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Butternut Squash and Sage Pizza

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This Butternut Squash and Sage Pizza recipe is the perfect combination of fall flavors. It is topped with caramelized onions, roasted butternut squash, three types of cheeses and fresh sage for a fun twist on pizza night that the whole family will love!

Check out this How to make Homemade Pizza post for detailed instructions and recipes for making pizzeria quality pizza at home.

Four slices of pizza topped with melted cheese, butternut squash cubes, and fresh sage on a wooden pizza peel.

Recipe inspiration

When I first created this recipe I was new to Arizona and found myself craving traditional fall temperatures and flavors. I saw a recipe in a magazine for a butternut squash fall pizza and decided to recreate it from memory when I got home.

It was really good, but it felt like something was missing. When I created my Roasted Butternut Squash Risotto with Crispy Sage a few weeks ago I was inspired to revisit this recipe and up the flavors….A LOT!

Caramelized onions and white wine were the first additions, then I knew it needed waaaaay more cheese! It turned out even better than I had imagined and now it is perfect!

Butternut Squash and Sage Pizza on a wooden pizza peel.

The original pizza did not have melted cheese, only parmesan and I could not figure out how to make squash ribbons! Roasted cubes are so much easier!!

What you will need

Ingredients needed to make butternut squash and sage pizza.

Recipe updated August 2022 with new images and updated recipe.

  • Butternut Squash cut into .75-inch cubes and tossed with olive oil, a bit of cayenne pepper, sea salt and chopped sage.
  • Sweet Onions are thinly sliced and caramelized in butter and white wine. Substitute apple juice if not using alcohol.
  • Homemade Pizza dough or Italian Pizza dough are the best and freshest options. You can also purchase dough from your local pizza parlor and the grocery store if you prefer.
  • Mozzarella, Fontina, and Parmesan cheese add the gooey, cheesiness, and flavor to this pizza.
  • More thin strips of fresh sage garnish this pizza with a fresh, fall flavor that will make feel warm and fuzzy.

Be sure to check out the detailed printable recipe card below

How to make Butternut Squash and Sage Pizza

Place pizza stone in the upper third of the oven, and preheat oven to 425 degrees F. Remove pizza dough from the refrigerator and set on the counter to come up to room temperature.

Toss cubed butternut squash with 2 tablespoons of olive oil, chopped sage, sea salt and cayenne pepper.

Butternut squash cubes, oil, and chopped sage on a parchment lined baking sheet.

Place in preheated oven and bake for 30 minutes, stirring half way through, until golden brown and soft. Remove from oven and set aside.

Increase oven temperature to 500 degrees F.

While the squash is roasting, melt the butter in a large skillet over medium heat. Add the onion slices and cook for 3 minutes, or until softened and starting to brown.

Sliced onion rings in a large skillet.

Sprinkle with sea salt and pepper, then pour in the white wine. Continue cooking for an additional 10 minutes or until caramelized, stirring occasionally to keep them from burning.

Wine and browned onion rings in a large skillet.

If pan seems to be drying out too soon, reduce heat or add additional wine. Remove from heat and set aside.

Place pizza dough on a sheet of parchment paper and press into a 12-inch circle.

Raw pizza dough circle on a sheet of parchment paper.

Spread the caramelized onions over the top of the pizza dough.

Caramelized onions on a pizza dough circle sitting on a sheet of parchment paper.

Sprinkle the shredded cheeses over the onions.

Pizza dough circle on a sheet of parchment paper topped with caramelized onions and grated cheeses.

Arrange the roasted butternut squash cubes on top of the cheese.

Roasted squash cubes, shredded cheese, and caramelized onions on a pizza dough circle.

Carefully slide a pizza peel under the parchment paper, then slide onto the preheated baking stone. Bake for 10 minutes, or until cheese is bubbling and starting to brown.

Baked Butternut Squash and Sage Pizza on a wood pizza peel.

Garnish with thinly sliced fresh sage leaves and additional parmesan.

Looking down on a butternut squash and sage pizza cut into five large slices with parmesan cheese and chili flakes on the side.

Cut into eight slices and serve.

