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Sweet, savory, and uniquely delicious, Butternut Squash Pizza is the ultimate autumn twist on the classic pie. Featuring sweet caramelized squash, gooey goat cheese, crispy prosciutto, fresh herbs, and a drizzle of sticky hot honey—all piled on a golden crisp crust, this pizza recipe is the perfect mash up of cozy comfort and chef’s kiss sophistication. One bite and you’ll seriously wonder how you ever lived without squash on pizza!  

“What a beautiful pizza!! I love everything about it. The squash, the cheese, the PROSCIUTTO!! You knocked it outta the park!! My hubby gets sick of my same-old pizza and he was over the moon with this one!”

– KATHY
Overhead photo of a freshly oven baked butternut pizza with three cheeses, prosciutto, and herbs.

Update: This recipe was originally published in January 2017. I made edits to the post below to include more information about making pizza with roasted butternut squash at home.

Hi, friends! If you’ve never tried butternut squash on pizza, prepare to have your taste buds totally wowed. Sweet, savory, creamy, and crispy, this pizza is like autumn wrapped in a cheesy hug:

Table of Contents

About this butternut squash pizza

Picture this: a golden, crispy crust piled high with velvety butternut squash pizza sauce, tangy goat cheese, umami parmesan cheese, herby sage, pops of salty, crispy prosciutto (totally optional—but wow), and a generous drizzle of sticky-sweet hot honey. Every single bite sings with creamy, caramelized flavors and tempting autumnal aromas. If you’re looking for a seasonal showstopper for your dinner rotation, you’ve absolutely found it!

Best of all, this butternut squash pizza recipe is beginner-cook friendly, highly customizable, and universally loved. Whether you’re hosting a fall dinner party, planning a cozy date night in, or just craving something a little different, this butternut pizza will become your new go-to gourmet slice!

Why you’ll love this recipe

TL;DR? Here’s why you’ll love this fall-flavored butternut squash pizza recipe:

  • Original, Unique Recipe. I started testing this squash pizza recipe in the fall of 2016 and posted it in 2017. And, I’ve been making it every single fall since–it’s just that good!
  • Balanced Texture and Flavor. Soft, caramelized squash contrasts with gooey-tangy cheese, crisp-meaty prosciutto, aromatic fresh herbs, and a crunchy crust. It’s rich, sweet-savory, creamy, cheesy, and perfectly comforting!
  • Simple to Assemble. Simply roast the butternut squash, puree, slather on pizza dough, add toppings, bake in the oven, and then dig in!
  • Easily Customizable. Use prepared pizza crust and pre-diced squash to save time or go homemade for that “wow” factor. Load the top up with prosciutto, top with bacon, or make it a veggie-packed affair. It’s endlessly flexible!
  • Family-Friendly AND Fancy. Use shredded mozzarella and bacon so it’s approachable enough for picky eaters. Or load it up with goat cheese and prosciutto so it’s elegant enough for your entertaining table.
  • Make Ahead Friendly. The butternut squash puree is the most time-consuming part of this dish (even though it only takes 20 – 30 minutes). But you can make it a day or two in advance and store it in the fridge so you can assemble your pizza in mere minutes. 
Overhead photo of a butternut squash, pizza crust, mozzarella cheese, goat cheese, and prosciutto neatly organized on a kitchen counter.

Ingredients for butternut pizza

  • Squash. Grabbing a whole butternut squash is usually the cheapest option; however, you can use the pre-cubed variety sold in the produce section to save time.
  • Garlic Cloves. Fresh is always best; however, garlic powder works in a pinch.
  • Olive Oil. Be sure to use a good-quality olive oil for the best flavor.
  • Thyme or Sage. Fresh thyme and/or fresh sage leaves lend a touch of earthy, fresh flavor. 
  • Chili Powder. For a touch of spicy heat.
  • Honey. To enhance the natural sweetness of the butternut squash. I recommend using this to taste.
  • Pizza Crust. I love readily available, prepared pizza crust, flatbread, or chewy naan bread, but you can use a ball of pizza dough if you prefer. 
  • Shallot. For a touch of garlicky allium flavor. Slice the shallot as thin as possible for the best texture. Substitution: Red onion. 
  • Goat Cheese. Tangy soft goat’s cheese or chèvre and squash are a match made in heaven. You can crumble it into generous pieces or slice the cheese into ¼-inch-thick rounds, depending upon your preference. Substitution: Shredded mozzarella or ricotta.
  • Parmesan Cheese. Be sure to buy a block of parmesan cheese and freshly grate it yourself for the best flavor – none of that stuff in a green bottle. Substitution: Any hard cheese you love, such as Pecorino.
  • Prosciutto. This adds a delicious salty, meaty, crispy element to the squash pizza. Substitution: Bacon works too.
  • Kosher Salt and Ground Black Pepper. To enhance all the flavors.

