Are you ready to indulge in a sweet and savory treat that will leave your taste buds singing? Look no further! Butternut squash, often thought of as a savory ingredient, can also be used to create some of the most delicious and decadent desserts. In this article, we’ll explore 20 mouthwatering butternut squash dessert recipes that are sure to satisfy your sweet tooth.
From classic pies and cheesecakes to innovative ice creams and blondies, these recipes showcase the versatility and flavor of butternut squash in sweet treats. Whether you’re a fan of spices like cinnamon and nutmeg or nuts like pecans and walnuts, there’s something on this list for everyone.
In our first installment, we’ll highlight some of the most unique and tempting desserts that feature butternut squash as the star ingredient. From Butternut Squash Pie with Cinnamon Whipped Cream to Butternut Squash Mousse with Candied Walnuts, these recipes are sure to impress your friends and family.
Stay tuned for more delicious and decadent dessert recipes featuring butternut squash!
Butternut Squash Pie with Cinnamon Whipped Cream
Warm up with a slice of creamy Butternut Squash Pie topped with Cinnamon Whipped Cream! This comforting dessert is perfect for fall gatherings and holiday celebrations.
Ingredients:
For the pie:
– 1 large butternut squash, cooked and mashed
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground cinnamon
For the whipped cream:
– 1 cup heavy cream
– 2 tablespoons granulated sugar
– 1/2 teaspoon ground cinnamon
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine mashed butternut squash, heavy cream, sugar, flour, salt, nutmeg, and cinnamon. Mix until smooth.
3. Pour mixture into a 9-inch pie dish and bake for 40-45 minutes or until the crust is golden brown.
4. Allow the pie to cool completely.
5. For the whipped cream, beat heavy cream, sugar, and cinnamon in a bowl until stiff peaks form.
6. Top the cooled pie with the Cinnamon Whipped Cream.
Cooking Time: 40-45 minutes (plus cooling time)
Roasted Butternut Squash Cheesecake
This creamy cheesecake combines the sweetness of roasted butternut squash with a graham cracker crust and a tangy cream cheese filling. A perfect dessert for fall gatherings!
Ingredients:
– 1 (2-3 lb) butternut squash
– 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 425°F.
2. Roast the butternut squash for 45-50 minutes, or until tender and caramelized.
3. Prepare the graham cracker crust by mixing crumbs with sugar and melted butter. Press into a 9-inch springform pan.
4. In a blender or food processor, puree the roasted squash with cream cheese, sugar, eggs, vanilla extract, and salt.
5. Pour the cheesecake mixture over the crust and bake at 350°F for 45-50 minutes, or until set.
6. Let cool completely before serving.
Cooking Time: 2 hours
Butternut Squash Bread Pudding with Caramel Sauce
Warm up with a slice of Butternut Squash Bread Pudding topped with rich Caramel Sauce. This sweet and savory treat is perfect for a cozy fall or winter evening.
Ingredients:
– 2 cups stale bread, cut into 1-inch cubes
– 1 medium butternut squash, cooked and mashed (about 2 cups)
– 1/4 cup granulated sugar
– 1/4 cup light brown sugar
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 cup heavy cream
– 2 large eggs
– Caramel Sauce (recipe below)
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, whisk together sugar, brown sugar, salt, cinnamon, and nutmeg.
3. Add bread cubes and toss until coated.
4. Stir in mashed squash, heavy cream, and eggs until well combined.
5. Pour mixture into a 9×13-inch baking dish.
6. Bake for 35-40 minutes or until golden brown.
Caramel Sauce:
– 1 cup granulated sugar
– 1/2 cup light corn syrup
– 1/4 cup water
Combine ingredients in a saucepan and cook over medium heat, stirring constantly, until caramel turns golden brown. Remove from heat and let cool slightly before serving.
Butternut Squash and Maple Cupcakes
These moist and flavorful cupcakes combine the natural sweetness of butternut squash with the richness of maple syrup, perfect for a fall or winter treat.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1/2 cup butternut squash puree
– 1/4 cup maple syrup
– 2 large eggs
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners.
2. Whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, combine melted butter, butternut squash puree, maple syrup, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-25 minutes
Butternut Squash Blondies with Pecans
These moist and flavorful blondies are infused with the warm, comforting taste of roasted butternut squash and crunchy pecans. Perfect for a fall or winter dessert or snack.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
– 1/2 cup unsalted butter, softened
– 3/4 cup white granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup chopped pecans
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper.
2. Roast the squash cubes on a baking sheet at 400°F for about 30-40 minutes, or until tender and caramelized.
3. In a large bowl, cream together butter and sugar until light and fluffy. Beat in the egg and vanilla extract.
4. In a separate bowl, whisk together flour, baking powder, and salt. Add to the wet ingredients and stir until just combined.
5. Stir in the roasted squash and chopped pecans.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
8. Let cool completely before cutting and serving. Dust with confectioners’ sugar, if desired.
Cooking Time: 35-40 minutes
Butternut Squash Cinnamon Rolls
Warm up your fall mornings with these sweet and savory cinnamon rolls infused with the comforting flavor of butternut squash.
Ingredients:
– 1 medium butternut squash (about 2 lbs), roasted and pureed
– 1 package active dry yeast (2 1/4 teaspoons)
– 3 cups all-purpose flour
– 1 teaspoon salt
– 1 tablespoon sugar
– 1/4 cup unsalted butter, melted
– 1/2 cup whole milk
– 1 egg, beaten
– 1/2 teaspoon ground cinnamon
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
2. In a small bowl, combine yeast and warm water (105°F to 115°F). Let it sit for 5-7 minutes until frothy.
3. In a large mixing bowl, whisk together flour, salt, sugar, and melted butter.
4. Add the yeast mixture, milk, egg, roasted butternut squash puree, and cinnamon. Mix until a sticky dough forms.
5. Knead the dough for 10-12 minutes until smooth and elastic.
6. Roll out the dough to a 1/4-inch thickness. Cut into 8-10 equal pieces.
7. Roll each piece into a ball and then roll into a cylinder shape, tucking ends under.
8. Place the rolls on the prepared baking sheet, leaving about 1 inch of space between each.
9. Bake for 18-20 minutes or until golden brown.
Cooking Time: 18-20 minutes
Butternut Squash Ice Cream with Nutmeg
Rich and creamy, this unique ice cream flavor combines the natural sweetness of butternut squash with the warmth of nutmeg.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 1 tsp vanilla extract
– 1/2 tsp ground nutmeg
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 an immersion blender or a regular blender until smooth.
4. In a medium saucepan, combine the heavy cream, whole milk, sugar, vanilla extract, and nutmeg. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture simmers.
5. Remove from heat and let cool slightly.
6. Add the butternut squash puree to the cooled cream mixture and stir well.
7. Chill the mixture in the refrigerator for at least 2 hours or overnight.
8. Churn the mixture in an ice cream maker according to manufacturer’s instructions.
9. Freeze for at least 2 hours before serving.
Cooking Time: 1 hour (roasting squash) + 30 minutes (churning ice cream)
Butternut Squash Chocolate Chip Cookies
These sweet treats combine the warmth of butternut squash with the richness of chocolate chips, making them a perfect fall treat.
Ingredients:
– 1 cup cooked and mashed butternut squash
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp salt
– 1 cup unsalted butter, at room temperature
– 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, use an electric mixer to cream together butter and sugars until light and fluffy.
4. Beat in eggs one at a time, followed by vanilla extract.
5. Gradually mix in the flour mixture until just combined.
6. Stir in mashed butternut squash and chocolate chips.
7. Drop rounded tablespoonfuls of dough onto prepared baking sheet, about 2 inches apart.
8. Bake for 12-14 minutes or until lightly golden.
Cooking Time: 12-14 minutes
Butternut Squash Crème Brûlée
Rich and creamy, this Butternut Squash Crème Brûlée is a unique twist on the classic dessert. The sweetness of the squash pairs perfectly with the caramelized sugar crust.
