Roasted Butternut Squash Pizza

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Roasted squash, parsley walnut pesto and arugula are the star toppings on this roasted butternut squash pizza, which is an ode to fall / winter feasting.

Roasted Butternut Squash Pizza

Sometimes I avoid butternut squash, but it has nothing to do with how it tastes.

I absolutely love any variety of roasted squash. It’s filling and a healthy version of comfort food.

You can eat those root veggies straight off the sheet pan.

To be honest, butternut squash actually shows my laziness.

This thick-skinned veggie can such a pain to prep and cut.

Roasted Butternut Squash Pizza

I don’t always have the time or patience to tackle it with a peeler, so I take my knife to it. No, it’s not efficient.

In fact I end up slicing off the skin plus some of the flesh—whoops!

It’s not a big deal. We all could use a little help with our knife skills, right?

Roasted Butternut Squash Pizza

How To Make Roasted Butternut Squash Pizza

Pizza is pretty much a food group to me. I adore a flatbread or anything that involves a bread base and toppings.

I wanted to make a fall pizza, so I accepted the knife skills challenge for this roasted butternut squash pizza.

Full disclosure, I thought about using sweet potatoes instead since they’re easier to peel and cube, but I eat A LOT of sweet potatoes. 

It was time to embrace squash

Roasted Butternut Squash Pizza

I started with my usual dough recipe, but I swapped out half the bread flour with whole wheat flour.

Using a mix of flours gives the crust a chewier and heartier bite. 

While the dough rose, I roasted the squash and made the pesto.

Instead of basil I like making parsley walnut pesto. Its also great tossed in pasta.

Once I rolled out the dough, I gave it a 5-minute head start in the oven.

Then I slathered the crust with pesto and sprinkled on just a little shredded Italian cheese.

When the cheese had melted and the crust turned golden, I topped the pizza with squash, arugula, shaved Parmesan and minced chives.

Shortcuts For Pizza

There are ways to save time making this roasted butternut squash pizza. 

  • Use pre-cut butternut squash. Yes, it is more expensive than buying a whole squash, but it is less work.
  • Buy pre-made pizza dough in the refrigerated section of the grocery.
  • Use jarred pesto.

Roasted Butternut Squash Pizza

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By Paige Adams
Prep: 20 minutes
Cook: 12 minutes
Rising Time: 2 hours
Total: 2 hours 27 minutes
Servings: 4
Roasted squash, parsley walnut pesto and arugula are the star toppings on this roasted butternut squash pizza, which is an ode to fall / winter feasting.


  • For crust
  • 2/3 cup warm water
  • 1/2 teaspoon dry active yeast
  • 1/2 teaspoon granulated sugar
  • 1 teaspoon olive oil plus more for bowl
  • 3/4 cup bread flour plus more for work surface
  • 3/4 cup whole-wheat flour
  • Cornmeal for pizza stone
  • For toppings
  • 1 small butternut squash peeled and cubed
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup parsley walnut pesto
  • 1/3 cup shredded Italian cheese blend
  • 1 handful baby arugula
  • 1 tablespoon minced chives
  • Shaved Parmesan for serving


  • For the dough, combine the water, yeast, sugar and olive oil and let stand for 5 minutes until foamy. In a large bowl, mix together the flour and salt. Add the wet ingredients to the dry and stir until it forms a shaggy dough.  Turn the dough onto a lightly floured work surface and knead for 10 minutes until the dough is smooth and elastic. (Alternatively, the dough can be mixed in the bowl of a stand mixer using a dough hook.)
  • Gather the dough into a ball, transfer to an oiled bowl and cover. Place the bowl in a warm spot to allow the dough to rise until it has doubled in size, about 2 hours.
  • Preheat the oven to 375 degrees F. Toss the squash with 1 tablespoon olive oil, salt and pepper. Roast for 30 minutes until tender when pierced with a knife.
  • Preheat the oven to 450 degrees F with a pizza stone inside the oven.
  • On a lightly floured work surface, roll out the pizza dough into a 12-inch diameter circle or oval shape. Sprinkle the preheated pizza stone with cornmeal and place the dough on it. Bake the crust for 5 minutes before spreading on the pesto, leaving a 1-inch border, followed by the cheese. Continue baking for 5-7 minutes until the crust is golden brown and cooked through and the cheese has melted.
  • Scatter the squash and arugula over the pizza. Top with Parmesan and chives before serving.


Makes 1 12-inch pizza


Calories: 314kcal | Carbohydrates: 56g | Protein: 10g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 6mg | Sodium: 361mg | Potassium: 799mg | Fiber: 7g | Sugar: 5g | Vitamin A: 20131IU | Vitamin C: 41mg | Calcium: 186mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Pizza
Cuisine: Italian
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Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

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