30+ Easy and Irresistible Valentine’s Day Squash Side Dishes for Your Feast

Valentine’s Day is all about love, togetherness, and sharing special moments with those you cherish most.

While many people focus on main courses or desserts, an incredible side dish can elevate your romantic dinner to a whole new level.

Squash, with its versatile flavor and natural sweetness, is the perfect ingredient for creating sides that feel both comforting and gourmet.

Whether you’re planning a cozy dinner at home or a grand feast, these 30+ Valentine’s Day squash side dish recipes will provide you with an array of options that are both heartwarming and flavorful.

From the earthy notes of acorn and butternut squash to the delicate, tender texture of delicata and spaghetti squash, these recipes are designed to complement your main course and impress your Valentine.

You’ll find a range of dishes, including baked, roasted, puréed, and stuffed squash recipes, each infused with seasonings and flavors that suit the romantic atmosphere of this special day.

Get ready to transform your Valentine’s Day table with sides that not only look beautiful but taste divine.

30+ Easy and Irresistible Valentine’s Day Squash Side Dishes for Your Feast

Valentine’s Day is the perfect time to show your love and appreciation with a meal that’s as special as your relationship.

While main courses and desserts often take center stage, the right side dish can make all the difference.

These 30+ squash side dish recipes provide a variety of flavors, textures, and presentation ideas to help you create a memorable dining experience.

Whether you’re looking for something rich and hearty or light and refreshing, squash can be prepared in countless ways to suit any preference.

Add one (or more!) of these dishes to your menu and watch as your loved ones enjoy every bite.

After all, it’s the small details, like a thoughtfully prepared side dish, that make an evening truly unforgettable.

Maple-Glazed Roasted Butternut Squash

This maple-glazed roasted butternut squash is an irresistible side dish, perfect for a romantic Valentine’s Day dinner. With a combination of sweetness from maple syrup, the earthy flavor of the squash, and a hint of warmth from cinnamon, it’s a comforting, simple dish that complements a variety of main courses.

Ingredients

• 1 large butternut squash, peeled and cubed
• 2 tbsp maple syrup
• 1 tbsp olive oil
• 1 tsp ground cinnamon
• Salt and black pepper to taste
• Fresh thyme leaves for garnish (optional)

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the cubed butternut squash with maple syrup, olive oil, cinnamon, salt, and black pepper. Toss until evenly coated.
3. Spread the squash in a single layer on the prepared baking sheet. Roast in the preheated oven for 25–30 minutes or until tender and caramelized, flipping halfway through.
4. Transfer to a serving dish and garnish with fresh thyme leaves before serving.

The maple glaze caramelizes beautifully, adding a sweet, velvety touch that pairs wonderfully with savory main dishes like herb-roasted chicken or a rich, buttery fish. This dish’s simplicity is balanced by its flavor, making it a standout addition to any special meal.

Parmesan Garlic Spaghetti Squash

This garlic parmesan spaghetti squash is a delicious, low-carb alternative that’s full of rich, cheesy flavors with a touch of garlic. It’s elegant and light enough to serve alongside a hearty main course but substantial enough to stand on its own.

Ingredients

• 1 medium spaghetti squash, halved and seeded
• 3 tbsp olive oil
• 3 cloves garlic, minced
• ½ cup grated Parmesan cheese
• Salt and black pepper to taste
• Fresh parsley, finely chopped for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Place the spaghetti squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 35–40 minutes or until the strands are tender and easily scraped with a fork.
2. While the squash is roasting, heat olive oil in a small skillet over medium heat. Add minced garlic and sauté for 1–2 minutes or until fragrant; remove from heat.
3. Once the squash is done, flip the halves cut-side up and use a fork to gently scrape out the spaghetti-like strands into a bowl. Mix with the sautéed garlic, Parmesan cheese, salt, and black pepper until well combined.
4. Transfer the squash to a serving dish and garnish with fresh parsley.

The garlic and parmesan infuse the squash with a delightful richness that’s perfect for a romantic meal. This side dish works exceptionally well with a simple side of lemon herb salmon or a creamy mushroom risotto. It’s a heartwarming addition that brings comfort with every bite.

