25+ Irresistible Valentine’s Day Squash Puree Recipes to Make You Special

Valentine’s Day is the perfect time to show love not just to your partner, but also to your body and the planet with wholesome, plant-based recipes.

For those looking to create a romantic and memorable meal without compromising their vegan lifestyle, squash is the ingredient to celebrate.

Its versatility, natural sweetness, and satisfying texture make it the perfect star of a Valentine’s Day feast.

From rich and creamy soups to hearty mains and even decadent desserts, the possibilities with squash are endless.

In this blog post, we’ve rounded up 35+ vegan squash recipes that are perfect for making your Valentine’s Day extra special.

Whether you’re preparing an intimate dinner for two or serving a festive spread for friends, these dishes will infuse your celebration with love, flavor, and nutrition.

Explore our collection and find the perfect recipe to surprise your loved one and elevate your vegan menu this February 14th.

25+ Irresistible Valentine’s Day Squash Puree Recipes to Make You Special

Valentine’s Day is all about expressing love, and what better way to do that than through food? With these 35+ vegan squash recipes, you have the perfect opportunity to create dishes that are as heartwarming as they are delicious.

Squash’s natural sweetness, coupled with its adaptability to various flavors, ensures that your Valentine’s Day meal will be both unique and comforting.

From savory stuffed acorn squash to sweet butternut squash desserts, each recipe offers something special to delight your taste buds and nourish your body.

Try a few of these recipes and add a touch of creativity to your Valentine’s Day celebration.

Share the joy of plant-based eating, savor the flavors of the season, and make memories that will last a lifetime.

Spicy Maple-Glazed Butternut Squash Steaks

For a warming and vibrant Valentine’s Day dish, try these maple-glazed butternut squash steaks. They offer a perfect balance of sweetness and spice, making them an unforgettable main course that pairs well with a side of quinoa or wild rice.

Ingredients

• 1 large butternut squash, peeled, seeded, and cut into 1/2-inch thick slices
• 2 tbsp pure maple syrup
• 2 tbsp olive oil
• 1 tbsp soy sauce or tamari
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional for more heat)
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Arrange the butternut squash slices on the prepared baking sheet.
3. In a small bowl, whisk together maple syrup, olive oil, soy sauce, smoked paprika, and cayenne pepper (if using).
4. Brush the mixture evenly over the squash slices. Season with salt and black pepper.
5. Roast in the oven for 20-25 minutes, flipping halfway through, until the squash is tender and lightly caramelized.
6. Serve warm, garnished with fresh parsley.

The blend of maple syrup and smoked paprika in this dish creates a savory-sweet profile that feels special enough for a romantic occasion. The subtle spice adds depth without overpowering the natural sweetness of the butternut squash. This dish is not only delicious but also visually appealing with its rich color and glistening glaze, perfect for a Valentine’s Day celebration.

Creamy Roasted Pumpkin and Spinach Risotto

This creamy risotto features roasted pumpkin and sautéed spinach, creating a rich, hearty dish with earthy flavors that are perfect for a cozy, romantic evening. The risotto is velvety, infused with white wine, and topped with a touch of nutritional yeast for a cheesy, dairy-free finish.

Ingredients

• 1 small pumpkin (about 2 cups), peeled, seeded, and cubed
• 2 tbsp olive oil
• 1 1/2 cups arborio rice
• 1/2 cup dry white wine
• 4 cups vegetable broth, kept warm
• 1/2 cup unsweetened plant-based milk (such as oat or soy)
• 1/4 cup nutritional yeast
• 2 cloves garlic, minced
• 1 small yellow onion, diced
• 2 cups fresh spinach
• Salt and black pepper, to taste
• Fresh sage leaves (optional, for garnish)

Instructions

1. Preheat your oven to 400°F (200°C). Toss the pumpkin cubes with 1 tbsp olive oil and a pinch of salt, then roast for 20-25 minutes until tender and lightly caramelized.
2. In a large pan, heat the remaining olive oil over medium heat. Add the diced onion and garlic, sautéing until translucent.
3. Stir in the arborio rice, letting it toast slightly for 1-2 minutes.
4. Pour in the white wine and stir until absorbed by the rice.
5. Gradually add the warm vegetable broth, one ladle at a time, stirring continuously until each addition is absorbed before adding the next. Continue until the rice is tender and creamy (about 20 minutes).
6. Stir in the roasted pumpkin, plant-based milk, and nutritional yeast. Season with salt and black pepper.
7. Fold in the fresh spinach until wilted and well combined.
8. Serve warm, garnished with fresh sage leaves if desired.

