Roasted Butternut Squash Pizza
This easy, sheet pan roasted butternut squash pizza combines sweet winter squash with onion, goat or blue cheese, sage, rosemary, and a honey drizzle for the ultimate fall and winter seasonal pizza.
Servings: 4 people (one half-sheet pan)
Calories: 501kcal
Ingredients
- 1 one-pound fresh pizza dough, at room temperature
- Flour and cornmeal for dusting (cornmeal optional; flour is a must)
- 5 tablespoons good olive oil, divided
- 2 cups shredded, low-moisture mozzarella cheese
- 4 cups or so 1" butternut squash cubes, from 1 medium-large butternut squash (about 1 pound of diced squash)
- 1 tablespoon fresh sage, chopped fine
- 1 tablespoon fresh rosemary, chopped fine
- 1/2 cup crumbled goat cheese or blue cheese, such as Gorgonzola
- 1/2 medium yellow onion, sliced very thin
- 2 tablespoons honey
- kosher salt and fresh-ground black pepper
Instructions
- Preheat the oven to 425°F and line or grease a rimmed half-sheet pan.
- Cut the butternut squash into 1-inch cubes. Toss with 3 tablespoons of olive oil and 1/2 teaspoon kosher salt and fresh-ground black pepper. Roast, stirring once, for about 15 minutes, until just tender. It's ok if the squash is slightly underdone.PRO TIP: To break down a whole butternut squash, trim the top and bottom from the squash. Use a vegetable peeler to peel the squash. Cut the long neck portion into cubes. Then, slice the bulbous bottom portion in half length lengthwise. Scoop the seeds and membrane, then dice each half. This Food52 article breaks the process down well, with photos.
- While the butternut squash roasts, prepare your remaining ingredients.
- Flour, stretch, and press the pizza dough into a half-sheet pan that's been greased with the remaining olive oil and dusted with cornmeal or flour. Dust the pizza dough with flour as necessary to prevent it from sticking. TIP: If you want to save a dish, or only have one half-sheet pan, just wait until the butternut squash is out of the oven. When the sheet pan cools, just re-grease and proceed.
- Sprinkle the mozzarella over the pizza dough. Add the onion, then the roasted butternut squash, followed by the crumbled blue or goat cheese, sage, and rosemary. Add a sprinkle of salt and pepper.
- Bake for 20 to 25 minutes, or until the bottom of the pizza crust is golden brown. PRO TIP: Place the sheet pan on the bottom rack of the oven. The radiant heat from the oven floor will help brown the bottom of the crust. You could also put the sheet pan directly on top of a pizza stone.
- Drizzle the honey over the pizza. Cut into slices and serve hot.
Nutrition
Calories: 501kcal | Carbohydrates: 28g | Protein: 19g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 18g | Cholesterol: 57mg | Sodium: 464mg | Potassium: 575mg | Fiber: 3g | Sugar: 13g | Vitamin A: 15554IU | Vitamin C: 30mg | Calcium: 404mg | Iron: 2mg
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
