25+ Romantic Valentine’s Day White Squash Recipes to Impress

Valentine’s Day is the perfect occasion to indulge in delicious, heartfelt meals that reflect love, creativity, and seasonal ingredients.

This year, why not surprise your significant other with a unique twist on traditional holiday fare by incorporating white squash into your menu?

White squash, with its mild sweetness and versatile texture, pairs beautifully with both savory and sweet ingredients, making it an excellent choice for a Valentine’s Day meal.

Whether you’re cooking up a cozy dinner for two, preparing a brunch spread, or making a memorable side dish, there are countless ways to incorporate white squash into your romantic celebration.

In this article, we’ve rounded up over 25 Valentine’s Day white squash recipes that are sure to impress.

From rich risottos to indulgent stuffed shells, these recipes will fill your heart—and your stomach—with warmth and love.

25+ Romantic Valentine’s Day White Squash Recipes to Impress

With its delicate sweetness and versatility, white squash can transform a variety of dishes into something special for Valentine’s Day.

Whether you’re crafting a hearty main dish, a flavorful side, or even a sweet treat, these 25+ recipes will help you create an unforgettable meal for you and your loved one.

Each dish brings out the best of seasonal ingredients and provides the perfect opportunity to show your affection through food.

As you celebrate love, why not add a touch of creativity and nourishment to your Valentine’s Day dinner?

With white squash as the star ingredient, you’re sure to have a meal that’s as memorable as the occasion itself.

White Squash Valentine’s Heart Ravioli

Celebrate love with these tender heart-shaped ravioli filled with creamy white squash and ricotta cheese. This recipe blends subtle flavors, a velvety texture, and a pinch of romantic flair to create a meal perfect for Valentine’s Day. It’s an excellent choice for a cozy dinner that feels indulgent yet wholesome. Whether paired with a glass of white wine or sparkling water, this dish sets the mood for a memorable evening.

Ingredients

• 2 cups all-purpose flour
• 3 large eggs
• 1 cup roasted white squash (pureed)
• ½ cup ricotta cheese
• ¼ cup grated Parmesan cheese
• 1 tsp nutmeg
• Salt and pepper to taste
• Heart-shaped cookie cutter
• 2 tbsp olive oil
• 1 garlic clove (minced)
• ½ cup heavy cream
• Fresh parsley for garnish

Instructions

1. Prepare the Dough: Mix flour and eggs in a bowl until a firm dough forms. Knead for 10 minutes, then wrap in plastic and let it rest for 30 minutes.
2. Make the Filling: In a bowl, combine white squash puree, ricotta cheese, Parmesan, nutmeg, salt, and pepper. Mix well.
3. Roll and Cut: Roll out the dough thinly and use the heart-shaped cutter to create pieces. Place a teaspoon of filling on half the hearts, then cover with another and seal the edges with a fork.
4. Cook Ravioli: Boil water with a pinch of salt, then cook ravioli for 3-4 minutes until they float to the surface.
5. Prepare the Sauce: Heat olive oil in a pan, sauté garlic, then add heavy cream and a pinch of salt. Simmer for 2 minutes.
6. Serve: Drizzle the sauce over the ravioli and garnish with parsley.

This charming heart-shaped ravioli recipe delivers more than just delightful flavors; it’s a creative expression of love. The creamy white squash filling balances perfectly with the light cream sauce, making every bite a celebration of affection. Perfect for impressing your Valentine or indulging yourself in a gourmet moment.

Roasted White Squash and Red Pepper Soup

Warm your Valentine’s heart with a bowl of roasted white squash and red pepper soup. This recipe combines the natural sweetness of squash with the smoky flavor of roasted peppers, creating a dish that’s as comforting as a warm hug. Its vibrant red and creamy white tones make it a festive centerpiece for your Valentine’s Day menu.

Ingredients

• 1 medium white squash (peeled and diced)
• 2 red bell peppers
• 1 medium onion (chopped)
• 2 garlic cloves (minced)
• 3 cups vegetable broth
• 1 tsp smoked paprika
• ½ tsp chili flakes (optional)
• Salt and pepper to taste
• 1 tbsp olive oil
• ½ cup heavy cream
• Croutons and parsley for garnish

Instructions

1. Roast Vegetables: Preheat the oven to 400°F (200°C). Toss squash, red peppers, onion, and garlic with olive oil, salt, and pepper. Roast for 25-30 minutes until caramelized.
2. Blend the Soup: Transfer roasted vegetables to a blender, add vegetable broth, and blend until smooth.
3. Simmer: Pour the soup into a pot, add smoked paprika and chili flakes, and simmer for 10 minutes. Adjust seasoning.
4. Add Cream: Stir in heavy cream and heat for another 2 minutes without boiling.
5. Serve: Pour into bowls, top with croutons, and garnish with parsley.

