20 Delicious Butternut Squash Dessert Recipes Sweet

Butternut squash isn’t just for soups and sides—it’s the secret star of show-stopping desserts too! From spiced cakes to creamy pies, this versatile veggie adds natural sweetness and rich flavor to every bite. Whether you’re craving cozy fall treats or surprising twists on classic sweets, these 20 irresistible recipes will have you reaching for that squash again and again. Ready to bake something delicious? Let’s dive in!

Butternut Squash Cheesecake with Caramel Drizzle

This creamy, spiced cheesecake swaps pumpkin for butternut squash, giving it a subtly sweet, nutty depth that pairs perfectly with a silky caramel finish.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp melted unsalted butter
• 16 oz cream cheese, softened
• 3/4 cup packed light brown sugar
• 1 cup roasted butternut squash puree
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1/2 cup store-bought caramel sauce, warmed

Instructions

1. Preheat oven to 325°F. Mix 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 6 tbsp melted butter until sandy. Press firmly into a 9-inch springform pan. Bake for 10 minutes, then cool.
2. Beat cream cheese and 3/4 cup brown sugar until smooth. Add butternut squash puree, eggs, 1 tsp vanilla, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, and 1/4 tsp salt. Mix until just combined.
3. Pour filling over crust. Bake for 45-50 minutes until edges are set but center jiggles slightly. Cool completely, then chill for 4 hours.
4. Drizzle with 1/2 cup caramel sauce before serving.

The roasted squash adds a velvety texture and earthy sweetness that makes this cheesecake stand out from traditional pumpkin versions.

Tip: For extra depth, stir a pinch of sea salt into the caramel sauce before drizzling.

Spiced Butternut Squash Cupcakes with Cream Cheese Frosting

Spiced Butternut Squash Cupcakes with Cream Cheese Frosting

These warmly spiced cupcakes sneak in butternut squash for a tender crumb and subtle sweetness—topped with a tangy cream cheese frosting that balances every bite.

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• 1 cup granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup pureed butternut squash (cooked or canned)
• 8 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Whisk together 1 ½ cups flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, 1 tsp cinnamon, ½ tsp nutmeg, and ¼ tsp cloves in a bowl.
3. In another bowl, beat 1 cup sugar, ½ cup oil, 2 eggs, and 1 tsp vanilla until smooth. Fold in 1 cup butternut squash puree, then gently mix in dry ingredients until just combined.
4. Divide batter evenly among liners. Bake for 20–22 minutes until a toothpick comes out clean. Cool completely.
5. For frosting, beat 8 oz cream cheese and ¼ cup butter until fluffy. Gradually add 2 cups powdered sugar and 1 tsp vanilla, beating until smooth. Pipe or spread onto cooled cupcakes.

The squash keeps these cupcakes incredibly moist while the spices add a cozy depth—no one will guess there’s a veggie hiding in there!

Tip: For extra flair, sprinkle a pinch of cinnamon on top of the frosting before serving.

Butternut Squash Pie with Cinnamon Whipped Cream

Butternut Squash Pie with Cinnamon Whipped Cream

This silky, spiced pie is like pumpkin pie’s sophisticated cousin—with a fluffy cinnamon cloud on top that’ll have everyone asking for seconds.

Ingredients

• 1 (9-inch) unbaked pie crust, chilled
• 2 cups roasted butternut squash purée (about 1 medium squash)
• ¾ cup packed brown sugar
• 3 large eggs
• 1 cup heavy cream
• 1 tsp vanilla extract
• 1½ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ½ tsp salt
• For the whipped cream: 1 cup heavy cream, 2 tbsp powdered sugar, ½ tsp ground cinnamon

Instructions

1. Preheat oven to 375°F. Press pie crust into a 9-inch pie dish; crimp edges.
2. In a blender, combine butternut squash purée, brown sugar, eggs, 1 cup heavy cream, vanilla extract, 1½ tsp cinnamon, ginger, nutmeg, and ½ tsp salt. Blend until smooth.
3. Pour filling into crust. Bake 45–50 minutes until center jiggles slightly but edges are set. Cool completely.
4. Make whipped cream: Beat 1 cup heavy cream, powdered sugar, and ½ tsp cinnamon until stiff peaks form. Serve pie chilled or at room temperature, topped with cream.