Ingredients:
– 1 large butternut squash (about 2 lbs), cooked and pureed
– 3 large egg yolks
– 1/2 cup granulated sugar
– 1/4 cup heavy cream
– 1 tsp vanilla extract
– Salt to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a medium saucepan, combine pureed squash, egg yolks, sugar, and salt. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
3. Remove from heat and stir in heavy cream and vanilla extract.
4. Strain the mixture into 4-6 ramekins or small baking dishes.
5. Place the ramekins in a large baking dish and add hot water to come halfway up the sides.
6. Bake for 25-30 minutes, or until the edges are set and the centers are still slightly jiggly.
7. Remove from oven and let cool to room temperature.
8. Cover and refrigerate for at least 2 hours or overnight.
9. Just before serving, sprinkle a thin layer of granulated sugar over each ramekin. Caramelize with a kitchen torch or under the broiler.
Cooking Time: 25-30 minutes
Butternut Squash and Gingerbread Trifle
A delightful combination of sweet and savory flavors, this trifle is perfect for the holiday season.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1 cup gingerbread crumbs
– 1/2 cup heavy cream
– 1/4 cup granulated sugar
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
– 2 tbsp unsalted butter, melted
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out seeds.
3. Place the squash on a baking sheet, cut side up, and drizzle with melted butter.
4. Roast for 45 minutes, or until tender.
5. In a separate bowl, combine gingerbread crumbs, sugar, cinnamon, nutmeg, and salt.
6. Layer the roasted squash, gingerbread mixture, and heavy cream in a large glass bowl or trifle dish.
7. Repeat layers two more times, finishing with a layer of gingerbread on top.
8. Refrigerate for at least 2 hours to allow flavors to meld.
Cooking Time: 1 hour (roasting time)
Butternut Squash Panna Cotta with Spiced Syrup
Elevate your dessert game with this creamy and aromatic panna cotta infused with roasted butternut squash, paired with a warm spiced syrup.
Ingredients:
For the panna cotta:
– 1 small butternut squash (about 2 lbs), peeled and cubed
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 1 tsp kosher salt
– 1/2 tsp vanilla extract
For the spiced syrup:
– 1 cup water
– 1 cup brown sugar
– 1 cinnamon stick (about 3 inches)
– 6-8 whole cloves
– 1/4 tsp ground nutmeg
– 1/4 tsp ground cardamom
Instructions:
1. Preheat oven to 400°F (200°C). Roast the butternut squash cubes for 45 minutes, or until tender.
2. In a blender or food processor, puree the roasted squash with heavy cream, whole milk, sugar, and salt.
3. Pour the mixture into individual serving cups or ramekins. Refrigerate for at least 4 hours or overnight.
4. To make the spiced syrup, combine water, brown sugar, cinnamon stick, cloves, nutmeg, and cardamom in a saucepan. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
5. Serve the panna cotta chilled, drizzled with warm spiced syrup.
Cooking Time: 45 minutes (roasting squash) + 4 hours/overnight (setting panna cotta)
Butternut Squash Mousse with Candied Walnuts
A creamy and elegant dessert that combines the sweetness of butternut squash with the crunch of candied walnuts.
Ingredients:
– 1 small butternut squash (about 1 lb), cooked, peeled, and pureed
– 1 cup heavy cream
– 2 tablespoons unsalted butter
– 2 cups granulated sugar
– 1 teaspoon vanilla extract
– 1/4 cup candied walnuts, chopped
– Whipped cream, for serving (optional)
Instructions:
1. In a medium saucepan, combine the squash puree, heavy cream, and butter. Cook over medium heat, whisking constantly, until the mixture comes to a simmer.
2. Remove from heat and stir in the sugar and vanilla extract until dissolved.
3. Let the mixture cool to room temperature.
4. Cover and refrigerate for at least 2 hours or overnight.
5. Just before serving, fold in the chopped candied walnuts.
6. Serve chilled, topped with whipped cream if desired.
Cooking Time: 20 minutes
Butternut Squash and Apple Galette
A sweet and savory galette that combines the comforting flavors of roasted butternut squash and apples, perfect for a cozy fall evening.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 2-3 Granny Smith apples, peeled and sliced
– 2 tbsp unsalted butter, melted
– 1/4 cup brown sugar
– 1 tsp cinnamon
– 1/4 tsp nutmeg
– 1 pie crust (homemade or store-bought)
– Salt to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss the squash cubes with 1 tbsp melted butter, brown sugar, cinnamon, and nutmeg.
