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!
I love butternut squash, and it is the star ingredient of many of my favorite recipes. I’m talking Butternut Squash Soup, Butternut 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:
Then take a super sharp knife and cut off both ends of the squash:
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.
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:
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???
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!
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
- 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!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
13 Comments on “Butternut Squash Pizza”
I added garlic and instead of making my own dough I used a trader joes dough and the pizza turned out awesome. Thanks for sharing!!
Such a beautiful pizza! All the happy colors and all the healthy ingredients. It must be delicious!
I know what I want for dinner now 🙂 Looks completely delicious!
What a great healthy pizza! Looks delicious!!
Yum! What a great lighter pizza after a few too many days of eating like crazy!
We had a great Thanksgiving!! My grandma, who always cooks the turkey, tried something really interesting this year: she cut out the spine of the turkey before cooking it, and then flattened the turkey. When it came out, because the turkey could now cook evenly, the turkey breast was completely moist, instead of dry like it usually is. Best turkey I’ve ever had!
Hey now, that’s a really cool idea!!!
What a pretty looking pizza, love butternut squash.
Weigh myself? Ha! Whenever I don’t like the number on the scale I have a tendency to kick it around until it produces a prettier number. Considering the amount of stuffing and pie I ate this weekend, my scale is currently hiding in the back of the loset, cowering in fear! Love butternut squash and love the idea of it on pizza. Pizza? Yeah, let’s eat pizza today. That scale better be hiding really good! 🙂
What a wonderful “fall” pizza! Looks great =)
What a beautiful pizza!
I have never thought of using squash as a pizza topping. Your pizza looks delicious!
I just posted today about the perils of opening a butternut squash! You make it look so easy…using the rolling pin as the weight/mallet on top of the knife is a good idea…I need all the tips I can get!
Thanks for the link to your perfect pizza crust recipe!