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.
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!
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
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.
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.
More pizza recipes to try
- Chocolate Hazelnut Pizza
- Shrimp Scampi Pizza – everyone’s favorite!
- Bacon Cheeseburger Pizza
- Grilled Summer Squash Pizza
- Greens “Salad” Pizza
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!
- Cutting Board & Chefs Knife
- Box Grater
- Enamel Coated Skillet
- Wood Turner
- Parchment Paper – yes it is safe to use in a 500 degree oven, it will not catch on fire.
- Measuring Cups
- Pizza Stone
- Pizza Peel – used to get the pizza on and off the HOT baking stone.
- Pizza Cutter – do not cut on the pizza peel, it will ruin the wood and your pizza will stick to the grooves!
More fall inspired recipes to try
- Wild Rice Stuffed Acorn Squash
- Pork Chops with Apple and Cider Sauce
- Roasted Carrot Soup
- Instant Pot Apple Cranberry Crisp
- Roasted Acorn Squash
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Enjoy!!
Butternut Squash and Sage Pizza
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.
