Are you ready to experience the sweet and comforting taste of butternut squash in a whole new way? Look no further! We’ve curated a collection of 20 creamy butternut squash dessert recipes that are sure to delight your taste buds. From classic pies and cakes to innovative cheesecakes and ice creams, these sweet treats showcase the versatility of this beloved fall ingredient.
In this article, we’ll take you on a journey through the world of butternut squash desserts, highlighting our favorite recipes that combine the natural sweetness of the squash with an array of creamy textures and delicious flavors. Whether you’re a seasoned baker or just looking to try something new, these recipes are sure to inspire your next dessert adventure.
So let’s get started! In this article, we’ll be sharing recipes for Butternut Squash Pie with Cinnamon Whipped Cream, Roasted Butternut Squash Cheesecake, and many more. Which one will you try first?
Butternut Squash Pie with Cinnamon Whipped Cream
Warm up to a cozy fall dessert with this Butternut Squash Pie recipe, topped with a dollop of creamy Cinnamon Whipped Cream. This sweet and savory pie is perfect for the Thanksgiving table or a chilly winter evening.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1/2 cup granulated sugar
– 1/2 cup all-purpose flour
– 1 tsp salt
– 1/4 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp ground ginger
– 1/2 cup heavy cream
– 2 large eggs
– 1 pie crust (homemade or store-bought)
– Cinnamon Whipped Cream (recipe below)
Cinnamon Whipped Cream:
– 1 cup heavy cream
– 2 tbsp granulated sugar
– 1/2 tsp ground cinnamon
Instructions:
1. Preheat oven to 375°F.
2. Bake the butternut squash for 45-50 minutes, or until tender. Let cool.
3. Scoop out the flesh and blend with sugar, flour, salt, cinnamon, nutmeg, and ginger.
4. Roll out the pie crust and fill with the squash mixture.
5. Bake for 40-45 minutes, or until the filling is set and the crust golden brown.
6. Top with Cinnamon Whipped Cream before serving.
Cooking Time: About 1 hour 30 minutes
Roasted Butternut Squash Cheesecake
This creamy cheesecake combines the sweetness of roasted butternut squash with a tangy cream cheese filling, all on a buttery graham cracker crust. Perfect for a fall dessert or special occasion.
Ingredients:
– 1 small butternut squash (about 2 lbs)
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the butternut squash for about 45 minutes, or until tender.
3. In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan.
4. Beat cream cheese and granulated sugar until smooth. Add eggs one at a time, followed by vanilla extract.
5. Fold in the roasted butternut squash puree. Pour into the prepared crust.
6. Bake for 55-60 minutes or until the edges are set and center is slightly jiggly.
7. Let cool completely before refrigerating for at least 4 hours.
Cooking Time: 1 hour 15 minutes
Butternut Squash Bread Pudding with Caramel Sauce
Warm up with a slice of autumnal comfort: Butternut Squash Bread Pudding with Caramel Sauce. This sweet and savory treat combines the natural sweetness of roasted butternut squash with the richness of caramel sauce, all wrapped up in a warm bread pudding.
Ingredients:
– 4 cups stale bread, cut into 1-inch cubes
– 2 medium butternut squash, roasted and pureed
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 2 large eggs
– 1/2 cup heavy cream
– Caramel sauce, for serving (store-bought or homemade)
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, whisk together bread, squash puree, granulated sugar, brown sugar, salt, cinnamon, and nutmeg.
3. In a separate bowl, whisk together eggs and heavy cream. Pour over bread mixture; toss until bread is evenly coated.
4. Pour into a 9×13-inch baking dish and bake for 35-40 minutes or until golden brown.
5. Serve warm with caramel sauce drizzled on top.
Cooking Time: 35-40 minutes
Butternut Squash and Maple Custard
This autumnal dessert combines the natural sweetness of butternut squash with the richness of maple syrup, creating a unique and delicious custard.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 1/4 cup pure maple syrup
– 1/2 cup heavy cream
– 1/2 cup whole milk
– 3 large egg yolks
– 1 tsp vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the butternut squash in a baking dish, cut side up, for 45 minutes or until tender.
