For those of you that love roasted butternut squash (with those delicious caramelized edges) – this recipe is for you! It also features caramelized onions, two cheeses and fresh sage – all ingredients compliment each other beautifully. When I make these I use Naan bread, the delicious, soft Indian bread that is now readily available at most supermarkets. It’s so easy to use and I love its taste and texture.
Butternut Squash Pizza, recipe and photography generously provided by Katie at Epicurean Mom. I encourage you to sign up to have her recipes emailed to you. They are a delight to see, read and eat!
Yields a 10-inch pizz
- 1 pizza dough-pre-made or store bought
- 1 small onion, peeled and sliced
- 13 fresh sage leaves, chopped plus a few whole leaves for garnish
- 1/2 small butternut squash, peeled and diced into 1-inch squares
- 1 teaspoon fresh garlic, minced
- 3 1/2 tablespoons olive oil, plus more for drizzling
- 1/2 cup mozzarella cheese
- 1/2 cup monterey jack cheese
- Salt and pepper to taste
- Preheat oven to 375 degrees. Lay diced butternut squash onto a baking sheet, drizzle with olive oil. Toss to coat. Bake for 10-15 minutes, or until just tender. Let cool slightly.
- Heat 1 1/2 tablespoons olive oil in a medium skillet over medium heat. Add the onions and cook, stirring frequently, until browning and caramelized, about 10-15 minutes. Set aside.
- On a lightly floured piece of parchment paper, pat out dough to form a 10-inch circle. Make sure the sides are slightly thicker to form a crust. Set aside until ready to assemble.
- Heat 1 tablespoon olive oil in a small skillet over medium-low heat, add chopped sage leaves. Stirring constantly, cook until fragrant and starting to crisp, about 3 minutes. Immediately take off heat and add 1 teaspoon minced garlic, stir until well combined.
- Preheat oven to 500 degrees. If using a pizza stone, preheat the stone with the oven for about 20-25 minutes.
- Pour sage mixture into a small cup, add 1 tablespoon olive oil and spread over the pizza dough with a basting brush. Generously sprinkle dough with salt and pepper. Add the caramelized onions, mozzarella and monterey jack cheese. Evenly spread the butternut squash on top of the cheese and sprinkle with a few whole sage leaves.
- Bake for 7-10 minutes, or until a golden brown. Let cool for 5 minutes before serving.