternut Squash and Roasted Red Pepper Soup is a creamy, flavorful starter that perfectly balances sweetness, smokiness, and a touch of spice. Its velvety texture makes it an ideal dish for a cozy Valentine’s Day dinner, and the vibrant colors and rich flavor will surely set the mood for a memorable evening.

Roasted Butternut Squash with Pomegranate and Feta

This vibrant and refreshing Roasted Butternut Squash with Pomegranate and Feta is the perfect balance of sweet, tangy, and savory. Roasting the butternut squash brings out its natural sweetness, while the tart pomegranate and creamy feta add delightful contrast. The combination of textures and flavors makes this dish a showstopper for any Valentine’s Day meal.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup pomegranate seeds
• 1/4 cup crumbled feta cheese
• 1 tbsp fresh mint, chopped
• 1 tbsp balsamic glaze (optional)

Instructions:

1. Roast the Squash: Preheat the oven to 400°F. Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it out in a single layer on a baking sheet and roast for 25-30 minutes, until tender and golden, flipping halfway through.
2. Assemble the Dish: Once the squash is roasted, transfer it to a serving platter. Top with pomegranate seeds, crumbled feta, and fresh mint.
3. Finish and Serve: Drizzle with balsamic glaze, if desired, and serve immediately.

The Roasted Butternut Squash with Pomegranate and Feta combines sweet and savory elements in the most beautiful way, making it a standout dish for your Valentine’s Day celebration. It’s not only easy to prepare, but also a feast for the eyes and taste buds. Perfect as a side dish or a light entrée, this recipe is sure to impress.

Stuffed Delicata Squash with Quinoa and Cranberries

This festive Stuffed Delicata Squash with Quinoa and Cranberries is a delicious and healthy choice for a Valentine’s Day meal. Delicata squash is sweet and tender, making it the perfect vessel for a quinoa filling loaded with dried cranberries, toasted nuts, and fresh herbs. The sweet and savory flavors make it an unforgettable dish for the holiday.

Ingredients:

• 2 delicata squashes, halved and seeded
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 cup quinoa, cooked
• 1/4 cup dried cranberries
• 1/4 cup toasted pecans or walnuts, chopped
• 2 tbsp fresh parsley, chopped
• 1 tbsp maple syrup
• 1 tsp ground cinnamon

Instructions:

1. Prepare the Squash: Preheat the oven to 375°F. Drizzle the delicata 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 tender.
2. Prepare the Filling: In a bowl, combine the cooked quinoa, dried cranberries, toasted nuts, parsley, maple syrup, and cinnamon. Stir well to combine.
3. Stuff the Squash: Once the squash is roasted, flip the halves over and spoon the quinoa mixture into each cavity.
4. Finish and Serve: Return the stuffed squashes to the oven for an additional 10-15 minutes to warm through. Serve warm, garnished with additional parsley, if desired.

This Stuffed Delicata Squash with Quinoa and Cranberries offers a beautiful combination of flavors and textures that’s perfect for a romantic Valentine’s Day dinner. The delicate sweetness of the squash pairs beautifully with the savory quinoa and the tartness of cranberries. This dish is not only visually stunning but also full of heartwarming flavors.

Roasted Acorn Squash with Brown Butter Sage Sauce

For a rich, indulgent Valentine’s Day dish, Roasted Acorn Squash with Brown Butter Sage Sauce is a classic choice. The roasted acorn squash is sweet and tender, while the brown butter and crispy sage add an irresistible depth of flavor. This dish combines elegance and comfort, making it an excellent main or side for your celebration.

Ingredients:

• 2 acorn squashes, halved and seeded
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 tbsp unsalted butter
• 10 fresh sage leaves
• 1 tbsp honey
• 1/4 tsp ground nutmeg

Instructions:

1. Roast the Squash: Preheat the oven to 400°F. Drizzle the cut sides of the acorn squashes with olive oil, and season with salt and pepper. Place them cut-side down on a baking sheet and roast for 35-40 minutes, until tender.
2. Make the Brown Butter Sage Sauce: While the squash roasts, melt the butter in a small saucepan over medium heat. Allow the butter to cook until it turns golden brown and begins to smell nutty, about 5 minutes. Add the sage leaves and cook for 1-2 minutes until crispy. Remove from heat and stir in the honey and nutmeg.
3. Serve: Once the squash is roasted, flip it over and drizzle the brown butter sage sauce over each half. Serve immediately.

This Roasted Acorn Squash with Brown Butter Sage Sauce is a luxurious, comforting dish that brings rich flavors to your Valentine’s Day table. The combination of the sweet squash with the nutty brown butter and crispy sage is truly irresistible. It’s the perfect dish to celebrate the holiday with warmth and elegance.

Note: More recipes are coming soon!