3. Spread the squash mixture on a baking sheet lined with parchment paper.
4. Roast the squash for about 30-40 minutes, or until tender.
5. Roll out the pie crust to a thickness of about 1/8 inch.
6. Arrange the roasted squash and apple slices in a spiral pattern on one half of the pie crust.
7. Fold the other half over the filling, pressing edges to seal.
8. Brush with remaining melted butter and season with salt.
9. Bake for an additional 25-30 minutes or until golden brown.
Cooking Time: About 1 hour and 15 minutes total
Butternut Squash Tiramisu with Espresso
A creative twist on the classic Italian dessert, this Butternut Squash Tiramisu combines the warmth of roasted squash with the richness of espresso.
Ingredients:
– 1 small butternut squash (about 2 lbs)
– 1 cup heavy cream
– 8 oz mascarpone cheese
– 1/4 cup granulated sugar
– 2 tablespoons unsalted butter, melted
– 1 teaspoon vanilla extract
– 1 cup strong brewed espresso
– 12-16 ladyfingers
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 400°F (200°C). Cut the butternut squash in half and roast for about 45 minutes, or until tender.
2. Scoop out the flesh and puree in a blender or food processor until smooth.
3. In a large bowl, combine the squash puree, heavy cream, mascarpone cheese, sugar, melted butter, and vanilla extract. Mix well to combine.
4. Dip each ladyfinger into the espresso for about 3-5 seconds on each side. They should be soft and pliable.
5. To assemble, start with a layer of ladyfingers in the bottom of a serving dish. Spread half of the squash mixture over the ladyfingers.
6. Repeat the layers, ending with a layer of squash mixture on top.
7. Dust with confectioners’ sugar and refrigerate for at least 3 hours before serving.
Cooking Time: 1 hour (including roasting time)
Butternut Squash Fudge Brownies
Butternut Squash Fudge Brownies Recipe
These rich and fudgy brownies get a unique twist from the sweet and comforting flavor of butternut squash. Perfect for a special treat or dessert to bring to a party.
Ingredients:
– 1 cup (200g) unsalted butter, at room temperature
– 2 cups (250g) sugar
– 4 large eggs
– 1/2 cup (60g) all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup (240ml) butternut squash puree
– 1 cup (120g) semi-sweet chocolate chips
– 1 teaspoon vanilla extract
Instructions:
1. Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, use an electric mixer to cream together butter and sugar until light and fluffy.
4. Beat in eggs one at a time, followed by butternut squash puree and vanilla extract.
5. Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval. Allow to cool slightly.
6. Fold the flour mixture into the wet ingredients until just combined. Stir in the melted chocolate.
7. Pour the batter into the prepared baking pan and smooth the top.
8. Bake for 35-40 minutes or until a toothpick inserted comes out with a few moist crumbs.
Butternut Squash Donuts with Maple Glaze
These donuts combine the warmth of butternut squash with the sweetness of maple glaze, creating a unique and delicious treat.
Ingredients:
– 1 large butternut squash (about 2 lbs), cooked and pureed
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup whole milk
– 2 tablespoons unsalted butter, melted
– 1 egg
– Maple glaze (see below)
Instructions:
1. Preheat oil in a deep frying pan to 375°F.
2. In a large bowl, whisk together flour, sugar, salt, and baking powder.
3. Add squash puree, milk, melted butter, and egg to the dry ingredients. Mix until smooth.
4. Using a piping bag or spoon, drop donut batter into hot oil, making sure not to overcrowd.
5. Cook for 2-3 minutes on each side, or until golden brown. Drain on paper towels.
Maple Glaze:
– 1 cup powdered sugar
– 2 tablespoons pure maple syrup
Mix until smooth and drizzle over cooled donuts.
