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This Butternut Squash Pizza with caramelized onions, swiss chard, sage, and creamy burrata cheese, sings of fall. Butternut squash ribbons make it feel fancy, yet couldn’t be easier!
I love all the winter squash showing up in our area this time of year, a true sign of fall and the changing of the seasons. The leaves are just beginning to turn here, and the sunlight has shifted lower in the sky, making everything more beautiful. I’ve written it a thousand times, and I am sure you are sick of hearing it, but fall is my favorite season of all.
This cozy fall pizza recipe is full of all the seasonal flavors we love; nutty butternut squash, earthy sweet, caramelized onions, wilted Swiss chard, garlic, sage, a hint of nutmeg and a delicious ball of burrata cheese. Does it get any better than this? All the fall flavors in one delcious bite! I think you’ll like it. 🙂
Table of Contents
- Why you’ll love this
- Butternut Squash Pizza Ingredients
- Butternut Pizza Insturctions
- What Kind of Pizza Dough to Use
- What Cheese Pairs Best with Butternut Squash
- Ingredient Substitutions
- Expert Tips
- What to Serve It With
- Pear Salad with Vanilla Fig Dressing
- Roasted Pumpkin Salad with Kale, Apples and Maple Pecans
- Fig Salad with Arugula & Pecans
- Caesar Salad
- Health Benefits of Butternut Squash
- Storage & Reheating
- More Pizza Recipes
- Butternut Squash Pizza Recipe
Why you’ll love this
- The butternut ribbons: No need to roast the butternut squash ahead- saving a step! Thin ribbons cook as quickly as the pizza bakes.
- It’s perfectly cheesy! The solid outer layer of burrata resembles fresh mozzarella, but the creamy, gooey interior of the cheese melts beautifully on pizza, resulting in varying texture that makes this pizza utterly decadent.
- Full of fall flavor: Seasonal butternut squash is the main event, but hints of sage, nutmeg, Swiss chard, and caramelized onions weave in more of those warm and comforting fall aromas.
- Beautiful pizza that’s easy to make: It’s easy to assemble this impressive-looking pizza. As mentioned, raw ribbons of butternut squash cook on top of the pizza. Only one skillet is needed to caramelize the onions, then sauté the garlic and Swiss chard. Then it’s as simple as assembling the toppings onto the dough—but the result is a work of art!
- Wholesome ingredients: Butternut squash supports immune health and digestion, Swiss chard is an excellent source of vitamins and magnesium, and antioxidant-rich onions have anti-inflammatory properties.
Butternut Squash Pizza Ingredients
- 12-inch pizza crust: You can use 8 ounces of homemade pizza dough, perhaps trying our Sourdough Pizza Crust, or simply buy store-bought dough.
- Red onion: Caramelized onions add a rich and sweet flavor to the pizza. You’ll need 1/2 a red onion.
- Extra virgin olive oil: You’ll need olive oil from start to finish in this recipe! The warm and balanced oil helps the squash cook on the pizza, bringing out its sweetness. It is brushed onto the crust for a lovely golden crisp.
- Salt and pepper: Salt and pepper season the veggies on this pizza to highlight the flavors and add a subtle spicy bite.
- Butternut squash: Look for a small butternut squash with a firm skin and vibrant orange flesh. The squash adds a sweet and nutty flavor to the pizza. There’s no need for roasted butternut squash here! Simply slice ribbons and let them cook on top of the pizza. Of course, you can substitute other winter squash here!
- Garlic cloves: Garlic brings a savory and aromatic note to the pizza.
- Fresh sage leaves: Sage has a warm and earthy flavor that pairs beautifully with butternut squash.
- Swiss chard: Swiss chard lends a slightly bitter taste and a vibrant green color to the pizza. Make sure to remove the stems and chop the leaves before using. Other wilting greens can be used here too!
- Burrata cheese: Creamy burrata cheese adds an indulgent and luxurious element to the pizza, with its outer layer resembling fresh mozzarella and a soft, creamy interior. Substitute ricotta and fresh mozzarella if you cant find burrata!
- Nutmeg: This nutty, warm, and slightly sweet spice adds a special touch that elevates the flavor of the pizza.
- Pecorino cheese: This hard cheese is salty and earthy. It adds a nurturing, grounding flavor. Parmesan can be substituted, but we highly recommend the pecorino!
These ingredients come together to create a harmonious blend of flavors and textures that celebrate the essence of fall.
Butternut Pizza Insturctions
Preheat oven to 475- 500F. Pull pizza dough from the fridge and let rest on a floured parchment paper or sheet pan.
In a skillet, saute the onion over medium-low heat until tender, fragrant, and caramelized, stirring occasionally- season with salt and pepper. Once the onions are done, set aside.
At the same time, peel half of the butternut squash, then using the veggie peeler, make ribbons- you’ll want 1 cup ( loosely packed) per 12-inch pizza. Place the butternut ribbons in a bowl with a few sage leaves and drizzle with olive oil, salt and pepper.