The secret? Roasting the squash deepens its sweetness, making the filling taste like caramelized autumn sunshine.

Tip: For extra flavor, brush the crust edges with egg wash before baking.

Butternut Squash Bread Pudding with Maple Syrup

Butternut Squash Bread Pudding with Maple Syrup

This cozy bread pudding turns sweet roasted squash and crusty bread into a custardy, maple-kissed delight—perfect for brunch or dessert.

Ingredients

• 3 cups cubed butternut squash (½-inch pieces)
• 4 cups day-old French bread, torn into 1-inch pieces
• 3 large eggs
• 1½ cups whole milk
• ½ cup pure maple syrup, plus 2 tbsp for drizzling
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp salt
• 2 tbsp unsalted butter, melted

Instructions

1. Preheat oven to 400°F. Toss butternut squash with 1 tbsp melted butter and roast on a baking sheet for 20 minutes until tender. Reduce oven to 350°F.
2. In a large bowl, whisk eggs, milk, ½ cup maple syrup, vanilla, cinnamon, nutmeg, and salt until smooth. Fold in bread and roasted squash; let soak 15 minutes.
3. Pour mixture into a greased 9×13-inch baking dish. Drizzle with remaining 1 tbsp melted butter. Bake at 350°F for 35–40 minutes until puffed and set.
4. Cool 10 minutes, then drizzle with 2 tbsp maple syrup before serving.

The squash caramelizes slightly in the custard, adding pockets of sweetness that play off the warm spices and sticky maple glaze.

Tip: For extra texture, sprinkle toasted pecans over the top before baking.

Butternut Squash and Chocolate Chip Cookies

Butternut Squash and Chocolate Chip Cookies

These cookies sneak in a veggie boost without sacrificing that classic chewy, chocolatey goodness—perfect for lunchboxes or a cozy afternoon treat.

Ingredients:

• 1 cup mashed roasted butternut squash (cooled)
• ½ cup unsalted butter, softened
• ¾ cup packed brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, beat softened butter, ¾ cup brown sugar, and ¼ cup granulated sugar until fluffy. Add egg and 1 tsp vanilla extract; mix well. Fold in 1 cup mashed squash.
3. In another bowl, whisk 2 cups flour, 1 tsp baking soda, ½ tsp salt, and 1 tsp cinnamon. Gradually add to wet ingredients, mixing just until combined. Stir in 1 cup chocolate chips.
4. Drop 1½-tbsp scoops of dough onto sheets, spacing 2 inches apart. Bake for 10–12 minutes until edges are set but centers are still soft.
5. Cool on sheets for 5 minutes, then transfer to a rack.

The squash keeps these cookies irresistibly moist while letting the cinnamon and chocolate shine—no one will guess there’s a vegetable hiding inside!

Tip: For extra depth, brown the butter before mixing it into the dough.

Butternut Squash Cinnamon Rolls with Vanilla Glaze

These cozy, spiced rolls get a seasonal twist with sweet butternut squash folded right into the dough—perfect for lazy weekend mornings.

