This butternut squash pizza is a favourite Winter and Autumn pizza! Butternut pumpkin is roasted with spices and garlic until tender, then sprinkled over garlicky ricotta with anchovies, crispy sage and gooey mozzarella cheese. This pizza is perfect for any day of the week. Use homemade pizza dough, or store bought for ease.
We are huge fans of pizza Friday in our house. I often use it as a means of using up leftovers in the fridge, and it is a great way of using seasonal veggies. Looking in the fridge and seeing half of a butternut squash, I resorted to a leftovers pizza, which I often do. Together with some spices, ricotta cheese and crispy sage, it made a delicious pizza. We have been enjoying it over the Autumn and winter months and I’m so happy to finally be sharing it with you!
This butternut pizza is easy enough for a weeknight dinner, or is a little special if you have friends over for an informal dinner.
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Ingredient notes and substitutions
Please scroll down to the recipe card at the end of the post for ingredient quantities.
- Butternut squash – called butternut pumpkin here in Australia. This Autumn / fall and winter favourite vegetable is a budget friendly vegetable. Substitute with pumpkin or sweet potato.
- Pizza base – either homemade pizza dough, yeast- free pizza dough or store bought pizza dough.
- Spices – warming spices ground cinnamon and nutmeg together with a touch of heat from the cayenne pepper elevates the butternut squash and helps balance out its sweetness.
- Anchovies – roughly torn anchovies dotted over the pizza provide bursts of rich saltiness that we love with the sweet and spicy roasted butternut squash. However they aren’t to everyone’s tastes. Substitute with some salty prosciutto or cooked bacon, or goats cheese or feta cheese.
- Ricotta – creamy ricotta is used instead of pizza sauce to create a white pizza. If you don’t have ricotta, substitute with plain Greek yogurt.
How to make this roasted butternut squash pizza
Please scroll down to the recipe card at the end of the post for the full recipe.
- Make the pizza dough – then let it rest, or if you are using a bought dough, bring it to room temperature.
- Roast the butternut squash – Roast the cubed butternut squash with the herbs and spices and whole garlic cloves until it is just tender (it will continue to cook on top of the pizza).
- Toppings – Mix the ricotta with the roasted garlic, then spread over the pizza dough. Sprinkle over the roasted butternut squash, mozzarella, anchovies and sage leaves.
- Bake – bake until the edges of the pizza are golden brown and the cheese is bubbling.
FAQ
Is this pizza spicy?
This pizza does have a firm spice kick, however you can easily tone it down, or leave the cayenne out altogether.
What can I use instead of anchovies on my pizza?
Anchovies on a pizza tend to be a love it or hate it kind of thing, they add an amazing saltiness that works so well with the butternut squash. However, if you don’t want to use anchovies, sprinkle over some prosciutto, feta cheese, a spoonful of drained capers, or some sliced olives instead.
How do I make this pizza vegetarian?
The roasted butternut squash pizza makes a delicious vegetarian pizza! I love to replace the anchovies with salty feta, however you can just leave them out if you prefer.
Can I make this ahead?
This pizza is most delicious fresh from the oven, however you can roast the butternut squash and store in the fridge for up to 3 days for a quicker dinner.
Should I peel my butternut squash before roasting?
Whilst you don’t technically need to peel the butternut squash before roasting, I prefer the texture of it roasted without the skin.
My recipe tips
- Tips for roasting butternut squash: Spread the cubed butternut squash out on the tray making sure it isn’t overcrowded, otherwise it will steam rather than roast and caramelise.
- The spices used to roast the butternut squash are strong so if you taste a cube of roasted butternut squash on its own, don’t worry! Once they are on the pizza with the other ingredients, the spice and heat are balanced out!
Make ahead/storage
This pizza is best served immediately, however leftovers can be kept in the fridge, covered, for up to 2 days. It is best eaten cold rather than reheated.
Why not try…
You may also like these other easy butternut squash recipes:
Roasted Butternut Squash Pizza
Author: Robyn
This butternut squash pizza is a favourite Winter and Autumn pizza! Butternut pumpkin is roasted with spices and garlic until tender, then sprinkled over garlicky ricotta with anchovies, crispy sage and gooey mozzarella cheese.
Equipment
- 1 baking tray
- 2 baking sheets or pizza stones
Ingredients
Roasted Butternut Squash
- 500g butternut squash peeled and cut into 1-2cm cubes
- 2 tablespoons olive oil
- ½ teaspoon ground cinnamon
- ½ teaspoon cayenne use ¼ teaspoon for less spicy butternut
- pinch nutmeg
- 2 tablespoons sage finely chopped
- 2-3 sprigs thyme
- salt
- black pepper
- 2 cloves garlic left whole
The Pizza
- 500g 1 lb pizza dough
- 100g ½ c ricotta
- 150g mozzarella cut in to chunks or grated
- 10 anchovies in oil
- 10 sage leaves
- black pepper
Instructions
- Make the pizza dough, if not using store bought, and leave to rest.
