Butternut Squash Pizza
Butternut Squash Pizza blends roasted, creamy butternut squash with melty mozzarella cheese and tangy Gorgonzola cheese for a sweet savory, crispy crust experience. This easy weeknight dinner offers warm autumn flavors, brightened by a touch of lemon juice and maple syrup, and makes a comforting yet inventive meal that’s worth trying.
Equipment
- Oven
- Baking Sheet
- Parchment Paper
- Food Processor
- Pizza Pan
Ingredients
- 2 pounds peeled and cubed butternut squash (from a 2 1/2 pound squash) Peeled and cubed to provide sweet, silky flesh that becomes tender when roasted and forms the primary flavorful topping for the pizza; contributes natural sweetness and a creamy texture that contrasts with the cheeses. Roasting concentrates its sugars and caramelizes edges, enhancing depth and complexity in each bite. Choosing a 2-pound amount ensures enough coverage for a standard pizza while allowing for even cooking and distribution.
- 3 tablespoons olive oil plus more for drizzling Measured and used to coat the squash and dough, imparting richness and aiding in caramelization during roasting and baking; helps distribute flavors and prevents sticking. Drizzling additional oil on the finished pizza adds sheen and a pleasant mouthfeel.
- Kosher salt Used to season the squash, dough, and finished pizza to enhance and balance flavors; promotes caramelization of the squash and heightens savory notes. Kosher salt’s coarse crystals also help draw out moisture from the squash when roasted.
- Freshly ground black pepper Freshly ground to add bright, pungent heat and aromatic complexity that complements the sweet squash and tangy cheeses; used during seasoning and finishing. Adjusting grind size can change the intensity and texture of the pepper sensation.
- Pinch of crushed red pepper flakes Added sparingly to introduce a subtle, lingering heat that contrasts with the squash’s sweetness and the cheeses’ creaminess; enhances overall flavor complexity. Crushed red pepper flakes can be adjusted to taste for more or less spiciness.
- 2 tablespoons maple syrup Incorporated to boost caramelization and echo the squash’s natural sweetness, creating a glaze-like coating when roasted; balances savory and acidic elements on the pizza. Maple syrup also contributes a nuanced, warm flavor that pairs well with sage and Gorgonzola.
- 1 teaspoon fresh lemon juice Used to brighten flavors and cut through the richness of the cheeses and maple glaze; a small amount balances sweetness and adds a hint of acidity. Fresh lemon juice helps lift and refresh the overall flavor profile.
- Nonstick cooking spray Applied to pans or a pizza peel to prevent sticking and facilitate easy transfer and removal of the dough during baking; ensures a clean crust release. Nonstick spray reduces the need for excess oil while keeping surfaces prepared.
- 1 ball of dough Shaped and proofed to form the pizza base that supports all toppings; provides structure, chew, and crust texture once baked. Proper handling and stretching of the dough influence final crust thickness and oven spring.
- 6 ounces part-skim mozzarella cheese, coarsely grated Coarsely grated to offer a mild, melty, and creamy layer that binds toppings together and provides a stretchy, familiar pizza cheese texture. Part-skim mozzarella balances richness without overwhelming the other flavors.
- 3 ounces crumbled Gorgonzola cheese Crumbled to contribute sharp, tangy, and salty bites that contrast the sweet roasted squash and mellow mozzarella; adds complexity and a distinctive savory note. Gorgonzola’s creamy yet assertive character helps elevate the overall flavor profile.
- 1/4 of a red onion, peel removed and sliced thin Sliced thinly to provide mild onion sweetness and a crisp, slightly pungent texture that softens when baked and melds with the squash and cheeses. Using a quarter red onion ensures subtle aromatic presence without overpowering other ingredients.
- 1 heaping tablespoon chopped fresh sage Chopped and scattered to impart earthy, savory, and slightly peppery herbal notes that complement the sweet squash and rich cheeses; adds aromatic freshness when added before or after baking. Fresh sage leaves also provide visual contrast and seasonal flavor.