In the same skillet, add a little more olive oil. Add the garlic. Saute until fragrant, then add the remaining chopped sage leaves. Saute 30 seconds and add the thinly sliced Swiss chard and wilt over low heat- stirring. If it’s a little dry add a little splash of water. Season with salt and pepper, and set aside.
Assemble: Roll out or stretch out the pizza dough as thinly as you can, leaving the edges a bit thicker if you like into a 12-inch round or oval. Brush the dough and edges with extra-virgin olive oil. Drain the burrata cheese and cut it in half. Scoop out the creamy center and spread this soft part over the base of the pizza dough. Sprinkle with nutmeg, salt and pepper, and half of the pecorino. I love the nutmeg here! Scatter the wilted chard mixture over top.
Arrange the seasoned butternut ribbons, leaving some on their edges. Sprinkle with remaining pecorino. Break apart the outer shell of the burrata cheese and nestle pieces into the nooks and crannies, using as much or as little as you like.
Move to a pizza stone (or bake on a sheet pan) and bake until pizza is beautifully golden, bubbling and the dough is cooked through- 7-8 minutes. The middle should register around 195- 200F.
What Kind of Pizza Dough to Use
Making your own homemade pizza dough is part of the romantic experience of making pizza! We have a Sourdough Pizza Crust that is equally chewy and crispy. Give it a try or use a store-bought 8-ounce ball of dough.
You can buy a pre-made crust, but for the best experience, we recommend starting with dough. The crust should be about 12 inches, whether you buy it or roll it out.
You can prep your pizza dough ahead of time and freeze it—perhaps making a large batch to make homemade pizza nights even easier!
What Cheese Pairs Best with Butternut Squash
We love using burrata here because of its creamy interior that spreads beautifully as a rich, cheesy base. Burrata is slightly sweet, which makes it the perfect choice for this sweet, fall-inspired butternut squash pizza.
Ricotta and mozzarella are always great choices for pizza because they are softer in flavor and melt perfectly. Our Vegan Ricotta would make a nice plant-based substitute.
Since butternut squash is on the sweeter side, it does pair well with salty, earthy, or tangy cheeses- we love using pecorino for a bit of earthy, nutty umami flavor.
- Cheese: Feel free to sub ricotta cheese for the base- roughly ½ cup, and fresh mozzarella cheese for the top, roughly ½ cup. I imagine our vegan ricotta and vegan cheese would work here, though I have not tried it this way. You can never go wrong with adding Parmesan cheese too!
- Winter squash: Other winter squash (delicata, honeynut, acorn, kabocha) will work here. You can also sub sweet potatoes too! If your squash is already cut into cubes, feel free to roast it ahead (toss with olive oil salt, and pepper) until tender before putting on the pizza.
- Herbs: Sage pairs wonderfully with the ingredients in this pizza, but fresh rosemary would make a great addition to the pizza. No need to add it to the skillet, just sprinkle it on top. A little oregano sprinkled on top would be nice too.
- Use homemade dough: Not only is this process fun, but it makes all the difference in the texture of the pizza. There’s nothing better than a chewy, crispy pizza crust. Try our sourdough pizza crust!
- Rice Flour: If your dough is very sticky, roll or stretch over rice flour, flour the top with rice flour, ( and also flour your hands) adding more as needed. The rice flour is really good at preventing sticking- and will also add a light, crispy texture to the dough!
- Fresh Grated cheese: Rather than use pre-shredded cheese, grate the pecorino from a block. Once you try this you’ll never go back to the old way! Pre-shredded cheese often has additives to keep the cheese from sticking together. I’ll shred a block in my food processor and store it in the fridge.
- Use a pizza stone: Pizza stones have tiny holes in them that help moisture evaporate, resulting in a crispy crust with a bubbly top!
- Add a little spice with red pepper flakes: Though it is not necessary, you can add red pepper flakes for a hint of heat if you wish!
What to Serve It With
Warming spices and herbs like cinnamon, nutmeg, cloves, cardamom, rosemary, sage, and thyme. Anything sweet like brown sugar and maple syrup. Vegetables such as onions, leeks, turnips, carrots, dark leafy greens, and broccoli. Tart fruits like apples and pears. Savory ingredients such as bacon, chicken, beef, ham, turkey, sausage, nuts, rice or eggs. Feel free to add any of these elements to the pizza if you wish!
Prosciutto makes a lovely addition if you wish to add meat to the pizza. Bacon or sausage would pair well too!
We use the gooey interior of the burrata to spread out a creamy sauce onto the pizza. This works well because tomato isn’t a natural food pairing with sweet butternut squash. Olive oil would make a nice fresh and light base. You can use pizza sauce, but it is not recommended!
A fall salad made with dark, leafy greens would make a great starter before enjoying this pizza, or a healthy vegetable side like roasted broccoli or Brussels sprouts!
Butternut squash is sweet and nutty, a bit like sweet potatoes or butterscotch.
Health Benefits of Butternut Squash
Butternut squash is not only delicious, but it is also packed with nutrients that offer several health benefits!
