Butternut Squash Pizza is the one pie that converts people who swear vegetables have no business on a crust.
Sweet roasted squash, melty mozzarella, tangy goat cheese, and crisp sage on a golden base, all finished with a drizzle of honey.
I started making this version on a cold October night when I had half a squash left over from dinner and a ball of dough in the fridge.
Twenty minutes later I was standing at the counter eating slices straight off the cutting board.
The magic here is contrast. Caramelized squash brings sweetness, the cheeses bring salt and funk, and a handful of peppery arugula on top keeps the whole thing from tasting like dessert.
It also happens to be a great way to use up squash you roasted earlier in the week.
If you already have a batch on hand from my roasted butternut squash salad, you can skip straight to assembling.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 35 minutes |
| Total Time | 55 minutes |
| Servings | 8 slices (one 14-inch pizza) |
| Difficulty Level | Easy |
Why You’ll Love This Butternut Squash Pizza
This pizza tastes like a restaurant special but comes together with grocery store dough. No special skills required, no sourdough starter to babysit.
It is also endlessly forgiving. Swap the cheeses, add bacon, leave off the honey, and it still works.
Fall flavors do most of the heavy lifting here. Roasting concentrates the squash into something nutty and almost candied, which is why it plays so well against salty cheese.
Here is what makes it a keeper:
- The squash roasts while your oven preheats, so nothing waits around
- One sheet pan and one baking surface means minimal cleanup
- It feeds a family of four with leftovers, or two people with very happy lunches
- Vegetarian as written, easy to load with prosciutto or bacon if you want meat
- Kids tend to eat it without asking what the orange pieces are
Another favorite: Peach Pizza Recipe
Ingredients
Everything here is available at a regular supermarket in the fall, and most of it year round.
Buy a whole squash if you want the best flavor, or grab pre-cubed squash from the produce section when time is short.
- 1 pound pizza dough, store-bought or homemade, at room temperature
- 3 cups butternut squash, peeled and cut into 1/2-inch cubes (about 1 small squash)
- 3 tablespoons extra virgin olive oil, divided
- 1 tablespoon pure maple syrup
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/4 teaspoon ground cinnamon or freshly grated nutmeg
- 1 small red onion, halved and very thinly sliced
- 2 garlic cloves, minced
- 8 ounces fresh mozzarella cheese, torn or thinly sliced
- 4 ounces goat cheese, crumbled
- 1/3 cup grated Parmigiano Reggiano
- 12 fresh sage leaves, plus more for frying
- 2 tablespoons semolina flour or cornmeal, for dusting
- 2 cups baby arugula
- 2 tablespoons hot honey or regular honey, for drizzling
- 3 ounces prosciutto, torn into pieces (optional)
- Pinch of red pepper flakes (optional)
If you like the squash and greens combination as much as I do, my kale and roasted butternut squash salad uses the same roasting method with a lemony dressing.
Kitchen Equipment Needed
You do not need a wood-fired oven for this. A hot baking surface and a sheet pan will get you a crust with real crunch.
- Pizza stone or pizza steel
- Pizza peel or a flat rimless baking sheet
- Rimmed baking sheet for roasting the squash
- Cast iron skillet for the onions and fried sage
- Pizza wheel cutter or a large chef’s knife
- Vegetable peeler and a sharp knife for the squash
- Parchment paper
- Large mixing bowl
- Box grater or microplane for the Parmesan
Read Also: Meatball Pizza Recipe
Recommended Products for This Recipe
These are the items I actually reach for when I make this pizza, based on a lot of trial and error in my own kitchen.
None of them are strictly required, but each one solves a specific annoyance.
1. Caputo 00 Pizza Flour
If you make your own dough, this flour is the single biggest upgrade you can make.
It produces a crust that stretches without tearing and bakes up light with those blistered edges you get at a good pizzeria.
One bag lasts through many pizza nights.
2. Mike’s Hot Honey
The sweet heat drizzle is what ties the squash and cheese together, and this is the bottle I keep on the counter.
A little goes a long way, and it lives on everything from fried chicken to roasted carrots once you open it.