This risotto is rich and comforting, perfect for making your Valentine’s Day meal feel indulgent without needing any dairy. The pumpkin lends a natural sweetness, while the spinach provides a lovely pop of color and a hint of earthiness. The nutritional yeast adds a savory, cheesy flavor, enhancing the depth of the dish. The warm, creamy texture makes it an ideal main course that leaves you feeling satisfied and pampered.

Stuffed Acorn Squash with Cranberry-Quinoa Filling

A beautiful and festive dish, this stuffed acorn squash features a filling of quinoa, cranberries, nuts, and herbs. It’s a show-stopping centerpiece that’s packed with flavor, combining the sweetness of the squash with the tangy cranberries and the crunch of walnuts.

Ingredients

• 2 acorn squashes, halved and seeds removed
• 1 tbsp olive oil
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts or pecans
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp maple syrup
• Fresh thyme leaves, for garnish
• Salt and black pepper, to taste

Instructions

1. Preheat your oven to 375°F (190°C). Rub the cut sides of the acorn squash halves with olive oil and season with salt and black pepper. Place them cut-side down on a baking sheet and roast for 25-30 minutes, until the squash is tender.
2. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, cover, and reduce the heat to low. Simmer for 15 minutes or until the quinoa is cooked and fluffy. Remove from heat and let it sit, covered, for 5 minutes.
3. Stir in the dried cranberries, chopped nuts, cinnamon, nutmeg, and maple syrup into the cooked quinoa. Season with salt and black pepper to taste.
4. Turn the roasted acorn squash cut-side up and fill each half with the quinoa mixture.
5. Return the squash to the oven for an additional 10 minutes to allow the flavors to meld.
6. Serve warm, garnished with fresh thyme.

This dish is perfect for creating a romantic, festive atmosphere. The combination of cranberries and nuts provides a nice contrast in texture and flavor, while the maple syrup and spices add a touch of sweetness. The acorn squash acts as an edible bowl, showcasing the filling in an attractive and practical way. It’s a delightful way to celebrate Valentine’s Day, providing a beautiful and hearty dish that satisfies without being overly heavy.

Maple-Cinnamon Stuffed Delicata Squash

This maple-cinnamon stuffed delicata squash is a flavorful and eye-catching dish that celebrates the cozy flavors of fall, perfect for a romantic Valentine’s Day meal. The squash is filled with a mixture of spiced wild rice, cranberries, and pecans, offering a delightful balance of sweet, tart, and nutty notes.

Ingredients

• 2 delicata squashes, halved lengthwise and seeds removed
• 1 tbsp olive oil
• 1 cup wild rice, rinsed
• 2 cups vegetable broth
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans
• 2 tbsp pure maple syrup
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt and black pepper, to taste
• Fresh sage leaves, for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Rub the cut sides of the delicata squash with olive oil and season with salt and black pepper. Place cut-side down on a baking sheet lined with parchment paper and roast for 20-25 minutes until the squash is tender.
2. In a saucepan, bring the vegetable broth to a boil. Add the wild rice, reduce the heat to low, and cover. Cook for 40-45 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let sit for 5 minutes, then fluff with a fork.
3. Stir the dried cranberries, chopped pecans, maple syrup, cinnamon, and nutmeg into the cooked wild rice. Season with salt and black pepper to taste.
4. Flip the roasted delicata squash cut-side up and spoon the rice mixture evenly into each half.
5. Return the squash to the oven for an additional 10-15 minutes to allow the flavors to meld.
6. Serve warm, garnished with fresh sage leaves.

This dish is both visually stunning and flavorful, making it an impressive centerpiece for Valentine’s Day. The natural sweetness of the delicata squash complements the spiced rice, while the cranberries and pecans add a satisfying mix of texture and flavor. A drizzle of maple syrup ties the dish together, infusing each bite with a hint of warmth and sweetness.

Lemon-Thyme Roasted Kabocha Squash Salad

This lemon-thyme roasted kabocha squash salad is fresh, zesty, and hearty, making it a perfect addition to a romantic dinner. The roasted squash is paired with arugula, pomegranate seeds, and a lemon-tahini dressing, creating a colorful, flavorful dish that’s perfect for sharing.

