Best Butternut Squash Pizza Recipes

BUTTERNUT SQUASH, SPINACH AND GOAT CHEESE PIZZA

Steps:

• Heat oven to 400°. Heat pizza stone on bottom rack (or use an inverted 11" x 16" cookie sheet, not heated). Toss squash with 1 teaspoon oil, 1/8 teaspoon salt and 1/8 teaspoon pepper. On a baking sheet, cook squash until soft and lightly browned, 25 minutes, stirring halfway through; set aside. In a large skillet over medium-high heat, heat remaining 1 tablespoon oil. Cook onion (season with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper), stirring, until light brown, 10 minutes. Add 2 tablespoons water; cook, stirring, until brown, 5 minutes. Remove from heat. Turn oven up to 450°. Sprinkle flour on a flat surface. Press dough into a 15-inch circle or 10" x 16" rectangle. Top with squash, onion, spinach, cheese and thyme. Dust stone or inverted sheet with cornmeal; place pizza on it. Bake until crust is crispy and cheese melts, 10 to 12 minutes.

VEGAN PIZZA WITH APPLE, BUTTERNUT SQUASH AND CARAMELIZED ONIONS

Steps:

• Preheat oven to 375 degrees. Make the garlic white bean purée by blending the beans, oil, lemon juice, garlic, thyme, salt and pepper in a food processor. Add water, as needed, until a smooth consistency forms. Set aside. Can be made two days in advance.
• In a large skillet, heat 2 tablespoons oil over medium-low heat and sauté onions until soft and lightly caramelized, about 15 minutes. Season generously with salt and pepper.
• While the onions are cooking, toss remaining 2 tablespoons oil with squash and season generously with salt and pepper. Transfer to a large-rimmed baking sheet and roast for 30 to 35 minutes until squash is fork-tender, turning once or twice with a spatula. Remove from oven and set aside. Turn heat up to 450 degrees.
• Prepare pizza. Brush a large-rimmed baking sheet (approximately 9 by 13 inches) with oil. Stretch homemade or store-bought pizza dough into a rectangle and fit it into the prepared baking sheet (You can also use a 14-inch or 16-inch round pizza pan if you have one). Spread a layer of the garlic white bean purée evenly over the rolled-out dough. (You may not want to use all of it.) On top of the dough, arrange the spinach, caramelized onions, roasted butternut squash and apple slices. Season with salt and pepper, and brush the edges of the crust with olive oil.
• Bake at 450 degrees for about 15 to 20 minutes, rotating midway, until the crust is slightly browned or golden. Let cool, slice and serve.

BUTTERNUT SQUASH AND ARUGULA PIZZA

Steps:

• For the dough: Combine the flour, rosemary, yeast, sugar and 1 teaspoon salt in a food processor and pulse to combine. Add 3/4 cup warm water and the oil and process until the dough forms a ball. Transfer to a large, lightly oiled bowl and cover with plastic wrap. Let stand in a warm, draft-free place until doubled in size, about 1 1/2 hours.
• For the topping: Meanwhile, preheat the oven to 400 degrees F.
• Toss the squash with 1/2 tablespoon of the olive oil, 1/4 teaspoon salt and pepper to taste. Roast until just tender, about 10 minutes.
• In a small saucepan over medium-low heat, add the remaining 2 tablespoons olive oil and the sage, rosemary, red pepper flakes and garlic. Heat for 1 to 2 minutes, just to infuse the oil.
• Sprinkle cornmeal or flour on a 14-inch pizza pan and set aside.
• Liberally flour a clean work surface. Place the dough on top and use your hands to stretch it out into a 14-inch circle. Carefully lay the dough on the pizza pan. Brush the infused oil onto the dough. Top with the mozzarella and the roasted squash, leaving a 1-inch border around the edge. Bake the pizza until the crust is golden brown, 14 to 18 minutes. Carefully sprinkle the goat cheese evenly on top.
• Toss the arugula with the 2 teaspoons olive oil, lemon zest and juice and a pinch of salt and black pepper. Top the pizza with the arugula, then cut into slices to serve.