Roast The Butternut Squash
- Preheat the oven to 180℃ fan / 200℃ / 390 ℉.
- Line a baking tray with baking paper / parchment.
- Toss the butternut squash cubes with the olive oil, cinnamon, cayenne, nutmeg, chopped sage, thyme and salt and black pepper.
- Tip on to the lined baking tray, add the whole cloves of garlic, and roast for 20 minutes, until tender.
- Turn the oven up to 220 ℃ fan / 235℃ / 455℉.
- Line two baking sheets with baking paper.
- Cut the pizza dough in half and roll each half out into a circle. Place on the lined baking sheets.
- Squeeze the roasted garlic out into the ricotta, and mix with black pepper.
- Spread half of this mixture over one of the pizza bases.
- Sprinkle over half the mozzarella, then half the anchovies and half of the roasted butternut squash.
- Rub the sage leaves with a little of the anchovy oil – or olive oil – and scatter half over the pizza.
- Repeat with the other pizza base and rest of the ingredients.
- Place in the oven and bake for 10-15 minutes until the cheese and pizza crust are golden brown.
- Best enjoyed straight away, however leftovers can be stored, covered, in the fridge for up to 24 hours.
Notes
Nutrition calculated on using my homemade pizza dough recipe.
INGREDIENTS NOTES AND SUBSTITUTIONS
- Butternut squash – called butternut pumpkin here in Australia. This Autumn / fall and winter favourite vegetable is a budget friendly vegetable. Substitute with pumpkin or sweet potato.
- Pizza base – either homemade pizza dough, yeast- free pizza dough or store bought pizza dough.
- Spices – warming spices ground cinnamon and nutmeg together with a touch of heat from the cayenne pepper elevates the butternut squash and helps balance out its sweetness.
- Anchovies – roughly torn anchovies dotted over the pizza provide bursts of rich saltiness that we love with the sweet and spicy roasted butternut squash. However they aren’t to everyone’s tastes. Substitute with some salty prosciutto or cooked bacon, or goats cheese or feta cheese.
- Ricotta – creamy ricotta is used instead of pizza sauce to create a white pizza. If you don’t have ricotta, substitute with plain Greek yogurt.
- Tips for roasting butternut squash: Spread the cubed butternut squash out on the tray making sure it isn’t overcrowded, otherwise it will steam rather than roast and caramelise.
- The spices used to roast the butternut squash are strong so if you taste a cube of roasted butternut squash don’t worry! Once they are on the pizza the other ingredients help balance the spice and heat out!
Nutrition
Calories: 393kcalCarbohydrates: 35gProtein: 18gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 51mgSodium: 629mgPotassium: 615mgFiber: 4gSugar: 3gVitamin A: 13785IUVitamin C: 28mgCalcium: 357mgIron: 3mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Ingredients
Roasted Butternut Squash
- 500 g butternut squash peeled and cut into 1-2cm cubes
- 1½ tablespoons olive oil
- ½ teaspoon ground cinnamon
- ½ teaspoon cayenne use ¼ teaspoon for less spicy butternut
- pinch nutmeg
- 1½ tablespoons sage finely chopped
- 2-3 sprigs thyme
- salt
- black pepper
- 2 cloves garlic left whole
The Pizza
- 500 g pizza dough
- ½ c ricotta
- 150 g mozzarella cut in to chunks or grated
- 10 anchovies in oil
- 10 sage leaves
- black pepper
Instructions
- Make the pizza dough, if not using store bought, and leave to rest.
Roast The Butternut Squash
- Preheat the oven to 180℃ fan / 200℃ / 390 ℉.
- Line a baking tray with baking paper / parchment.
- Toss the butternut squash cubes with the olive oil, cinnamon, cayenne, nutmeg, chopped sage, thyme and salt and black pepper.
- Tip on to the lined baking tray, add the whole cloves of garlic, and roast for 20 minutes, until tender.
- Turn the oven up to 220 ℃ fan / 235℃ / 455℉.
- Line two baking sheets with baking paper.
- Cut the pizza dough in half and roll each half out into a circle. Place on the lined baking sheets.
- Squeeze the roasted garlic out into the ricotta, and mix with black pepper.
- Spread half of this mixture over one of the pizza bases.
- Sprinkle over half the mozzarella, then half the anchovies and half of the roasted butternut squash.
- Rub the sage leaves with a little of the anchovy oil – or olive oil – and scatter half over the pizza.
- Repeat with the other pizza base and rest of the ingredients.
- Place in the oven and bake for 10-15 minutes until the cheese and pizza crust are golden brown.
- Best enjoyed straight away, however leftovers can be stored, covered, in the fridge for up to 24 hours.
Notes
Nutrition calculated on using my homemade pizza dough recipe.