Ingredients

• 1 small kabocha squash, peeled, seeded, and cut into bite-sized cubes
• 2 tbsp olive oil
• 1 tsp dried thyme
• Salt and black pepper, to taste
• 4 cups arugula or mixed greens
• 1/2 cup pomegranate seeds
• 1/4 cup pumpkin seeds or sunflower seeds
• 1/4 cup chopped fresh parsley, for garnish

For the Lemon-Tahini Dressing

• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 1 clove garlic, minced
• 2-3 tbsp water (to thin)
• Salt and black pepper, to taste

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Toss the kabocha squash cubes with olive oil, thyme, salt, and black pepper. Spread them in an even layer on the baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and lightly golden.
2. While the squash is roasting, prepare the dressing. In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and a pinch of salt and black pepper. Gradually add water until the dressing reaches your desired consistency.
3. In a large bowl, toss the arugula with half of the dressing. Arrange the arugula on serving plates and top with the roasted squash cubes, pomegranate seeds, and pumpkin or sunflower seeds.
4. Drizzle the remaining dressing over the salad and garnish with chopped parsley.

This lemon-thyme roasted kabocha squash salad is light yet full of flavor, combining the subtle sweetness of the squash with the tangy pomegranate and the crunch of seeds. The lemon-tahini dressing adds a creamy and refreshing finish, elevating the dish to something truly special for a Valentine’s Day celebration.

Spiced Caramelized Sweet Potato and Chickpea Stew

For a warming and hearty dish, this spiced caramelized sweet potato and chickpea stew is perfect for a romantic evening. Full of rich flavors from the caramelized sweet potatoes and the warm spices, this stew is both comforting and festive, ideal for sharing with a loved one.

Ingredients

• 2 large sweet potatoes, peeled and cut into 1/2-inch cubes
• 1 tbsp olive oil
• 1 tsp ground cinnamon
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and black pepper, to taste
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 2 cups vegetable broth
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 2 tbsp fresh cilantro, chopped (for garnish)
• 1/2 cup coconut milk (optional for creaminess)

Instructions

1. Preheat your oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, cinnamon, cumin, smoked paprika, salt, and black pepper. Spread them on a baking sheet in a single layer and roast for 25-30 minutes until caramelized and tender, flipping halfway through.
2. While the sweet potatoes are roasting, heat a large pot over medium heat. Add the diced onion and garlic, sautéing until fragrant and translucent.
3. Add the chickpeas, diced tomatoes, and vegetable broth to the pot. Bring to a simmer and cook for 10-15 minutes, allowing the flavors to meld.
4. Stir in the roasted sweet potatoes and the coconut milk, if using. Simmer for another 5 minutes.
5. Serve the stew warm, garnished with fresh cilantro.

This stew is hearty, comforting, and full of complex flavors that are perfect for a special occasion. The caramelized sweet potatoes bring out a natural sweetness that pairs beautifully with the spices and the creamy coconut milk. The chickpeas add protein and a satisfying texture, making this dish a wholesome, romantic choice for a Valentine’s Day dinner.

Savory Butternut Squash and Sage Risotto

This creamy butternut squash and sage risotto is a perfect dish for a cozy Valentine’s Day dinner. The rich, slightly sweet flavor of roasted butternut squash pairs beautifully with the earthy taste of sage and the creamy texture of Arborio rice. It’s a comforting and elegant meal that’s both satisfying and romantic.

Ingredients

• 1 small butternut squash, peeled, seeded, and cut into 1/2-inch cubes
• 2 tbsp olive oil
• Salt and black pepper, to taste
• 1 tbsp fresh sage, finely chopped
• 1 1/2 cups Arborio rice
• 1/2 cup white wine (optional)
• 4 cups vegetable broth, kept warm
• 1/2 cup nutritional yeast or vegan Parmesan
• 2 tbsp vegan butter
• Fresh sage leaves, for garnish

Instructions

1. Preheat your oven to 425°F (220°C). Toss the butternut squash cubes with 1 tbsp of olive oil, salt, and black pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes until tender and lightly caramelized, flipping halfway through.
2. In a large skillet or saucepan, heat the remaining 1 tbsp of olive oil over medium heat. Add the chopped sage and sauté for 1 minute until fragrant.
3. Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted and well-coated with the oil.
4. Pour in the white wine (if using) and stir until it’s almost fully absorbed.
5. Add the vegetable broth 1/2 cup at a time, stirring frequently until the liquid is absorbed before adding more broth. Continue this process until the rice is creamy and al dente, about 20-25 minutes.
6. Stir in the roasted butternut squash, vegan butter, and nutritional yeast. Season with additional salt and black pepper to taste.
7. Serve warm, garnished with fresh sage leaves.

