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slice of butternut squash caramel torte on a white plate with raspberries
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4.91 from 11 votes

Caramel Butternut Squash Torte

A caramel butternut squash torte would be the perfect dessert for this fall season. baked in a sweet pastry crust, you won't believe it's butternut squash! 
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Servings: 8
Calories: 223kcal


Sweet Crust

  • 2 oz unsalted butter -very cold cut into slices
  • 1 cup all purpose flour
  • ¼ cup sugar
  • 1 large egg
  • ¼ tsp salt
  • ½ tsp Baking powder
  • 1 tbsp ice water if needed*


  • 9 oz Butternut squash cleaned and cut into cubes, 250 g
  • 2 large eggs
  • 1 13.4 oz can of dulce de leche or caramel*
  • 4 oz Ricotta Cheese
  • 1 Tsp Vanilla
  • ½ tsp Ground Cinnamon
  • ¼ cup Pecans chopped
  • dusting of confectioners sugar


Sweet Pastry dough

  • In a food processor add the flour, sugar, salt, and baking powder and pulse to blend
  • add butter and pulse until grainy
  • add egg and pulse
  • if dough is not coming together on the blade add up to one tablespoon of ice water to mix and pulse.
  • roll pastry dough on a floured surface until it is large enough to fit into a tart pan *
  • If the dough feels to soft, return pan to refrigerator or freezer until the dough is firm.
  • Place parchment or foil inside of tart pan and add pie weights to pan to keep the surface flat while baking.
  • Bake tart for 10 minutes at 350 degrees, remove pie weights and parchment and continue to bake for 7-10 more minutes *
  • Allow shell to cool before filling


  • Steam butternut squash in 400 degree oven for 20 minutes or until tender
  • Place eggs, ½ can of dulce de leche or caramel, vanilla, ricotta and cinnamon into the food processor and pulse until blended.
  • Add cooled squash and pulse until smooth
  • fill tart shell with mix and place into a 350 degree oven and bake for 20 minutes or until the custard is set.
  • Allow tart to cool on wire rack, but while still warm spread the remainder of the can of dulce de leche on the top of the tart.
  • Sprinkle with chopped pecans and allow to cool until set completely, about 1 hour.
  • Dust around the rim with confectioners sugar and serve with fresh whipped cream


*can size may very some as long as its within an ounce or two it should be ok
*If you freeze the pastry dough unbaked in the tart pan, you do not need to place parchment and pie weights in the pan while baking.
*if crust on the rim appears to be getting too dark cover with foil to finish baking


Calories: 223kcal | Carbohydrates: 23g | Protein: 6g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 92mg | Sodium: 113mg | Potassium: 215mg | Fiber: 1g | Sugar: 7g | Vitamin A: 3730IU | Vitamin C: 6.7mg | Calcium: 77mg | Iron: 1.4mg