3. Scoop out the flesh and blend with maple syrup, heavy cream, whole milk, egg yolks, vanilla extract, and salt until smooth.
4. Pour the mixture into ramekins or small baking dishes.
5. Bake for 25-30 minutes or until set and slightly golden brown on top.
Cooking Time: 1 hour 15 minutes
Butternut Squash Spice Cake with Cream Cheese Frosting
Moist butternut squash and warm spices come together to create a unique and flavorful cake, perfect for fall gatherings. Top it off with a tangy cream cheese frosting for the ultimate treat.
Ingredients:
– 1 cup cooked, mashed butternut squash
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans.
2. Whisk together flour, baking powder, cinnamon, nutmeg, and salt.
3. In a separate bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract and mashed squash.
4. Gradually add dry ingredients to wet ingredients, mixing until just combined.
5. Divide batter evenly between prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
Cream Cheese Frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 2 cups powdered sugar
– 1 teaspoon vanilla extract
Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until combined.
Butternut Squash Blondies with Pecans
Sweet and savory Butternut Squash Blondies with Pecans are a unique twist on traditional blondies. These moist and nutty treats are perfect for fall gatherings or as a special dessert any time of the year.
Ingredients:
– 1 cup butternut squash puree
– 1/2 cup unsalted butter, at room temperature
– 1/4 cup white granulated sugar
– 1/4 cup brown sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 1 3/4 cups all-purpose flour
– 1/2 cup chopped pecans
– 1/2 teaspoon salt
Instructions:
1. Preheat oven to 350°F (180°C). Line an 8-inch square baking pan with parchment paper.
2. In a medium bowl, whisk together squash puree, sugar, and spices until smooth.
3. Add in butter and whisk until fully incorporated.
4. Beat in egg and vanilla extract.
5. In a separate bowl, whisk together flour and salt. Gradually add to wet ingredients and stir until just combined.
6. Fold in chopped pecans.
7. Pour batter into prepared baking pan and smooth top.
8. Bake for 35-40 minutes or until golden brown.
Butternut Squash Ice Cream with Nutmeg
This unique ice cream recipe combines the comforting flavors of roasted butternut squash and nutmeg, perfect for a crisp fall evening. The result is a creamy, sweet, and subtly spiced treat that’s sure to become a new favorite.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1 tsp kosher salt
– 1/4 tsp ground nutmeg
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash for 45-50 minutes, or until tender and caramelized.
3. Scoop out the flesh and puree in a blender with 1 cup of heavy cream, whole milk, sugar, salt, and nutmeg.
4. Chill the mixture in the refrigerator for at least 2 hours.
5. Churn the mixture in an ice cream maker according to manufacturer’s instructions.
6. Transfer the churned ice cream to an airtight container and freeze for at least 2 hours before serving.
Cooking Time: 45-50 minutes (roasting squash) + 2 hours (chilling mixture)
Butternut Squash Cinnamon Rolls
These sweet and savory treats combine the comforting flavors of butternut squash and cinnamon, perfect for a cozy breakfast or brunch. The addition of pureed butternut squash adds natural sweetness and moisture to the dough.
Ingredients:
– 1 cup warm water
– 2 teaspoons active dry yeast
– 3 tablespoons sugar
– 4 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup unsalted butter, melted
– 1/2 cup pureed butternut squash
– 1/2 cup brown sugar
– 1 tablespoon ground cinnamon
– Confectioners’ sugar for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine warm water, yeast, and sugar. Let it sit for 5 minutes.
3. Add flour, salt, and melted butter to the mixture. Mix until a dough forms.
4. Fold in pureed butternut squash, brown sugar, and cinnamon.
5. Roll out the dough to a thickness of about 1/4 inch (6 mm). Cut into desired shapes.
6. Place rolls on prepared baking sheet, leaving space between each roll. Bake for 18-20 minutes or until golden brown.
Cooking Time: 18-20 minutes
Butternut Squash Chocolate Chip Cookies
These unique cookies combine the natural sweetness of butternut squash with the richness of chocolate chips, creating a delightful treat that’s perfect for snacking or sharing.
