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Beautiful Vegan Squash Rosettes

October 10, 2017 (Last Updated: November 5, 2020)

These little squash appetizers are completely vegan, so easy to make and INCREDIBLY delicious! Give your vegan party guests a little love with these precious, colorful rosettes.

A green and yellow squash rosette on a wooden board with a few others behind it.

Beautiful Vegan Squash Rosettes

I’m not a vegan, but some of my favorite friends are, so I wanted to make some completely vegan appetizers for a little cocktail movie night!

I made these little beauties for a vegan friend that comes to all of my parties and never complains that there’s nothing she can eat. She’s been a vegan for over a decade and always brings tasty vegan treats to share.

A green and yellow squash rosette in a cupcake tin.

I simply wanted to make sure my friend wasn’t left out this time, but I had no idea they would be some of the tastiest appetizers I’ve ever made!

I used a tiny cupcake tin so these could be eaten in one bite, but you can use the same recipe in larger tins to make tarts if you like.

6 green and yellow squash rosettes on a wooden board.

A green and yellow squash rosette on a wooden board with a few others behind it.

I hope you love these beautiful vegan squash rosette appetizers as much as I do!

A Little More Tasty Appetizer Inspiration

And for more inspiration, follow me on INSTAGRAM @shekeepsalovelyhome, on PINTEREST and FACEBOOK! And if you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see!

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5 squash rosettes on a wooden tray.
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4.84 from 6 votes

Beautiful Vegan Squash Rosettes

These little vegan squash rosettes are completely vegan, so easy to make and INCREDIBLY delicious!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Appetizer
Cuisine: American
Keyword: squash rosettes, vegan
Servings: 12 Rosettes
Calories: 245kcal


  • mini cupcape tin
  • potato peeler
  • Pastry brush


  • 1 green squash
  • 1 yellow squash
  • 2 sheets puff pastry - the Pepperidge Farm brand is vegan
  • ½ cup refried beans - make sure to check if your brand contains lard. Some do.
  • 1 tbsp. vegan margarine - I prefer Earth Balance
  • 1 tsp. Sriracha
  • 1 tsp. Bragg’s Liquid Aminos - or Soy Sauce


  • Preheat oven to 375 F.
  • Grease a tiny cupcake tin with vegan margarine and line each cup with thinly rolled puff pastry. Add about 1 tsp. of refried beans to each up, and press evenly into the bottom with a spoon. Set aside.
  • Use a potato peeler to make little strips of your green and yellow squash. Slice each piece down the center to make each piece half its size (if you’re making larger tarts, you won’t have to do that step – it’s just to keep things tiny).
  • Melt 1 tbsp. of vegan margarine and add ½ tsp. of Sriracha and ½ tsp. of Soy Sauce (or Bragg’s) and mix.
  • Use your finger or pastry brush to brush the squash strips with your butter mixture, and lay each strip on top of each other, alternating the colors.
  • Roll them neatly into a rose, and place them firmly into the refried beans in the puff pastry. Bake your little rosettes for 30 minutes. Serve hot.


You’ll require a mini-cupcake tin and a potato peeler for this recipe.


Serving: 1Rosette | Calories: 245kcal | Carbohydrates: 21g | Protein: 4g | Fat: 16g | Saturated Fat: 4g | Sodium: 206mg | Potassium: 110mg | Fiber: 1g | Sugar: 1g | Vitamin A: 121IU | Vitamin C: 6mg | Calcium: 12mg | Iron: 1mg

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  • Reply
    Amy Turpin
    November 27, 2019 at 8:03 pm

    Hi Genevieve – do you have a video on how to make the rosettes? I haven’t made anything like this before and would be nice to see it done. lol

    • Reply
      Genevieve Morrison
      November 27, 2019 at 10:06 pm

      Unfortunately, I don’t. But I can make a little tutorial in my instagram stories this weekend after the Thanksgiving dust has settled 😉

      • Reply
        Amy Turpin
        November 27, 2019 at 10:23 pm

        Oh darn. Well I am planning to make them tonight for tomorrows dinner. So we shall see how it goes. lol! I did look on youtube but only found ones that cut the veggies different than you. They say to cut in thins rounds not thinly with a peeler. So now I am might do both and see how they turn out. haha!

        • Reply
          Genevieve Morrison
          December 3, 2019 at 2:32 pm

          I hope they turned out beautifully! Did they come together nicely?

  • Reply
    Pernille Weber
    September 17, 2018 at 8:17 am

    5 stars
    Hi there,
    These look absolutely stunning!! Do you have a suggestion to what I can use indtraf of refried beans? We don’t really have that in Denmark for some reason, and I’m considering making them my self. But in case you have another(and perhaps easier) alternative, I thought I’d ask:-)
    Thanks for the inspiring og beautiful blog:-)

    – Pernille

    • Reply
      Genevieve Morrison
      September 17, 2018 at 1:11 pm

      Why, thank you! And greetings from New York! If you don’t have refried beans in your food stores, you can always make them from scratch. They’re traditionally made with pinto beans, but you can also use black beans or kidney beans. Here’s a nice recipe I found.
      You can also substitute a little mashed potatoes! You could use either regular potatoes or sweet potatoes, just make sure to mash them until they’re nice and smooth! If you’re using regular potatoes, add a little sprinkle of garlic powder to them to make them extra tasty. And if you’re not vegan, you could also add some of the fabulous cheeses you have in Denmark! Enjoy!

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