This roasted white squash and red pepper soup is more than a starter; it’s a heartfelt gesture in a bowl. The rich, smoky flavors paired with the creaminess of the squash make it an irresistible dish for a romantic evening. Serve it with a side of crusty bread and enjoy the cozy warmth it brings to your Valentine’s Day.

White Squash and Cranberry Mini Tarts

Surprise your loved one with these elegant white squash and cranberry mini tarts. Perfectly portioned for individual indulgence, these sweet and savory treats capture the essence of love. The creamy white squash blends seamlessly with tangy cranberries, while the buttery crust adds a delightful crunch. Whether served as a dessert or a centerpiece for your Valentine’s brunch, these tarts are sure to impress.

Ingredients

• 1 cup white squash (pureed)
• ¼ cup dried cranberries
• 2 tbsp honey
• 1 tsp cinnamon
• ½ tsp nutmeg
• 1 pack of pre-made tart shells
• 2 tbsp butter
• Powdered sugar for garnish

Instructions

1. Prepare Filling: In a pan, melt butter and add squash puree, honey, cinnamon, and nutmeg. Cook on low heat for 5 minutes.
2. Add Cranberries: Stir in dried cranberries and let the mixture cool.
3. Assemble Tarts: Fill each tart shell with the squash mixture.
4. Bake: Bake in a preheated oven at 350°F (175°C) for 10-12 minutes until the edges of the tart shells are golden.
5. Garnish: Dust with powdered sugar before serving.

These mini tarts are a delightful way to end your Valentine’s meal. The combination of creamy white squash, sweet honey, and tart cranberries creates a perfect harmony of flavors. Their petite size makes them an ideal treat to share, offering a sweet reminder of the joy of togetherness.

White Squash and Spinach Stuffed Chicken Breasts

This dish brings together the delicate flavors of white squash, spinach, and chicken for a sophisticated and satisfying Valentine’s Day dinner. The white squash and spinach filling adds richness, while the crispy golden-brown chicken adds texture. This elegant meal makes an impression on your loved one, combining both flavor and style in one beautiful presentation.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup white squash (peeled, diced, and cooked)
• 1 cup fresh spinach (chopped)
• ¼ cup cream cheese (softened)
• 1 tbsp olive oil
• 1 tbsp garlic (minced)
• ½ cup grated mozzarella cheese
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Prepare the Filling: In a pan, sauté garlic in olive oil until fragrant. Add spinach and cook until wilted. Stir in cooked white squash and cream cheese. Cook for 2 more minutes until well combined. Remove from heat and mix in mozzarella cheese.
2. Stuff the Chicken: Make a pocket in each chicken breast and stuff with the squash-spinach mixture. Secure with toothpicks.
3. Cook the Chicken: Heat a pan over medium-high heat and cook the stuffed chicken breasts for 5-6 minutes per side until golden brown and cooked through.
4. Serve: Garnish with fresh basil and serve with a side of roasted vegetables or mashed potatoes.

These stuffed chicken breasts are a perfect balance of flavors, with the creamy, savory filling complemented by the tender chicken. The white squash adds a delicate sweetness to the mixture, creating a dish that feels like a special celebration. Your Valentine will appreciate the thoughtful presentation and irresistible taste.

White Squash and Basil Pesto Pasta

A deliciously simple and light pasta dish, this white squash and basil pesto recipe is the perfect choice for a relaxed yet refined Valentine’s dinner. The creamy squash pairs beautifully with the fresh basil pesto, creating a luscious sauce that coats every strand of pasta. This dish is a celebration of fresh ingredients and vibrant flavors, perfect for sharing with someone special.

Ingredients

• 2 cups pasta (your choice, such as spaghetti or penne)
• 1 cup white squash (pureed)
• ½ cup fresh basil leaves
• ¼ cup pine nuts
• 1 garlic clove
• ¼ cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Cook the Pasta: Boil pasta according to package directions, then drain and set aside.
2. Make the Pesto: In a food processor, blend fresh basil, pine nuts, garlic, Parmesan cheese, and olive oil until smooth. Season with salt and pepper to taste.
3. Prepare the Sauce: In a pan, heat the pureed white squash and pesto together for 2-3 minutes until well combined.
4. Toss the Pasta: Add the cooked pasta to the sauce and toss until well coated.
5. Serve: Garnish with fresh basil and a sprinkle of Parmesan cheese.