Ingredients

• 1 cup mashed roasted butternut squash (cooled)
• 3 ½ cups all-purpose flour, plus extra for dusting
• ¼ cup granulated sugar
• 1 packet (2 ¼ tsp) active dry yeast
• 1 tsp salt
• ½ cup whole milk, warmed to 110°F
• 6 tbsp unsalted butter, melted and divided
• 1 large egg
• ½ cup packed brown sugar
• 2 tsp ground cinnamon
• 1 cup powdered sugar
• 2 tbsp heavy cream
• 1 tsp vanilla extract

Instructions

1. In a large bowl, whisk together 3 ½ cups flour, ¼ cup granulated sugar, yeast, and 1 tsp salt. Stir in warm milk, 4 tbsp melted butter, cooled squash, and egg until a shaggy dough forms.
2. Knead on a floured surface for 5 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour or until doubled.
3. Roll dough into a 12×16-inch rectangle. Brush with remaining 2 tbsp melted butter, then sprinkle evenly with ½ cup brown sugar and 2 tsp cinnamon. Tightly roll into a log and slice into 12 rolls.
4. Arrange in a greased 9×13-inch pan. Cover and let rise 30 minutes. Bake at 375°F for 22–25 minutes until golden.
5. Whisk 1 cup powdered sugar, 2 tbsp cream, and 1 tsp vanilla into a glaze. Drizzle over warm rolls.

The squash keeps the dough incredibly tender while adding just a hint of earthy sweetness—no one will guess the secret ingredient!

Tip: For extra flavor, roast the squash with a drizzle of maple syrup before mashing.

Butternut Squash Brownies with Pecan Topping

Butternut Squash Brownies with Pecan Topping

These fudgy brownies sneak in a dose of seasonal squash for extra moisture, topped with a crunchy pecan crumble that’ll have everyone asking for seconds.

Ingredients

• 1 cup pureed butternut squash (cooked and cooled)
• 1/2 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1/2 cup cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup chopped pecans
• 2 tbsp brown sugar (for topping)
• 1 tbsp melted butter (for topping)

Instructions

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
2. Whisk together pureed butternut squash, 1/2 cup melted butter, granulated sugar, 1/2 cup brown sugar, eggs, and 1 tsp vanilla until smooth.
3. In a separate bowl, sift flour, cocoa powder, baking powder, and 1/4 tsp salt. Fold into wet ingredients until just combined.
4. Spread batter into prepared pan. In a small bowl, mix chopped pecans, 2 tbsp brown sugar, and 1 tbsp melted butter; sprinkle evenly over batter.
5. Bake 25–30 minutes until edges pull away from the pan and a toothpick inserted comes out with moist crumbs (not wet batter). Cool completely before slicing.

The squash keeps these brownies ultra-fudgy while the pecan topping adds a buttery crunch—no one will guess there’s a veggie hiding inside!

Tip: For smoother puree, blend roasted squash while still warm, then cool before using.

Butternut Squash Mousse with Orange Zest

Silky smooth and lightly spiced, this mousse turns humble butternut squash into an elegant dessert with a bright citrus finish.

Ingredients:

• 2 cups roasted butternut squash puree (cooled)
• 1/2 cup heavy cream
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp salt
• 1 tbsp finely grated orange zest
• Whipped cream and extra orange zest, for garnish

Instructions:

1. In a blender, combine the butternut squash puree, heavy cream, maple syrup, vanilla extract, cinnamon, nutmeg, and salt. Blend until ultra-smooth, about 1 minute.
2. Fold in the orange zest with a spatula, then divide the mixture among 4 small serving glasses. Chill for at least 2 hours (or up to overnight) to set.
3. Just before serving, top with whipped cream and a sprinkle of fresh orange zest.

The secret here? Roasting the squash deepens its sweetness, while the orange zest cuts through the richness like a ray of sunshine.

Tip: For a dairy-free version, swap the heavy cream with full-fat coconut milk (chilled overnight and whipped).

Butternut Squash and Gingerbread Trifle

This cozy dessert layers spiced gingerbread with velvety butternut squash custard for a holiday-worthy twist on the classic trifle.

Ingredients

• 1 (9×9-inch) baked gingerbread loaf, cubed (about 4 cups)
• 2 cups roasted butternut squash purée
• 1 (3.4 oz) box instant vanilla pudding mix
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1/4 cup packed brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• Whipped cream and crushed gingersnaps for topping

Instructions

1. In a bowl, whisk together the butternut squash purée, pudding mix, milk, heavy cream, brown sugar, 1 tsp cinnamon, 1/2 tsp ginger, and 1/4 tsp nutmeg until smooth. Let thicken for 5 minutes.
2. In a trifle dish or glass bowl, layer half the gingerbread cubes, then half the custard. Repeat layers.
3. Chill for at least 2 hours (or overnight) to let flavors meld.
4. Top with whipped cream and a sprinkle of crushed gingersnaps before serving.

