What flavors go well with butternut squash?

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!

Can I add meat to this pizza?

Prosciutto makes a lovely addition if you wish to add meat to the pizza. Bacon or sausage would pair well too!

Can I add pizza sauce?

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!

What food goes well with Butternut Squash Pizza?

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!

What does butternut squash taste like?

Butternut squash is sweet and nutty, a bit like sweet potatoes or butterscotch.

Butternut Squash Pizza

Description

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!

Ingredients

Scale

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

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Instructions

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!

Notes

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.

Nutrition

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