The combination of creamy risotto, sweet butternut squash, and aromatic sage makes this dish perfect for a special occasion. The subtle flavors are complemented by the savory nutritional yeast, giving it a rich and cheesy taste without any dairy. This dish is perfect for creating a romantic atmosphere at the dinner table.

Stuffed Acorn Squash with Quinoa and Cranberry Relish

This stuffed acorn squash dish is as beautiful as it is delicious, making it an ideal choice for a Valentine’s Day main course. The acorn squash is roasted to perfection and filled with a hearty quinoa and cranberry relish, providing a mix of savory and sweet flavors.

Ingredients

• 2 acorn squashes, halved and seeds removed
• 2 tbsp olive oil
• Salt and black pepper, to taste
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1/2 cup fresh or frozen cranberries, roughly chopped
• 1/4 cup chopped pecans or walnuts
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 tbsp maple syrup
• 1/4 cup fresh parsley, chopped, for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Rub the cut sides of the acorn squash with olive oil and season with salt and black pepper. Place cut-side down on a baking sheet and roast for 25-30 minutes, until tender.
2. In a saucepan, bring the vegetable broth to a boil. Add the quinoa, cover, and reduce the heat to low. Cook for 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
3. Stir in the cranberries, chopped nuts, cinnamon, nutmeg, and maple syrup. Season with salt and black pepper to taste.
4. Turn the roasted acorn squash cut-side up and fill each half with the quinoa mixture. Return to the oven for 5-10 minutes to warm through.
5. Serve garnished with fresh parsley.

The combination of the sweet and tart cranberries with the nutty quinoa creates a well-balanced, hearty filling for the acorn squash. The hint of maple syrup adds just enough sweetness to contrast with the roasted squash’s natural flavor. This dish is perfect for celebrating love with a warm, satisfying meal.

Spicy Pumpkin and Coconut Curry

This spicy pumpkin and coconut curry is a rich, comforting, and vibrant dish ideal for a special Valentine’s Day dinner. Full of aromatic spices and the creamy texture of coconut milk, it’s both satisfying and impressive. Served with rice or crusty bread, it’s a cozy and hearty option that’s perfect for a romantic meal.

Ingredients

• 1 small pumpkin, peeled, seeded, and cut into cubes
• 1 tbsp coconut oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tbsp red curry paste
• 1 can (13.5 oz) coconut milk
• 1 tbsp soy sauce or tamari
• 1 tbsp maple syrup
• 1 cup vegetable broth
• 1/2 cup baby spinach or kale
• Salt and black pepper, to taste
• Fresh cilantro, for garnish
• Cooked jasmine or basmati rice, for serving

Instructions

1. In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the garlic and grated ginger and cook for another minute.
2. Stir in the red curry paste and cook for 1-2 minutes until fragrant.
3. Add the cubed pumpkin, coconut milk, soy sauce, maple syrup, and vegetable broth. Stir well to combine and bring to a simmer. Cover and cook for 15-20 minutes until the pumpkin is tender.
4. Add the baby spinach or kale and cook for another 2-3 minutes until wilted.
5. Season with salt and black pepper to taste and serve over cooked rice. Garnish with fresh cilantro.

This dish brings the best of warm, hearty flavors and a touch of spice that’s perfect for an intimate and special evening. The pumpkin’s sweetness pairs seamlessly with the creamy coconut milk and the heat of the curry paste, creating a dish that feels both luxurious and satisfying.

Maple-Glazed Roasted Squash Salad

This vibrant salad featuring roasted squash and maple glaze is a festive and nutritious option for a Valentine’s Day meal. The combination of sweet and savory flavors, along with a touch of warmth from the roasted squash, makes this dish a perfect celebration of love and comfort.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tbsp olive oil
• Salt and black pepper, to taste
• 2 tbsp pure maple syrup
• 1 tbsp balsamic vinegar
• 2 cups mixed greens (arugula, spinach, or a blend)
• 1/4 cup dried cranberries
• 1/4 cup toasted pumpkin seeds
• 1/4 cup crumbled vegan feta (optional)
• Fresh thyme, for garnish

Instructions

1. Preheat your oven to 425°F (220°C). Toss the butternut squash cubes with olive oil, salt, and black pepper. Spread evenly on a baking sheet and roast for 25-30 minutes, flipping halfway through, until golden brown and tender.
2. While the squash roasts, in a small bowl, whisk together the maple syrup and balsamic vinegar. Set aside.
3. In a large salad bowl, combine the mixed greens, dried cranberries, and toasted pumpkin seeds. Add the roasted squash and drizzle the maple-balsamic glaze over the top.
4. Toss gently to combine and sprinkle with crumbled vegan feta and fresh thyme.