Cranberry-Orange Glazed Acorn Squash

This cranberry-orange glazed acorn squash is an elegant and festive side dish that’s sure to impress. The tangy sweetness of the cranberries combined with the citrusy burst of orange makes it a standout dish that adds a touch of romance and sophistication to your meal.

Ingredients

• 2 acorn squashes, cut in half and seeds removed
• ¼ cup fresh cranberries, chopped
• 2 tbsp orange juice
• 1 tbsp honey
• 1 tsp orange zest
• 1 tbsp unsalted butter, melted
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Place the acorn squash halves cut-side up on the baking sheet. Brush the inside with melted butter and season with salt and black pepper.
3. In a small saucepan over medium heat, combine the chopped cranberries, orange juice, honey, and orange zest. Cook for 3–4 minutes until the cranberries soften and release their juices. Remove from heat and let cool slightly.
4. Spoon the cranberry-orange mixture into each half of the acorn squash.
5. Roast in the oven for 45–50 minutes or until the squash is tender and the glaze is bubbling.
6. Serve warm, garnished with a sprinkle of additional orange zest if desired.

The cranberry and orange glaze beautifully balances the natural sweetness of the acorn squash, creating a side dish that’s both visually striking and delectable. This dish pairs wonderfully with pork tenderloin or a seared duck breast for an indulgent yet balanced Valentine’s Day feast.

Herb-Infused Roasted Delicata Squash

Delicata squash is perfect for a romantic side dish with its delicate flavor and creamy texture. Roasting it with fresh herbs and a touch of honey brings out the natural sweetness and enhances the cozy, inviting aroma that’s ideal for a Valentine’s Day celebration.

Ingredients

• 2 delicata squashes, halved and seeds removed
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tsp dried thyme
• 1 tsp dried rosemary, crushed
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Cut the delicata squash into half-moon slices and place them in a large bowl.
3. In a small bowl, mix the olive oil, honey, thyme, rosemary, salt, and black pepper.
4. Pour the mixture over the squash slices and toss until evenly coated.
5. Spread the squash in a single layer on the baking sheet and roast for 20–25 minutes, flipping halfway through, until the edges are golden and caramelized.
6. Transfer to a serving dish and sprinkle with fresh parsley before serving.

The caramelization of the honey and herbs creates a beautiful depth of flavor that pairs well with main dishes like grilled chicken or a simple vegetable quiche. The sweetness of the delicata squash, combined with the herbs, makes this dish both flavorful and visually appealing.

Balsamic-Glazed Brussels Sprouts with Squash

This side dish combines the nutty sweetness of roasted squash with the rich, tangy flavor of balsamic-glazed Brussels sprouts. It’s a wonderful option for a romantic dinner as it adds a vibrant, earthy element that pairs well with a variety of proteins.

Ingredients

• 1 small butternut squash, peeled, seeded, and cubed
• 2 cups Brussels sprouts, halved
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp maple syrup
• 1 tsp garlic powder
• Salt and black pepper to taste
• Toasted pecans for garnish (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a mixing bowl, combine the butternut squash and Brussels sprouts with olive oil, balsamic vinegar, maple syrup, garlic powder, salt, and black pepper. Toss until evenly coated.
3. Spread the mixture evenly on the prepared baking sheet and roast for 25–30 minutes or until the squash is tender and the Brussels sprouts are golden brown, stirring halfway through.
4. Transfer to a serving dish and sprinkle with toasted pecans for added crunch if desired.

The combination of sweet and tangy flavors with the caramelized edges of the Brussels sprouts and squash make this dish a showstopper. The addition of pecans provides a lovely contrast in texture. This side pairs beautifully with a seared steak or roasted salmon for a balanced, romantic meal.

Coconut Curry Roasted Kabocha Squash

Kabocha squash is known for its deep, rich sweetness and is the perfect canvas for a coconut curry glaze. This dish adds a touch of exotic flavor to your Valentine’s Day spread and pairs well with simple main courses or can be served on its own as a satisfying side.