The squash adds a subtle earthy sweetness that pairs perfectly with the warm gingerbread—no one will guess it’s secretly veggie-packed!

Tip: For extra flair, drizzle layers with caramel sauce or sprinkle candied pecans on top.

Butternut Squash Donuts with Cinnamon Sugar

These tender, spiced donuts are a sneaky way to enjoy veggies for breakfast—plus, that cinnamon sugar coating is downright irresistible.

Ingredients

• 1 cup mashed roasted butternut squash (cooled)
• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• 1 ½ tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 large egg
• ¼ cup whole milk
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• ½ cup granulated sugar (for coating)
• 1 tbsp ground cinnamon (for coating)
• 4 tbsp unsalted butter, melted (for coating)

Instructions

1. Preheat oven to 350°F. Grease a donut pan with nonstick spray.
2. In a bowl, whisk together 1 ½ cups flour, ½ cup sugar, 1 ½ tsp baking powder, ½ tsp salt, 1 tsp cinnamon, and ¼ tsp nutmeg.
3. In another bowl, mix mashed butternut squash, egg, ¼ cup milk, 2 tbsp melted butter, and 1 tsp vanilla until smooth. Fold wet ingredients into dry until just combined.
4. Pipe or spoon batter into donut cavities, filling ¾ full. Bake for 12–14 minutes until springy. Cool 5 minutes in pan, then transfer to a rack.
5. Mix ½ cup sugar and 1 tbsp cinnamon in a shallow bowl. Brush warm donuts with 4 tbsp melted butter, then dip in cinnamon sugar to coat.

The roasted squash keeps these donuts moist for days, while the spiced sugar crust adds a satisfying crunch. Perfect with a hot cup of coffee!

Tip: For extra squash flavor, drizzle with a simple glaze made of powdered sugar, squash puree, and a pinch of cinnamon.

Butternut Squash Ice Cream with Nutmeg Swirl

This creamy, spiced ice cream is like autumn in a bowl—velvety squash meets a warm nutmeg swirl for a dessert that’s unexpected and utterly irresistible.

Ingredients:

• 2 cups roasted butternut squash puree (cooled)
• 1 ½ cups heavy cream
• 1 cup whole milk
• ¾ cup packed brown sugar
• 4 large egg yolks
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• ¼ tsp salt
• 2 tbsp maple syrup
• 1 tsp freshly grated nutmeg

Instructions:

1. In a saucepan over medium heat, warm the heavy cream, whole milk, and ½ cup of the brown sugar, stirring until sugar dissolves (about 5 minutes). Do not boil.
2. Whisk the egg yolks with the remaining ¼ cup brown sugar in a bowl. Slowly pour ½ cup of the warm cream mixture into the yolks, whisking constantly. Pour the tempered yolks back into the saucepan and cook on low, stirring constantly, until thickened (about 8–10 minutes). Strain through a fine-mesh sieve.
3. Stir in the butternut squash puree, vanilla extract, cinnamon, and salt. Chill the mixture for at least 4 hours or overnight.
4. Churn in an ice cream maker according to manufacturer’s instructions. While churning, mix the maple syrup and nutmeg in a small bowl.
5. Layer the churned ice cream into a loaf pan, drizzling the nutmeg swirl between layers. Freeze for 4 hours or until firm.

The magic here? The nutmeg swirl doesn’t just sit on top—it ribbons through every scoop, adding little bursts of warmth to the sweet squash base.

Tip: For extra depth, roast your squash with a drizzle of olive oil and a pinch of salt before pureeing.

