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Roasted Butternut Squash Pizza

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Roasted Butternut Squash Pizza
One of the most delectable, unique, Icannotstopshovelingthisintomyface pizzas I’ve ever tasted was prepared in a kitchen I never want to see at a bar I’ll never forget. Oh, and I inhaled it while playing Taboo.

Butternut squash pizza recipe
This pizza is worth a party

The feast-worthy pie was BUTTERNUT SQUASH PIZZA and the bar was the Chatterbox Pub in south Minneapolis. With a long menu, even longer drink list, and cabinet overflowing with Parker Brothers’ merchandise, this joint is an ideal place for first dates (Awkward conversation? Turn the focus to your next [Checkers] move), fiftieth dates (Ben and I long ago ran out of our own questions for “Would You Rather?”), and raucous gatherings of friends (“Sorry” is so much more interesting with beer.)

Butternut squash pizza recipe
Butternut squash pizza bursting with tasty toppings

One bite of the BUTTERNUT SQUASH PIZZA, and I became a bar regular with a set order. Crispy crust topped with a rich, garlicy squash puree and layered with sharp cheeses blew my taste buds.

While a classic definition of “pizza” conjures red sauce, mozzarella, and some pepperoni or mushroom, this BUTTERNUT SQUASH PIZZA challenges tradition and throws a serious harvest flavor bash.

butternut squash pizza recipe
Little cubes create big butternut squash flavor in this pizza pie

For my version of BUTTERNUT SQUASH PIZZA, I began with the original’s garlicy squash puree as the anchor, then skyrocketed it to taste euphoria. To boost its depth of flavor, I first roasted the squash, then added ground sage (a squash spice BFF), a pinch of nutmeg, and a stealth hit of cayenne.

Butternut squash pizza recipe
Confession: I licked the bowl clean.

If Giada de Laurentiis threw a barn party, she would serve this BUTTERNUT SQUASH PIZZA; it is that crazy delicious. She might even dub me guest of honor, but let’s not get carried away. Throw a harvest flavor party of your own with this awesome autumn pie. One bite, and you may never define pizza the same way again.

 

Roasted Butternut Squash Pizza

Butternut squash pizza recipe
Roasted Butternut Squash Pizza: An awesome autumn pie

Roasted Butternut Squash Pizza

Yield: 1, 12 in. pizza

Ingredients

  • 1/2 recipe 100% Whole Wheat Pizza Dough (or your favorite pizza dough recipe - enough to make one 12 in. pie)
  • 1 recipe Caramelized Onions (you will need 3 medium yellow onions)
  • About 1 lb. butternut squash
  • 1 T. garlic
  • 1 tsp. ground sage
  • 1/4 tsp. salt, plus a little for roasting
  • 1/4 tsp. black pepper, plus a little for roasting
  • 1/4 tsp. nutmeg
  • 1/8 tsp. cayenne
  • 2 T. grated parmesan, divided
  • 4 slices of ham (can sub prosciutto, turkey bacon, or omit entirely)
  • 4 oz. goat cheese
  • 2 T. pine nuts, toasted

Directions

  1. Preheat oven (and pizza stone if using) to 400°F.
  2. Slice and begin to caramelize the onions.
  3. Peel squash (I've heard many schools of thought as to the most effective way to accomplish this task. A simple vegetable peeler worked well for me.) Slice into small, 1/2 inch cubes. Coat a baking sheet with cooking spay. Spread squash cubes on tray in a single layer, coat again with cooking spray, then top a bit of salt and pepper. Roast in oven for 15 minutes. Increase oven temperature to 450°F.
  4. Place roasted squash pieces in a blender or food processor. Add garlic, sage, salt, pepper, nutmeg, and cayenne. Puree until smooth, scraping down the sides as needed.
  5. Finish caramelizing the onions. Remove from pan and set aside. Place ham pieces (if using) into the same pan, then brown over medium for a few minutes, until slightly crispy. Remove from heat.
  6. Roll prepared pizza dough into a 12 inch circle. If using a pizza stone, remove preheated stone from oven and dust lightly with cornmeal or flour to prevent sticking. Gingerly place dough on stone (or a greased baking sheet). Spread dough evenly with squash puree (I found a spatula + my fingers to be the best tools).
  7. Top puree with 1 T. of the parmesan. Add caramelized onions, then sprinkle on ham, remaining parm, and pine nuts. Last, break the goat cheese into pieces scattered over the top.
  8. Bake for 12 minutes, or until crust is golden and goat cheese is beginning to brown. Slice and serve immediately.
  9. In the unlikely event of leftovers: Simply reheat remaining slices on a pizza stone or baking sheet at 425°F for about 10 minutes.

Notes

For toppings, I chose two favorites that are killer with squash: caramelized onions and goat cheese. The ham I sliced thinly and pan crisped prior to placing it atop the pie. I image prosciutto or turkey bacon would be equally delicious, and vegetarians can omit the ham entirely. The pizza will still be filling and phenomenal. The toasted pine nuts do add a lovely flavor, but I know they are on the pricey side. I scored a phenomenal deal on a bag at Trader Joe's, but if you are watching your budget, feel free to omit.

http://www.thelawstudentswife.com/2012/10/roasted-butternut-squash-pizza/

Author: Erin Clarke

I'm Erin, and I'm on a mission to cook everything that's tasty, {mostly} healthy, and budget-friendly—all while Mr. Right is in the library. I'm convinced that cheese and chocolate are the answer, that you can love sweets and veggies equally, and that delicious, satisfying food should be accessible to everyone. The recipes here are affordable, approachable, and delectable, and I can't wait to share them with you!

5 Comments

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  4. This sounds AMAZING. What do you think would happen if I used acorn squash and ricotta cheese instead of butternut and goat? Just because I happen to have those in the fridge…

    • Amanda, I think that would taste great! The acorn squash is hard to peel, so I’d suggest cutting it in half, scooping out the seeds, and then other roasting in the oven until soft. Then, just scoop out the inside to make your purée. The flavor and texture will be a little different, but I would totally still have a giant slice!

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