As the crisp air settles in and leaves start to turn, I find myself craving all things cozy and sweet. There’s something magical about fall that makes me want to whip up delightful desserts that warm the heart and celebrate seasonal flavors. That’s why I created this list of 10 butternut squash dessert recipes that are perfect for your autumn gatherings and quiet nights at home.
If you’re someone who enjoys baking and loves the idea of using healthy, gluten-free ingredients, you’re in for a treat! These recipes are not just about indulging; they’re about creating comforting sweets that can satisfy your cravings while keeping things light and healthy. Think of these desserts as warm hugs in a bowl, ideal for sharing with family or savoring solo with a good book.
You’ll uncover a variety of exciting ways to incorporate butternut squash into your sweet treats. From spiced muffins to rich cheesecake bars, each recipe is crafted to bring warmth and joy to your fall dessert table. These aren’t just any desserts; they’re healthy dessert ideas that blend flavor and nutrition seamlessly.
So grab your favorite pumpkin spice candle and get ready to bake! These butternut squash dessert recipes will not only fill your kitchen with delicious aromas but will also impress your guests and satisfy your sweet tooth. Let’s dive into these cozy fall recipes that promise to make your autumn extra special!
Key Takeaways
– Discover 10 unique butternut squash dessert recipes that are gluten-free and perfect for fall gatherings.
– Each recipe showcases the versatility of butternut squash, making it a delicious addition to your autumn treats.
– Healthy dessert ideas include options like spiced muffins and cheesecake bars that don’t compromise on flavor.
– You’ll find recipes that appeal to both health-conscious bakers and those looking to indulge in cozy sweets.
– These desserts are designed to evoke the warmth and comfort of fall, making them ideal for any occasion.
1. Butternut Squash Chocolate Chip Cookies
Craving a chewy cookie that feels cozy and a little sneaky? These butternut squash chocolate chip cookies keep things indulgent while adding moisture and a gentle sweetness from squash. A warm cinnamon note ties everything together for a perfect fall treat that both kids and grownups will love.
Ingredients:
– 1 cup pureed butternut squash
– 1/2 cup almond flour
– 1/2 cup gluten-free rolled oats
– 1/2 tsp baking powder
– 1/2 tsp baking soda
– 1 tsp cinnamon
– 1/4 cup coconut sugar
– 1/4 cup honey or maple syrup
– 1/4 cup dark chocolate chips (gluten-free)
– 1/4 cup chopped walnuts (optional)
Instructions:
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper
2. In a bowl, mix the butternut squash puree, coconut sugar, and honey until smooth
3. In another bowl, combine almond flour, oats, baking powder, baking soda, and cinnamon; gradually add to the wet mixture until well blended
4. Fold in chocolate chips and walnuts if using
5. Scoop tablespoons of dough onto the prepared sheet, spacing about 2 inches apart
6. Bake 10-12 minutes, until edges are golden
7. Cool on a rack and enjoy warm or store in an airtight container
FAQs:
– Can I use fresh butternut squash? Yes. Roast and puree it before using
– How should I store these cookies? Keep in an airtight container at room temperature for up to 5 days
Fall flavor meets practical baking. These butternut squash dessert recipes prove moisture, spice, and gluten-free sweets can be kid-approved. Try these butternut squash chocolate chip cookies for cozy cinnamon notes and a sneaky, satisfying treat.
Butternut Squash Chocolate Chip Cookies
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2. Spiced Butternut Squash Muffins
Wake up to a muffin that tastes like autumn and fuels your day. These spiced butternut squash muffins stay fluffy inside, with nutty almond and gluten-free flour to keep them satisfying. A touch of maple and warming spices makes every bite comforting and easy to grab on busy mornings.
Ingredients:
– 1 cup butternut squash puree
– 1 cup almond flour
– 1 cup gluten-free flour blend
– 1/2 cup maple syrup
– 1/4 cup coconut oil, melted
– 2 large eggs
– 1 tsp baking soda
– 1 tsp baking powder
– 1 tsp cinnamon
– 1/2 tsp nutmeg
– 1/2 tsp ginger
– Pinch of salt
Instructions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with liners
2. In a large bowl, whisk together butternut squash puree, maple syrup, melted coconut oil, and eggs until smooth
3. In a separate bowl, mix almond flour, gluten-free flour, baking soda, baking powder, and spices
4. Gradually add dry ingredients to the wet mixture, stirring until just combined
5. Divide batter evenly among muffin cups, filling about 2/3 full
6. Bake for 20-25 minutes, or until a toothpick comes out clean
7. Let muffins cool slightly before serving
FAQs:
– Can I use canned pumpkin instead? Yes, but flavor will be slightly different
– How should I store these muffins? Keep in a sealed container at room temperature or refrigerate for longer freshness
Did you know 1 cup of butternut squash puree can keep gluten-free muffins incredibly fluffy? These spiced muffins turn busy mornings into a cozy ritual, with maple sweetness and almond flour for satisfying, grab-and-go treats—perfect for butternut squash dessert recipes you actually crave.