Pizza slices on a wooden pizza peel topped with butternut squash cubes, strips of sage, and melted cheese.

More pizza recipes to try

Recipe Notes & Tips

  • It is best to work with room temperature pizza dough. If dough shrinks, it is too cold. Allow to rest for five to ten minutes and try again.
  • All ovens cook differently, cooking times are estimates so keep an eye on your pizza!
  • I used my Homemade Pizza Dough recipe to create this pizza, but Italian Pizza Dough is also amazing!
  • Store leftover pizza in an airtight container in the refrigerator for 2 to 3 days. Reheat before serving in an air fryer or microwave.

Tools used to create this recipe

You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!

More fall inspired recipes to try

If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!

Enjoy!!

Four slices of pizza topped with melted cheese, butternut squash cubes, and fresh sage on a wooden pizza peel.

Butternut Squash and Sage Pizza

This Butternut Squash and Sage Pizza recipe is the perfect combination of fall flavors. It is topped with caramelized onions, roasted butternut squash, three types of cheeses and fresh sage for a fun twist on pizza night that the whole family will love!
5 from 2 votes
Print Rate
Course: Main Course
Cuisine: American
Keyword: squash and sage pizza
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 Servings
Calories: 722kcal
Author: Lisa Johnson

Equipment

  • Pizza Stone

Ingredients

  • 12 ounces pizza dough at room temperature
  • 4 cups butternut squash cut into .75-inch cubes
  • 2 tablespoons olive oil
  • 2 tablespoons chopped, fresh sage
  • sea salt to taste
  • .25 teaspoon cayenne pepper or more to taste
  • 2 tablespoons unsalted butter
  • 2 medium sweet yellow onions thinly sliced
  • .75 cup white wine or apple juice
  • 1 cup shredded mozzarella
  • 1 cup shredded fontina cheese
  • .25 cup finely grated Parmesano Reggiano cheese plus more for serving
  • 2 tablespoons thinly sliced fresh sage leaves to garnish

Instructions

  • Place pizza stone in the upper third of the oven, and preheat oven to 425 degrees F. Remove pizza dough from the refrigerator and set on the counter to come up to room temperature.
  • Toss cubed butternut squash with 2 tablespoons of olive oil, chopped sage, sea salt and cayenne pepper. Place in preheated oven and bake for 30 minutes, stirring half way through, until golden brown and soft. Remove from oven and set aside.
  • Increase oven temperature to 500 degrees F.
  • While the squash is roasting, melt the butter in a large skillet over medium heat. Add the onion slices and cook for 3 minutes, or until softened and starting to brown.
  • Sprinkle with sea salt and pepper, then pour in the white wine. Continue cooking for an additional 10 minutes or until caramelized, stirring occasionally to keep them from burning. If pan seems to be drying out too soon, reduce heat or add additional wine. Remove from heat and set aside.
  • Place pizza dough on a sheet of parchment paper and press into a 12-inch circle. Spread the caramelized onions over the top of the pizza dough. Sprinkle the shredded cheeses over the onions.
  • Arrange the roasted butternut squash cubes on top of the cheese. Carefully slide a pizza peel under the parchment paper, then slide onto the preheated baking stone. Bake for 10 minutes, or until cheese is bubbling and starting to brown.
  • Garnish with thinly sliced fresh sage leaves and additional parmesan. Cut into eight slices and serve.

Notes

  • It is best to work with room temperature pizza dough. If dough shrinks, it is too cold. Allow to rest for five to ten minutes and try again.
  • All ovens cook differently, cooking times are estimates so keep an eye on your pizza!
  • I used my Homemade Pizza Dough recipe to create this pizza, but Italian Pizza Dough is also amazing!
  • Store leftover pizza in an airtight container in the refrigerator for 2 to 3 days. Reheat before serving in an air fryer or microwave.

Nutrition

Calories: 722kcal | Carbohydrates: 74g | Protein: 26g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 81mg | Sodium: 1186mg | Potassium: 803mg | Fiber: 6g | Sugar: 18g | Vitamin A: 15603IU | Vitamin C: 37mg | Calcium: 524mg | Iron: 5mg

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