ROASTED BUTTERNUT SQUASH AND CARAMELIZED ONION PIZZA WITH GORGONZOLA AND CRISPY SAGE

Steps:

• 1. Toss the butternut squash with the olive oil. 2. Roast the squash in a preheated 350F oven until tender, about 30-40 minutes and set aside. 3. Heat the oil and melt the butter in a pan. 4. Add the onion and cook on low until caramelized, about 40-60 minutes. 5. Add the garlic and saute for a few minutes and set aside. 6. Melt the butter in a pan. 7. Add the sage leaves and saute until crispy, about 2-3 minutes. 8. Spread the onions over the pizza dough followed by the butternut squash and the cheeses. 9. Bake in a preheated 500F oven until golden brown on top, about 5-10 minutes. 10. Place the sage leaves on top.

BUTTERNUT SQUASH PIZZA WITH WHITE SAUCE, SPINACH, AND GOAT CHEESE

Steps:

• 1. Preheat oven to 450°. 2. Place squash in a large microwave-safe dish; add water to a depth of 1/2 inch. Cover with plastic wrap; microwave at HIGH 5 minutes. Drain and toss squash with 1/8 teaspoon kosher salt. 3. While squash cooks, place pizza crust on a baking sheet; spread alfredo sauce over crust. 4. Heat oil in a nonstick skillet. Add spinach; sauté 1 minute. Stir in remaining 1/8 teaspoon salt. Arrange wilted spinach over sauce. Top with squash and goat cheese; sprinkle with pepper. 5. Bake pizza in bottom third of oven at 450° for 6 minutes. Turn oven to broil; cook pizza 1 additional minute or until crust is crispy. Cut pizza into 8 wedges, and serve immediately.

ROASTED BUTTERNUT SQUASH AND CARAMELIZED ONION PIZZA WITH GORGONZOLA AND CRISPY FRIED SAGE

Steps:

• Toss the butternut squash with the olive oil.
• Roast the squash in a preheated 350F/180C oven until tender, about 30-40 minutes and set aside.
• Heat the oil and melt the butter in a pan.
• Add the onion and cook on low until caramelized, about 40-60 minutes.
• Add the garlic and saute for a few minutes and set aside.
• Melt the butter in a pan.
• Add the sage leaves and saute until crispy, about 2-3 minutes.
• Spread the onions over the pizza dough followed by the butternut squash and the cheeses.
• Bake in a preheated 500F/260C oven until golden brown on top, about 5-10 minutes.
• Place the sage leaves on top.

BUTTERNUT SQUASH PIZZA

Steps:

• Cut squash in half lengthwise and remove seeds. Prick rind with a fork. Place cut side down in a baking dish and add 1/4 inch water. Microwave squash on high 10 minutes, checking for doneness. (To bake: Preheat oven to 350°F. Place cut side down on a baking sheet. Bake until soft, about 1 hour.) Remove and cool. Scoop out flesh and place in a medium-sized bowl. Mix with salt, pepper, and nutmeg. Heat oil in a medium-sized pot over medium heat and sauté onions until light brown. Remove from heat and cool. Season with salt. In a separate bowl, mix cheeses. Make crust. While second side of each crust is grilling, spread 1/8 cheese mixture over cooked side of each crust and top with onions. Top with dollops of squash; sprinkle with parsley. Rotate 3 to 4 minutes until bottom is golden brown.

ROASTED BUTTERNUT SQUASH AND CARAMELIZED ONION PIZZA

Steps:

• 1. Toss the butternut squash with olive oil. 2. Roast the squash in a preheated 350 degree oven until tender, about 30-40 minutes, then set aside. 3. Heat oil and melt the butter in a pan. 4. Add the onion and cook on low until caramelized, about 40-60 minutes. 5. Add garlic and saute for a few minutes and set aside. 6. Melt butter in a pan. 7. Add sage leaves and saute until crispy, about 2-3 minutes. 8. Spread the onions over the pizza dough, followed by the squash and the cheeses. 9. Bake in a pre-heated oven at 500 degrees until golden brown on top, about 5-10 minutes. 10. Place sage leaves on top.

BUTTERNUT SQUASH AND GORGONZOLA PIZZA

Steps:

• Preheat the oven to 475 degrees F. Thinly slice each cube of butternut squash and toss in a small bowl with the olive oil. Thinly slice the onion and sage.
• Sprinkle a work surface with the cornmeal and use a rolling pin and/or your hands to stretch the dough into a 12-inch circle. Spray a baking sheet with cooking spray and place the dough onto it.
• Crumble the gorgonzola and sprinkle it evenly all over the dough, leaving a 1-inch border for the crust. Scatter the squash and onion on top of the cheese. Sprinkle the sage on top.
• Bake until the cheese is melted, the squash is softened and the crust is almost browned, about 11 minutes. Scatter the walnuts over the pizza and bake until they are lightly toasted, an additional 2 minutes. Slice the pizza into 8 wedges.