Instructions
- Preheat an oven to 350°F and line a baking sheet with parchment paper. Place butternut squash on the baking sheet and toss with 3 tablespoons olive oil. Season well with kosher salt and black pepper. Bake squash until tender and just starting to turn golden in a few spots (35 – 40 minutes). Measure out 1 1/2 cups of cooked butternut squash and place in a small bowl. Add a pinch of crushed red pepper flakes, toss to combine, and set aside. Place remaining cooked butternut squash in food processor, and process until smooth. Add maple syrup and lemon juice, and pulse a few more times to combine. Season to taste with additional kosher salt.: The air becomes fragrant with the first hits of roasting as the oven warms, and the parchment ensures easy cleanup. You should hear the faint hum of the oven as it reaches temperature, and you will notice a gentle dry heat when you open the door. This lower initial temperature helps the squash cook through without burning. A common mistake is skipping parchment, which can lead to stuck, unevenly roasted butternut squash .
- Increase oven temperature to 500°F, and set an oven rack in the lowest possible position. Lightly spray a pizza pan or baking sheet with nonstick spray. Stretch pizza dough into a round large enough to fit the pizza pan. Very lightly drizzle the dough with olive oil, then use your hands to evenly spread the oil around. Sprinkle dough with a small pinch of kosher salt. Top pizza with grated mozzarella cheese and crumbled Gorgonzola. Using a spoon, drop large dollops of butternut squash puree around the pizza (you may not use all of the puree). Scatter cooked butternut squash cubes, red onion slices and chopped sage on top. Finish with a small sprinkle of kosher salt and black pepper.: As you toss, the cubes glisten and the olive oil coats each piece, helping them brown in the oven. You should see them become slightly glossy and fragrant from the oil. Ensure each cube is coated to promote even caramelization; if some pieces are dry, they will steam instead of roast.
- Transfer the pizza pan to the oven on the lowest rack, and cook until the crust is golden brown (I check the bottom of the crust) and the cheese is nice and bubbly.: The salt will pull moisture from the surface, encouraging browning, and the pepper gives a subtle lift. When properly seasoned before roasting, the squash will develop deeper flavor rather than tasting flat. Be careful not to oversalt since the pizza will also include Gorgonzola cheese , which adds saltiness.
- Bake squash until tender and just starting to turn golden in a few spots (35 to 40 minutes): As the squash roasts, you will notice the edges turning golden and the kitchen filling with a sweet, nutty aroma. Use a fork to test doneness; the flesh should yield easily. Avoid pulling them too early, or the puree will be grainy. If the pieces are crowded on the sheet, they will steam and not brown, so spread them out.
- Measure out 1 1/2 cups of cooked butternut squash and place in a small bowl: The measured squash will be the basis for the puree, and you should notice a warm, soft texture as you scoop it. Reserving just under half of the roasted pieces leaves plenty of cubes for garnish, creating a pleasing contrast. A mistake to watch for is using too much for the puree, which would leave fewer roasted cubes for texture.
- Add a pinch of crushed red pepper flakes, toss to combine, and set aside: The tiny flecks of red will add a faint heat that you will sense on the back of the tongue, balancing the natural sweetness. Toss gently so the flakes distribute without breaking the cubes. Overdoing the red pepper can overshadow the subtle flavor of the butternut squash .
- Place remaining cooked butternut squash in food processor, and process until smooth: When you pulse, the squash becomes luxuriously silky, releasing a warm, comforting scent. You should stop and scrape the sides once or twice to ensure an even texture. If the puree feels too thick, it may not spread easily, but adding small amounts of olive oil or a touch of water can help; avoid thinning with too much liquid.
- Add maple syrup and lemon juice, and pulse a few more times to combine: The sweetness from the maple syrup and the acidity from the lemon juice brighten the puree so it does not taste cloying. After pulsing, taste and adjust seasoning. A common oversight is using bottled lemon with muted brightness, which leaves the puree a bit flat compared to fresh juice.
- Season to taste with additional kosher salt: Round out the puree until the flavors sing together. Taste warm and be mindful because the pizza will gain saltiness from cheese. A typical mistake is over seasoning here, since the finishing cheese will increase the overall salt profile.