This white squash and basil pesto pasta is a delightful and easy-to-make meal for a relaxed but flavorful Valentine’s Day. The combination of the creamy squash and aromatic pesto creates a perfect sauce that will leave you wanting more. It’s an ideal dish for those who appreciate fresh ingredients and light yet satisfying flavors.

White Squash and Strawberry Valentine’s Day Salad

This vibrant salad combines the sweet freshness of strawberries with the creamy texture of white squash, creating a refreshing and romantic starter or side dish. The tangy dressing adds an extra layer of flavor, while the colorful ingredients make it a beautiful addition to your Valentine’s table. This salad is light, healthy, and full of love, offering a lovely contrast to richer main courses.

Ingredients

• 1 small white squash (peeled and thinly sliced)
• 1 cup fresh strawberries (sliced)
• 1 cup mixed greens (arugula, spinach, or lettuce)
• ¼ cup feta cheese (crumbled)
• 1 tbsp balsamic vinegar
• 1 tbsp honey
• 2 tbsp olive oil
• Salt and pepper to taste
• Toasted nuts (optional, for crunch)

Instructions

1. Prepare the Salad: In a large bowl, combine the mixed greens, sliced white squash, and strawberries.
2. Make the Dressing: Whisk together balsamic vinegar, honey, olive oil, salt, and pepper until smooth.
3. Toss the Salad: Pour the dressing over the salad and toss gently to combine.
4. Serve: Sprinkle feta cheese on top and add toasted nuts for extra crunch if desired.

This salad is not only a feast for the eyes but also for the taste buds. The sweetness of the strawberries pairs beautifully with the mild, creamy texture of the white squash, while the feta cheese adds a savory contrast. It’s the perfect dish to start your Valentine’s Day dinner with a burst of fresh, bright flavors.

White Squash and Roasted Garlic Risotto

This creamy white squash and roasted garlic risotto is a rich and comforting dish that makes for an elegant Valentine’s Day dinner. The sweetness of the roasted garlic and white squash blends perfectly with the creamy texture of the risotto. Each bite feels like a warm hug, making it an ideal choice for a cozy, intimate evening. It’s a dish that says love through every spoonful.

Ingredients

• 1 cup Arborio rice
• 2 cups white squash (peeled and diced)
• 1 bulb of garlic (roasted)
• 4 cups vegetable broth (heated)
• 1 cup dry white wine
• ½ cup grated Parmesan cheese
• 2 tbsp butter
• 1 small onion (chopped)
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Roast the Garlic: Preheat the oven to 400°F (200°C). Cut the top off the garlic bulb, drizzle with olive oil, and wrap in foil. Roast for 30-35 minutes until soft and fragrant.
2. Cook the Squash: In a pan, sauté diced white squash in a little olive oil until tender, about 10 minutes. Set aside.
3. Prepare the Risotto: In a large skillet, heat olive oil and sauté onions until translucent. Add Arborio rice and stir for 1-2 minutes.
4. Deglaze with Wine: Pour in the white wine and cook until mostly absorbed. Gradually add the hot vegetable broth, stirring constantly, until the rice is tender and creamy (about 18-20 minutes).
5. Combine: Stir in roasted garlic (squeezed from the skin), sautéed white squash, butter, and Parmesan cheese. Season with salt and pepper to taste.
6. Serve: Spoon the risotto onto plates and garnish with extra Parmesan or fresh herbs.

This white squash and roasted garlic risotto is a luxurious and comforting dish that’s perfect for a romantic evening. The sweetness of the squash and the depth of roasted garlic infuse the creamy risotto, creating a memorable meal. It’s the kind of dish that feels indulgent yet soulful, making it a perfect expression of love.

White Squash and Pomegranate Glazed Meatballs

These white squash and pomegranate glazed meatballs are a fun and creative way to bring a little romance to your appetizer spread. The white squash adds moisture and a delicate sweetness to the meatballs, while the tangy pomegranate glaze gives them a vibrant, festive touch. These bite-sized delights are perfect for sharing with your Valentine or serving at a cozy dinner party.