Cooking Time: Approximately 15-20 minutes (including frying time)
Butternut Squash Rice Pudding with Cardamom
A sweet and comforting dessert that combines the natural sweetness of butternut squash with the warmth of cardamom, all wrapped up in a creamy rice pudding.
Ingredients:
– 1 cup cooked white rice
– 1/2 cup butternut squash puree
– 1 cup whole milk
– 1/4 cup granulated sugar
– 1/2 teaspoon ground cardamom
– 1/4 teaspoon salt
– 2 tablespoons unsalted butter, melted
Instructions:
1. In a medium saucepan, combine cooked rice, butternut squash puree, milk, sugar, cardamom, and salt.
2. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
3. Reduce heat to low and simmer for 18-20 minutes, or until the pudding has thickened slightly.
4. Stir in melted butter and let cool to room temperature.
5. Refrigerate for at least 2 hours before serving.
Cooking Time: 25 minutes
Butternut Squash and Coconut Macaroons
This recipe combines the comfort of roasted butternut squash with the sweetness of coconut macaroons, perfect for a cozy evening treat.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1/4 cup unsweetened shredded coconut
– 1/2 cup confectioners’ sugar
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
– 3 large egg whites
– 1 tablespoon coconut oil, melted
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the butternut squash: Cut in half lengthwise and scoop out seeds. Place on a baking sheet, cut side up. Drizzle with 1 tablespoon of olive oil and season with salt. Roast for 45 minutes or until tender.
3. Make the macaroons: In a medium bowl, whisk together coconut, confectioners’ sugar, and salt. In a separate bowl, whisk egg whites and vanilla extract until frothy. Fold into the coconut mixture until well combined.
4. Assemble the macaroons: Spoon small mounds of the mixture onto a parchment-lined baking sheet. Drizzle with melted coconut oil.
5. Bake for 15-20 minutes or until lightly golden.
Cooking Time: Total cooking time is approximately 1 hour and 10 minutes (45 minutes for squash, 15-20 minutes for macaroons).
Butternut Squash Caramel Flan
Experience the unique fusion of sweet and savory with this Butternut Squash Caramel Flan recipe, a perfect dessert for fall gatherings.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 1 cup granulated sugar
– 1/4 cup light brown sugar
– 1/2 cup heavy cream
– 1/2 teaspoon vanilla extract
– 3 large egg yolks
– 1/4 teaspoon salt
– 1/4 cup caramel sauce (homemade or store-bought)
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 350°F (180°C).
2. Roast the butternut squash in a baking dish, cut side up, with sugar, brown sugar, and salt, for about 45 minutes or until tender.
3. Let the squash cool, then scoop out the flesh and blend into a smooth puree.
4. In a separate bowl, whisk together heavy cream, vanilla extract, and egg yolks. Add the butternut squash puree and mix well.
5. Pour the mixture into 6 (1/2 cup) ramekins or small baking dishes.
6. Drizzle caramel sauce over each flan and smooth out.
7. Bake for 25-30 minutes or until set, then refrigerate for at least 4 hours or overnight.
Cooking Time: 1 hour 15 minutes
Butternut Squash Spiced Layer Cake
This cake is a perfect blend of warm spices and sweet butternut squash, ideal for the fall season. Moist and flavorful, it’s sure to become a new favorite.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup cooked butternut squash puree
– 2 large eggs
– 2 teaspoons vanilla extract
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine butter, squash puree, eggs, vanilla extract, cinnamon, nutmeg, and ginger. Mix until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Divide batter evenly among prepared pans.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Let cool before assembling and dusting with confectioners’ sugar.
Cook Time: 25-30 minutes
Summary
Indulge in the sweet and savory world of butternut squash desserts! This collection of 20 decadent recipes showcases the versatility of this beloved fall ingredient. From classic pies to creative cheesecakes, bread puddings, and cookies, there’s something for every taste bud. Discover how butternut squash adds a depth of flavor and moisture to your baked goods. Whether you’re in the mood for a comforting crème brûlée or a show-stopping tiramisu, these irresistible recipes are sure to satisfy your sweet tooth.
