Roasted Butternut Squash Pizza
Crispy flatbread topped with two kinds of cheese, jammy caramelized onions, roasted butternut squash and candied sage make up this butternut squash pizza. The ultimate fall fusion recipe for an easy weeknight dinner.
Eating seasonally is the best way to save money at the grocery store. With grocery prices on the rise, you can keep your budget in check by eating what’s in season, like butternut squash in the fall. Squash is amazing when it’s roasted. It takes on a sweet flavor that pairs beautifully with gooey cheese on a pizza.
I added crunchy toasted hazelnuts, sweet candied sage, a drizzle of honey – and we are keeping it healthy with the addition of kale as a topper on this pizza.
Ingredients
Makes 2 flatbreads
- 1 cup Butternut squash, peeled and cubed
- 1 teaspoon olive oil
- salt and pepper, to taste
- 2 onions, thinly sliced
- 2 garlic cloves, sliced
- 1 tablespoon butter
- 1 cup baby kale, roughly chopped
- 1/4 cup fresh sage
- 1 teaspoon granulated sugar
- 2 naan flatbreads
- 1/4 cup ricotta cheese
- 1/2 cup mozzarella cheese, shredded
- 2 tablespoons hazelnuts, roughly chopped
- 1 tablespoon honey
- balsamic glaze, optional, for garnish
How to Make Butternut Squash Flatbread Pizza
Preheat the oven to 425° F.
Peel and cut the butternut squash into 1 inch cubes and place on a baking sheet.
Toss the squash with 1 teaspoon of olive oil, coating each piece.
Season the squash with salt and pepper.
Roast the squash for 20 minutes until soft and slightly caramelized.
Thinly slice the onions. Melt butter in a non-stick skillet over medium-high heat and add the onions. Cook the onions over low to medium heat for 20 to 30 minutes until soft and caramelized. Season with salt and pepper.
Slice the garlic and add to the pan with the onions to infuse extra flavor.
Spread a thin layer of ricotta cheese over each flatbread. Top with shredded mozzarella cheese, then 2 tablespoons of caramelized onions, 2 tablespoons roasted squash and 1 tablespoon chopped hazelnuts for each pizza. Bake for 10 minutes at 415° F.
While the pizzas are baking, heat 1 tablespoon butter in a non-stick skillet. Add the sage leaves. Sprinkle the sage with sugar and fry until crisp.
Once the pizzas are cooked, remove them from the oven, drizzle with honey, then top with the chopped kale and candied sage.
Serve with balsamic glaze if desired.
Roasted Butternut Squash Pizza Flatbread
Ingredients
- 1 cup Butternut squash peeled and cubed
- 1 teaspoon olive oil
- salt and pepper to taste
- 2 onions thinly sliced
- 2 garlic cloves sliced
- 1 tablespoon butter
- 1 cup baby kale roughly chopped
- 1/4 cup fresh sage
- 1 teaspoon granulated sugar
- 2 naan flatbreads
- 1/4 cup ricotta cheese
- 1/2 cup mozzarella cheese shredded
- 2 tablespoons hazelnuts roughly chopped
- 1 tablespoon honey
- balsamic glaze optional, for garnish
Instructions
- Preheat the oven to 425° F.
- Peel and cut the butternut squash into 1 inch cubes and place on a baking sheet.
- Toss the squash with 1 teaspoon of olive oil, coating each piece.
- Season the squash with salt and pepper.
- Roast the squash for 20 minutes until soft and slightly caramelized.
- Thinly slice the onions. Melt butter in a non-stick skillet over medium-high heat and add the onions. Cook the onions over low to medium heat for 20 to 30 minutes until soft and caramelized. Season with salt and pepper.
- Slice the garlic and add to the pan with the onions to infuse extra flavor.
- Spread a thin layer of ricotta cheese over each flatbread. Top with shredded mozzarella cheese, then 2 tablespoons of caramelized onions, 2 tablespoons roasted squash and 1 tablespoon chopped hazelnuts for each pizza. Bake for 10 minutes at 415° F.
- While the pizzas are baking, heat 1 tablespoon butter in a non-stick skillet. Add the sage leaves. Sprinkle the sage with sugar and fry until crisp.
- Once the pizzas are cooked, remove them from the oven, drizzle with honey, then top with the chopped kale and candied sage.
- Serve with balsamic glaze if desired.
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