Butternut Squash and Apple Crisp

Butternut Squash and Apple Crisp

This cozy crisp layers sweet apples and earthy butternut squash under a buttery oat topping—perfect for bridging dessert and breakfast.

Ingredients

• 3 cups peeled, diced butternut squash (1/2-inch cubes)
• 2 large apples, peeled and thinly sliced (about 3 cups)
• 1/4 cup packed brown sugar
• 1 tbsp lemon juice
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp salt
• 3/4 cup old-fashioned oats
• 1/3 cup all-purpose flour
• 1/3 cup chopped pecans
• 1/4 cup cold unsalted butter, cubed
• 2 tbsp maple syrup

Instructions

1. Preheat oven to 375°F. Toss butternut squash, apples, 2 tbsp brown sugar, lemon juice, 1/2 tsp cinnamon, 1/4 tsp ginger, and salt in a greased 9-inch baking dish.
2. In a bowl, mix oats, flour, pecans, remaining 2 tbsp brown sugar, 1/2 tsp cinnamon, and 1/4 tsp ginger. Cut in butter until crumbly. Stir in maple syrup.
3. Sprinkle topping evenly over squash mixture. Bake 35–40 minutes until bubbling and golden.

The maple-kissed pecans add a toasty crunch that plays off the tender squash and apples—no one will guess it’s secretly veggie-packed!

Tip: For extra caramelization, broil the crisp for 1–2 minutes at the end (watch closely!).

Butternut Squash Blondies with White Chocolate Chips

These butternut squash blondies are the perfect way to sneak a little veggie goodness into your dessert—soft, chewy, and studded with melty white chocolate chips.

• 1 cup mashed roasted butternut squash (cooled)
• 1/2 cup unsalted butter, melted and slightly cooled
• 3/4 cup packed light brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2/3 cup white chocolate chips

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the mashed butternut squash, melted butter, brown sugar, egg, and vanilla extract until smooth.
3. Add the flour, baking powder, and salt, stirring just until combined (don’t overmix). Fold in the white chocolate chips.
4. Spread the batter evenly into the prepared pan. Bake for 25–28 minutes, until the edges are golden and the center springs back lightly when touched.
5. Let cool completely in the pan before slicing into squares.

The butternut squash keeps these blondies incredibly moist while adding a subtle caramel-like sweetness—no one will guess there’s squash inside! Tip: For extra flavor, toast the white chocolate chips lightly before folding them in.

Butternut Squash and Pumpkin Spice Cake

Butternut Squash and Pumpkin Spice Cake

This cozy, spiced cake is like autumn in every bite—moist from roasted squash and fragrant with warm spices.

Ingredients

• 1 ½ cups roasted butternut squash puree (cooled)
• 1 cup granulated sugar
• ½ cup light brown sugar, packed
• ¾ cup vegetable oil
• 3 large eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 2 tsp pumpkin pie spice
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup chopped pecans (optional, for crunch)

Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.
2. In a bowl, whisk together 1 ½ cups butternut squash puree, 1 cup granulated sugar, ½ cup brown sugar, ¾ cup vegetable oil, 3 eggs, and 1 tsp vanilla extract until smooth.
3. In another bowl, sift 2 cups flour, 2 tsp pumpkin pie spice, 1 ½ tsp baking powder, ½ tsp baking soda, and ½ tsp salt. Fold dry ingredients into the wet mix until just combined.
4. Pour batter into the pan, sprinkle with ½ cup pecans (if using), and bake for 35–40 minutes until a toothpick comes out clean.
5. Cool for 15 minutes before slicing. The cake stays extra-moist thanks to the squash, with a caramel-like depth from the brown sugar.

Tip: For smoother puree, blend roasted squash while still warm, then cool completely before baking.

Butternut Squash Tiramisu with Mascarpone Cream

This twist on classic tiramisu swaps coffee for spiced butternut squash puree, creating a cozy, layered dessert that’s as stunning as it is flavorful.

