Squash on pizza? Absolutely! Butternut squash pizza is a sweet and savory combination and is a fall delight any day of the week. The natural nutty and sweet flavor of the butternut squash, coupled with goat cheese and roasted garlic, is a cozy night-in dream and will be the hit of any autumn potluck!
Any pizza starts with really good dough, and this homemade pizza dough recipe is our favorite. It’s just the right amount of chewy and crispy with scorched bubbles on the crust – plus it doesn’t require any kneading! Consider making it ahead of your pizza night, as it’ll need ample time to rise. If you’re in a time crunch, store-bought pizza dough can also be used.
Now that you have your dough, it’s time to talk toppings. This butternut squash pizza recipe is loaded with roasted squash, caramelized onions, spinach, fresh rosemary, and goat cheese. Plus, if you’re a garlic fan raises hand then this one’s for you! With two whole heads of roasted garlic , you better believe it’s packed with that soft, sweet roasted garlic flavor.
If you’re in a time crunch, try this white garlic pizza sauce as the base of your butternut squash pizza. It’s made with sautéed garlic instead of roasted garlic, so it takes much less time to prepare.
Can I use another pizza sauce?
Another delicious sauce option is this garlic pizza sauce . Pesto also works well. A tomato-based sauce is not recommended as the flavor isn’t quite right for this recipe.
Can I use store-bought pizza dough?
Absolutely! Make sure to follow the cooking instructions on the packaging for best results.
Why is my butternut squash soggy?
If your roasted squash is really mushy and not keeping the cube shape, it may be that you used too much olive oil while baking.
What meat can I add to this pizza?
Cooked and chopped Italian sausage is a nice addition. Or try some prosciutto or spicy chorizo!
Butternut Squash Pizza with Goat Cheese and Roasted Garlic
- Pin
Ingredients
- ▢ 1 small butternut squash (peeled and cut into cubes)
- ▢ 1 tablespoon olive oil
- ▢ 2 heads garlic
- ▢ ¼ cup baby spinach
- ▢ 4 ounces goat cheese
- ▢ 2 tablespoons fresh rosemary (minced)
- ▢ 2 pizza doughs
Maple Caramelized Onions
- ▢ 1 teaspoon EACH: butter and olive oil
- ▢ 1 large onion (thinly sliced)
- ▢ 2 teaspoons maple syrup
Roasted Garlic Pizza Sauce
- ▢ 2 tablespoons butter
- ▢ 2 tablespoons all-purpose flour
- ▢ 1 cup milk
- ▢ Salt and pepper (to taste)
Instructions
- Roast Squash and Garlic. Preheat your oven to 400 degrees Fahrenheit. Toss the butternut squash cubes in olive oil and arrange them in a single layer on a baking sheet. Slice about ½ inch off the top of each head of garlic so that all cloves are showing slightly. Drizzle a little olive oil over each head and arrange, cut-side down, on the baking sheet with the squash. Check the squash after 20 minutes, if it is soft, remove it from the oven and set it aside in a bowl. Continue to cook the garlic until it is soft and fragrant, about 10 minutes more minutes. 1 small butternut squash, 1 tablespoon olive oil, 2 heads garlic
- Mash Garlic. Remove the garlic from the oven and, once it is cool enough to handle, gently squeeze the garlic cloves out of their skin. Mash 10 of the roasted garlic cloves with a fork in a small bowl. Leave the rest whole.
- Caramelize the Onion. While the squash is roasting, make the other parts of the pizza. Heat the butter and olive oil in a large pan over medium heat. Add the onion and cook, stirring occasionally, until it is translucent. Reduce the heat to medium-low, stir in the maple syrup, and continue to cook until the onions are light golden brown. 1 teaspoon EACH: butter and olive oil, 1 large onion, 2 teaspoons maple syrup
- Make the Sauce. Melt the butter in a frying pan or small pot over medium heat. Add the flour and whisk till combined. Cook for 1 minute, stirring continuously. Slowly add the milk and whisk till combined. Bring it to a boil and whisk until it has thickened. Remove the pan from the heat and stir in the mashed roasted garlic. Season to taste with salt and pepper. 2 tablespoons butter, 2 tablespoons all-purpose flour, 1 cup milk, Salt and pepper
- Assemble the Pizza. Form both pizza doughs and spread the white pizza sauce on top. Add the caramelized onions, roasted butternut squash, roasted garlic, baby spinach, goat cheese, and rosemary. ¼ cup baby spinach, 4 ounces goat cheese, 2 tablespoons fresh rosemary, 2 pizza doughs
- Bake the Pizza. O ne at a time, bake the pizzas for 12-15 minutes until the top is bubbling and the crust is golden.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
Butternut Squash Pizza with Goat Cheese and Roasted Garlic
Ingredients
- 1 small butternut squash , peeled and cut into cubes
- 1 tablespoon olive oil
- 2 heads garlic
- ¼ cup baby spinach
- 4 ounces goat cheese
- 2 tablespoons fresh rosemary , minced
- 2 pizza doughs
Maple Caramelized Onions
- 1 teaspoon EACH: butter and olive oil
- 1 large onion , thinly sliced
- 2 teaspoons maple syrup
Roasted Garlic Pizza Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- Salt and pepper , to taste
Instructions
- Roast Squash and Garlic. Preheat your oven to 400 degrees Fahrenheit. Toss the butternut squash cubes in olive oil and arrange them in a single layer on a baking sheet. Slice about ½ inch off the top of each head of garlic so that all cloves are showing slightly. Drizzle a little olive oil over each head and arrange, cut-side down, on the baking sheet with the squash. Check the squash after 20 minutes, if it is soft, remove it from the oven and set it aside in a bowl. Continue to cook the garlic until it is soft and fragrant, about 10 minutes more minutes. 1 small butternut squash, 1 tablespoon olive oil, 2 heads garlic
- Mash Garlic. Remove the garlic from the oven and, once it is cool enough to handle, gently squeeze the garlic cloves out of their skin. Mash 10 of the roasted garlic cloves with a fork in a small bowl. Leave the rest whole.
- Caramelize the Onion. While the squash is roasting, make the other parts of the pizza. Heat the butter and olive oil in a large pan over medium heat. Add the onion and cook, stirring occasionally, until it is translucent. Reduce the heat to medium-low, stir in the maple syrup, and continue to cook until the onions are light golden brown. 1 teaspoon EACH: butter and olive oil, 1 large onion, 2 teaspoons maple syrup
- Make the Sauce. Melt the butter in a frying pan or small pot over medium heat. Add the flour and whisk till combined. Cook for 1 minute, stirring continuously. Slowly add the milk and whisk till combined. Bring it to a boil and whisk until it has thickened. Remove the pan from the heat and stir in the mashed roasted garlic. Season to taste with salt and pepper. 2 tablespoons butter, 2 tablespoons all-purpose flour, 1 cup milk, Salt and pepper
- Assemble the Pizza. Form both pizza doughs and spread the white pizza sauce on top. Add the caramelized onions, roasted butternut squash, roasted garlic, baby spinach, goat cheese, and rosemary. ¼ cup baby spinach, 4 ounces goat cheese, 2 tablespoons fresh rosemary, 2 pizza doughs
- Bake the Pizza. O ne at a time, bake the pizzas for 12-15 minutes until the top is bubbling and the crust is golden.