3. OXO Good Grips Swivel Vegetable Peeler
Butternut squash skin is thick and the flesh is slippery, which is a bad combination with a dull peeler.
This one handles the curve of the squash neck without skating off, and it makes prep genuinely fast instead of a workout.
4. Microplane Zester Grater
Freshly grated Parmesan melts into the cheese layer instead of sitting on top in shreds.
This grater also handles the nutmeg, which tastes completely different when you grate it yourself right before using it.
That same crisp-crust approach works beautifully for my air fryer French bread pizza on nights when you do not want to deal with dough at all.
Step-by-Step Instructions: How to Make Butternut Squash Pizza
1. Get the oven and baking surface ripping hot
- Place your pizza stone or steel on the middle rack of the oven.
- Heat the oven to 475°F. If you only have a baking sheet, place it upside down on the rack so the flat side faces up.
- Let the stone heat for at least 30 minutes after the oven reaches temperature. A properly saturated stone is what gives you a crisp bottom instead of a pale, floppy one.
- Take the pizza dough out of the fridge now and leave it covered on the counter. Cold dough fights you when you try to stretch it.
2. Prep the butternut squash
- Cut off both ends of the squash so it sits flat, then peel it with a vegetable peeler, working from top to bottom.
- Slice the squash in half lengthwise and scoop out the seeds and stringy bits with a spoon.
- Cut the flesh into 1/2-inch cubes, keeping them as even as possible so they roast at the same rate.
- Measure out 3 cups of cubes. Save any extra for soup or a salad later in the week.
3. Roast the squash until caramelized
- Toss the cubes on a rimmed baking sheet with 2 tablespoons olive oil, the maple syrup, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the cinnamon or nutmeg.
- Spread the cubes in a single layer with space between them. Crowding steams the squash instead of browning it.
- Roast at 475°F for 20 to 25 minutes, stirring once halfway through, until the edges are deeply golden and a fork slides in easily.
- Pull the pan out and set it aside. The squash should taste sweet and almost nutty at this point, not watery.
4. Soften the onion and fry the sage
- While the squash roasts, heat the remaining 1 tablespoon olive oil in a cast iron skillet over medium heat.
- Add the sliced red onion with a pinch of the remaining salt and cook for 6 to 8 minutes, stirring often, until soft and just starting to color.
- Add the minced garlic and cook for 30 seconds more, only until fragrant. Garlic burns fast at this temperature, so keep it moving.
- Scrape the onion mixture into a bowl. Add a few extra sage leaves to the hot skillet and fry for 20 to 30 seconds per side until they darken and crisp, then drain them on a paper towel for garnishing later.
5. Stretch and shape the dough
- Dust your work surface with semolina flour or cornmeal, then place the dough ball in the center.
- Press outward from the middle with your fingertips, leaving a slightly thicker border around the edge for the crust.
- Pick up the dough and let gravity stretch it, rotating it in your hands like a steering wheel, until you have a 14-inch round. If it springs back, let it rest for 5 minutes and try again.
- Transfer the dough to a piece of parchment paper dusted with more semolina. This makes the launch into the oven much easier for anyone new to pizza making.
6. Build the pizza
- Brush the surface of the dough lightly with olive oil, going all the way to the edges.
- Scatter the torn fresh mozzarella evenly over the dough, leaving a 1-inch border bare.
- Distribute the cooked onion and garlic mixture over the cheese, then add the roasted squash cubes in a single layer.
- Crumble the goat cheese over the top, tuck in the 12 fresh sage leaves, and finish with the grated Parmigiano Reggiano, the remaining salt, and the remaining pepper.
7. Bake until the crust is blistered
- Slide the pizza, parchment and all, onto the hot stone using a pizza peel or the back of a baking sheet.
- Bake for 10 to 13 minutes, until the crust is golden brown, the cheese is bubbling, and the bottom feels firm when you lift an edge with a spatula.
- If the top needs more color, move the pizza to the upper rack for the last 60 to 90 seconds and watch it closely.
- Slide the pizza onto a cutting board and pull the parchment out from underneath.