PIZZA WITH BLUE CHEESE, BUTTERNUT SQUASH, AND FRIED SAGE LEAVES

Steps:

• Preheat the oven to 350 degrees F. If using, place a pizza stone in the oven.
• Cut the squash in half lengthwise. Hold one half on its end, and with a sharp knife, shave the tough peel. Remove the seeds and pith. Set the squash flat side down and cut into 1/4 inch thick slices. Repeat with the other half, or until you have 2 cups sliced squash.
• Spread the squash out on an oiled baking sheet. Brush it liberally with 2 tablespoons of the olive oil, and sprinkle with salt and pepper to taste. Bake for about 20 minutes, or until soft. It is okay if the squash is slightly underdone since it will continue to cook on top of the pizza.
• Remove from the oven and increase the oven temperature to 500 degrees F.
• In a small saute pan, heat the remaining 2 tablespoons olive oil over medium-high heat. Once the oil begins to darken, remove the pan from the stove and toss in the garlic, swirling it around to caramelize it. Set aside.
• In another small saute pan, heat the butter over high heat. When it begins to bubble, add the sage leaves and cook for 30 seconds. Watch carefully, the leaves can easily burn. Remove from the butter and drain on a paper towel.
• Dust the pizza pan with cornmeal. Stretch the dough out on the pan, using your fingers to stretch it from the center toward the edges. (Since the dough is very loose and pliable, this takes a little patience.) The middle of the dough will be paper-thin. Brush it liberally with the garlic oil. Sprinkle the Gruyere cheese over the dough. Arrange the squash slices in concentric circles over the cheese, spacing them about 1 inch apart. Bake for 15 mintues. Remove from the oven and top with blue cheese and sage leaves, placing the leaves decoratively on the pizza. Continue baking until the cheese is bubbling and the edges of the crust have browned, 5 to 10 minutes more. Remove from the oven and serve immediately.
• Dissolve the yeast in the warm water. Let it sit for about 10 minutes, until it becomes foamy.
• In a large bowl, mix together the oil and the salt. Add the yeast mixture and stir well. Slowly add 3 cups of the flour and mix until the dough sticks together but isn't too dry. Turn the dough onto a floured surface and knead in the remaining 1/2 cup flour, or as much as you need until the dough becomes smooth and elastic. (For a thinner crust, use slightly less flour. The dough will be a little stickier, however.)
• Form the dough into a ball and place it in an oiled bowl, turning once to coat the dough with oil. Cover with plastic wrap or a towel and set in a warm place. Let rise until doubled in bulk, 1 1/2 to 2 1/2 hours.
• Divide the dough into two balls. Let rest, covered, for 15 minutes. Proceed according to individual recipe.

BUTTERNUT SQUASH-SOPPRESSATA PIZZA

Steps:

• Position racks in the middle and lower third of the oven and put an inverted baking sheet or pizza stone on the middle rack; preheat to 475 degrees F. Toss the squash, olive oil, honey, vinegar, red pepper flakes and 1/2 teaspoon salt on another baking sheet; spread in a single layer. Bake on the lower rack until lightly browned and tender, about 10 minutes.
• Stretch the dough into a 12-by-16-inch rectangle on a floured surface; transfer to a piece of parchment paper. Top with the roasted squash, sage, cheese and soppressata. Slide the pizza (on the parchment) onto the hot baking sheet or pizza stone. Bake until the cheese is bubbling and the crust is golden, 10 to 12 minutes. Transfer to a cutting board; top with the parsley, drizzle with olive oil and cut into pieces.

