Butternut Squash, Sage and Parmesan Pizza.
I know, I know! I’m going overboard on squash. Butternut squash pizza?!
But it’s meatless Monday, can I use that as an excuse? Not that we need an actual excuse for butternut squash pizza, but you know. My overzealous use of this funky shaped squash might need a bit of explaining.
This is SO flavorful!
Let me give you some deets though. You kind of what your crust to be on the thinner side. Even a crispy crust or flatbread would be great. This would also be awesome on a store bought piece of naan or a pita too!
Since the squash is sort of like a pureed squash sauce of sorts, if you have a super thick crust, it’s just a LOT. Like a lot of carbs in one bite. Not in a nutritional way (but yes, that too!) but more in a mouth-feel way. So the thinner the crust, the better.
I was super inspired to make a pizza with a sauce base after making this butternut squash pasta sauce a few weeks ago. You guys are LOVING that stuff. It is ridiculously flavorful and very satisfying, so I get it. I love it!
I wanted to stretch the idea, but not using that exact sauce recipe. It wasn’t translating to pizza for me.
So instead, I roasted some butternut squash and then whipped it with parmesan cheese, salt, pepper and a touch of cream. Like a creamy squash base.
Trust me, it’s so good you will want to eat it with a spoon.
On top, we have lots of parmesan (get the GOOD STUFF), fresh sage and thinly sliced delicate squash half-moons. These add the perfect texture to the pizza and as long as you slice them very thin, they don’t have to be cooked ahead of time.
Butternut squash pizza just sounded like a parmesan sprinkled dream to me. In the fall, I crave that combination of butternut squash, parmesan and sage – but mostly with brown butter. I didn’t want to drizzle butter on my pizza (okay well to be honest OF COURSE I wanted to drizzle brown butter on my pizza but I held back) so I was pleasantly surprised that this combo still tasted out of this world.
It has to be the cheese.
Can’t ever live without the cheese.
Butternut Squash Pizza with Sage and Parmesan
Butternut Squash, Sage and Parmesan Pizza
- 1 1/8 cups warm water
- 3 teaspoons active dry yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 1/2 cups cubed butternut squash in 1-inch cubes
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon freshly grated nutmeg
- 2 garlic cloves minced
- 3 tablespoons cream or half and half
- 3 tablespoons finely grated parmesan cheese plus extra for sprinkling
- 1/2 cup freshly grated mozzarella cheese
- 1 cup freshly grated parmigiano-reggiano cheese
- 1/2 delicata squash very thinly sliced with seeds removed
- 2/3 cup fresh sage leaves
- In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1-1 1/2 hours.
- After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it into your desired shape (sometimes I use baking sheets and do rectangles or free form pizzas – this specific dough will yield one pizza large enough to feed about 3-4 people) and place on a baking sheet or pizza pan. Place the towel back over the dough and let sit in the warm place for 10 minutes.
- Heat the oven to 425 degrees F. (If I use my pizza stone, I heat my oven to 475 degrees and bake for 15 minutes. If you’re just using a baking sheet, follow the directions below for baking and set to 425 degrees.)
- To make the squash, heat the oven to 425 degrees F. Line a baking sheet with foil and add the cubed squash. Toss with the olive oil, salt, pepper and nutmeg. Roast until fork tender, about 30 to 35 minutes, tossing once or twice during cook time.
- Once the squash is finished, let it cool slightly then transfer it to a food processor. Puree it with the garlic until whipped and smooth. Stream in the cream and parmesan cheese. It will be thick!
- I like to brush the edges of my pizza dough with olive oil. Spread the squash base on the pizza dough. Top with the mozzarella, parm and delicata squash rounds (or half moons!). Top with the sage.
- Bake for 20 to 25 minutes (or around 15 to 20 minutes if using the pizza stone) until the cheese is golden and bubbly. Remove and sprinkle with extra sage and parmesan if you wish!
And if you’re thinking I made a pumpkin version of this before, I sort of did!