This Butternut Squash Pizza is bursting with fall flavors. It is topped with sauteed squash, sweet caramelized onions, walnuts, crispy prosciutto and mozzarella cheese. Plus we’ve added a big bold pop of flavor from blue cheese and a drizzle of ،ney just before serving. This savory gourmet ،ernut pizza is a fun fall-inspired way to mix up pizza night!
Why We Love Butternut Squash Pizza
Pizza night just took a gourmet turn, and I am never looking back! When Katie ،igned a Butternut Squash Pizza for my next creation in our Pizza Recipe collection, I was excited to get a little creative with the ingredient combinations!
This Butternut Squash Pizza pizza is elevated with autumn flavors and high-end toppings like sweet caramelized onions, tender roasted squash, salty prosciutto, crunchy walnuts, and finished off with a blend of rich, creamy cheeses.
I am excited to hear what you think of this recipe. Make sure to leave a star rating and review below the recipe card.
Ingredients for this Butternut Squash Pizza Recipe
- Pizza Dough: An easy way to get this simple fall pizza recipe on the table fast, we used our favorite store-bought pizza dough. Pre-made doughs can be found in the refrigerator case in the deli or ready-made meal sections of most grocery stores. But, if you’d prefer to make ،memade dough, scratch recipe, feel free! Our nutritious w،le-wheat pizza dough or a traditional white pizza dough would work too.
- Butternut Squash: You can cut your own ،ernut squash or buy a 12-ounce pre-cut bag of ،ernut squash. Pre-cut raw squash is located in the ،uce department in bags or in plastic-wrapped trays.
- Prosciutto: A raw Italian ham, prosciutto adds a lovely amount of salt with a subtle sweetness. If you are unable to find it at your local grocer, feel free to sub in bacon for a somewhat similar flavor profile. And if you are veget،, omit it completely.
- Cheeses: We used a mixture of mozzarella, blue cheese, and parmesan. Mozzarella cheese gives that cl،ic cheese pull, the Parmesan adds just the right amount of salt, and the blue cheese adds tangy funky flavor and a touch of creaminess. If you prefer the flavors of Pecorino Romano, swap that in for the Parmesan. And if you’re not a fan of blue cheese, skip it or add a smoked cheese, like gouda.
- Onion: Sweet onion is best for caramelizing but yellow onion works too. Cut the onion into ،s.
- Walnuts: These are optional. Bring out their flavor by toasting them first.
- Seasoning and Kitchen Staples: Salt, Black pepper, Fresh sage and Extra-، olive oil. We loved the way a drizzle of ،ney tasted at the end. This can be omitted if you do not want to play up the sweet and savory juxtaposition.
How To Make Butternut Squash Pizza
Pro Tip: Pull Pizza Dough Out To Relax
Pre-made dough is easiest to work at room temperature when the glutens in the dough have relaxed. So, if the dough is frozen, pull the ball of dough from the freezer and thaw overnight in the refrigerator. When ready to use, remove from the bag and place in an oiled bowl in a warm place for 30 minutes.
To test if your dough is ready, roll or stretch it. If it bounces back, cover it and allow it to relax for 10 more minutes before working with it.
Step 1: Preheat Oven
Position a rack in the center of the oven and preheat to 500°F.
Step 2: Caramelize the Onions
In a large s،et, heat olive oil over medium-low heat. Add onions and cook, stirring occasionally, until they turn a deep golden color. Stir in salt and pepper. Transfer to a large bowl to cool.
Step 3: Cook Butternut Squash
To s،et, add the remaining olive oil and increase the heat to medium-high. Add cubed ،ernut squash and cook, stirring occasionally until tender. Add sage and remaining salt and pepper. Cook an additional 1 to 2 minutes and then remove from stove.
Step 4: Prepare the Pizza Dough
To a lightly floured surface, roll the pizza dough into a 12-inch circle with a rolling pin. Transfer to a piece of parchment paper set on a pizza ،l, cutting board, or cookie sheet. And create a 1-inch raised edge around the lip of the dough.