Ingredients

• 1 cup white squash (grated)
• 1 lb ground turkey or beef
• ½ cup breadcrumbs
• 1 egg
• 2 tbsp fresh parsley (chopped)
• 1 tbsp garlic powder
• Salt and pepper to taste
• 1 tbsp olive oil (for frying)

For the Pomegranate Glaze:

• ½ cup pomegranate juice
• 2 tbsp honey
• 1 tbsp balsamic vinegar
• 1 tsp cornstarch (optional for thickening)

Instructions

1. Make the Meatballs: In a bowl, mix grated white squash, ground meat, breadcrumbs, egg, parsley, garlic powder, salt, and pepper. Roll into small meatballs, about 1 inch in diameter.
2. Cook the Meatballs: Heat olive oil in a skillet over medium heat. Fry meatballs in batches, turning them until browned and cooked through (about 10 minutes).
3. Make the Glaze: In a small saucepan, combine pomegranate juice, honey, and balsamic vinegar. Simmer for 10 minutes until reduced and thickened slightly. If needed, whisk in cornstarch to thicken further.
4. Glaze the Meatballs: Once meatballs are cooked, pour the pomegranate glaze over them and toss to coat.
5. Serve: Arrange the glazed meatballs on a platter and garnish with extra parsley or pomegranate seeds.

These pomegranate-glazed meatballs are the perfect balance of sweet, savory, and tangy, making them an ideal Valentine’s Day appetizer. The white squash keeps them moist, while the pomegranate glaze adds a beautiful pop of color and flavor. This dish is not only delicious but also visually striking, making it a standout on your holiday spread.

White Squash and Chocolate Chip Muffins

These white squash and chocolate chip muffins are a delightful twist on a classic treat, perfect for breakfast or dessert on Valentine’s Day. The mild flavor of white squash blends seamlessly with the sweetness of chocolate chips, creating a soft and moist muffin that’s both comforting and indulgent. Ideal for a cozy Valentine’s morning or a sweet way to end a romantic meal.

Ingredients

• 1 cup white squash (grated)
• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup brown sugar
• 1 large egg
• ½ cup milk
• 1 tsp vanilla extract
• ½ cup chocolate chips
• ¼ cup butter (melted)

Instructions

1. Prepare the Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
2. Prepare the Wet Ingredients: In a separate bowl, beat together brown sugar, egg, milk, and vanilla extract. Add the melted butter and grated white squash, mixing until smooth.
3. Combine: Fold the wet ingredients into the dry ingredients until just combined. Stir in the chocolate chips.
4. Bake: Preheat the oven to 350°F (175°C). Spoon the batter into a muffin tin lined with paper cups. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
5. Serve: Let cool before serving, and enjoy with a cup of coffee or tea.

These white squash and chocolate chip muffins are a wonderful way to enjoy a sweet treat with a healthy twist on Valentine’s Day. The combination of chocolate and squash creates a surprisingly perfect harmony of flavors. Whether enjoyed for breakfast, dessert, or as a midday snack, they offer a deliciously warm and comforting option for your celebration.

White Squash and Sweet Potato Gratin

This White Squash and Sweet Potato Gratin is a comforting, creamy side dish perfect for a romantic dinner. The sweetness of the white squash pairs wonderfully with the earthy flavor of sweet potatoes, creating a beautifully layered gratin that is both hearty and indulgent. With a crispy, golden top and a rich, creamy interior, this dish will impress your Valentine while offering a warm, satisfying addition to your holiday table.

Ingredients

• 2 cups white squash (peeled and thinly sliced)
• 2 medium sweet potatoes (peeled and thinly sliced)
• 1 cup heavy cream
• ½ cup grated Gruyère cheese
• 1 tbsp fresh thyme (chopped)
• 2 tbsp butter
• Salt and pepper to taste

Instructions

1. Preheat the Oven: Preheat the oven to 375°F (190°C). Grease a baking dish with butter.
2. Layer the Vegetables: Arrange alternating layers of white squash and sweet potato slices in the prepared baking dish.
3. Make the Cream Sauce: In a saucepan, heat heavy cream over medium heat. Stir in thyme, salt, and pepper. Bring to a simmer, then pour over the layered vegetables.
4. Add Cheese: Sprinkle the grated Gruyère cheese evenly over the top.
5. Bake: Cover with foil and bake for 40 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is golden and bubbly.
6. Serve: Let it rest for 5 minutes before serving.

