Easy Roasted Butternut Squash Pizza

If you ask me, butternut squash belongs on pizza.

This fall-inspired pie makes a satisfying dinner that brings together sweet roasted squash and crispy, bubbling cheese. The squash gets caramelized in the oven until it’s tender and slightly browned at the edges.

It’s paired with creamy ricotta, a handful of fresh sage, and a drizzle of olive oil on top of a golden crust. A sprinkle of red pepper flakes adds just enough kick to balance out the sweetness.

It’s a crowd-pleasing meal that feels special without being complicated, perfect for a cozy weeknight at home.

What Kind of Butternut Squash Should I Use?

Any butternut squash you find at the grocery store will work great for this pizza, but smaller ones tend to be sweeter and have fewer seeds to deal with. Look for squash that feels heavy for its size with a hard, matte skin – avoid any with soft spots or shiny patches. If you’re short on time or just want to skip the peeling and chopping, pre-cut butternut squash cubes from the produce section are a total game-changer and work just as well. The flavor will be the same whether you go fresh or pre-cut, so don’t stress about it.

Options for Substitutions

This pizza recipe is pretty forgiving and works well with a few simple swaps:

• Butternut squash: Sweet potato or regular pumpkin make great alternatives here. Cut them into similar-sized cubes and roast the same way. Acorn squash works too, though it’s a bit trickier to peel.
• Goat cheese: If you’re not a fan of goat cheese’s tangy flavor, try ricotta for something milder or feta for a similar tang. Cream cheese also works in a pinch.
• Baby spinach: Arugula adds a nice peppery kick, or you can use kale (just chop it finely since it’s tougher than spinach). Regular spinach works fine too.
• Fresh rosemary: Dried rosemary can replace fresh – just use about 2 teaspoons instead of 2 tablespoons. Thyme or sage also pair nicely with butternut squash if you want to switch things up.
• Pizza dough: Store-bought dough is totally fine here. You can also use naan bread or flatbreads for a quicker option, though cooking time will be shorter.
• Maple syrup: Honey or brown sugar dissolved in a tiny bit of water will give you that sweet caramelization for the onions.
• Milk: Any milk works for the sauce – whole milk, 2%, or even unsweetened almond milk if you need a dairy-free option.

Watch Out for These Mistakes While Cooking

The biggest mistake when making butternut squash pizza is overcrowding the squash on the baking sheet, which causes it to steam instead of roast – spread the cubes in a single layer with space between them so they caramelize and develop those sweet, crispy edges.

Another common error is adding too much sauce or toppings, which makes the crust soggy and hard to slice, so keep your white sauce layer thin and distribute the squash and other toppings evenly without piling them on.

Don’t skip caramelizing the onions properly – they need at least 20-25 minutes of slow cooking over medium-low heat to develop their sweet flavor, and rushing this step by turning up the heat will just burn them.

Finally, let your pizza rest for 3-5 minutes after it comes out of the oven before slicing, which allows the cheese to set slightly and prevents all your toppings from sliding off when you cut into it.

What to Serve With Roasted Butternut Squash Pizza?

This pizza is pretty filling on its own, but I love serving it with a simple arugula salad tossed with lemon juice and olive oil to cut through the richness of the goat cheese and butternut squash. A Caesar salad also works great if you want something a bit heartier, and the garlicky dressing plays nicely with the roasted garlic on the pizza. If you’re feeding a crowd, consider adding some roasted Brussels sprouts or a warm kale salad on the side. For drinks, this pizza pairs really well with a crisp white wine or even a light beer if that’s more your style.

Storage Instructions

Store: Leftover pizza keeps well in the fridge for about 3-4 days. I like to wrap individual slices in foil or store them in an airtight container with parchment paper between the slices. The crust might soften a bit, but it still tastes great!

Freeze: You can freeze slices for up to 2 months if you wrap them tightly in plastic wrap and then foil. I sometimes make an extra pizza just to have slices ready in the freezer for busy weeknights.

Reheat: For the best results, reheat your pizza in the oven at 375°F for about 10 minutes until the cheese is bubbly again. If you’re in a hurry, the microwave works too, but I like to finish it in a hot skillet for a minute to crisp up the bottom.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2400-2700
• Protein: 65-75 g
• Fat: 95-110 g
• Carbohydrates: 320-350 g

Ingredients

For the roasted vegetables:

• 1 small butternut squash, peeled and cubed
• 1 tbsp olive oil
• 2 whole heads garlic

For the white sauce:

• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 cup milk
• Mashed roasted garlic (from above)
• Salt and pepper, to taste

For the caramelized onions:

• 1 tsp butter
• 1 tsp olive oil
• 1 large onion, thinly sliced
• 2 tsp maple syrup

For assembling the pizza:

• 2 pizza dough balls
• 1/4 cup baby spinach leaves
• 4 oz goat cheese
• 2 tbsp minced fresh rosemary
• Roasted butternut squash, from above
• Whole roasted garlic cloves, from above
• Prepared white sauce, from above
• Caramelized onion topping, from above

Step 1: Roast the Butternut Squash and Garlic

• 1 small butternut squash, peeled and cubed
• 1 tbsp olive oil
• 2 whole heads garlic

Preheat your oven to 400°F (200°C).

Toss the cubed butternut squash with olive oil and spread it in a single layer on a baking sheet.

Slice about ½ inch off the top of each garlic head so all cloves are exposed.

Drizzle a little olive oil over the garlic heads and place them, cut-side down, on the same baking sheet with the squash.

Roast for 20 minutes, then check the squash.

If it is soft, remove the squash to a bowl and set aside.

Leave the garlic in the oven for about 10 minutes more, until it is soft and fragrant.

