Harvest Pizza.

My my how things change.

Butternut Squash, Sage Pesto and Prosciutto Pizza I howsweeteats.com

I am constantly in awe of how much growing up and being an adult stinks, but sometimes I fail to realize the fun part about it. Like eating tons of delicious food. Duh.

And these thoughts play a huge part when I go away on a trip or vacation. I constantly think about how to bridge the gap between what I used to do and what I have to do now. Or what I used to want and what I want now.

It’s seriously funny.

Butternut Squash, Sage Pesto and Prosciutto Pizza I howsweeteats.com

Like back when I was ten years old and dreamed about having a boyfriend just so I could have someone to stand next to me and awkwardly place our hands in each others’ back jean pockets. Can we all give a giant collective sigh and say thank goodness that phase is over? What did that even mean? How was it EVER comfortable? I definitely missed the boat and was just a few years shy of participating in this habit, but I clearly remember wistfully staring at super cool couples walking through the mall or an amusement park or into the movies with – not their arms around each other, but – their hands in each other’s back pockets.

They are some trends that I’m all for keeping (like flare legged jeans, don’t hate) but if this ever comes back, I’ll start the petition. Ugh. I don’t even know what the modern equivalent of this back-pocket jeans lovin’ is today, but I’m sure it has something to do with a plugin, an app and Facebook. And an inappropriate camera phone.

Butternut Squash, Sage Pesto and Prosciutto Pizza I howsweeteats.com

But yeah, so I did a lot of day dreaming on vacation back then. Okay, whatever… I still do, but back then it was pretty much ALL I did. I’d read like three or four Sweet Valley High books (after I graduated from Babysitter’s Club and Goosebumps, obviously) and write stories and make up songs and spend most of my time wishing I was old enough to do fun things, like go to shady clubs which I would never venture into today… or ever. Why are parents so smart?

Butternut Squash, Sage Pesto and Prosciutto Pizza I howsweeteats.com

My brothers and cousins and I also spent a good chunk of time pleading for our parents to allow us to go to the boardwalk at night – alone, what have you – which was never permitted for fear that we’d be kidnapped or murdered or simply overdose on funnel cakes and glow stick necklaces. We also created a game called “green scum,” which had nothing to do with anything except for the fact that we were chewing green gum when we made up the name, and this was basically “tag” on crack. We would play after we showered, and as you can imagine, our parents were just thrilled that we played a game of tag – constantly running around for at least an hour – after we had cleaned up and put on nice clothes. The only thing I really cared about then was eating some fried clams, but now…

…vacation is all about the food. I mean ALL. Like it’s basically an excuse to just go into unfamiliar territory and try a bunch of restaurants recommended by invisible internet friends, and it doesn’t even matter if you order every dessert on the menu only to take a bite or two. Because you HAVE to try it all! It’s not like you’ll be back any time soon. Hear me?

I thought so.

Butternut Squash, Sage Pesto and Prosciutto Pizza I howsweeteats.com

And that’s what happened last week. Well, not the dessert part unfortunately. But.

I had this pizza… this pizza with squash and nutmeg and the most incredible sage pesto. Sage freaking pesto! If you have been hanging out with me for a few months, you might remember that I developed a serious addiction to sage last year. So I’m happy to tell you that the minute I got home… okay, the hour… the hour I got home, I made this pizza. The flavors are unbelievable and the name – harvest pizza – could not be more spot on. It’s like a big plate of autumn. And even though I may be a few days short according to the calendar, I couldn’t help but share. First, because I’m selfish and totally needed this immediately and second, because I (and you!) should make it a million times this upcoming season.

Just wanted to prepare you.

Butternut Squash, Sage Pesto and Prosciutto Pizza I howsweeteats.com


Butternut Squash, Sage Pesto and Prosciutto Pizza

Yield: 1 pizza

Prep Time: 1.5 hours (if you make your own crust)

Cook Time: 30 minutes

Total Time: 2 hours (if you make your own crust)


1 batch of your favorite pizza dough
2/3 cup fresh sage leaves, torn
2 tablespoons toasted pine nuts
2-3 tablespoons olive oil
2 teaspoons finely grated parmesan cheese
1 1/2 cups tiny-cubed butternut squash
1 1/2 tablespoons unsalted butter
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg
1/2 red onion, thinly sliced
6 thin slices prosciutto, torn
4 ounces parmesan cheese, freshly grated
8 ounces goat cheese, sliced and crumbled


Prepare pizza dough and let rise. (I used my garlic bread pizza crust, omitted the garlic and herbs, and used 50% whole wheat flour.)

While dough is rising, combine sage, pine nuts and finely grated parmesan cheese in a food processor and blend until combined. Stream in olive oil and blend until a pesto forms. Set aside.