Ingredients

• 1 medium kabocha squash, peeled, seeded, and cubed
• 2 tbsp coconut oil, melted
• 1 tbsp red curry paste
• 1 tbsp coconut milk
• 1 tbsp honey
• 1 tsp ground cumin
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a bowl, combine the melted coconut oil, red curry paste, coconut milk, honey, cumin, and salt. Whisk until smooth.
3. Add the kabocha squash cubes to the bowl and toss until evenly coated.
4. Spread the coated squash on the baking sheet in a single layer and roast for 20–25 minutes or until golden and fork-tender.
5. Transfer to a serving dish and garnish with fresh cilantro before serving.

The unique flavor profile of kabocha squash paired with the warm, rich notes of coconut and curry creates an unforgettable side dish. Its natural sweetness balances the slight heat from the curry, making it a perfect complement to dishes like grilled chicken, shrimp skewers, or a simple lemon-herb pasta.

Crispy Lemon-Garlic Roasted Acorn Squash

This crispy lemon-garlic roasted acorn squash offers a delightful blend of tangy, citrusy notes with a hint of garlic. The outer edges get beautifully caramelized, adding texture and an irresistible crunch, perfect for a special occasion like Valentine’s Day.

Ingredients

• 2 acorn squashes, cut into ½-inch rings and seeds removed
• 3 tbsp olive oil
• 1 lemon, juiced and zested
• 3 cloves garlic, minced
• 1 tsp dried oregano
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Place the acorn squash rings in a large mixing bowl. Add olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and black pepper. Toss until the squash is well coated.
3. Arrange the squash rings on the baking sheet in a single layer. Roast for 25–30 minutes or until the squash is golden brown and the edges are crispy, flipping halfway through.
4. Serve warm, garnished with a sprinkle of fresh parsley.

The combination of lemon and garlic brightens the flavor of the acorn squash, giving it a sophisticated, refreshing taste that pairs wonderfully with a range of dishes like grilled shrimp or lemon herb chicken. The crispy edges provide a satisfying contrast to the soft, tender squash interior, making this dish an unforgettable addition to any romantic dinner.

Brown Sugar and Sage Roasted Sweet Potatoes and Squash

Sweet potatoes and butternut squash roasted with brown sugar and fresh sage offer a warm, sweet, and earthy flavor profile. This dish is perfect for adding comfort and depth to your Valentine’s Day meal, creating a delightful mix of sweet, savory, and aromatic notes.

Ingredients

• 1 large sweet potato, peeled and cubed
• 1 small butternut squash, peeled, seeded, and cubed
• 2 tbsp olive oil
• 3 tbsp brown sugar
• 1 tsp ground cinnamon
• 1 tbsp fresh sage, finely chopped
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a mixing bowl, combine the sweet potato and butternut squash cubes. Add olive oil, brown sugar, cinnamon, chopped sage, salt, and black pepper. Toss until everything is evenly coated.
3. Spread the mixture in a single layer on the baking sheet and roast for 30–35 minutes, stirring halfway through, until the vegetables are tender and caramelized.
4. Transfer to a serving dish and garnish with extra fresh sage if desired.

The natural sweetness of the sweet potatoes and butternut squash is enhanced by the brown sugar and sage, creating a dish that feels both rustic and refined. This side pairs well with herb-roasted turkey, grilled pork chops, or a creamy risotto, making it a versatile choice for your special meal.

Spicy Roasted Pumpkin with Cumin and Paprika

For a side dish that adds a little heat and a lot of flavor, this spicy roasted pumpkin with cumin and paprika is an excellent choice. The warm spices pair beautifully with the natural sweetness of the pumpkin, making this dish both comforting and exciting for a Valentine’s Day celebration.

Ingredients

• 1 small pumpkin, peeled, seeded, and cut into 1-inch cubes
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp cayenne pepper (optional)
• Salt and black pepper to taste
• Fresh cilantro for garnish

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, mix the pumpkin cubes with olive oil, cumin, paprika, cayenne pepper (if using), salt, and black pepper. Toss until the pumpkin is evenly coated.
3. Spread the pumpkin in a single layer on the baking sheet and roast for 25–30 minutes or until tender and slightly crispy on the edges, flipping halfway through.
4. Transfer to a serving dish and garnish with fresh cilantro.