Ingredients:

• 1 ½ cups roasted butternut squash puree (cooled)
• ¼ cup maple syrup
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp nutmeg
• 1 ½ cups mascarpone cheese
• ¾ cup heavy cream
• ¼ cup powdered sugar
• 1 tsp vanilla extract
• 24 ladyfinger cookies
• 2 tbsp melted butter (for brushing)

Instructions:

1. In a bowl, whisk together 1 ½ cups butternut squash puree, ¼ cup maple syrup, 1 tsp cinnamon, ½ tsp ginger, and ¼ tsp nutmeg until smooth.
2. In another bowl, beat 1 ½ cups mascarpone, ¾ cup heavy cream, ¼ cup powdered sugar, and 1 tsp vanilla until stiff peaks form.
3. Lightly brush 24 ladyfingers with 2 tbsp melted butter and arrange half in a single layer in an 8-inch dish.
4. Spread half the squash mixture over the ladyfingers, then half the mascarpone cream. Repeat layers.
5. Chill for at least 4 hours (or overnight) to let flavors meld. Dust with extra cinnamon before serving.

The silky squash layer adds a velvety richness that pairs perfectly with the airy mascarpone—no espresso required!

Tip: For extra texture, sprinkle toasted pecans between layers.

Butternut Squash and Coconut Macaroons

These chewy, subtly sweet macaroons get a cozy twist with roasted butternut squash—perfect for using up that extra squash lurking in your pantry!

Ingredients:

• 1 cup mashed roasted butternut squash (cooled)
• 2 cups sweetened shredded coconut
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 large egg white, lightly beaten

Instructions:

1. Preheat oven to 325°F. Line a baking sheet with parchment paper.
2. In a large bowl, mix 1 cup mashed butternut squash, 2 cups shredded coconut, 1/4 cup maple syrup, 1 tsp vanilla extract, 1/2 tsp cinnamon, and 1/4 tsp salt until combined.
3. Fold in 1 beaten egg white until the mixture holds together when pressed.
4. Scoop 1-tbsp portions onto the baking sheet, spacing them 1 inch apart. Gently shape into mounds.
5. Bake for 20–22 minutes until the edges are golden and the centers are just set. Let cool completely on the sheet.

The squash keeps these macaroons extra moist while adding a hint of earthy sweetness—no one will guess the secret ingredient!

Tip: For a crispier exterior, broil for 1–2 minutes at the end (watch closely!).

Butternut Squash Panna Cotta with Honey Drizzle

This silky butternut squash panna cotta is a cozy twist on the classic, with a drizzle of honey adding just the right touch of sweetness.

• 1 cup butternut squash puree (canned or homemade)
• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 1/4 cup honey, plus extra for drizzling
• 1 1/2 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 packet (2 1/4 tsp) unflavored gelatin
• Pinch of salt

1. In a small bowl, sprinkle the gelatin over 2 tbsp cold water. Let sit for 5 minutes to bloom.
2. In a saucepan over medium heat, combine the heavy cream, milk, 1/4 cup honey, vanilla, cinnamon, nutmeg, and salt. Warm until steaming (about 160°F), stirring occasionally—do not boil.
3. Remove from heat and whisk in the bloomed gelatin until fully dissolved. Stir in the butternut squash puree until smooth.
4. Divide the mixture among 4 ramekins or small glasses. Chill for at least 4 hours, or until set (a knife inserted near the edge should come out clean).
5. To serve, drizzle with extra honey and a dusting of cinnamon if desired.

The squash adds a velvety richness that pairs beautifully with the floral honey—elevating this dessert beyond the usual vanilla version.

Tip: For a smoother texture, strain the mixture through a fine-mesh sieve before pouring into ramekins.

Butternut Squash and Almond Tart

This savory-sweet tart combines creamy butternut squash with nutty almond frangipane for a showstopping centerpiece that’s easier than it looks.