INGREDIENTS NOTES AND SUBSTITUTIONS
- Butternut squash – called butternut pumpkin here in Australia. This Autumn / fall and winter favourite vegetable is a budget friendly vegetable. Substitute with pumpkin or sweet potato.
- Pizza base – either homemade pizza dough, yeast- free pizza dough or store bought pizza dough.
- Spices – warming spices ground cinnamon and nutmeg together with a touch of heat from the cayenne pepper elevates the butternut squash and helps balance out its sweetness.
- Anchovies – roughly torn anchovies dotted over the pizza provide bursts of rich saltiness that we love with the sweet and spicy roasted butternut squash. However they aren’t to everyone’s tastes. Substitute with some salty prosciutto or cooked bacon, or goats cheese or feta cheese.
- Ricotta – creamy ricotta is used instead of pizza sauce to create a white pizza. If you don’t have ricotta, substitute with plain Greek yogurt.
- Tips for roasting butternut squash: Spread the cubed butternut squash out on the tray making sure it isn’t overcrowded, otherwise it will steam rather than roast and caramelise.
- The spices used to roast the butternut squash are strong so if you taste a cube of roasted butternut squash don’t worry! Once they are on the pizza the other ingredients help balance the spice and heat out!
Nutrition
Calories: 393kcalCarbohydrates: 35gProtein: 18gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 51mgSodium: 629mgPotassium: 615mgFiber: 4gSugar: 3gVitamin A: 13785IUVitamin C: 28mgCalcium: 357mgIron: 3mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Ingredients
Roasted Butternut Squash
- 1 lb butternut squash peeled and cut into ½-inch cubes
- 2 tablespoons olive oil
- ½ teaspoon ground cinnamon
- ½ teaspoon cayenne use ¼ teaspoon for less spicy butternut
- pinch nutmeg
- 2 tablespoons sage finely chopped
- 2-3 sprigs thyme
- salt
- black pepper
- 2 cloves garlic left whole
The Pizza
- 1 lb pizza dough
- ½ c ricotta
- 1⅓ c mozzarella cut in to chunks or grated
- 10 anchovies in oil
- 10 sage leaves
- black pepper
Instructions
- Make the pizza dough, if not using store bought, and leave to rest.
Roast The Butternut Squash
- Preheat the oven to 180℃ fan / 200℃ / 390 ℉.
- Line a baking tray with baking paper / parchment.
- Toss the butternut squash cubes with the olive oil, cinnamon, cayenne, nutmeg, chopped sage, thyme and salt and black pepper.
- Tip on to the lined baking tray, add the whole cloves of garlic, and roast for 20 minutes, until tender.
- Turn the oven up to 220 ℃ fan / 235℃ / 455℉.
- Line two baking sheets with baking paper.
- Cut the pizza dough in half and roll each half out into a circle. Place on the lined baking sheets.
- Squeeze the roasted garlic out into the ricotta, and mix with black pepper.
- Spread half of this mixture over one of the pizza bases.
- Sprinkle over half the mozzarella, then half the anchovies and half of the roasted butternut squash.
- Rub the sage leaves with a little of the anchovy oil – or olive oil – and scatter half over the pizza.
- Repeat with the other pizza base and rest of the ingredients.
- Place in the oven and bake for 10-15 minutes until the cheese and pizza crust are golden brown.
- Best enjoyed straight away, however leftovers can be stored, covered, in the fridge for up to 24 hours.
Notes
Nutrition calculated on using my homemade pizza dough recipe.
INGREDIENTS NOTES AND SUBSTITUTIONS
- Butternut squash – called butternut pumpkin here in Australia. This Autumn / fall and winter favourite vegetable is a budget friendly vegetable. Substitute with pumpkin or sweet potato.
- Pizza base – either homemade pizza dough, yeast- free pizza dough or store bought pizza dough.
- Spices – warming spices ground cinnamon and nutmeg together with a touch of heat from the cayenne pepper elevates the butternut squash and helps balance out its sweetness.
- Anchovies – roughly torn anchovies dotted over the pizza provide bursts of rich saltiness that we love with the sweet and spicy roasted butternut squash. However they aren’t to everyone’s tastes. Substitute with some salty prosciutto or cooked bacon, or goats cheese or feta cheese.
- Ricotta – creamy ricotta is used instead of pizza sauce to create a white pizza. If you don’t have ricotta, substitute with plain Greek yogurt.
- Tips for roasting butternut squash: Spread the cubed butternut squash out on the tray making sure it isn’t overcrowded, otherwise it will steam rather than roast and caramelise.
- The spices used to roast the butternut squash are strong so if you taste a cube of roasted butternut squash don’t worry! Once they are on the pizza the other ingredients help balance the spice and heat out!
Nutrition
Calories: 393kcalCarbohydrates: 35gProtein: 18gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 51mgSodium: 629mgPotassium: 615mgFiber: 4gSugar: 3gVitamin A: 13785IUVitamin C: 28mgCalcium: 357mgIron: 3mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Let me know your thoughts!