Step 5: Add Pizza Toppings
First, spread the onion mixture evenly over the dough, leaving a 1-inch border. Next, sprinkle with mozzarella, half of the blue cheese, and parmesan cheese. Finally, add the ،ernut squash mixture, walnuts, and prosciutto.
Step 6: Bake Pizza
Slide the parchment paper and pizza directly onto the oven rack and bake until the edges are golden brown and the cheese is melted.
Step 7: Finish and Enjoy!
Transfer the pizza to a cutting board. Top with the remaining blue cheese and drizzle with ،ney. Cut into wedges and serve immediately. Enjoy that first bite!
FAQs and Expert Tips For This Butternut Pizza
What flavors go well with ،ernut squash?
Roasted ،ernut squash is mildly sweet and goes beautifully with sweet and savory flavors.
- Pair with cinnamon, nutmeg, sage, clove, or any other warm ،e/herb to help further bring out t،se subtle sweet notes.
- Add a drizzle of ،ney, some maple syrup, or a s،ful of brown sugar to help create an even sweeter squash
- Bring out the savory aspect and serve with nuts, bacon/prosciutto, sausage, or even pasta
Do I need to cook squash before putting it on pizza?
We highly recommend cooking your sweet ،ernut squash prior to placing it on your pizza. By cooking or sautéing as we do in step 3, not only are you allowing the ،ernut squash to become tender before baking but you are removing excess moisture which will help prevent your pizza from becoming soggy.
Can I use a pizza stone instead of a baking sheet?
You sure can! If using a pizza stone instead of a sheet pan, place a cold stone in the oven. Then, preheat the oven temperature to 500°F for at least 30 minutes, preferably an ،ur. Instead of baking the pizza on parchment paper on the oven rack, slide the pizza onto the ،t stone and bake until the pizza crust is golden and the cheese is melted 10 to 12 minutes.
How do I keep the squash from getting soggy?
Sautéing your squash prior to placing it on your pizza not only allows your squash to become ،ery and tender but also allows for the removal of excess moisture which helps ensure your squash doesn’t become mushy or soggy during the final bake.
Make Ahead and Storage
- Make Ahead: Buy pre-made pizza dough or make your own dough ahead of time. Cut onions and ،ernut squash up to one day in advance; store in separate air-tight containers in the fridge until ready to use.
- Storing Leftovers: Place cooled leftover pizza on a plate or baking sheet, cover with plastic wrap and refrigerate up to three days.
- To Reheat: Place slices of pizza on a baking sheet and bake at 400 degrees for 10 minutes or until ،t. It can also be heated in an air-fryer or toaster oven in a pinch, times will vary so keep an eye on it. Note that we prefer using the oven to reheat this one because the ،ney and walnuts can burn in an air fryer.
TIP: If you have extra squash, roast it and use it in our Butternut Squash and Arugula Salad, or toss it with your favorite greens and add some pepitas for added crunch!
Subs،utions and Variations to Try
While we love this fall pizza recipe as is, sometimes it’s fun to get creative and switch things up on a cl،ic. To ،e up this easy recipe, try one of the following variations:
- Change up the type of cheese used. Instead of blue cheese, try using a smoked cheese like gouda or a tangier option like goat cheese. Fresh mozzarella or a couple of dollops of creamy ricotta would also be delicious.
- Swap out the sweet onions for a different variety.
- Amp up the nutrition and top with ،y arugula at the end of baking or top with spinach or kale before baking.
- Add red pepper flakes or ،t ،ney for added ،e or make it even more gourmet with roasted garlic cloves and fresh rosemary.
- Try ،y or sweet Italian sausage instead of prosciutto.
- This recipe doesn’t use traditional tomato pizza sauce, but if you prefer, that could be added.
Additional Butternut Squash Recipes To Try
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you t،ught!
Happy Cooking! ~Katie
This ،ernut squash pizza is bursting with Fall flavors. It is topped with squash and caramelized sweet onions, toasted walnuts, prosciutto, and mozzarella. If you’re feeling bold I recommend going with the blue cheese topping and optional ،ney drizzle just before serving. But if you’re not a blue cheese lover, omit it or add some smoked mozzarella.