This salad is both refreshing and satisfying, with the sweet maple glaze bringing out the natural flavors of the roasted squash. The cranberries add a touch of tartness, while the toasted pumpkin seeds provide crunch and a nutty contrast. This dish is perfect for those who want a lighter yet flavorful Valentine’s Day option that is still festive and special.

Stuffed Delicata Squash with Spiced Chickpeas

Delicata squash is perfect for stuffing due to its naturally sweet and tender flesh. This recipe pairs the squash with spiced chickpeas and a rich blend of seasonings to create a warm and hearty dish ideal for a romantic Valentine’s Day dinner.

Ingredients

• 2 delicata squashes, halved lengthwise and seeds removed
• 1 tbsp olive oil
• Salt and black pepper, to taste
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 1/4 cup chopped fresh parsley
• 1/4 cup pomegranate seeds
• 1/4 cup tahini, for drizzling
• Lemon wedges, for serving

Instructions

1. Preheat your oven to 400°F (200°C). Brush the inside of the delicata squash halves with olive oil and season with salt and black pepper. Place them cut-side down on a baking sheet and roast for 25 minutes.
2. In a medium bowl, toss the chickpeas with the cumin, smoked paprika, coriander, turmeric, and cayenne pepper (if using). Heat a small amount of olive oil in a skillet over medium heat and sauté the spiced chickpeas for 5 minutes until they are slightly crispy and fragrant.
3. Once the squash is tender, flip the halves cut-side up. Fill each half with the spiced chickpeas, pressing down lightly to pack them in.
4. Drizzle with tahini and sprinkle with pomegranate seeds and fresh parsley.
5. Serve with lemon wedges for a burst of brightness.

The tender delicata squash pairs beautifully with the spiced chickpeas, making each bite a harmonious blend of sweetness and warmth. The addition of tahini adds creaminess, while the pomegranate seeds lend a pop of color and slight tartness, perfect for a romantic dinner.

Roasted Garlic and Squash Soup with Coconut Cream

A warm, velvety soup is always a comforting option for a romantic meal. This roasted garlic and squash soup is rich in flavor, with roasted squash and garlic creating a deep, complex base, and coconut cream adding a touch of luxury and smoothness.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 bulb of garlic, separated into cloves (unpeeled)
• 2 tbsp olive oil
• Salt and black pepper, to taste
• 1 medium onion, chopped
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 4 cups vegetable broth
• 1 cup full-fat coconut milk
• Fresh cilantro, for garnish
• Pumpkin seeds, for garnish (optional)

Instructions

1. Preheat your oven to 425°F (220°C). Toss the butternut squash cubes and garlic cloves with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes until the squash is tender and the garlic is caramelized.
2. In a large pot, sauté the chopped onion over medium heat until translucent, about 5 minutes. Stir in the ground cumin and smoked paprika and cook for another minute.
3. Add the roasted squash and garlic (squeeze the roasted garlic out of its skins) to the pot. Pour in the vegetable broth and bring to a boil. Simmer for 10-15 minutes.
4. Use an immersion blender or transfer the soup to a blender and blend until smooth and creamy. Stir in the coconut milk and season with additional salt and black pepper to taste.
5. Serve hot, garnished with fresh cilantro and a sprinkle of pumpkin seeds.

This roasted garlic and squash soup is velvety and full of rich, roasted flavors with a hint of smokiness from the paprika. The addition of coconut milk enhances the creaminess and makes it a decadent treat, perfect for a Valentine’s Day dinner that’s both comforting and elegant.

Spiced Pumpkin and Squash Curry

This warming vegan curry is infused with rich spices, perfect for cozying up with your loved one on Valentine’s Day. The combination of sweet squash and pumpkin, aromatic spices, and a creamy coconut base make this dish a comforting celebration of flavors.