8. Finish and serve
- Let the pizza rest for 3 minutes so the cheese sets and does not slide off when you cut it.
- Scatter the baby arugula over the hot surface. It will wilt slightly, which is exactly what you want.
- Add the torn prosciutto now if you are using it, then drizzle the hot honey over everything in thin ribbons.
- Top with the fried sage leaves and a pinch of red pepper flakes, slice into 8 pieces, and serve right away.
You might also enjoy: Roasted Butternut Squash Soup Recipe
Tips for The Best Butternut Squash Pizza
Most pizza problems come down to moisture and heat. Nail those two things and the rest is just topping choices.
- Roast the squash until the edges are truly browned, not just tender, or the pizza will taste flat
- Keep the squash layer in a single row so the crust can breathe and crisp underneath
- Pat fresh mozzarella dry with paper towels before tearing it to avoid a soggy center
- Let the stone preheat the full 30 minutes even if the oven beeps sooner
- Add the arugula and honey after baking, never before
- Use pre-cubed squash if you are short on time, but cut any oversized pieces down to match
- Salt the squash and the assembled pizza separately so the seasoning is even
I picked up the single-layer trick years ago while working out my butternut squash casserole recipe, and it applies to almost any roasted vegetable.
Serving Suggestions
This pizza is rich, so I like to serve it with something bright and acidic alongside.
A simple salad with a sharp vinaigrette resets your palate between slices.
For a full fall dinner spread, try these pairings:
- A crisp green salad with lemon and shaved Parmesan
- Roasted Brussels sprouts with balsamic
- A dry sparkling wine, a hoppy pale ale, or sparkling cider for the kids
- Marinated olives and warm nuts as a starter while the pizza bakes
- A bowl of soup for the first course when you are feeding a crowd
Read Also: Cranberry Spinach Salad
Variations of Butternut Squash Pizza
Once you have the roasted squash base down, this becomes a template rather than a fixed recipe.
Change one or two elements and it feels like a brand new pie.
- Swap goat cheese for gorgonzola or blue cheese if you want more funk
- Add crumbled cooked bacon or pancetta instead of prosciutto
- Use ricotta dollops in place of mozzarella for a softer, creamier bite
- Puree some of the roasted squash with a splash of cream and use it as the sauce
- Add thinly sliced pear or apple for sweetness and a little crunch
- Top with toasted pecans or pepitas for texture
- Use a cauliflower crust or gluten free base for a lighter version
- Turn it into flatbreads on naan for individual portions
The technique translates well to my breakfast tortilla pizza if you want something even faster on a weekday morning.
Storage and Reheating
Leftover slices hold up better than most vegetable pizzas because the squash is roasted rather than raw.
Just keep the arugula to a minimum if you know you will have leftovers.
- Refrigerate cooled slices in an airtight container for up to 3 days
- Freeze fully cooled slices wrapped individually for up to 2 months
- Reheat in a dry skillet over medium heat for 4 to 5 minutes with a lid on to re-crisp the bottom
- Reheat in a 400°F oven directly on a sheet pan for 6 to 8 minutes
- Use an air fryer at 350°F for 3 to 4 minutes for the crispiest result
- Skip the microwave unless you truly do not mind a soft crust
- Add a fresh drizzle of honey and new arugula after reheating to wake the flavors back up
For leftovers night, try: Air Fryer Mini Pizzas
Nutritional Facts
The numbers below are an estimate for one of eight slices, made without prosciutto.
Actual values shift depending on your dough, how generous you are with cheese, and how much honey ends up on top.
Each slice comes in around 285 calories, with roughly 11 grams of protein, 34 grams of carbohydrates, 12 grams of fat, 3 grams of fiber, and 8 grams of sugar. Sodium lands near 480 milligrams.
If you want to lighten it, cut the mozzarella to 6 ounces and skip the honey drizzle.
That brings each slice closer to 240 calories without losing the character of the pizza.
Using a thin crust instead of a standard one shaves off another 40 to 60 calories per slice.