The spicy and smoky flavors of this dish add a bold element to your Valentine’s Day spread. The pumpkin’s natural sweetness is balanced by the warmth of the cumin and the subtle heat of the cayenne pepper, creating a dish that pairs perfectly with grilled steak, lemon-butter shrimp, or a simple salad with a tangy vinaigrette.

Maple-Glazed Roasted Squash and Brussels Sprouts

A heartwarming blend of roasted squash and Brussels sprouts sweetened with a touch of maple syrup and accented with fresh thyme, this dish makes for a perfect side to serve at a romantic dinner. The balance of flavors and textures—crispy Brussels sprouts paired with soft, caramelized squash—creates an irresistible side that pairs well with both vegetarian and meat-based main courses.

Ingredients

• 1 small butternut squash, peeled, seeded, and cubed
• 2 cups Brussels sprouts, halved
• 2 tbsp olive oil
• 2 tbsp maple syrup
• 1 tsp fresh thyme leaves
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a large mixing bowl, combine the butternut squash cubes and halved Brussels sprouts. Drizzle with olive oil and maple syrup. Add fresh thyme, salt, and black pepper, and toss until well-coated.
3. Spread the mixture evenly on the baking sheet and roast for 25–30 minutes, stirring halfway through, until the squash is tender and the Brussels sprouts are caramelized.
4. Serve warm, garnished with additional thyme if desired.

The maple syrup adds a subtle sweetness that enhances the natural flavors of the squash and Brussels sprouts. The roasted edges provide a delightful crispiness, contrasting the tender centers. This dish pairs wonderfully with roasted chicken, pork tenderloin, or a hearty grain-based dish like wild rice pilaf.

Spiced Pumpkin and Carrot Purée

This spiced pumpkin and carrot purée is smooth, comforting, and lightly spiced with a hint of warmth from cinnamon and nutmeg. It’s an elegant, crowd-pleasing side that adds color and depth to your Valentine’s Day plate, perfect for accompanying dishes like seared duck or baked salmon.

Ingredients

• 1 small sugar pumpkin, peeled, seeded, and cubed
• 2 large carrots, peeled and chopped
• 2 tbsp unsalted butter
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• Salt and black pepper to taste
• Fresh parsley or chives for garnish

Instructions

1. Bring a large pot of water to a boil. Add the pumpkin and carrots and cook for 15–20 minutes, or until both are fork-tender.
2. Drain the vegetables and transfer them to a food processor or blender. Add the butter, cinnamon, nutmeg, salt, and black pepper.
3. Purée until smooth and creamy. Adjust seasoning as needed.
4. Transfer to a serving dish and garnish with fresh parsley or chives.

This purée brings a smooth, velvety texture to your meal with the warm, earthy flavors of pumpkin and carrots perfectly balanced by the spices. It pairs especially well with dishes that have rich, hearty flavors, like rosemary-roasted lamb or a savory baked chicken.

Savory Garlic and Parmesan Spaghetti Squash

This dish offers a unique twist on a classic squash side with the natural flavors of spaghetti squash enhanced by garlic, Parmesan, and a touch of parsley. Perfect for adding an aromatic touch to your Valentine’s Day table, this side is light yet satisfying and pairs perfectly with seafood or a vegetarian main.

Ingredients

• 1 medium spaghetti squash, halved and seeds removed
• 3 tbsp olive oil
• 2 cloves garlic, minced
• ½ cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C). Place the spaghetti squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 40–45 minutes, or until the squash is tender and easily shredded with a fork.
2. Let the squash cool slightly, then use a fork to scrape out the strands into a large bowl.
3. In a small pan, heat olive oil over medium heat and sauté the minced garlic until fragrant, about 1–2 minutes. Pour over the cooked squash and toss to combine.
4. Add the grated Parmesan, parsley, salt, and black pepper and mix well.
5. Transfer to a serving dish and sprinkle with extra Parmesan if desired.

This dish has a rich umami flavor from the Parmesan and a bright, aromatic kick from the garlic. The light texture of the spaghetti squash, paired with the savory toppings, makes it a perfect side to balance out heavier main dishes or serve as a star on its own for a lighter meal. It pairs beautifully with grilled fish, herb-roasted chicken, or a fresh tomato and mozzarella salad.