Step 2: Prepare the Roasted Garlic

• whole roasted garlic cloves, from Step 1

Once the roasted garlic has cooled enough to handle, gently squeeze the cloves out of their skins.

Mash 10 of the roasted garlic cloves with a fork in a small bowl to form a paste and leave the remaining roasted garlic cloves whole.

These will be used later for the sauce and as pizza topping.

Step 3: Caramelize the Onion

• 1 tsp butter
• 1 tsp olive oil
• 1 large onion, thinly sliced
• 2 tsp maple syrup

While the squash and garlic are roasting, heat the butter and olive oil in a large pan over medium heat.

Add the thinly sliced onion and cook, stirring occasionally, until translucent.

Reduce the heat to medium-low, stir in the maple syrup, and cook until the onions are light golden brown and deeply caramelized.

This usually takes about 15-20 minutes in total.

I like to let the onions caramelize slowly to bring out their natural sweetness.

Step 4: Make the Roasted Garlic White Sauce

• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 cup milk
• mashed roasted garlic (from Step 2)
• salt and pepper, to taste

Melt the butter in a frying pan or small pot over medium heat.

Add the flour and whisk until combined, cooking for about 1 minute to eliminate any raw flour taste.

Gradually whisk in the milk and bring the mixture to a boil, whisking constantly, until thickened.

Remove from heat and stir in the mashed roasted garlic (from Step 2).

Season with salt and pepper to taste.

For extra depth, I sometimes add a pinch of nutmeg to the sauce.

Step 5: Assemble the Pizza

• 2 pizza dough balls
• prepared white sauce (from Step 4)
• caramelized onion topping (from Step 3)
• roasted butternut squash (from Step 1)
• whole roasted garlic cloves (from Step 2)
• 1/4 cup baby spinach leaves
• 4 oz goat cheese
• 2 tbsp minced fresh rosemary

On a lightly floured surface, shape both pizza dough balls into desired shapes and thickness.

Spread the prepared white sauce (from Step 4) evenly over each dough base.

Top with the caramelized onion topping (from Step 3), roasted butternut squash (from Step 1), whole roasted garlic cloves (from Step 2), baby spinach leaves, chunks of goat cheese, and sprinkle with minced fresh rosemary.

Try to distribute the toppings evenly for the best flavor in each bite.

Step 6: Bake the Pizza

Bake each assembled pizza one at a time in the preheated 400°F (200°C) oven for 12-15 minutes, or until the crust is golden and the cheese is bubbling and slightly browned.

Allow the pizzas to cool for a couple of minutes before slicing and serving.

For a crispier crust, I sometimes bake the pizza directly on a preheated pizza stone.

Easy Roasted Butternut Squash Pizza

Delicious Easy Roasted Butternut Squash Pizza recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 29 minutes mins

Cook Time 58 minutes mins

Total Time 1 hour hr 27 minutes mins

Servings: 4

Calories: 2550

Ingredients Method

Ingredients

  

For the roasted vegetables:

• 1 small butternut squash, peeled and cubed
• 1 tbsp olive oil
• 2 whole heads garlic

For the white sauce:

• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 cup milk
• mashed roasted garlic (from above)
• salt and pepper, to taste

For the caramelized onions:

• 1 tsp butter
• 1 tsp olive oil
• 1 large onion, thinly sliced
• 2 tsp maple syrup

For assembling the pizza:

• 2 pizza dough balls
• 1/4 cup baby spinach leaves
• 4 oz goat cheese
• 2 tbsp minced fresh rosemary
• roasted butternut squash, from above
• whole roasted garlic cloves, from above
• prepared white sauce, from above
• caramelized onion topping, from above

Method

 

1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil and spread it in a single layer on a baking sheet. Slice about ½ inch off the top of each garlic head so all cloves are exposed. Drizzle a little olive oil over the garlic heads and place them, cut-side down, on the same baking sheet with the squash. Roast for 20 minutes, then check the squash. If it is soft, remove the squash to a bowl and set aside. Leave the garlic in the oven for about 10 minutes more, until it is soft and fragrant.
2. Once the roasted garlic has cooled enough to handle, gently squeeze the cloves out of their skins. Mash 10 of the roasted garlic cloves with a fork in a small bowl to form a paste and leave the remaining roasted garlic cloves whole. These will be used later for the sauce and as pizza topping.
3. While the squash and garlic are roasting, heat the butter and olive oil in a large pan over medium heat. Add the thinly sliced onion and cook, stirring occasionally, until translucent. Reduce the heat to medium-low, stir in the maple syrup, and cook until the onions are light golden brown and deeply caramelized. This usually takes about 15-20 minutes in total. I like to let the onions caramelize slowly to bring out their natural sweetness.
4. Melt the butter in a frying pan or small pot over medium heat. Add the flour and whisk until combined, cooking for about 1 minute to eliminate any raw flour taste. Gradually whisk in the milk and bring the mixture to a boil, whisking constantly, until thickened. Remove from heat and stir in the mashed roasted garlic (from Step 2). Season with salt and pepper to taste. For extra depth, I sometimes add a pinch of nutmeg to the sauce.
5. On a lightly floured surface, shape both pizza dough balls into desired shapes and thickness. Spread the prepared white sauce (from Step 4) evenly over each dough base. Top with the caramelized onion topping (from Step 3), roasted butternut squash (from Step 1), whole roasted garlic cloves (from Step 2), baby spinach leaves, chunks of goat cheese, and sprinkle with minced fresh rosemary. Try to distribute the toppings evenly for the best flavor in each bite.
6. Bake each assembled pizza one at a time in the preheated 400°F (200°C) oven for 12-15 minutes, or until the crust is golden and the cheese is bubbling and slightly browned. Allow the pizzas to cool for a couple of minutes before slicing and serving. For a crispier crust, I sometimes bake the pizza directly on a preheated pizza stone.