This butternut squash pizza is the perfect sweet and savory combination! Plus its on a pizza, and you can’t go wrong with sweet and savory on a pizza! It is the perfect combination of fall flavors. The sweet flavor of the butternut squash pairs perfectly with the creamy goat cheese. I love those two flavors together!
This simple Butternut Squash Pizza is the perfect pizza recipe to help welcome in the fall season. It’s garlicy, sweet and the perfect mix of fall flavors to enjoy all season long! I made this pizza on a gluten free pizza dough base to make it gluten free!
If you LOVE easy weeknight gluten free recipes, you’ll love my 30-minute ricotta lemon pizza and my chopped banana pepper pizza!
why you’ll love this gluten free recipe
- This Butternut squash pizza recipe makes for the perfect comfort food dinner! I love ordering in pizza. It is definitely a comfort food of mine!
- This recipe is allergy friendly. You can use gluten free pizza dough like I did for a gluten free pizza recipe. You can use dairy free cheese for an easy dairy free squash and onion pizza recipe!
ingredients & substitutions
Butternut squash: I love butternut squash but if you don’t, you can use other winter squashes like acorn squash, pumpkin, or sweet potato.
Pizza dough: I used the gluten free pizza dough from trader joes but you can use any pizza dough or pizza crust you want! I even love a cauliflower crust for this Squash pizza!
Goat cheese: I also love to use feta cheese, cream cheese, or ricotta cheese.
Cheddar cheese: You can always use mozzarella cheese, provolone cheese, or a blend of cheeses.
Honey: Maple syrup, agave nectar, or even a drizzle of balsamic glaze work great on top of this Butternut squash pizza recipe too!!
Pepitas: I love using pumpkin seeds, sunflower seeds, or pine nuts.
Microgreens: I also like to use fresh arugula, baby spinach, or chopped parsley.
directions
Step 1
Preheat your oven to 425°F (220°C).
Step 2
Toss the butternut squash cubes with 1 tablespoon olive oil, cumin, salt, and pepper. Spread the cubes in a single layer on the air fryer basket or on a baking sheet lined with parchment paper. Roast for 15-20 minutes, or until tender and slightly browned.
Step 3
Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until they soften and become golden brown. This may take 15-20 minutes.
Step 4
On a lightly floured surface, roll out the dough into a large circle or rectangle. Place the pizza dough on a baking sheet lined with parchment paper. Spread the goat cheese and cheddar cheese evenly over the dough, leaving a small border.
Step 5
Top with the roasted butternut squash and caramelized onions. Drizzle with honey and season with salt and pepper.
Step 6
Bake the squash and onion pizza for 15-20 minutes on 425, or until the crust is golden brown and the cheese is bubbly. Top the Butternut squash pizza with pepitas and microgreens. Slice and serve immediately.
expert tips & tricks
- Bake the Butternut squash pizza on a pizza stone for the authentic pizza texture!
- Roll your dough out thin for a thin crust pizza or keep it thicker for a deep dish pizza feel!
- Add crumbled sausage, bacon or chicken sausage for added protein on the Squash pizza!
serving, storing and meal prepping
This squash and onion pizza can be served as is or with a side salad. I like to serve it hot right out of the oven for the freshest taste and the crunchiest crust.
To store, I let the Butternut squash pizza cool completely before refrigerating in an airtight container for up to four days. I like to store the microgreens on the side so they don’t get soggy.
For longer storage, I love to portion into freezer-safe containers and freeze for up to 2 months. Remove the microgreens before freezing.
To meal prep into individual portions, divide the Butternut squash pizza into separate containers. These individual portions are my favorite for great grab-and-go lunches or quick dinners during the week.
Looking for more allergy friendly easy recipe?
If you make this recipe and enjoyed it, I would really appreciate a review! You can find me on Instagram, Facebook, Tik Tok and Pinterest. Purchase my cookbook Easy Allergy Free Cooking. Join my exclusive weeknight meal plan group for 5 weekly 30-minute dinner recipes. The weeknight meal plan also has an accompanying podcast as well! I would love for you to follow along!
Butternut Squash Pizza (Gluten free option)
Ingredients
- 1 pound pizza dough homemade, gluten-free, or store-bought
- 1 butternut squash peeled, seeded, and cubed
- 1 large onion thinly sliced
- 1/4 cup olive oil
- 1 teaspoon dried cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup goat cheese or dairy free sub
- 1/2 cup cheddar cheese, shredded or dairy free sub
- 1 tablespoon honey
- Pepitas for topping
- Microgreens for topping
Instructions
- Preheat your oven to 425°F (220°C).
- Toss the butternut squash cubes with 1 tablespoon olive oil, cumin, salt, and pepper.
- Spread the cubes in a single layer on the air fryer basket or on a baking sheet lined with parchment paper.
- Roast for 15-20 minutes, or until tender and slightly browned.
- Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat.
- Add the sliced onions and cook, stirring occasionally, until they soften and become golden brown. This may take 15-20 minutes.
- On a lightly floured surface, roll out the dough into a large circle or rectangle.
- Place the pizza dough on a baking sheet lined with parchment paper.
- Spread the goat cheese and cheddar cheese evenly over the dough, leaving a small border.
- Top with the roasted butternut squash and caramelized onions.
- Drizzle with honey and season with salt and pepper.
- Bake the pizza for 15-20 minutes on 425, or until the crust is golden brown and the cheese is bubbly.
- Top the pizza with pepitas and microgreens.
- Slice and serve immediately.
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