Heat a large skillet oven medium heat and add 1 tablespoon butter. Toss in butternut squash cubes, along with salt, pepper and nutmeg, tossing to coat. Cover and let cook for 10 minutes, stir, then let cook for 5-10 minutes more, just so the cubes are softened but not complete mush. Set aside. In the same skillet, add another 1/2 tablespoon of butter and onions with a pinch of salt. Cover and let caramelize for 15-20 minutes, stirring occasionally. Once the onions are finished, I removed them from the skillet and actually tossed in my prosciutto over low heat, stirring occasionally with a fork. This isn'y necessary but I loved how it helped crisp up the meat.

Preheat oven to 375 degrees F.

Once dough has risen and you are ready to assemble pizza, spread 2-3 tablespoons of pesto all over dough. I suggest using a very thin layer unless you LOVE sage. Top with half of the grated parm, then spread butternut squash on evenly. Add the onions on next. Top with torn prosciutto pieces, then strategically place goat cheese over the pizza. Sprinkle with remaining parm. Bake for 25-30 minutes. Eat!

[inspired by a pizza from lucky bones]

Butternut Squash, Sage Pesto and Prosciutto Pizza I howsweeteats.com

And no I will not stick my hands in your back pockets.

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119 Responses to “Harvest Pizza.”

  1. #
    Hayley @ The Domestic Rebel — September 18, 2012 @ 11:55 am

    Sage friggin’ pesto?! What the what?


  2. #
    Melissa — September 18, 2012 @ 12:25 pm

    It took me 3 days, but I went though your blog, to the beginning.


    You rock pretty Lady!!!! On, um, well, A LOT of different levels. Photos, food, family.


  3. #
    Michelle — September 18, 2012 @ 12:50 pm

    You had me at Babysitters Club. And goat cheese.


  4. #
    Sandy @ RE — September 18, 2012 @ 1:01 pm

    Wish we could sit down and share this for lunch today!

    So yummy!

    Miss you!


  5. #
    Di @ The Bluebell Cafe, England — September 18, 2012 @ 1:43 pm

    This looks amazing – so colourful. I love squash and goats cheese together. Thanks x


  6. #
    Phi — September 18, 2012 @ 1:56 pm

    I usually make this butternut squash and fontina pizza with rosemary (it’s kind of a tradition for me really), but I will set that aside for a bit and try this fabulous combo.


  7. #
    Katie @ Blonde Ambition — September 18, 2012 @ 2:40 pm

    Recipes like this are what are making my summer-loving self actually sort of dislike the fact that it’s still 85 degrees outside! I am totally ready for squash recipes!


  8. #
    Britt — September 18, 2012 @ 2:42 pm

    Maybe it’s just me… but I’m seeing all these beautiful pizza pictures on my rss reader, but when i come to the actual post there are none! I can’t pin something with no pictures! DISASTER.

    Looks delicious though, obviously…


  9. #
    Christine — September 18, 2012 @ 2:42 pm

    This will be happening in my kitchen. Thank you!


  10. #
    Liz — September 18, 2012 @ 2:46 pm

    omg. I so needed this right now. Not that anyone wants to know, but the other day I went to my usual farmers’ market and picked up some avocados and tomatoes. I got them home and they were just no good. I mean they were still pretty good, but the magic was totally gone. Summer is over. Boo. Time to ring in fall!


  11. #
    Ashley — September 18, 2012 @ 2:49 pm

    You have just made me seriously hungry! Not helping with my self imposed “no-snacking-til-last-5-lbs-is-gone.” Printing this out to make for dinner asap though!


  12. #
    The Food Hound — September 18, 2012 @ 3:23 pm

    WOW, this looks amazing- partly b/c your pics are great but mostly because it IS amazing. Anything with roasted butternut makes me smile. I’d totally do bacon instead of prosciutto because like you are with sage, I am with bacon. I want to try making pestos with other herbs than basil because I think it sounds so sophisticated. Gotta make this!


  13. #
    addie @ culicurious — September 18, 2012 @ 4:04 pm

    This looks amazing. So many tasty fall flavors in one little pizza. YUM :)


  14. #
    Maria — September 18, 2012 @ 5:01 pm

    OMG. I’ve actually had this pizza at Lucky Bones. My family and I go to Cape May every June. It’s amazing.

    Thanks for reminding me & recreating it.


  15. #
    LisaG — September 18, 2012 @ 7:36 pm

    This looks heavenly; pretty fall colors.


  16. #
    Kari@Loaves and Dishes — September 18, 2012 @ 7:56 pm

    Sage and butternut squash are a classic, because they’re so darned good together! I love this pizza!