Ingredients:
– 1 large butternut squash, cooked and mashed
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp salt
– 1 cup unsalted butter, softened
– 3/4 cup white granulated sugar
– 1 cup brown sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1 cup semi-sweet chocolate chips
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla extract.
4. Add mashed butternut squash and mix until well combined.
5. Gradually add the dry ingredients to the wet mixture and stir until just combined.
6. Stir in chocolate chips.
7. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
8. Bake for 12-14 minutes or until edges are lightly golden.
Cooking Time: 12-14 minutes
Butternut Squash Tiramisu
This unique dessert combines the comforting flavors of butternut squash with the creamy richness of tiramisu, perfect for fall gatherings and holidays.
Ingredients:
– 1 medium butternut squash (about 2 lbs), cooked and pureed
– 12 oz mascarpone cheese
– 8 oz heavy cream
– 2 tbsp granulated sugar
– 4 large egg yolks
– 1/2 cup strong brewed coffee
– 1 tsp vanilla extract
– 1 cup ladyfingers
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together mascarpone cheese, heavy cream, sugar, and egg yolks until smooth.
3. Add cooked butternut squash puree, coffee, and vanilla extract; whisk until well combined.
4. Dip each ladyfinger into the mixture for about 3-5 seconds on each side; they should be soft and pliable.
5. In a large serving dish, create a layer of ladyfingers. Top with a layer of mascarpone mixture. Repeat for 2-3 layers.
6. Dust with powdered sugar and refrigerate for at least 3 hours or overnight.
Cooking Time: None; assembly and chilling only
Butternut Squash Crème Brûlée
This creamy dessert combines the warmth of roasted butternut squash with the richness of crème brûlée, topped with a caramelized sugar crust.
Ingredients:
– 1 small butternut squash (about 2 lbs)
– 3 large egg yolks
– 1/2 cup granulated sugar
– 1/2 cup heavy cream
– 1 tsp vanilla extract
– 1/4 cup unsalted butter, melted
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash in a baking dish for 45-50 minutes, or until tender.
3. Scoop out the flesh and puree with an immersion blender or regular blender.
4. In a medium saucepan, whisk together sugar, egg yolks, and salt. Add heavy cream, melted butter, and vanilla extract.
5. Cook over medium heat, stirring constantly, until mixture thickens and coats the back of a spoon (about 10-12 minutes).
6. Stir in the roasted butternut squash puree.
7. Pour into 4 ramekins or small baking dishes. Chill for at least 2 hours or overnight.
8. Just before serving, sprinkle with granulated sugar and caramelize with a kitchen torch.
Cooking Time: 10-12 minutes (plus roasting time)
Butternut Squash Donuts with Vanilla Glaze
Sweet and savory come together in this delightful recipe for Butternut Squash Donuts with Vanilla Glaze. Moist donuts infused with the warmth of roasted butternut squash are topped with a creamy vanilla glaze, perfect for a fall morning or afternoon treat.
Ingredients:
- 1 large butternut squash (about 2 lbs), peeled and cubed
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/4 cup whole milk, lukewarm
- 1 large egg
- Vanilla extract (for glaze)
Instructions:
- Roast the butternut squash at 400°F (200°C) for about 45 minutes, or until tender. Let cool.
- Sift together flour, baking powder, and salt.
- In a large bowl, whisk together sugar, milk, egg, and roasted squash puree.
- Add the dry ingredients to the wet mixture and stir until combined.
- Pipe into donut shapes and bake at 375°F (190°C) for about 15 minutes or until golden brown.
- Let cool before glazing with a simple vanilla glaze made from powdered sugar, milk, and vanilla extract. Enjoy!
Cooking Time: About 1 hour, including roasting time.
Butternut Squash Panna Cotta
This recipe combines the comforting warmth of butternut squash with the creamy richness of panna cotta, making it a perfect dessert for autumn and winter gatherings.
