Butternut Squash Pizza Recipe
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!
How to Make the Best Butternut Squash Pizza
When autumn arrives, there’s nothing quite like embracing the season’s best flavors on a homemade pizza. This butternut squash pizza combines the natural sweetness of butternut squash ribbons with savory caramelized onions, earthy Swiss chard, and creamy burrata cheese for an unforgettable fall dinner.
The key to this pizza is the preparation of each topping. Thin butternut squash ribbons, made with a simple vegetable peeler, cook quickly in the hot oven and become tender with slightly caramelized edges. The fresh sage adds an aromatic, herbaceous note that pairs perfectly with the squash, while the caramelized onions bring a deep, sweet flavor that ties everything together.
Don’t skip the burrata—it’s what makes this pizza truly special. The creamy center spread across the dough creates a rich base, while pieces of the outer shell melt into pockets of cheesy goodness throughout. A generous sprinkle of nutmeg and pecorino cheese rounds out the flavor profile, making every bite a celebration of fall’s finest ingredients.
Butternut Squash Pizza
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
Pizza Base
Toppings
Instructions
Prepare the Toppings
- Preheat oven to 475-500°F. 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, sauté 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.
- Peel half of the butternut squash, then using a 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 5 sage leaves, then toss with olive oil, salt and pepper.
- In the same skillet, add a little more olive oil. Add the garlic and sauté until fragrant, then add the remaining chopped sage leaves. Sauté 30 seconds and add the thinly sliced Swiss chard. Wilt over low heat, stirring. If it's a little dry, add a splash of water. Cook until wilted, season with salt and pepper, and set aside.
Assemble and Bake
- Roll out or stretch 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, pepper, and half of the pecorino.
- 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.
- 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, about 7-8 minutes. The middle should register around 195-200°F. Cut and enjoy!
Notes
- Use store-bought pizza dough or homemade sourdough pizza dough.
- You can substitute Swiss chard with spinach or kale.
- If you don't have burrata, use ricotta and mozzarella as a substitute.