BUTTERNUT SQUASH, BACON, AND ROSEMARY PHYLLO PIZZA

Steps:

• Quarter squash lengthwise and discard seeds. Peel squash carefully and cut into 3/4-inch pieces. In a large heavy skillet cook squash in oil over moderate heat, stirring occasionally, 2 minutes. Add water and salt to taste and simmer, covered, until squash is just tender, about 10 minutes. Simmer squash, uncovered, until almost all water is evaporated, about 5 minutes. In a food processor purée squash with salt and pepper to taste. Squash purée may be made 1 day ahead and chilled, covered.
• Preheat oven to 400°F.
• Lightly brush a large baking sheet with some butter and put 1 sheet phyllo on butter. Lightly brush phyllo with some remaining butter and sprinkle with 1 tablespoon Parmesan. Put another sheet of phyllo over cheese, pressing it firmly so that it adheres to bottom layer. Butter, sprinkle with cheese, and layer remaining phyllo in the same manner, ending with a sheet of phyllo. Lightly brush top sheet with remaining butter. Fold in all sides 1/4 inch, pressing to top sheet, and fold up a 1/4-inch border, crimping corners.
• Spread squash purée evenly on phyllo crust and top with bacon, rosemary, scallion greens, and onion.
• Bake pizza in middle of oven until crust is golden, about 15 minutes.

BUTTERNUT SQUASH SPINACH & GOAT CHEESE PIZZA

Steps:

• 1. Heat oven 400 degrees
• 2. Toss squash with 1 tsp oil, salt and pepper. On a baking sheet, cook squash until soft and lightly browned (15 - 25 mins--depending on your oven, mine runs very hot )stirring halfway through. Set aside.
• 3. In a large skillet over med-high heat add remaining oil. Cook onion (add 1/4 tsp salt), stirring until LIGHT brown. Add 2 Tablespoons of water, cook stirring until GOLDEN ( 5 mins).Remove from heat
• 4. Turn oven up to 450(once squash is cooked of course). Sprinkle flour on flat surface and press dough into a 15 inch circle or 10" x 16" in rectangle(I use a rolling pin). Top with squash, onion, spinach, cheese and thyme.
• 5. Dust a pizza stone or inverted cookie sheet /w/ cornmeal; place pizza on it. Bake until crust is crispy and cheese melts. Depending on your oven this should take anywhere from 8 - 12 minutes.
• 6. THIS IS JUST A TIP--when I use dried herbs such as the thyme in this recipe...rub the thyme well with your finger tips. This releases the natural oils in the herb/spice and brings out the flavor!

BUTTERNUT SQUASH ROSEMARY PIZZA

Steps:

• Preheat oven to 400 degrees F. Place sliced onion and squash in a roasting pan. Sprinkle with some rosemary, salt, pepper, and olive oil; toss to coat.
• Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; set aside.
• Reduce oven heat to 350 degrees F.
• You can leave the squash as soft slices OR mash with a fork, making sure to get the garlic in there too.
• Spread the squash mixture on the crust. Top with the onions, rosemary leaves, parmesan cheese, and salt and pepper to taste.
• Bake in oven until warm, about 10-12 minute.
• Slice and enjoy!

BUTTERNUT SQUASH-AND-RED ONION PIZZA RECIPE - (4/5)

Steps:

• 1.Position racks in the upper and lower thirds of the oven and preheat to 475°. On a parchment-lined rimmed baking sheet, toss the butternut squash with 1 tablespoon olive oil; season with salt and pepper. Roast in the upper third of the oven until golden and slightly softened, about 12 minutes. 2.Meanwhile, in a small bowl, combine the garlic and parsley with 2 tablespoons olive oil; season with salt and pepper. In a large bowl, toss the radicchio and onion with the remaining 1 tablespoon olive oil and season with salt and pepper; add the roasted squash and toss, reserving the baking sheet and discarding the parchment. 3.Line the reserved baking sheet with a clean sheet of parchment. Stretch the dough to fit the baking sheet and smear the garlic mixture on top, leaving a 1/2-inch border. Sprinkle the cheese on top, followed by the squash mixture. Bake in the lower third of the oven until the crust is deep golden, about 15 minutes.

BUTTERNUT SQUASH & RED ONION PIZZA

Steps:

• Heat oven to 400ºF.
• Combine first 5 ingredients; spread onto rimmed baking sheet. Bake 15 min.
• Place pizza crust on baking sheet; top with vegetables and cheese.
• Bake 15 min. or until edge of crust is golden brown and cheese is melted. Sprinkle with thyme.