Ingredients:
– 1 small butternut squash (about 2 lbs)
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 1 tsp vanilla extract
– 1/4 tsp salt
– 1/4 cup unsalted butter, melted
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash for 45-50 minutes, or until tender.
3. Scoop out the flesh and puree in a blender with 1/4 cup of heavy cream, sugar, vanilla extract, and salt.
4. In a medium saucepan, combine the remaining 3/4 cup heavy cream, whole milk, and melted butter. Heat over medium heat, stirring occasionally, until the mixture simmers.
5. Remove from heat and whisk in the squash puree.
6. Pour into individual serving cups or a large baking dish.
7. Refrigerate for at least 4 hours or overnight to set.
Cooking Time: 45-50 minutes (roasting time) + refrigeration time
Butternut Squash and Gingerbread Trifle
This layered dessert combines the warmth of gingerbread with the comforting sweetness of roasted butternut squash, creating a unique and delicious autumnal treat.
Ingredients:
– 1 small butternut squash (about 2 lbs)
– 1 cup gingerbread crumbs
– 1/4 cup heavy cream
– 2 tablespoons unsalted butter, melted
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 cup whipped cream
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash for 45-50 minutes, or until tender.
3. In a separate bowl, mix together gingerbread crumbs, heavy cream, melted butter, cinnamon, nutmeg, and salt.
4. Assemble the trifle by layering roasted squash, gingerbread mixture, and whipped cream in a serving dish.
5. Refrigerate for at least 30 minutes to allow flavors to meld.
6. Garnish with fresh thyme leaves, if desired.
Cooking Time: 45-50 minutes (roasting squash) + 30 minutes (assembly and chilling)
Butternut Squash Mousse with Candied Walnuts
This light and airy mousse is a perfect way to enjoy the flavors of fall. Roasted butternut squash, creamy mascarpone cheese, and crunchy candied walnuts come together in a delightful dessert.
Ingredients:
– 1 small butternut squash (about 2 lbs)
– 1/4 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 8 ounces mascarpone cheese
– 1 tablespoon honey
– 1/4 teaspoon salt
– 1/2 cup heavy cream
– Candied walnuts (store-bought or homemade)
Instructions:
1. Preheat oven to 400°F (200°C). Roast the butternut squash for about 45 minutes, or until tender.
2. Scoop out the flesh and puree in a blender until smooth.
3. In a medium bowl, combine the sugar, melted butter, mascarpone cheese, honey, and salt. Beat with an electric mixer until smooth.
4. Add the roasted squash puree and heavy cream to the bowl. Beat until well combined.
5. Spoon the mousse into individual serving cups or ramekins. Top each with candied walnuts.
6. Chill in the refrigerator for at least 2 hours before serving.
Cooking Time: 45 minutes (roasting squash) + chilling time
Butternut Squash Fudge Brownies
These rich and fudgy brownies incorporate roasted butternut squash puree, adding a sweet and comforting twist to the classic recipe.
Ingredients:
– 1 cup (2 sticks) unsalted butter, at room temperature
– 1 cup granulated sugar
– 1/2 cup packed light brown sugar
– 1/2 cup butternut squash puree
– 4 large eggs
– 1 teaspoon vanilla extract
– 1 and 1/4 cups all-purpose flour
– 1/2 teaspoon salt
– 1 cup semi-sweet chocolate chips
– 1 cup chopped walnuts (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Line an 8-inch square baking pan with parchment paper.
2. In a medium bowl, whisk together flour and salt. Set aside.
3. In a large bowl, combine butter, sugars, and butternut squash puree. Beat until smooth.
4. Beat in eggs one at a time, followed by vanilla extract.
5. Gradually mix in the flour mixture, then chocolate chips and walnuts (if using).
6. Pour batter into prepared pan and smooth top.
7. Bake for 35-40 minutes or until a toothpick inserted comes out with a few moist crumbs.
Cooking Time: 35-40 minutes
Butternut Squash Rice Pudding with Cardamom
This comforting dessert combines the sweetness of butternut squash with the warm, aromatic flavor of cardamom. Perfect for a chilly evening or as a unique side dish for your next dinner party.