  17. #
    Meghan — September 18, 2012 @ 9:02 pm

    Sage Pesto??!! That’s awesome! I hope you’re buying your sage at Trader Joes — my company’s herb line is sold there :)


  18. #
    Naomi(onefitfoodie) — September 18, 2012 @ 9:08 pm

    holy moly!!! i want that whole thing


  19. #
    Brittany — September 18, 2012 @ 9:25 pm

    I want this right now! Please send some my way.


  20. #
    Brittany @ Protein And Pumps — September 19, 2012 @ 8:51 am

    hahahaha – I actually saw a couple doing the back pocket pda just this week! Way too much energy! I am, however, all for the flared jeans! lol thanks for the laugh and love love this recipe!


  21. #
    Emily — September 19, 2012 @ 9:21 am

    Just thought I would mention that there is a new 6 part series of Sweet Valley High e-Books. I may or may not be on the second one!


  22. #
    Martha — September 19, 2012 @ 4:29 pm

    What’s in a Cable Car? It really looks like something I want to indulge in…


  23. #
    Cupcake and Talk — September 19, 2012 @ 4:35 pm

    I want some Harvest Pizza! I just removed the chicken recipe from my menu and added Harvest Pizza. Thank you.


  24. #
    Ellen @ Wannabe Health Nut — September 20, 2012 @ 5:30 pm

    There are just too many awesome things going on at once here. YUMMM!


  25. #
    Jil @ Big City, Lil Kitchen — September 21, 2012 @ 8:45 am

    Ohhh my. Need to make this.


  26. #
    Moni @ {Moni Meals} — September 21, 2012 @ 11:52 am

    Yes yes and yes! Loved the story and want the pizza!!


  27. #
    Jana F. — September 23, 2012 @ 11:37 pm

    I made it tonight and oh. em. gee. DELICIOUS. I will definitely be making this more as fall wears on.


  28. #
    Michelle — September 24, 2012 @ 2:02 am

    Seriously, this is absolute genius. I mean really…sage pesto?? It sounds just as awesome as your butternut squash and sage mac and cheese. Can’t wait to test it out!


  29. #
    Nicole — September 24, 2012 @ 9:55 pm

    I made this, and it was delicious! Thank you for the awesome recipe.


  30. #
    Courtney — September 28, 2012 @ 9:40 am

    So I made this for my dad’s birthday earlier this week and it was amazing. Then last night I took the leftover squash and red onion and sauteed some of each with some fresh green beans and bacon, then crumbled some goat cheese over the top. DELISH!


  31. #
    Jen @ My Kitchen Addiction — September 30, 2012 @ 10:08 pm

    This pizza is gorgeous… Can’t wait to give it a try. The flavors sound perfect for a chilly fall evening.


  32. #
    Denise Wilson — October 8, 2012 @ 7:44 pm

    Just made this tonight with a few tweaks and it was AMAZING!!!! Added bacon because who doesn’t love bacon and used fontina and marscapone instead of the goat cheese. Can;t wait to try the butternut squash stuffed shells tomorrow!!!!


  33. #
    Becki Sue — October 11, 2012 @ 3:24 pm

    I’ve convinced at least two other people to make this pizza since I made it myself. Soooo delicious. This is a keeper for me, and that is saying something… I rarely make the same thing twice.


  34. #
    Jess @ Flying on Jess Fuel — October 23, 2012 @ 4:38 pm

    you have the bestttttt recipes! i’ve made thai chicken enchiladas, your fishburgers with chipotle cream, jalapeno corn hummus and i just made this pizza AND your apple gouda pizza… all have been AMAZING. you soooo need to have a cookbook. <3


  35. #
    Lauren L. @ Newest Obsession — November 9, 2012 @ 11:05 pm

    I made this tonight and it was INCREDIBLE. So decadent and full of flavor! I loved it. Thank you for sharing!


  36. #
    kay — December 2, 2012 @ 2:02 am

    I love your blog. My mom gave me some kabocha squash/pumpkin so I’m going to try the harvest pizza with that instead of the butternut squash. Thank you for sharing! Aloha.


  37. #
    Clark Gomer — April 26, 2013 @ 5:09 pm

    Goat milk is often consumed by young children, the elderly, those who are ill, or have a low tolerance to cow’s milk. Goat milk is more similar to human milk than that of the cow, although there is large variation among breeds in both animals. Although the West has popularized the cow, goat milk and goat cheese are preferred dairy products in much of the rest of the world. Because goat cheese is often made in areas where refrigeration is limited, aged goat cheeses are often heavily treated with salt to prevent decay. As a result, salt has become associated with the flavor of goat cheese.’

    My own blog


  38. #
    Alex Blair — October 3, 2013 @ 4:21 pm

    I made this pizza about a month ago and now make it frequently (more than I should). Thanks so much for this recipe. I adore your website and check regularly for new recipes! Much love <3


  39. #
    Alexandra — November 2, 2013 @ 4:15 pm

    Made this tonight. Turned out great! Fantastic flavours.



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