ROASTED BUTTERNUT SQUASH AND SAGE PIZZA

Steps:

• Preheat oven to 450° F.Peel the butternut squash, trim off the ends and remove the seeds with a spoon. Slice into 1/8" slices. Brush the squash slices with the olive oil, lay them on a shallow, flat pan and sprinkle with the salt and pepper. Roast until slightly caramelized and cooked through, about 5 to 8 minutes. Set aside.Place the dough on a sheet pan dusted with cornmeal. If using a pizza stone, follow manufacturer's instructions.Gently stretch the dough, with lightly floured hands, into a 14-16" circle, and spread sauce to ½" from the edges.Sprinkle the cheese evenly across the dough.Lay the butternut slices evenly over the cheese, then lay the sage leaves evenly over the pizza. Bake until the crust is crispy & cheese melts, about 12-14 minutes depending on your oven.Sprinkle with freshly grated Parmesan cheese and serve.

BUTTERNUT SQUASH, SPINACH AND GOAT CHEESE PIZZA RECIPE | EPICURIOUS.COM

Steps:

• Heat oven to 400°. Heat pizza stone on bottom rack (or use
• an inverted 11" x 16" cookie sheet, not heated). Toss squash
• with 1 teaspoon oil, 1/8 teaspoon salt and 1/8 teaspoon pepper. On a baking
• sheet, cook squash until soft and lightly browned, 25 minutes,
• stirring halfway through; set aside. In a large skillet
• over medium-high heat, heat remaining 1 tablespoon oil. Cook
• onion (season with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper),
• stirring, until light brown, 10 minutes. Add 2 tablespoons water;
• cook, stirring, until brown, 5 minutes. Remove from heat.
• Turn oven up to 450°. Sprinkle flour on a flat surface. Press
• dough into a 15-inch circle or 10" x 16" rectangle. Top with
• squash, onion, spinach, cheese and thyme. Dust stone or
• inverted sheet with cornmeal; place pizza on it. Bake until
• crust is crispy and cheese melts, 10 to 12 minutes.
• calories per slice, 9 grams fat, 3 grams saturated fat, 32 grams carbohydrate,
• grams fiber, 8 grams protein
• Nutritional analysis provided by
• Self

ROASTED APPLE, BUTTERNUT SQUASH AND CARMELIZED ONION PIZZA

Steps:

• PREPARATION Preheat oven to 375 degrees. Make the Garlic White Bean Purée by blending the beans, oil, lemon juice, garlic, thyme, salt and pepper in a food processor. Add water, as needed, until a smooth consistency forms. Set aside. Can be made two days in advance. In a large skillet, heat 2 tablespoons oil over medium-high heat and sauté onions until soft and lightly caramelized, about 20 to 30 minutes. Season generously with salt and pepper. While the onions are cooking, toss remaining 2 tablespoons oil with squash and season generously with salt and pepper. Transfer to a large-rimmed baking sheet and roast for 30 to 35 minutes until squash is fork-tender, turning once or twice with a spatula. Remove from oven and set aside. Turn heat up to 450 degrees. Prepare pizza. Brush a large-rimmed baking sheet (approximately 9 by 13 inches) with oil. Stretch homemade or store-bought pizza dough into a rectangle and fit it into the prepared baking sheet. Spread a layer of the Garlic White Bean Purée evenly over the rolled-out dough. (You may not want to use all of it.) On top of the dough, arrange the spinach, caramelized onions, roasted butternut squash and apple slices. Season with salt and pepper, and brush the edges of the crust with olive oil. Bake at 450 degrees for about 15 to 20 minutes, rotating midway, until the crust is slightly browned or golden. Let cool, slice and serve.

VEGAN BUTTERNUT SQUASH PIZZA WITH APPLES & PECANS

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• Make the sauce. Fill a large saucepan halfway full of water and set over high heat. Add butternut squash. Bring to a boil and cook until fork-tender, 6-7 minutes.
• Drain squash in a colander and let cool for a couple of minutes. Add to the pitcher of a high-speed blender or the bowl of a food processor fitted with the S-blade. Add the remaining ingredients and puree until smooth. If the sauce needs to be thinned out a bit, add some more olive oil, about a teaspoon at a time.
• Spread the dough into your desired shape and thickness on a cookie sheet or pizza stone. Add butternut squash sauce and spread with a spoon. Layer with apples, then onions, then pecans. Drizzle with 2 tablespoons olive oil and sprinkle a couple pinches of salt over the top.
• Bake until the crust is golden and cooked through, the apples and onion are tender, and the pecans are toasted but not burned, about 10 minutes.
• Top with fresh thyme if desired. Cut into wedges and serve.