This White Squash and Sweet Potato Gratin is the epitome of comfort food with a sophisticated twist. The combination of squash and sweet potato offers a balance of sweetness and savory flavors, while the creamy sauce and Gruyère cheese add richness and depth. This dish is perfect for a romantic Valentine’s Day dinner and pairs well with roasted meats or as a stand-alone vegetarian option.

White Squash and Shrimp Scampi

This White Squash and Shrimp Scampi is a fresh and vibrant twist on the classic shrimp scampi. The delicate, mild flavor of white squash complements the savory shrimp and the garlicky, buttery sauce. It’s a quick and easy dish that’s elegant enough for a special occasion yet light enough to leave room for dessert. Perfect for a Valentine’s Day dinner that feels indulgent but doesn’t overwhelm.

Ingredients

• 1 lb shrimp (peeled and deveined)
• 1 cup white squash (spiralized into noodles or thinly sliced)
• 4 cloves garlic (minced)
• 2 tbsp olive oil
• ½ cup white wine
• 2 tbsp lemon juice
• 2 tbsp butter
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Prepare the Shrimp: In a large skillet, heat olive oil over medium heat. Add shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove shrimp from the pan and set aside.
2. Cook the Squash: In the same skillet, add a little more olive oil and sauté the garlic until fragrant. Add the white squash noodles or slices and cook for 2-3 minutes until tender.
3. Make the Sauce: Pour in the white wine and lemon juice, stirring to deglaze the pan. Let it simmer for 2-3 minutes, then add butter and stir until melted.
4. Combine and Serve: Return the shrimp to the skillet and toss with the squash and sauce. Cook for an additional 2-3 minutes until everything is heated through.
5. Garnish: Sprinkle with fresh parsley before serving.

This White Squash and Shrimp Scampi brings a fresh and light approach to a classic favorite. The garlic-butter sauce, lemony zing, and tender shrimp pair perfectly with the squash, creating a deliciously satisfying meal. This dish is perfect for a romantic Valentine’s Day dinner when you want to enjoy a meal that’s flavorful, light, and full of love.

White Squash and Red Bell Pepper Frittata

This White Squash and Red Bell Pepper Frittata is a vibrant, protein-packed dish that makes a wonderful Valentine’s Day breakfast or brunch option. The savory white squash and sweet red bell peppers combine perfectly with fluffy eggs and a sprinkle of cheese, creating a satisfying yet light meal. This frittata is not only delicious but also visually appealing, making it an ideal start to your special day with your Valentine.

Ingredients

• 1 cup white squash (diced)
• 1 red bell pepper (diced)
• 6 large eggs
• 1/4 cup milk
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Sauté the Vegetables: Heat olive oil in a large oven-safe skillet over medium heat. Add diced white squash and red bell pepper. Sauté for 5-7 minutes until the vegetables are softened.
3. Prepare the Egg Mixture: In a bowl, whisk together eggs, milk, Parmesan cheese, salt, and pepper.
4. Cook the Frittata: Pour the egg mixture over the sautéed vegetables in the skillet. Cook over low heat for 3-4 minutes until the edges begin to set.
5. Bake the Frittata: Transfer the skillet to the oven and bake for 10-12 minutes, or until the eggs are fully set and the top is lightly golden.
6. Serve: Garnish with fresh parsley before slicing and serving.

This White Squash and Red Bell Pepper Frittata is a delicious and hearty way to begin your Valentine’s Day. The combination of vegetables and eggs creates a flavorful and satisfying dish that can be enjoyed alone or as part of a larger brunch spread. It’s a great choice for those who want to keep things light yet delicious, and its vibrant colors make it a showstopper on your table.

White Squash and Bacon Quiche

A White Squash and Bacon Quiche is the perfect combination of creamy, savory goodness and a hint of indulgence. The white squash adds a subtle sweetness, while crispy bacon brings a smoky crunch to the rich egg filling. This quiche can be served warm or at room temperature, making it a versatile choice for breakfast or brunch on Valentine’s Day. It’s an elegant and delicious way to start your romantic celebration.