Ingredients

• 1 small pumpkin, peeled, seeded, and cubed
• 1 medium acorn squash, peeled, seeded, and cubed
• 2 tbsp coconut oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 tbsp soy sauce or tamari
• Salt and black pepper, to taste
• 1/4 cup chopped fresh cilantro, for garnish
• Cooked jasmine rice or naan, for serving

Instructions

1. Heat the coconut oil in a large pot over medium heat. Add the chopped onion and sauté until golden and fragrant, about 5 minutes. Stir in the garlic and ginger and cook for another 1-2 minutes.
2. Add the ground cumin, coriander, turmeric, smoked paprika, and cayenne pepper (if using). Cook for 1 minute to toast the spices.
3. Stir in the cubed pumpkin and acorn squash, followed by the coconut milk, vegetable broth, and soy sauce. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the squash is tender.
4. Season with salt and black pepper to taste. Serve the curry over jasmine rice or with warm naan. Garnish with chopped cilantro.

The blend of warm spices and the creamy coconut milk create a rich, satisfying dish perfect for a special evening. The natural sweetness of the pumpkin and squash is beautifully balanced by the spices, making this curry a heartwarming and unique addition to your Valentine’s Day menu.

Stuffed Acorn Squash with Quinoa and Cranberries

This colorful stuffed acorn squash dish is ideal for a romantic dinner. It combines nutty quinoa, sweet cranberries, and warm spices for a festive, hearty meal. The perfect balance of flavors and textures makes this dish a showstopper.

Ingredients

• 2 acorn squashes, halved and seeds removed
• 1 tbsp olive oil
• Salt and black pepper, to taste
• 1 cup cooked quinoa
• 1/2 cup dried cranberries
• 1/4 cup chopped walnuts, toasted
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 cup fresh pomegranate seeds
• Fresh parsley, for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Brush the inside of the acorn squash halves with olive oil and season with salt and black pepper. Place cut-side down on a baking sheet and roast for 25-30 minutes or until the squash is tender.
2. While the squash is roasting, prepare the quinoa according to package instructions and set aside.
3. In a large bowl, combine the cooked quinoa, dried cranberries, toasted walnuts, cinnamon, and nutmeg. Season with salt and black pepper to taste.
4. Remove the squash from the oven and flip each half cut-side up. Fill each squash with the quinoa mixture and sprinkle with pomegranate seeds.
5. Return to the oven for 10 more minutes to warm the filling through.
6. Garnish with fresh parsley and serve warm.

The sweet and nutty combination of the quinoa stuffing contrasts perfectly with the slightly caramelized squash. The pomegranate seeds add a burst of freshness and color, making this dish a visually stunning and tasty celebration for two.

Crispy Squash and Tofu Tacos with Avocado Lime Cream

These crispy squash and tofu tacos are vibrant and full of flavor, making them a fun and unique choice for Valentine’s Day. The combination of roasted squash, crispy tofu, and a creamy avocado lime sauce makes each bite deliciously refreshing and satisfying.

Ingredients

• 1 small butternut squash, peeled, seeded, and diced
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• Salt and black pepper, to taste
• 1 block (14 oz) firm tofu, pressed and cut into small cubes
• 2 tbsp cornstarch
• 1 tbsp soy sauce or tamari
• 1 tbsp sesame oil
• 8 small corn tortillas
• 1 avocado, peeled and pitted
• 1/2 cup coconut or plant-based yogurt
• 1 tbsp lime juice
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. Preheat your oven to 425°F (220°C). Toss the diced butternut squash with olive oil, chili powder, cumin, salt, and black pepper. Spread evenly on a baking sheet and roast for 20-25 minutes until tender and caramelized.
2. In a bowl, toss the tofu cubes with cornstarch and soy sauce until evenly coated.
3. Heat sesame oil in a skillet over medium-high heat. Add the tofu and cook for 5-7 minutes, stirring occasionally, until crispy and golden on all sides.
4. While the squash and tofu are cooking, prepare the avocado lime cream. Blend the avocado, coconut yogurt, and lime juice until smooth and creamy. Season with salt to taste.
5. Warm the corn tortillas in a dry skillet or on the stove.
6. Assemble the tacos by placing the roasted squash and crispy tofu in each tortilla. Drizzle with the avocado lime cream and garnish with fresh cilantro. Serve with lime wedges.

These tacos are a perfect mix of textures and flavors — from the sweet squash to the crispy tofu and creamy avocado sauce. They offer a light yet satisfying meal that’s perfect for celebrating Valentine’s Day with a creative twist.

Note: More recipes​ are coming soon!