Irresistible Butternut Squash Tiramisu Recipe for a Savory Treat

Have you ever wondered what happens when a classic dessert meets a savory ingredient? Let me introduce you to the irresistible butternut squash tiramisu. The first time I tried this recipe, I was skeptical—but one bite was all it took to win me over. It’s creamy, rich, and delightfully different. Imagine layers of velvety butternut squash puree, mascarpone cheese, and tender ladyfingers, all with a hint of cinnamon and sage. It’s like autumn wrapped in dessert form.

This savory twist on tiramisu is perfect for those moments when you want to surprise your guests or elevate your holiday table with something unique. Whether you’re a fan of classic tiramisu or you’re looking for a way to use that fresh butternut squash sitting on your counter, this recipe is a must-try. Trust me, it’s a showstopper!

Why You’ll Love This Recipe

• Creative and Unique: Who says tiramisu has to be sweet? This savory version flips the script, and the butternut squash adds an earthy richness that’s unforgettable.
• Perfect for Fall: Packed with seasonal flavors like cinnamon, nutmeg, and sage, this dish is basically fall in a pan.
• Easy to Make: While it looks like a masterpiece, this recipe is surprisingly simple to put together.
• A Crowd-Pleaser: It’s a conversation starter and a dish that will have everyone asking for the recipe.
• Rich and Creamy: The mascarpone layers paired with the tender ladyfingers create a texture that’s as indulgent as it is comforting.
• Perfect for Special Occasions: Whether it’s Thanksgiving, a dinner party, or just a cozy evening at home, this recipe makes any event feel extra special.

This isn’t your average dessert—it’s a bold, savory treat that redefines comfort food. It’s creamy, layered, and downright irresistible!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor without overcomplicating things. Many of these items are pantry staples, but you’ll also need some fresh, seasonal elements to complete the dish.

• Butternut squash puree: You can use homemade or store-bought (just make sure it’s unsweetened).
• Mascarpone cheese: This adds the signature creamy texture. Cream cheese can work as a substitute in a pinch.
• Heavy cream: Whipped to fluffy perfection for a light and airy touch.
• Ladyfingers: Store-bought or homemade, these are key for layering. Savoiardi is the traditional choice.
• Vegetable stock: Used to moisten the ladyfingers, adding depth to the savory flavors.
• Ground cinnamon and nutmeg: For warmth and a hint of spice.
• Fresh sage leaves: Chopped finely for a delicate, earthy touch.
• Parmesan cheese: Optional, but adds a subtle umami flavor.
• Salt and pepper: To balance the flavors.

Feel free to customize based on your preferences—this recipe is wonderfully adaptable!

Equipment Needed

• Mixing bowls: For whipping the mascarpone and heavy cream.
• Hand mixer or stand mixer: Makes whipping the cream a breeze.
• Baking dish: A 9×9 inch dish works perfectly for layering your tiramisu.
• Spatula: For spreading layers evenly.
• Small saucepan: To prepare the butternut squash puree if making it fresh.
• Cutting board and knife: For chopping the sage leaves.

If you don’t have a hand mixer, a whisk and some elbow grease will do the trick for whipping cream—just be patient!

Preparation Method

1. Preheat your oven to 375°F (190°C). If making butternut squash puree from scratch, peel, cube, and roast the squash until tender, about 25-30 minutes. Blend until smooth.
2. In a mixing bowl, whip the heavy cream until stiff peaks form. Set aside.
3. In another bowl, blend the mascarpone cheese until smooth and creamy. Fold in the whipped cream gently to combine.
4. In a shallow dish, mix the vegetable stock with a pinch of salt, pepper, and a sprinkle of cinnamon and nutmeg. This will be your soaking liquid for the ladyfingers.
5. Chop the sage leaves finely and stir them into the butternut squash puree along with a pinch of nutmeg and cinnamon. Taste and adjust seasoning as needed.
6. Dip each ladyfinger into the vegetable stock mixture for a second or two, ensuring they are moist but not soggy.
7. Layer the soaked ladyfingers in the bottom of your baking dish, forming a single layer.
8. Spread a layer of the butternut squash mixture evenly over the ladyfingers.
9. Add a layer of the whipped mascarpone mixture on top of the squash.
10. Repeat the layering process until all ingredients are used, finishing with a mascarpone layer.
11. Optional: Sprinkle grated Parmesan cheese lightly over the top for added depth of flavor.
12. Cover the dish and refrigerate for at least 4 hours, or overnight for best results.

When ready to serve, garnish with a few fresh sage leaves for a pop of color and aroma.

