Butternut squash might seem like an unusual ingredient to have on a pizza, but it’s my favorite pizza to make in the fall, paired with peppery arugula, red onion, and cheese!

butternut squash pizza - topped with red onion, arugula, rosemary, and cheese

I love butternut squash, and it is the star ingredient of many of my favorite recipes. I’m talking Butternut Squash SoupButternut Squash Crostini, and Butternut Squash and Caramelized Onion Focaccia.

But did you know it’s a pretty epic pizza topping too?

I’m going to show you how to prep the butternut squash from scratch, but if you have any leftover candied yams or roasted butternut squash from Thanksgiving, you can throw that straight onto the pizza and save a bit of effort.

Lay the butternut squash down and peel off the skin with a vegetable peeler:

peeling a butternut squash with a vegetable peeler for pizza

Then take a super sharp knife and cut off both ends of the squash:

Trimming a whole peeled butternut squash for cubing

Now is the tough part…you have to split the butternut squash down the middle. I usually use a rolling pin to hammer down the knife (use gentle taps), but if you have a rubber mallet, that’s even better. Note that if you pound too hard, the knife will indent a wooden rolling pin, so if it’s pretty and you want to keep it pretty, don’t use a wooden rolling pin.

Use a rolling pin to split a whole butternut squash

As with all my squash recipes, I recommend using a melon baller to scrape out the stringy stuff and the seeds. Works so much better than a spoon:

using a melon baller to remove the seeds and strings from butternut squash

Cut the butternut squash into cubes and toss them with maple syrup, olive oil, and salt. Is it just me or do those cubes look like cubes of cheddar cheese???

tossing butternut squash cubes with maple, oil, salt and pepper

Roast the butternut squash until caramelized and tender, and lay them on prepped pizza dough with cheese, red onion, and rosemary. It’s ready to go in the oven!

maple butternut squash pizza with asiago, mozzarella, and red onion

After it cooks, I like to put some fresh arugula leaves on top. Enjoy!

Hope you all had a wonderful Thanksgiving! Did you have anything this year that you particular enjoyed? I tried a candied yams recipe that was a bit disappointing (so if you have a good one…please link it in the comments section), but everything else was amazing.

Butternut Squash Pizza with Red Onion and Arugula

Butternut Squash Pizza

Butternut squash might seem like an unusual ingredient to have on a pizza, but it's my favorite pizza to make in the fall, paired with peppery arugula, red onion, and cheese!

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  • 2 cups cubed butternut squash
  • 1 tbsp olive oil
  • 1 +1 tbsp maple syrup
  • 1 pizza crust prebaked for 5 minutes
  • 4 oz shredded mozzarella
  • 1 oz freshly grated asiago
  • 1/2 a red onion thinly sliced
  • 1 sprig fresh rosemary
  • 1 handful of arugula
  • salt and pepper


  • Preheat the oven to 400 degrees F. Toss the butternut cubes with the olive oil, 1 tbsp maple syrup, and a pinch of salt. Roast the cubes in the oven for 10-15 minutes until they are fork tender and caramelized.
  • Sprinkle the mozzarella and asiago cheese onto your pre baked pizza crust, then add the red onion, rosemary leaves (just pull them off the sprig with your fingers), and butternut squash cubes. Drizzle the other 1 tbsp maple syrup over the top of the pizza, then season with a pinch of salt and pepper. Bake the pizza for 10-15 minutes until the crust is golden. Sprinkle on the arugula leaves while the pizza is hot to wilt them slightly, then cut the pizza into slices and enjoy!


Calories: 162kcal, Carbohydrates: 21g, Protein: 6g, Fat: 6g, Saturated Fat: 2g, Cholesterol: 11mg, Sodium: 266mg, Fiber: 2g, Sugar: 3g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.