Butternut Squash Pizza

This butternut squash pizza combines roasted butternut squash, caramelized onions, kale, mozzarella and crispy sage for a cozy fall pizza.

I have been making this butternut squash pizza every fall since 2019 and I’m shocked it has taken me this long to post the recipe. It’s piled high with sweet roasted butternut squash, caramelized onions, melty mozzarella and crispy sage.

To take this pizza to the next level, a simple sautéed shallot-sage oil is spread over the dough before adding the toppings. It adds a subtle herbaceous flavor throughout every bite.

This butternut squash pizza is both comforting and elevated, and the perfect way to celebrate fall flavors. So cozy up on the couch with a slice and a fall movie for the perfect Friday night in.

Ingredients

Pizza dough: use your favorite homemade or store-bought pizza dough. Let refrigerated dough come to room temperature before stretching for easier handling.
Butternut squash: peel and cut the squash into small cubes so it cooks quickly and evenly. You can also use pre-cut butternut squash to save time.
Vidalia onion: slowly caramelized until golden and sweet, the onion adds a delicious contrast to the savory squash and kale.
Kale: Tuscan or curly kale both work well. Remove the tough stems and chop the leaves into small pieces.
Mozzarella: both low-moisture shredded and fresh mozzarella are used in this recipe.
Shallot: sautéed with olive oil and fresh sage to create a flavorful oil that goes directly onto the pizza dough.
Fresh sage: used both in the shallot-sage oil and fried in butter until crisp for topping the finished pizza.
Olive oil & butter
Salt & pepper

Equipment

Pizza pan
Pizza stone
Sauté pan
Cutting board and knife
Large skillet
Rubber spatula
Cheese grater

Instructions

1. Roast the butternut squash

Preheat the oven to 425°F. Peel and cut the butternut squash into small cubes. Toss with a drizzle of olive oil, salt and pepper, then spread in a single layer on a baking sheet. Roast for about 20–25 minutes, or until tender and lightly browned around the edges.

2. Caramelize the onions

Heat 2 tablespoons of olive oil in a large skillet over medium-low heat. Add the onions and a pinch of salt. Cook slowly, stirring occasionally, for about 25–30 minutes, or until deeply golden and caramelized. If the onions begin to brown too quickly, lower the heat and add a splash of water. Remove the onions from the pan and set aside.

3. Prepare the kale

To the same pan, add the chopped kale and sauté until it is tender and slightly wilted. Remove the kale from the pan and set aside.

4. Make the shallot-sage oil

Heat another 2 tablespoons of olive oil in the same pan. Add the finely chopped shallot and cook until softened and fragrant. Add chopped sage leaves and cook gently for another minute or two, allowing the sage to infuse the oil. Remove from the heat and season with salt and pepper.

5. Prepare the pizza

Preheat your oven and pizza stone (if using) to 500°F, or as hot as it can go. Stretch the pizza dough onto a lightly oiled or floured pizza pan. Parbake the dough for 5 minutes. Remove from the oven and cool slightly.

Brush or spoon the sautéed shallot-sage oil evenly over the dough. Add the roasted butternut squash, shredded mozzarella, caramelized onions and kale, spreading the toppings evenly across the pizza. Top with fresh mozzarella slices.

6. Bake

Slide the pizza onto a preheated pizza stone (or leave on the pizza pan) and bake the pizza until the crust is golden and crisp and the cheese is melted and bubbly, about 10–12 minutes depending on your oven and dough.

Tips

Cut the squash small. Smaller cubes roast more quickly and give you a little bit of caramelized squash in every bite.
Don’t rush the onions. Cooking the onions low and slow brings out their natural sweetness and gives the pizza much more flavor.
Keep the toppings balanced. It can be tempting to pile on the squash and onions, but a lighter layer helps the crust stay crisp.
Use room temperature dough. Allowing your pizza dough to come to room temperature will help make it easier to shape.
Don’t skip the sage oil. It might seem like a small step, but spreading the shallot-sage oil directly onto the crust adds flavor to the entire pizza.
Make ahead. You can roast the squash, caramelize the onions, sauté the kale and make the shallot-sage oil ahead of time so all you have to do at dinner time is assemble your pizza.
Use a hot oven. A very hot oven helps create a crisp crust while keeping the interior light and chewy.