- Increase oven temperature to 500°F, and set an oven rack in the lowest possible position: The oven quickly shifts from gentle roasting to an intense, blistering environment that creates a crisp crust and bubbling cheese. When the oven reaches high heat, you will hear a more forceful fan or feel a hotter draft. This high temperature is essential for a well blistered base; baking at lower heat will yield a soggy crust.
- Lightly spray a pizza pan or baking sheet with nonstick spray: The pan becomes easier to manage and the crust releases cleanly after baking. You will notice a subtle sheen on the surface that prevents sticking. If you skip this, the dough can stick and tear when you try to remove the pizza.
- Stretch pizza dough into a round large enough to fit the pizza pan: Gently pulling the dough creates a thin yet resilient canvas; you will feel it relax as gluten loosens. A properly stretched dough will hold its shape and show slight translucency in thin spots. If the dough resists and springs back, let it rest for 10 minutes; forcing it risks tearing, which can let toppings leak.
- Very lightly drizzle the dough with olive oil, then use your hands to evenly spread the oil around: The oil promotes a golden crust and helps the bottom brown quickly in the hot oven. As you spread, the surface should look glossy but not greasy. Too much oil will lead to an overly crisp, oil soaked crust, so go light.
- Sprinkle dough with a small pinch of kosher salt: This tiny seasoning step enhances the base flavor of the crust and balances the sweetness of the toppings. Use a light hand, because the cheeses are salty. Over salting here can make the entire pizza taste unbalanced.
- Top pizza with grated mozzarella cheese and crumbled Gorgonzola: The pizza starts to smell richly savory as the cheese crowns the dough, and you will see the mozzarella start to soften quickly in the hot oven. Place Gorgonzola cheese in small pockets so its pungency complements rather than overwhelms. A frequent mistake is piling too much cheese, which can prevent the crust from crisping.
- Using a spoon, drop large dollops of butternut squash puree around the pizza (you may not use all of the puree): These warm dollops will melt slightly and spread as the pizza cooks, offering creamy islands of flavor. The puree should look velvety and intact on the surface; if it spreads too thin, it may sink into the dough. Avoid overloading the pie with puree or it will prevent the crust from browning properly.
- Scatter cooked butternut squash cubes, red onion slices and chopped sage on top: The scattered cubes add roasted texture, the red onion will soften and sweeten, and the fresh sage will perfume the pie. The visual contrast is part of the magic, with browned cubes next to green flecks of herb. Don’t bury these toppings; leaving them visible ensures they roast and add texture.
- Finish with a small sprinkle of kosher salt and black pepper: A final seasoning lifts the whole pizza, sharpening the flavors right before baking. This light finishing salt highlights contrasts, and the pepper adds subtle warmth. Too much finishing salt can make the pizza seem overly intense, so season sparingly.
- Transfer the pizza pan to the oven on the lowest rack, and cook until the crust is golden brown and the cheese is nice and bubbly: As it bakes, you will hear gentle bubbling, smell toasty cheese, and eventually see the crust take on deep golden tones. I always check the bottom to ensure it is blistered and crisp. A misstep here is leaving the pizza too long, which can burn the thin edges while the center overcooks, so rotate or check frequently near the end.
Notes
- Rest the dough: Allow your dough ball to come to room temperature and relax for at least 20 minutes before stretching. This prevents tearing and makes it much easier to achieve a thin, even crust.
- Roast for caramelization: Spread the butternut squash cubes on a single layer and roast until you see golden spots, which indicate caramelized sugars and richer flavor. Crowded pans will steam instead of roast.
- Measure the puree: Use exactly 1 1/2 cups of the cooked squash for the puree to keep the topping proportionate and avoid a soggy pie. Reserve the rest as roasted cubes for texture.
- High heat is key: Bake at 500°F on the lowest rack to achieve a blistered bottom and bubbling cheese. Lower temperatures will produce a softer, less appealing crust.
- Balance salt carefully: Since Gorgonzola cheese is salty, season the puree modestly and taste before adding more salt. This keeps the finished pizza harmonious.