Ingredients:
– 1 small butternut squash (about 2 lbs), peeled and cubed
– 1 cup uncooked white rice
– 3 cups water
– 1/4 cup sugar
– 1/2 teaspoon ground cardamom
– 1/4 teaspoon salt
– 2 tablespoons unsalted butter
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large saucepan, combine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes or until rice is tender.
3. Add cubed squash, sugar, cardamom, and salt to the saucepan. Simmer for an additional 10 minutes or until squash is tender.
4. Stir in butter until melted.
5. Serve warm, garnished with toasted nuts or a sprinkle of cinnamon if desired.
Cooking Time: 30-35 minutes
Butternut Squash Tart with Honey Drizzle
Celebrate the flavors of fall with this sweet and savory tart, featuring roasted butternut squash and a hint of honey. Perfect for a cozy dinner party or a weekend brunch.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1 sheet puff pastry, thawed
– 2 tbsp olive oil
– 1/4 cup brown sugar
– 1 tsp salt
– 1/4 tsp black pepper
– 1/4 cup honey
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the butternut squash in the oven for 45 minutes, or until tender.
3. Roll out the puff pastry and spread with a thin layer of brown sugar.
4. Arrange the roasted squash on top of the pastry, leaving a 1-inch border.
5. Fold the edges of the pastry up to form a crust, pressing gently to seal.
6. Brush the tart with olive oil and sprinkle with salt and pepper.
7. Drizzle with honey before serving.
Cooking Time: 30-40 minutes
Butternut Squash Cupcakes with Brown Butter Frosting
Warm up with a sweet and savory treat – Butternut Squash Cupcakes with Brown Butter Frosting! These moist and flavorful cupcakes combine the natural sweetness of butternut squash with the rich, nutty flavor of brown butter frosting.
Ingredients:
For the cupcakes:
– 1 cup (200g) all-purpose flour
– 1/2 cup (100g) granulated sugar
– 1/2 cup (120ml) whole milk
– 1/4 cup (60g) unsalted butter, melted
– 1 large egg
– 1/2 cup (120g) cooked and mashed butternut squash
– Salt to taste
For the brown butter frosting:
– 1/2 cup (115g) unsalted butter
– 1/4 cup (50g) confectioners’ sugar
– 1 tablespoon light brown sugar
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, and salt.
3. In a large bowl, whisk together milk, melted butter, egg, and mashed squash.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Divide the batter evenly among the muffin cups.
6. Bake for 20-22 minutes or until a toothpick inserted comes out clean.
7. Allow cupcakes to cool completely before frosting with Brown Butter Frosting (mix all frosting ingredients in a bowl until smooth and creamy).
Cooking Time: 20-22 minutes
Butternut Squash Sorbet with Orange Zest
This refreshing sorbet is a perfect blend of sweet and savory, showcasing the vibrant flavors of butternut squash and orange. It’s an ideal dessert for cozy fall gatherings or a light treat any time of year.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 1 cup granulated sugar
– 1 cup water
– Juice of 1 navel orange
– Zest of 1 navel orange
– 1 tablespoon honey
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and roast for 45 minutes, or until tender.
3. Scoop out the flesh and puree it with sugar, water, and orange juice in a blender until smooth.
4. Stir in orange zest and honey.
5. Chill the mixture to room temperature, then freeze according to your ice cream maker’s instructions or pour into a metal pan and place in the freezer for at least 2 hours, stirring every 30 minutes until set.
Cooking Time: 45 minutes (roasting squash) + freezing time
Summary
Get ready to delight your taste buds with these 20 creamy butternut squash dessert recipes! From classic pie and cheesecake to decadent blondies and ice cream, these sweet treats showcase the versatility of this autumnal ingredient. Indulge in Butternut Squash Pie with Cinnamon Whipped Cream, or try Roasted Butternut Squash Cheesecake for a rich and creamy delight. Whether you’re looking for a unique dessert to impress your guests or a new favorite treat to enjoy at home, these recipes are sure to satisfy your sweet tooth.