Substitutions and Variations

Butternut squash: Substitute honey nut squash, acorn squash or pumpkin.
Vidalia onion: Yellow or sweet onions can be used in place of Vidalia onions.
Kale: Substitute baby spinach, arugula or Swiss chard. If using arugula, add it after baking rather than sautéing it.
Give it a kick: Sprinkle crushed red pepper flakes over the finished pizza for a subtle spicy kick.
Add protein: Crispy pancetta or prosciutto would make a delicious addition to this pizza.
Add a finishing drizzle: A light drizzle of hot honey or balsamic glaze can add another layer of sweet and tangy flavor.

More Fall Recipes

• Fig Prosciutto Pizza
• Pear and Brie Flatbread
• Pumpkin Risotto with Bacon Walnut Topping
• Butternut Squash Lasagna

If you make this Butternut Squash Pizza recipe, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!

Print Recipe

Butternut Squash Pizza

This butternut squash pizza combines roasted butternut squash, caramelized onions, kale, mozzarella and crispy sage for a cozy fall pizza.

Prep Time15 minutes mins

Cook Time55 minutes mins

Total Time1 hour hr 10 minutes mins

Course: Dinner, Entree, Main Course

Cuisine: American

Keyword: caramelized onions, fall pizza

Servings: 8 slices

Ingredients

• 16 oz pizza dough
• 1 Vidalia onion thinly sliced
• 2 cups cubed butternut squash
• 2 cups chopped kale
• 12 oz low-moisture mozzarella cheese shredded
• 6 oz fresh mozzarella sliced
• 5 fresh sage leaves chopped
• 1 shallot finely chopped
• 5 tbsp olive oil divided
• salt and pepper

Instructions

• Preheat the oven to 425°F. Peel and cut the butternut squash into small cubes. Toss with a drizzle of olive oil, salt and pepper, then spread in a single layer on a baking sheet. Roast for about 20–25 minutes, or until tender and lightly browned around the edges.
  2 cups cubed butternut squash, salt and pepper, 5 tbsp olive oil
• Heat 2 tablespoons of olive oil in a large skillet over medium-low heat. Add the onions and a pinch of salt. Cook slowly, stirring occasionally, for about 25–30 minutes, or until deeply golden and caramelized. If the onions begin to brown too quickly, lower the heat and add a splash of water. Remove the onions from the pan and set aside.
  1 Vidalia onion
• To the same pan, add the chopped kale and sauté until it is tender and slightly wilted. Remove the kale from the pan and set aside.
  2 cups chopped kale
• Heat another 2 tablespoons of olive oil in the same pan. Add the finely chopped shallot and cook until softened and fragrant. Add chopped sage leaves and cook gently for another minute or two, allowing the sage to infuse the oil. Remove from the heat and season with salt and pepper.
  1 shallot, 5 fresh sage leaves
• Preheat your oven and pizza stone (if using) to 500°F, or as hot as it can go. Stretch the pizza dough onto a lightly oiled or floured pizza pan. Parbake the dough for 5 minutes. Remove from the oven and cool slightly.
  16 oz pizza dough
• Brush or spoon the sautéed shallot-sage oil evenly over the dough. Add the roasted butternut squash, shredded mozzarella, caramelized onions and kale, spreading the toppings evenly across the pizza. Top with fresh mozzarella slices.
  12 oz low-moisture mozzarella cheese, 6 oz fresh mozzarella
• Slide the pizza onto a preheated pizza stone (or leave on the pizza pan) and bake the pizza until the crust is golden and crisp and the cheese is melted and bubbly, about 10–12 minutes depending on your oven and dough.