- Rich in vitamins and minerals: Butternut squash is a great source of essential vitamins and minerals. It is particularly high in vitamin A, which supports eye health and boosts the immune system. It is also a good source of vitamin C, which helps strengthen the immune system and promote collagen production for healthy skin.
- High in fiber: Butternut squash is rich in dietary fiber, which supports healthy digestion.
- Supports heart health: The significant potassium content in butternut squash helps maintain healthy blood pressure levels.
- Promotes healthy skin: The high vitamin A and C content in butternut squash makes your skin glow! Vitamin A supports the growth and maintenance of skin cells, while vitamin C helps in collagen production, which keeps the skin firm and supple.
- Antioxidant properties: Butternut squash contains antioxidants such as beta-carotene, lutein, and zeaxanthin. These antioxidants help reduce oxidative stress in the body.
- Anti-inflammatory properties: The antioxidants and phytonutrients in butternut squash have anti-inflammatory properties, which may help reduce inflammation in the body.
Storage & Reheating
Is there anything better than leftover pizza?! Store leftovers in an airtight container, using parchment paper to separate the slices if stacking them on top of one another.
Instead of heating the pizza up in the microwave (which can make it soggy), place it on a baking sheet in the oven at 375 F for about 10 minutes or until warmed through. The toaster oven also works great for this!
More Pizza Recipes
If you enjoyed this recipe, we’d love to hear what you think in the comments, and don’t forget to rate the recipe so others know to try it out!
Have a beautiful week. xoxoPrint
A delicious fall-inspired pizza topped with butternut squash ribbons, sage, caramelized onions, swiss chard and burrata cheese. Cozy fall flavors make the perfect bite!
- 12-inch pizza crust (8 ounces of pizza dough) use store-bought pizza dough or our sourdough pizza dough
- 1/2 red onion, thinly sliced
- olive oil
- salt to taste
- black pepper
- 1 small butternut squash
- 4 garlic cloves, roughly chopped
- 10–15 sage leaves, divided. Leave 5 whole, big chop the rest.
- 1 bunch Swiss chard (2 cups) thinly sliced- (or sub other wilting green- spinach, kale, etc.)
- 1 large ball burrata cheese (or sub ricotta and mozzarella)
- generous pinch nutmeg
- 3 tablespoons grated pecorino cheese
- Preheat oven to 475- 500F. Pull pizza dough from the fridge and let rest on a floured parchment paper or sheet pan. Rice flour works great here, preventing sticking.
- In a skillet, saute the onion over medium-low heat until tender, fragrant, and caramelized, stirring occasionally- season with salt and pepper. Once the onions are done, set aside.
- At the same time, peel half of the butternut squash, then using the veggie peeler, make ribbons- you’ll want 1 cup thin “ribbons” ( loosely packed) per 12-inch pizza. Place the butternut ribbons in a bowl with a 5 sage leaves, then toss with olive oil, salt and pepper.
- In the same skillet, add a little more olive oil. Add the garlic. Saute until fragrant, then add the remaining chopped sage leaves. Saute 30 seconds and add the thinly sliced Swiss chard and wilt over low heat- stirring. If it’s a little dry, add a little splash of water. Cook until wilted, season with salt and pepper, and set aside.
- Assemble: Roll out or stretch out the pizza dough as thinly as you can, leaving the edges a bit thicker if you like, into a 12-inch round or oval. Brush the dough and edges with olive oil. Drain the burrata cheese and cut it in half. Scoop out the creamy center and spread this soft part over the base of the pizza dough. Sprinkle with a generous amount of nutmeg, salt and pepper, and half of the pecorino. I love the nutmeg here! Scatter the wilted chard mixture over top. Add the onions. Arrange the seasoned butternut ribbons, leaving some on their edges. Sprinkle with remaining pecorino. Break apart the outer shell of the burrata cheese and nestle pieces into the nooks and crannies, using as much or little as you like.
- Move to a pizza stone (or bake on a sheet pan) and bake until pizza is beautifully golden, bubbling and the dough is cooked through- 7-8 minutes. The middle should register around 195- 200F. Cut and enjoy!
Cheese: Feel free to sub ricotta cheese for the base- roughly ½ cup, and fresh mozzarella cheese for the top, roughly ½ cup. I imagine our vegan ricotta and vegan cheese would work here have not tried.
Winter squash: Other winter squash will work here. If your squash is already cut into cubes, feel free to roast it ahead ( toss with olive oil salt, and pepper) until tender before putting on the pizza.
Leftovers are super tasty reheated the next day- makes a yummy lunch.
- Serving Size: 2 (of 6) slices
- Calories: 359
- Sugar: 2.9 g
- Sodium: 900.4 mg
- Fat: 20.1 g
- Saturated Fat: 8 g
- Carbohydrates: 31 g
- Fiber: 2.1 g
- Protein: 15 g
- Cholesterol: 39.6 mg
Keywords: butternut squash pizza, butternut pizza, fall pizza, fall pizza idea, pizza for fall, pizza with butternut squash