Ingredients

• 1 cup white squash (grated or finely chopped)
• 6 large eggs
• 1/2 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 4 slices bacon (cooked and crumbled)
• 1 tbsp olive oil
• 1 small onion (diced)
• Salt and pepper to taste
• 1 pre-made pie crust

Instructions

1. Preheat the Oven: Preheat the oven to 375°F (190°C).
2. Prepare the Filling: Heat olive oil in a pan over medium heat. Add the onion and cook until soft, about 5 minutes. Add the grated white squash and cook for an additional 3 minutes, until softened. Remove from heat.
3. Whisk the Eggs: In a large bowl, whisk together eggs, heavy cream, salt, and pepper. Stir in the shredded cheddar cheese, cooked bacon, and sautéed vegetables.
4. Assemble the Quiche: Pour the egg mixture into the pie crust.
5. Bake: Bake for 35-40 minutes, or until the quiche is set and lightly golden on top. Let it cool for a few minutes before serving.
6. Serve: Slice and serve with a side of fresh herbs or a light salad.

This White Squash and Bacon Quiche is a flavorful and savory dish that brings elegance to your Valentine’s Day brunch. The crisp bacon and creamy filling perfectly balance the subtle sweetness of the squash, making each bite a delightful experience. It’s simple to prepare and can easily be made ahead of time, ensuring a stress-free and impressive meal for your loved one.

White Squash and Ricotta Stuffed Shells

Stuffed shells are always a hit, and this White Squash and Ricotta Stuffed Shells recipe is no exception. The creamy ricotta cheese paired with tender white squash creates a perfect stuffing that’s both light and comforting. This dish is perfect for Valentine’s Day dinner, offering a rich, satisfying flavor with the added benefit of being vegetarian. It’s an impressive way to show someone you care with a homemade, heartfelt meal.

Ingredients

• 12 jumbo pasta shells (cooked and drained)
• 1 cup white squash (peeled and finely diced)
• 1 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup Parmesan cheese
• 2 tbsp fresh basil (chopped)
• 2 cups marinara sauce
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Prepare the Squash: Heat olive oil in a pan over medium heat. Add the diced white squash and sauté for 5-7 minutes until softened. Season with salt and pepper.
2. Prepare the Filling: In a mixing bowl, combine ricotta cheese, mozzarella, Parmesan, sautéed white squash, and fresh basil. Stir well to combine.
3. Stuff the Shells: Carefully stuff each cooked pasta shell with the squash and ricotta mixture.
4. Assemble the Dish: Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange the stuffed shells in the dish and top with the remaining marinara sauce.
5. Bake: Cover with foil and bake at 375°F (190°C) for 20-25 minutes, or until the sauce is bubbly and the cheese is melted.
6. Serve: Garnish with extra fresh basil before serving.

These White Squash and Ricotta Stuffed Shells are a delightful and flavorful way to enjoy the season’s bounty. The combination of creamy ricotta, savory squash, and a rich marinara sauce makes this dish a perfect centerpiece for a Valentine’s Day meal. It’s a wonderful vegetarian option that feels indulgent while still light enough to enjoy during a romantic evening.

White Squash and Lemon Risotto

This White Squash and Lemon Risotto is a refreshing and vibrant dish that’s both creamy and aromatic. The sweetness of the white squash complements the tangy lemon zest, creating a flavorful combination that’s light but satisfying. Risotto is a classic comfort food, and this version with white squash adds a seasonal touch that makes it perfect for a Valentine’s Day dinner. It’s a dish that’s as beautiful as it is delicious, making it ideal for a romantic evening.

Ingredients

• 1 cup Arborio rice
• 1 cup white squash (diced)
• 1 small onion (diced)
• 2 tbsp olive oil
• 4 cups vegetable broth (kept warm)
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Sauté the Vegetables: In a large pan, heat olive oil over medium heat. Add the diced onion and cook until soft, about 5 minutes. Add the diced white squash and sauté for another 3-4 minutes until softened.
2. Cook the Rice: Add the Arborio rice to the pan and stir for 1-2 minutes until lightly toasted.
3. Deglaze with Wine: Pour in the white wine and cook, stirring constantly, until the wine is mostly absorbed.
4. Add Broth: Gradually add the warm vegetable broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more. Continue until the rice is tender and creamy, about 18-20 minutes.
5. Finish the Risotto: Stir in the grated Parmesan cheese, lemon zest, and lemon juice. Season with salt and pepper to taste.
6. Serve: Garnish with fresh parsley before serving.

This White Squash and Lemon Risotto offers a perfect balance of creamy texture and zesty freshness. The lemon brings brightness to the dish, while the squash adds natural sweetness and depth of flavor. It’s a sophisticated yet comforting dish that will make any Valentine’s Day dinner feel extra special. Whether enjoyed as a main course or a side dish, this risotto is a showstopper that will leave your loved one impressed.

Note: More recipes are coming soon!