Cooking Tips & Techniques

• Don’t over-soak the ladyfingers: They should be moist but not falling apart.
• Use freshly roasted butternut squash: This gives a deeper flavor than store-bought puree.
• Chill thoroughly: Allowing the tiramisu to rest in the fridge ensures the flavors meld beautifully.
• Whip the cream properly: Whipping to stiff peaks ensures a light texture that complements the rich layers.
• Adjust seasoning: Taste each layer as you go to make sure it’s balanced—savory, creamy, and spiced just right.

If your mascarpone mixture feels too thick, add a tablespoon of cream to loosen it up. And if you’re short on time, you can roast the squash ahead and refrigerate it until ready to use.

Variations & Adaptations

• Gluten-Free Version: Swap out regular ladyfingers for a gluten-free alternative.
• Dairy-Free Option: Use a plant-based mascarpone substitute and coconut cream instead of heavy cream.
• Sweet and Savory Combo: Add a drizzle of honey to the butternut squash puree for a hint of sweetness.
• Seasonal Twist: Replace butternut squash with pumpkin puree for a slightly sweeter flavor profile.
• Herb Variations: Experiment with thyme or rosemary instead of sage for a different savory note.

One personal favorite variation of mine is adding a sprinkle of toasted pecans to the top layer for some crunch!

Serving & Storage Suggestions

This butternut squash tiramisu is best served chilled, straight from the fridge. The creamy layers hold together beautifully when cold, and the flavors are more pronounced. Serve it in squares or spoon it into individual bowls for a stunning presentation.

Pair it with a glass of white wine or a warm cup of spiced tea to complement the flavors.

To store, cover the dish tightly with plastic wrap and refrigerate for up to 3 days. For longer storage, freeze individual portions in airtight containers for up to a month. Thaw in the fridge overnight and serve cold. Avoid reheating, as it may affect the texture.

Nutritional Information & Benefits

This recipe is surprisingly wholesome for a dessert-like dish. Butternut squash is rich in vitamins A and C, and the mascarpone adds a good dose of calcium and protein. Each serving contains approximately:

• Calories: 320
• Protein: 6g
• Fat: 18g
• Carbohydrates: 28g

If you opt for gluten-free or dairy-free adaptations, the nutritional profile will shift slightly, but it still remains a satisfying treat.

Conclusion

If you’re looking for a recipe that’s equal parts surprising and satisfying, this butternut squash tiramisu is for you. It’s the perfect way to enjoy a savory twist on a beloved dessert, with the creamy richness you crave and the warm flavors of fall.

Irresistible Butternut Squash Tiramisu

Print Recipe

A savory twist on the classic dessert, featuring creamy layers of butternut squash puree, mascarpone cheese, and ladyfingers with hints of cinnamon and sage.

• Author: paula
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 4 hours 30 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 2 cups butternut squash puree (unsweetened)
• 1 cup mascarpone cheese
• 1 cup heavy cream
• 24 ladyfingers (Savoiardi)
• 1 cup vegetable stock
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 tablespoons fresh sage leaves, finely chopped
• 2 tablespoons grated Parmesan cheese (optional)
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C). If making butternut squash puree from scratch, peel, cube, and roast the squash until tender, about 25-30 minutes. Blend until smooth.
2. Whip the heavy cream in a mixing bowl until stiff peaks form. Set aside.
3. Blend the mascarpone cheese in another bowl until smooth and creamy. Fold in the whipped cream gently to combine.
4. In a shallow dish, mix the vegetable stock with a pinch of salt, pepper, and a sprinkle of cinnamon and nutmeg.
5. Chop the sage leaves finely and stir them into the butternut squash puree along with a pinch of nutmeg and cinnamon. Taste and adjust seasoning as needed.
6. Dip each ladyfinger into the vegetable stock mixture for a second or two, ensuring they are moist but not soggy.
7. Layer the soaked ladyfingers in the bottom of a 9×9 inch baking dish, forming a single layer.
8. Spread a layer of the butternut squash mixture evenly over the ladyfingers.
9. Add a layer of the whipped mascarpone mixture on top of the squash.
10. Repeat the layering process until all ingredients are used, finishing with a mascarpone layer.
11. Optional: Sprinkle grated Parmesan cheese lightly over the top for added depth of flavor.
12. Cover the dish and refrigerate for at least 4 hours, or overnight for best results.
13. Garnish with fresh sage leaves before serving.

Notes

[‘Don’t over-soak the ladyfingers; they should be moist but not falling apart.’, ‘Use freshly roasted butternut squash for deeper flavor.’, ‘Chill thoroughly to allow flavors to meld beautifully.’, ‘Whip the cream to stiff peaks for a light texture.’, ‘Taste each layer to ensure balanced seasoning.’]

Nutrition

• Serving Size: 1 square
• Calories: 320
• Fat: 18
• Carbohydrates: 28
• Protein: 6

Keywords: butternut squash tiramisu, savory dessert, fall recipe, unique tiramisu, holiday dessert