Balsamic Glazed Roasted Delicata Squash

Delicata squash, with its tender texture and naturally sweet flavor, is elevated with a tangy balsamic glaze in this elegant side dish. Perfect for Valentine’s Day, this recipe combines caramelized edges and a touch of acidity to complement any romantic meal.

Ingredients

• 2 delicata squashes, halved, seeds removed, and sliced into ½-inch half-moons
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tsp fresh rosemary, finely chopped
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, toss the delicata squash slices with olive oil, salt, and black pepper. Spread them evenly on the baking sheet.
3. Roast for 20 minutes, flipping halfway through, until tender and lightly caramelized.
4. While the squash roasts, mix the balsamic vinegar, honey, and chopped rosemary in a small saucepan. Simmer over medium heat for 3–4 minutes until the glaze thickens slightly.
5. Drizzle the balsamic glaze over the roasted squash and toss gently to coat. Serve warm, garnished with additional rosemary if desired.

The combination of sweet honey, tangy balsamic, and aromatic rosemary adds a sophisticated twist to the naturally sweet delicata squash, making this side an exceptional choice for special dinners. The slightly tangy glaze balances the squash’s sweetness, enhancing its rich flavor without overpowering it. This dish pairs beautifully with pan-seared duck, roasted pork tenderloin, or a hearty vegetarian main like mushroom risotto.

Sage and Brown Butter Spaghetti Squash

This simple yet indulgent dish features the nutty flavor of brown butter, complemented by the earthy aroma of sage and the delicate texture of spaghetti squash. It’s an excellent side to serve at a Valentine’s Day gathering, adding a touch of luxury and warmth.

Ingredients

• 1 medium spaghetti squash, halved and seeds removed
• 3 tbsp unsalted butter
• 1 tbsp fresh sage leaves, finely chopped
• ½ cup grated Parmesan cheese
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C). Place the spaghetti squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 40–45 minutes, or until the squash is easily shredded with a fork.
2. While the squash is roasting, melt the butter in a small saucepan over medium heat. Add the sage leaves and cook for 2–3 minutes until the butter turns golden brown and releases a nutty aroma. Remove from heat immediately to prevent burning.
3. Once the squash is done, use a fork to scrape out the strands into a large bowl. Pour the brown butter and sage over the squash and toss to coat evenly.
4. Add the grated Parmesan, salt, and black pepper and mix well.
5. Transfer to a serving dish and garnish with extra Parmesan and a few sage leaves if desired.

The brown butter imparts a rich, nutty flavor that pairs perfectly with the mildness of the spaghetti squash. The sage adds a subtle, earthy element that elevates the dish and makes it feel special. This side pairs well with a light salmon fillet, roasted chicken, or a warm, herbed salad.

Herb and Garlic Stuffed Acorn Squash

This stuffed acorn squash, filled with a blend of garlic, herbs, and a touch of cheese, is both hearty and elegant. The blend of flavors makes it a stand-out side for a Valentine’s Day meal, perfect as a main for vegetarians or as a complement to meat-based dishes.

Ingredients

• 2 acorn squashes, halved and seeds removed
• 3 tbsp olive oil, divided
• 3 cloves garlic, minced
• ¼ cup breadcrumbs
• ¼ cup grated Parmesan cheese
• 1 tbsp fresh parsley, chopped
• 1 tsp dried thyme
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Brush the acorn squash halves with 1 tbsp of olive oil and sprinkle with salt and black pepper. Place cut-side down on the baking sheet and roast for 25 minutes, or until tender.
3. In a mixing bowl, combine the remaining olive oil, minced garlic, breadcrumbs, Parmesan, parsley, and thyme. Season with salt and black pepper and mix until well combined.
4. Flip the acorn squash halves cut-side up and fill each half with the herb and garlic mixture.
5. Return to the oven and bake for an additional 10–12 minutes or until the top is golden and slightly crispy.
6. Serve warm, garnished with additional parsley if desired.

The rich flavor of the roasted acorn squash pairs perfectly with the savory filling of garlic, herbs, and cheese. This dish feels hearty but not heavy, making it a lovely side for a cozy Valentine’s Day dinner. Serve it alongside a simple arugula salad or roasted chicken to complete the meal.

Note: More recipes​ are coming soon!