Autumn Sformato, a Savory Italian Custard

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autumn sformato I like to describe sformato as a little Italian souffle, a savory flan or an Italian custard that can be made savory or sweet and often served in individual portions. They’re usually made in a ramekin then un-molded for a nice presentation and served with a sauce of some sort.

Here I made a favorite of mine, a savory version filled with a puree of butternut squash, creamy parmesan cheese and a few other ingredients that give it it’s dreamy texture.

I posted this some years ago but adjusted the recipe a little and wanted to share it with you again since it’s the perfect starter, side dish or light veggie entree for a nice autumn meal.

cooked squash

Squash is everywhere now and all you need to do is roast some up and scoop out the pulp!
squash puree and parmesan I love the combination of butternut squash and Parmigiano Regggiano they compliment each other so well and are the base for this savory sformato.

autumn sformato When cooked and cooled down the sformato will un-mold onto a plate very easy.

autumn sformato A parmesan cream sauce, some crispy sage, toasted pumpkin seeds and a swipe of balsamic glaze takes this over the top, and I mean over the top!

autumn sformatoautumn sformato

Each spoonful is beyond words, you have to make this!

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5.0 from 2 reviews
Autumn Sformato
  • 1 large butternut squash, roasted with pulp scraped out, should equal around 2 cups for 4 ramekins.
  • 1 egg
  • ½ cup of grated Parmigiano Reggiano and more for sauce and garnish
  • 2 tablespoons, mascarpone
  • ½ cup of half and half or heavy cream
  • salt and pepper too taste
  • 2 cups of half and half or heavy cream reduced down
  • a handful of grated Parmigiano Reggiano to toss into the cream
  • balsamic glaze, pumpkin seeds, crispy sage and extra parm for garnish
  1. preheat oven to 350. I recommend doing the squash the day before or early in the day.
  2. Cut your squash in half, scoop out the seeds, drizzle with olive oil, salt and pepper then place cut side down on parchment and roast until a knife pierces all the way through easily. Times will vary depending on the size of squash.
  3. Scoop out the squash the puree it smooth in a food processor, your squash puree is now finished.
  4. Then into a bowl add the rest of the ingredients, 2 cups of squash puree, the egg, mascarpone, parm, half and half, salt and pepper.
  5. Pour mixture into a buttered ramekin.
  6. Place ramekins into a baking dish with water to come up halfway to the sides, place a sheet of tin foil on top.
  7. Bake at 375 for around 30 to 40 minutes or until custard is set and cooked without jiggling.
  8. Let it cool down and make the sauce.
  10. Reduce half and half or heavy cream in a small saucepan, cook on low heat until it thickens then turn off heat and add the cheese.
  11. Unmold your sformato onto an individual plate, spoon some of the sauce on top.
  12. Sprinkle pumpkin seeds around and a swipe of balsamic glaze.
  13. Crisp up some sage leaves in brown butter for garnish.


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  1. Ciao Chow Linda says

    Oh you’ve conquered me again. Butternut squash in a sformato with that sauce, parmesan shavings and balsamic? It’s a thing of beauty.

  2. WOW! What a fabulous recipe! I’ll definitely make this soon–thanks, marie!

  3. Oh, I can’t wait to make this! Once we get back home it will be one of the very first dishes I make. I love the sage. Have a wonderful day.

  4. marsha calhoun says

    How much half and half or cream do you start out with and reduce down? Or do you mean to take 2 cups of half and half or cream and reduce it down, to how much?

    • Yes Marsha, take the 2 cups and reduce it down until it thickens, then turn it off and add the cheese, you’ll jut be spooning a little bit on each

  5. This looks beautiful and sounds great except I don’t like butternut squash! Do you think I could substitute acorn squash or even pumpkin for the butternut squash? I really would love to make this!

  6. Hey Butternut Squash Queen…..this looks amazing!
    Can’t wait to come home and try it out!

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