Spiced Butternut Squash Muffins
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Price updated on December 10, 2025 at 7:01 PM
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3. Butternut Squash Cheesecake Bars
Creamy cheesecake bars meet a sunlit squash base for a crowd-pleasing autumn dessert. The gluten-free almond crust adds crunch while the filling stays silky and subtly spiced. They travel well to gatherings and slice beautifully for a dessert platter.
Ingredients:
– For the crust: 1 cup almond flour
– 1/4 cup coconut oil, melted
– 2 tbsp honey or maple syrup
– Pinch of salt
– For the filling: 2 cups butternut squash puree
– 16 oz cream cheese, softened (or dairy-free alternative)
– 1/2 cup coconut sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1 tsp cinnamon
– 1/2 tsp nutmeg
Instructions:
1. Preheat to 350°F (175°C) and line an 8×8 inch baking dish with parchment paper
2. In a bowl, mix crust ingredients; press into the bottom of the dish and bake 10-12 minutes, then cool
3. Beat cream cheese until smooth; add squash puree, coconut sugar, and mix until creamy
4. Add eggs one at a time, then vanilla and spices, mixing well
5. Pour filling over crust and smooth the top
6. Bake 30-35 minutes until set; cool completely before slicing into bars
FAQs:
– Can I freeze these bars? Yes, wrap tightly and freeze up to 3 months
– Sub for cream cheese? Use dairy-free cream cheese for a vegan option
Butternut Squash Cheesecake Bars
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Price updated on December 10, 2025 at 7:01 PM
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4. Butternut Squash Rice Pudding
A creamy, cozy rice pudding that doubles as a comforting dessert or a gentle breakfast. The squash adds creaminess and a hint of sweetness while vanilla and warm spice give it a homey aroma. It’s a wholesome, flexible classic for fall evenings.
Ingredients:
– 1 cup cooked brown rice
– 1 cup butternut squash puree
– 2 cups almond milk (or any milk alternative)
– 1/4 cup maple syrup
– 1 tsp vanilla extract
– 1 tsp cinnamon
– Pinch of salt
– Optional toppings: chopped nuts or raisins
Instructions:
1. In a saucepan, combine rice, squash puree, milk, maple syrup, vanilla, cinnamon, and salt
2. Bring to a gentle simmer over medium heat, stirring occasionally
3. Reduce heat to low and cook 20-25 minutes until creamy
4. Remove from heat and cool slightly before serving
5. Top with nuts or raisins if desired
FAQs:
– Can I use white rice instead? Yes, just adjust cooking time as needed
– How long does it keep? Refrigerate up to 3 days
Butternut Squash Rice Pudding
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5. Butternut Squash Pie with Almond Crust
A fall centerpiece that feels indulgent yet light. The almond crust brings a toasty, nutty bite, while the smooth squash filling is warmly spiced. It’s impressive enough for celebrations and simple enough for weeknight desserts.
Ingredients:
– For the crust: 1 1/2 cups almond flour
– 2 tbsp coconut oil, melted
– 2 tbsp honey or maple syrup
– 1/4 tsp salt
– For the filling: 2 cups butternut squash puree
– 3/4 cup coconut milk
– 1/2 cup coconut sugar
– 3 large eggs
– 1 tsp vanilla extract
– 1 tsp cinnamon
– 1/2 tsp ginger
– 1/4 tsp nutmeg
Instructions:
1. Preheat to 350°F (175°C) and grease a pie dish
2. Mix crust ingredients to form a dough; press into the dish and up the sides
3. Bake 10-12 minutes until lightly golden, then cool
4. In a bowl, whisk filling ingredients until smooth
5. Pour filling into crust and smooth the top
6. Bake 45-50 minutes until set; cool completely before slicing
7. Serve with whipped coconut cream for extra flair
FAQs:
– Can I make this ahead? Yes, refrigerate up to 3 days
– Substitute for coconut sugar? Brown sugar works too
Butternut Squash Pie with Almond Crust
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Price updated on December 10, 2025 at 7:02 PM
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6. Butternut Squash Sorbet
A bright, dairy-free sorbet that shines with fall flavors. It’s light on the palate but full of pumpkin-spice vibes from the squash and vanilla. Perfect as a palate cleanser or a refreshing finish with a hint of autumn sweetness.