I use the same squash and aromatics in my butternut squash and sweet potato soup when I want the flavors in a lighter format.
Health Benefits of Key Ingredients
Pizza does not usually make the list of nourishing dinners, but the toppings here pull real weight.
Butternut squash in particular is one of the most nutrient dense vegetables in the fall produce section.
Here is what the main players bring to the table:
- Butternut squash is loaded with beta carotene, which your body converts to vitamin A for eye and immune health
- Squash also delivers potassium and fiber, which support blood pressure and digestion
- Arugula provides vitamin K, folate, and glucosinolates, the same compounds found in broccoli
- Olive oil contributes monounsaturated fats and polyphenols linked to heart health
- Goat cheese is often easier to digest than cow’s milk cheese and offers calcium and protein
- Sage contains antioxidant compounds and has been used traditionally to support digestion
- Red onion and garlic supply quercetin and allicin, both studied for their anti-inflammatory effects
You might also like: Curried Butternut Squash Soup Recipe
FAQs About Butternut Squash Pizza
1. Do I have to roast the butternut squash first?
Yes, and this is the step people are most tempted to skip.
Raw squash cubes will not cook through in the 10 to 13 minutes the pizza spends in the oven, and they release water that makes the crust soggy.
Roasting also caramelizes the natural sugars, which is where most of the flavor comes from.
2. Can I use frozen butternut squash?
You can, with one adjustment. Thaw the cubes completely and pat them very dry before tossing them with oil, because frozen squash holds a lot of extra moisture.
Expect the roasting time to run 5 minutes longer, and accept slightly softer pieces than you would get from fresh.
3. What cheese works best if I do not like goat cheese?
Gorgonzola, feta, or fontina all work well in its place. You want something with acidity or sharpness to balance the sweet squash.
If you prefer something mild, double the mozzarella and add extra Parmesan for saltiness instead.
4. Can I make this ahead of time?
Roast the squash and cook the onions up to 3 days in advance and refrigerate them in separate containers.
Let both sit out for 20 minutes before assembling so they are not fridge cold.
I would not assemble the full pizza ahead, since the toppings will start to soften the dough.
5. What if I do not have a pizza stone?
Flip a heavy rimmed baking sheet upside down and preheat it in the oven the same way.
A cast iron skillet also works beautifully for a smaller 10-inch pizza with a thick, crisp base.
The key is preheating whatever surface you use so the dough hits something hot immediately.
If you loved the flavor combination, my butternut squash pie takes the same squash in a completely sweet direction.
Butternut Squash Pizza
Ingredients
- 1 pound pizza dough 454g, store-bought or homemade, at room temperature
- 3 cups butternut squash about 1 small squash or 450g, peeled and cut into 1/2-inch cubes
- 3 tablespoons extra virgin olive oil divided (2 tablespoons for squash, 1 tablespoon for onions and sage)
- 1 tablespoon pure maple syrup 15ml
- 3/4 teaspoon kosher salt divided
- 1/2 teaspoon freshly ground black pepper divided
- 1/4 teaspoon ground cinnamon or freshly grated nutmeg
- 1 small red onion halved and very thinly sliced
- 2 cloves garlic minced
- 8 ounces fresh mozzarella cheese 227g, torn or thinly sliced, patted dry with paper towels
- 4 ounces goat cheese 113g, crumbled
- 1/3 cup Parmigiano Reggiano grated, about 30g
- 12 fresh sage leaves plus more for frying
- 2 tablespoons semolina flour or cornmeal for dusting the work surface and parchment
- 2 cups baby arugula about 60g, added after baking
- 2 tablespoons hot honey or regular honey for drizzling, added after baking
- 3 ounces prosciutto 85g, torn into pieces (optional)
- red pepper flakes pinch (optional)
Equipment
- Pizza stone or pizza steel Place on middle rack and preheat at least 30 minutes
- Pizza peel or flat rimless baking sheet For launching the pizza into the oven
- Rimmed baking sheet For roasting the squash
- Cast iron skillet For softening the onions and frying the sage
- Pizza wheel cutter or large chef’s knife For slicing the pizza
- Vegetable peeler and sharp knife For peeling and cubing the butternut squash
- Parchment paper For easy transfer of the assembled pizza
- Large mixing bowl For tossing the squash and holding the cooked onions
- Box grater or microplane For grating the Parmigiano Reggiano
Method
- Place pizza stone or steel on the middle rack and heat the oven to 475°F. Let the stone heat for at least 30 minutes after the oven reaches temperature, and take the dough out of the fridge to come to room temperature.