Ingredients:

• 1 (9-inch) store-bought pie crust, thawed
• 1 cup roasted butternut squash purée
• 1/2 cup almond flour
• 1/4 cup granulated sugar
• 1 large egg
• 2 tbsp unsalted butter, softened
• 1/2 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1/4 tsp salt
• 2 tbsp sliced almonds, for topping

Instructions:

1. Preheat oven to 375°F. Press the pie crust into a 9-inch tart pan, trimming excess. Prick the bottom with a fork and blind bake for 10 minutes.
2. In a bowl, whisk together the butternut squash purée, almond flour, sugar, egg, butter, vanilla, cinnamon, and salt until smooth.
3. Pour the filling into the par-baked crust and smooth the top. Sprinkle with sliced almonds.
4. Bake for 30–35 minutes until the filling is set and the crust is golden. Cool for 15 minutes before slicing.

The almond flour thickens the squash filling into a custard-like texture, so each slice holds its shape beautifully.

Tip: For extra depth, drizzle the baked tart with warm honey before serving.

Butternut Squash and Pecan Pie Bars

Butternut Squash and Pecan Pie Bars

These bars blend the cozy sweetness of butternut squash with the nutty crunch of pecans—like fall dessert magic in every bite!

Ingredients

• 1 ½ cups mashed roasted butternut squash (about 1 small squash)
• 1 cup all-purpose flour
• ½ cup old-fashioned oats
• ½ cup packed brown sugar
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar
• ¼ cup maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ½ tsp ground ginger
• ¼ tsp salt
• ½ cup chopped pecans

Instructions

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
2. In a bowl, mix 1 cup all-purpose flour, ½ cup oats, ¼ cup brown sugar, and ½ cup melted butter until crumbly. Press evenly into the pan. Bake for 15 minutes.
3. Whisk together mashed butternut squash, ¼ cup brown sugar, ¼ cup granulated sugar, ¼ cup maple syrup, 2 eggs, 1 tsp vanilla, 1 tsp cinnamon, ½ tsp ginger, and ¼ tsp salt. Pour over the crust.
4. Sprinkle ½ cup chopped pecans on top. Bake 30–35 minutes until the filling is set. Cool completely before slicing.

The oat crust adds a chewy contrast to the velvety squash filling, while the pecans give just the right crunch. Perfect for potlucks—they travel like a dream!

Tip: Roast your squash ahead of time and store it in the fridge for quicker prep.

Butternut Squash and Maple Syrup Pancakes

These cozy, spiced pancakes are like autumn on a plate—sweet, earthy, and just a little indulgent.

Ingredients:

• 1 cup mashed roasted butternut squash (cooled)
• 1 1/4 cups all-purpose flour
• 2 tbsp brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1 cup buttermilk
• 1 large egg
• 2 tbsp melted butter, plus extra for cooking
• 1/4 cup maple syrup, plus extra for serving

Instructions:

1. In a bowl, whisk together 1 1/4 cups flour, 2 tbsp brown sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp salt.
2. In another bowl, mix 1 cup mashed squash, 1 cup buttermilk, 1 egg, 2 tbsp melted butter, and 1/4 cup maple syrup until smooth.
3. Gently fold the wet ingredients into the dry mix until just combined (small lumps are okay).
4. Heat a skillet over medium-low and brush with butter. Pour 1/4 cup batter per pancake; cook for 3–4 minutes until bubbles form, then flip and cook for 2–3 more minutes until golden.

The squash keeps these pancakes incredibly moist, while the maple syrup caramelizes slightly for a crispy edge. Serve with extra syrup and a pat of butter.

Tip: Roast extra squash ahead of time—it keeps in the fridge for 3 days!

Conclusion

With 20 delicious butternut squash dessert recipes, there’s something here for every sweet tooth! Whether you’re craving cozy pies, spiced cakes, or creamy treats, these recipes make the most of fall’s favorite squash. We’d love to hear which one you try—leave a comment with your favorite, and don’t forget to share this roundup on Pinterest for fellow bakers to enjoy. Happy baking!