Ingredients:
– 2 cups butternut squash puree
– 1 cup coconut milk
– 1/2 cup maple syrup
– 1/2 tsp vanilla extract
– Pinch of salt
Instructions:
1. In a blender, combine squash puree, coconut milk, maple syrup, vanilla, and salt; blend until smooth
2. Pour into a shallow container and freeze
3. Every 30 minutes, stir with a fork until fully frozen (about 2 hours)
4. Scoop and serve immediately
FAQs:
– Can I use other squashes? Yes, experiment with pumpkin or kabocha
– How long can I store it? Freeze up to 1 month
Butternut Squash Sorbet
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7. Butternut Squash Pancakes
Kick off the day with fluffy pancakes that bring a autumn twist to breakfast. The squash adds moisture and natural sweetness, while gluten-free flour keeps them light enough for a family morning. Top with maple syrup for a simple, cozy treat.
Ingredients:
– 1 cup butternut squash puree
– 1 cup gluten-free flour blend
– 1/2 tsp baking powder
– 1/2 tsp baking soda
– 1 tsp cinnamon
– 1/2 tsp nutmeg
– 1/4 cup almond milk (or milk of choice)
– 2 tbsp maple syrup
– 2 large eggs
– Pinch of salt
Instructions:
1. In a bowl, whisk together wet ingredients: squash puree, eggs, maple syrup, and almond milk
2. In another bowl, whisk dry ingredients: flour, baking powder, baking soda, spices, and salt
3. Combine wet and dry until just mixed
4. Heat a non-stick skillet over medium heat and pour batters into pancakes (about 1/4 cup each)
5. Cook until bubbles form, flip, and cook 2-3 minutes more
6. Serve warm with maple syrup and toppings of choice
7. For extra fluff, let the batter rest 10 minutes before cooking
FAQs:
– Can I make the batter ahead? Yes, refrigerate up to 24 hours
– How long do leftovers keep? Reheat in a skillet up to 3 days
Butternut Squash Pancakes
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8. Butternut Squash Brownies
Brownies get a fall makeover with moisture from squash and a rich chocolate base. The result is fudgy, dense, and deeply chocolatey with a hint of squash sweetness. They’re perfect for lunch boxes or a quick dessert that still feels special.
Ingredients:
– 1 cup butternut squash puree
– 1/2 cup almond flour
– 1/2 cup cocoa powder
– 1/2 cup coconut sugar
– 2 large eggs
– 1/4 cup coconut oil, melted
– 1 tsp vanilla extract
– 1/2 tsp baking soda
– Pinch of salt
Instructions:
1. Preheat to 350°F (175°C) and grease an 8×8 inch pan
2. In a bowl, whisk together squash puree, coconut sugar, coconut oil, eggs, and vanilla
3. In another bowl, mix almond flour, cocoa, baking soda, and salt
4. Combine wet and dry until just mixed
5. Pour into pan and spread flat
6. Bake 20-25 minutes until a toothpick comes out with a few moist crumbs
7. Cool before cutting into squares
FAQs:
– Can I swap pumpkin for squash? Yes, works well
– How long do brownies keep? At room temp up to 4 days or refrigerate longer
Butternut Squash Brownies
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9. Butternut Squash Crumble
A warm crumble that makes comfort dessert feel fit for fall gatherings. Roasted squash mingles with a crunchy topping of oats, almond flour, and spice. Serve with vanilla ice cream or a dollop of whipped cream for a cozy, family-friendly finish.
Ingredients:
– 2 cups butternut squash, diced
– 1/4 cup maple syrup
– 1/4 cup almond flour
– 1/4 cup rolled oats (gluten-free)
– 1/4 cup coconut oil, melted
– 1 tsp cinnamon
– 1/2 tsp nutmeg
– Pinch of salt
Instructions:
1. Preheat to 350°F (175°C) and grease a baking dish
2. Toss diced squash with maple syrup and spread in dish
3. In a separate bowl, mix almond flour, oats, melted coconut oil, cinnamon, nutmeg, and salt to form crumble
4. Sprinkle crumble evenly over squash
5. Bake 25-30 minutes until golden and bubbly
6. Let rest a few minutes before serving warm
FAQs:
– Can I prepare this ahead? Yes, assemble the crumble and refrigerate overnight; bake fresh in the morning
– Sub for almond flour? Oat flour or gluten-free flour mix works too
Butternut Squash Crumble
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Price updated on December 10, 2025 at 7:02 PM
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10. Butternut Squash Whipped Cream Parfaits
Finish a fall menu with a light, elegant parfait that layers creamy whipped coconut cream and silky squash puree. It looks stunning and tastes like a gentle dessert that won’t overpower the meal. Ideal for entertaining or a special family treat.