- Cut off both ends of the squash, peel it, halve it lengthwise, and scoop out the seeds. Cut the flesh into 1/2-inch cubes, keeping them as even as possible, and measure out 3 cups.
- Toss the cubes with 2 tablespoons olive oil, the maple syrup, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the cinnamon or nutmeg. Spread in a single layer on a rimmed baking sheet and roast at 475°F for 20 to 25 minutes, stirring once, until deeply golden and a fork slides in easily.
- Heat the remaining 1 tablespoon olive oil in a cast iron skillet over medium heat. Cook the sliced onion with a pinch of salt for 6 to 8 minutes until soft and just starting to color, then add the garlic and cook 30 seconds more. Scrape into a bowl, then fry a few extra sage leaves in the hot skillet for 20 to 30 seconds per side until crisp and drain on paper towels.
- Dust your work surface with semolina or cornmeal and place the dough in the center. Press outward from the middle with your fingertips, leaving a thicker border, then lift and stretch the dough by gravity until you have a 14-inch round. Transfer to a piece of parchment dusted with more semolina.
- Brush the dough lightly with olive oil all the way to the edges. Scatter the mozzarella evenly over the dough leaving a 1-inch border, then distribute the onion mixture, roasted squash, crumbled goat cheese, 12 fresh sage leaves, grated Parmigiano Reggiano, and the remaining salt and pepper.
- Slide the pizza, parchment and all, onto the hot stone using a pizza peel or the back of a baking sheet. Bake for 10 to 13 minutes until the crust is golden brown, the cheese is bubbling, and the bottom feels firm. If the top needs more color, move the pizza to the upper rack for the last 60 to 90 seconds.
- Let the pizza rest for 3 minutes so the cheese sets, then scatter the baby arugula over the hot surface. Add torn prosciutto if using, drizzle the hot honey in thin ribbons, top with fried sage leaves and a pinch of red pepper flakes, slice into 8 pieces, and serve right away.
Nutrition
Notes
- Roast the squash until the edges are truly browned, not just tender, or the pizza will taste flat.
- Keep the squash layer in a single row so the crust can breathe and crisp underneath.
- Pat fresh mozzarella dry with paper towels before tearing it to avoid a soggy center.
- Let the stone preheat the full 30 minutes even if the oven beeps sooner.
- Add the arugula and honey after baking, never before.
- Use pre-cubed squash if short on time, but cut any oversized pieces down to match.
- Salt the squash and the assembled pizza separately so the seasoning is even.
- Roast the squash and cook the onions up to 3 days in advance and refrigerate in separate containers; let both sit out 20 minutes before assembling.
- Refrigerate cooled slices in an airtight container for up to 3 days, or freeze individually wrapped for up to 2 months. Reheat in a dry skillet with a lid, in a 400°F oven, or in an air fryer at 350°F for 3 to 4 minutes.
- Swap goat cheese for gorgonzola, feta, or fontina; add bacon or pancetta instead of prosciutto; use ricotta dollops in place of mozzarella; or puree roasted squash with a splash of cream as the sauce.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Butternut Squash Pizza has earned a permanent spot in my fall rotation, and I think it will in yours too.
I looks impressive enough for company but comes together on a regular weeknight.
The combination of sweet squash, salty cheese, crisp sage, and a little heat from the honey hits something deeply satisfying.
It is the kind of pizza that makes people go quiet at the table for a minute.
Give it a try the next time you spot a butternut squash at the market. Even skeptics tend to come around after the first slice.
If you make it, I would love to hear how it went and what toppings you added.
Leave a comment below, and share it with a friend who needs a new pizza night idea.
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