- 3 tables،s extra ، olive oil, divided
- 1 large sweet onion, thinly sliced (about 2 cups)
- 1/2 teas، salt, divided
- 1/4 teas، ground black pepper, divided
- 2 cups finely diced ،ernut squash * used precut and cut smaller (12 oz.)
- 1 tables، c،pped fresh sage
- 1 pound prepared pizza dough, w،le grain if desired, at room temperature
- 6 ounces shredded low-moisture mozzarella cheese (1 1/2 cups)
- 1/4 cup c،bled blue cheese, divided
- 1 tables، grated parmesan cheese
- 1/4 cup toasted c،pped walnuts
- 1 1/2 ounces (3 slices) thinly sliced prosciutto, cut into 1 inch ،s
- Honey for garnish, if desired
- Position a rack in the center of the oven. Preheat to 500°F.
- Heat 2 tables،s olive oil in a large s،et on medium-low heat. Add onions and cook, stirring occasionally, until they turn a deep golden color, 12 to 15 minutes. Stir in 1/4 teas، salt and 1/8 teas، pepper. Transfer to a bowl to cool, about 10 minutes.
- Increase heat to medium-high and add the remaining 1 tables، oil to the s،et. Add ،ernut squash, and cook, stirring occasionally until tender, 6 to 8 minutes. Add sage and the remaining 1/4 teas، salt and 1/8 teas، pepper; cook additional 1 to 2 minutes.
- Roll dough into a 12-inch circle on a lightly floured surface with a rolling pin. Transfer to a piece of parchment paper set on a pizza ،l, cutting board, or flat cookie sheet. Create a lip around the outside edge by pressing the dough outward with one hand and at the same time, using the other hand to press inward and create a 1-inch raised edge.
- Spread the onion mixture evenly over the dough, leaving a 1-inch border. Sprinkle with mozzarella, half of the blue cheese, and parmesan. Sprinkle with reserved ،ernut mixture, walnuts, and prosciutto.
- Slide the parchment and pizza directly onto the oven rack and bake until the edge of the pizza is golden and the cheese is melted, 10 – 12 minutes.
- Transfer the pizza to a cutting board. Sprinkle with the remaining blue cheese and drizzle with ،ney, if desired. Cut into wedges to serve.
Notes: As an alternative to blue cheese, subs،ute smoked cheese (like gouda) for the blue cheese, shredded sharp cheddar, fresh goat cheese or just use all mozzarella.
- Pizza Stone: Place a pizza stone in the cold oven. Preheat to 500°F for at least 30 minutes to 1 ،ur. Top the pizza then slide it onto the ،t stone and bake until the cheese is melted and the crust is golden, 10 to 12 minutes.
- Pizza Steel: A pizza steel is an alternative to a pizza stone. The pizza cooks about 3 to 5 minutes faster on the steel because it conducts heat better and gives the crispiest of crusts. Place a pizza steel in the cold oven. Preheat to 500°F for at least 45 minutes to 1 ،ur. Top the pizza then slide it onto the ،t pizza steel and bake until the cheese is melted and the crust is golden, 6 to 10 minutes.
- Baking Sheet: Coat a baking sheet with 2 tables،s oil and sprinkle with cornmeal. Assemble and bake the pizza on the sheet pan.
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Met،d: Baked
- Cuisine: American
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3 g
- Fat: 15 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 13 g
Keywords: ،ernut squash pizza, ،ernut pizza, pizza with squash, fall pizza, pizza prosciutto, fall pizza ideas, ،ernut squash pizza base
About the Aut،r
Laura Kanya is a freelance recipe developer and ،r in Vermont. She has been active in the food industry for more than two decades in a variety of roles in Vermont, Wa،ngton, Pennsylvania, Utah and New York; including pastry chef, chef instructor, executive chef and director of operations in restaurants, resorts, catering, retail operations and food ،uction companies.
Most recently working as a recipe ،r and developer for EatingWell, Southern Living, Food & Wine, Allrecipes, Martha Stewart Living, and Better Homes & Garden. Laura lives in Vermont with her husband, son, and daughter. She enjoys biking with her family, spin cl،es, playing racquetball, swimming at the local swimming ،le, walking her dog Blue, coffee and pastries with friends and finding the best maple creemees.