Ingredients:
– 1 cup butternut squash puree
– 1 can coconut cream, chilled
– 2 tbsp maple syrup
– 1 tsp vanilla extract
– Ground cinnamon for garnish
Instructions:
1. In a bowl, whip the chilled coconut cream to soft peaks
2. Fold in butternut squash puree, maple syrup, and vanilla until well combined
3. In serving glasses, layer the squash mixture with whipped cream
4. Repeat layers until glasses are full
5. Finish with a pinch of cinnamon on top
6. Serve immediately or refrigerate until ready to serve
FAQs:
– What can I substitute for coconut cream? Heavy cream or a dairy-free alternative will work
– How long do parfaits last? Best fresh but can be refrigerated for a day
Fun fact: butternut squash dessert recipes can cut sugar without sacrificing taste—a 1/3 cup puree replaces up to 2 tablespoons of sugar in some recipes. This whipped cream parfait layers silky squash puree with coconut cream for a gluten-free, elegant fall treat.
Butternut Squash Whipped Cream Parfaits
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Conclusion
These 10 butternut squash dessert recipes not only celebrate the flavors of fall but also offer a healthy twist to your cozy sweet cravings. Each recipe showcases the versatility of butternut squash, transforming it into delightful treats that can be enjoyed by everyone, regardless of dietary preferences. From cookies to parfaits, there’s something here for every sweet tooth! So gather your ingredients, embrace the autumn spirit, and indulge in these scrumptious desserts that will surely warm your heart and home this season.
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Frequently Asked Questions
Question: What are some easy gluten-free butternut squash dessert recipes to try this fall?
Answer: You’re in for a treat: these gluten-free butternut squash dessert recipes bring cozy fall vibes without gluten. Start with desserts that use roasted butternut squash puree as the base, and swap in gluten-free flours like almond flour or certified gluten-free oats for crusts and batters.
For quick wins, try no-bake bars or cheesecake-style desserts that use cashew cream or coconut yogurt. Simple fall flavors like cinnamon, nutmeg, maple syrup, and sea salt make fall desserts taste like autumn in a bite.
Pro tip: blend the squash with eggs or a flax egg for binding, then bake until set or chill for no-bake options. These fall desserts and cozy sweets will satisfy your cravings while staying gluten-free.
Question: Can I make these butternut squash dessert recipes healthier while keeping the cozy fall vibes?
Answer: Absolutely. You can keep the cozy vibes and make these healthy dessert ideas without sacrificing flavor. Swap part of the sugar for pure maple syrup or honey, use unsweetened applesauce or mashed banana for moisture, and sneak in fiber with chia seeds or ground flax. Choose almond flour or certified gluten-free oats to lighten the crumb, and opt for dairy-free options like almond milk or light coconut milk. Watch portion sizes and pair with a warm beverage for a satisfying treat. These strategies help your butternut squash dessert recipes stay tasty, balanced, and more mindful.
Question: What gluten-free ingredients work best in butternut squash dessert recipes?
Answer: The best gluten-free ingredients keep crumb tender and texture lively. Try almond flour for a delicate crumb, gluten-free oats or oat flour for structure, and a touch of coconut flour when you want a firmer bite (use less liquid). A pinch of xanthan gum helps bind batters when you’re not using eggs. For dairy-free options, swap in coconut cream or almond milk. Always choose certified gluten-free oats if you’re keeping it strictly gluten-free, and layer in warm spices to boost that autumn profile. These choices keep your butternut squash dessert recipes delicious and accessible.
Question: How should I store and reheat butternut squash desserts to keep them fresh for fall entertaining?
Answer: Store in the fridge in airtight containers for up to 3-4 days; freeze for 2-3 months. Thaw overnight in the fridge before reheating. Reheat crumb-tops in the oven at around 350°F for 10-15 minutes to regain crisp edges, or zap individual portions in the microwave if you’re short on time. If a recipe uses dairy, consider dairy-free toppings to keep it vegan if needed. These tips help you serve cozy autumn treats that still taste amazing.
Question: Are these desserts suitable for vegan or dairy-free diets while staying gluten-free?
Answer: Yes. Many of the butternut squash dessert recipes can be made vegan or dairy-free; swap in coconut cream or almond milk, and use a flax or chia egg in place of eggs. Use vegan butter substitutes or olive oil for richness, and keep the gluten-free angle by choosing certified gluten-free ingredients. Check each recipe for bindings and adjust as needed, but you can enjoy cozy fall gluten-free autumn treats that fit vegan diets.
Related Topics
butternut squash recipes
fall desserts
gluten free
cozy sweets
autumn treats
healthy desserts
easy recipes
seasonal baking
vegan options
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comfort food
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