Recipe variations

  • Squash Twist. Swap out the butternut squash and use your favorite mash-able winter squash to make this pizza recipe instead. Honeynut, buttercup, acorn, white acorn, Hubbard, and Kabocha are all great options here. 
  • Spicy Sweet Finish. I personally think a generous drizzle of hot honey just before serving is the bee’s knees.
  • Caramelized Onion Squash Pizza. Add a layer of sweet oven caramelized onions to the top of your pizza for delicious richness.
  • Go Green. Add roasted kale, spinach, or baby arugula to the baked pizza before serving for leafy goodness.
  • Vegetarian. Omit the prosciutto if you prefer a vegetarian squash pizza recipe.
  • Breakfast Style. Top the butternut pizza with a fried egg or poached egg and serve with coffee for a savory start to your day.
Overhead photo of roasted cubes of butternut squash and garlic cloves in the bowl of a food processor - before pureeing.

Chef expert Tips for perfect results every time

  • Dice Squash Uniformly. For even roasting, be sure to cut the squash into uniform size cubes about 1 to 3/4-inch.
  • Roast Wisely. Roast the squash until it’s a little past fork-tender, but not mushy. The butternut squash needs to be soft enough to puree into a pizza sauce.
  • Sauce Consistency Matters. If the butternut squash puree is too thick, simply thin it with a little bit of water, broth, oil, or honey. But, take care to not thin the squash mixture too much or you’ll end up with a sad, thin sauce.
  • Make Sauce in Advance. The butternut squash pizza sauce needs to be cooled to room temperature before spreading it on the crust (otherwise, the crust will become soggy). So if you like to meal prep, this recipe is definitely for you. You can make the squash puree up to 4 days in advance, just store it in the fridge.
  • Layer Wisely. Spread the squash sauce first, then add onions, cheese, prosciutto, and fresh herbs for the best ooey-gooey texture and crispy prosciutto. And if you prefer your prosciutto on the soft-chewy side, wait to add it to the pizza until after baking.
  • Let it Rest. Be sure to let the pizza with butternut squash cool for 3 to 5 minutes before slicing into wedges to avoid the cheese sliding off and burning your mouth.
  • Garnish Before Serving. After slightly cooling and before serving, finish this butternut squash pizza recipe with a flurry of fresh herbs, a scattering of grated parmesan, and a generous drizzle of sticky hot honey.
  • Prosciutto Roses. If you want to make cute little prosciutto roses simply take a small slice of prosciutto and wrap it around your finger a few times. Voila—prosciutto roses.
Action photo of butternut squash sauce being spread over a pizza crust.

FAQs: frequently asked questions

Below you’ll find the most common questions and answers about butternut squash on pizza. If you have a question you’d like answered, please drop it in the comments section below!

Do I have to roast the butternut squash before putting it on pizza?

Yes! Roasting butternut squash is essential to this recipe.

Roasting accomplishes two things: it brings out the natural sweetness and ensures the butternut squash is tender enough to puree into a pizza sauce.

Can I use frozen butternut squash?

Sure. Just thaw, drain, and thoroughly dry the squash cubes before roasting to prevent steaming.

What’s the best cheese for squash pizza?

Many varieties of cheese pair well with butternut squash, depending on your preferred flavor profile:

  • Goat cheese lends tangy, salty flavor.
  • Mozzarella cheese offers a mild and creamy flavor and beautifully melty texture.
  • Fontina cheese provides a nutty flavor that pairs well with the sweetness of squash.
  • Ricotta cheese lends a creamy and slightly sweet flavor.
  • Use a combination of cheeses to create a rich and deliciously complex flavor profile.

Can I use store-bought dough for this butternut squash pizza recipe?

Absolutely! Pre-made pizza dough is a super convenient option that can save a ton of time. Look for store-bought dough in the refrigerated section of the grocery store or use your favorite pizza dough recipe if you prefer making your own.

What toppings can I add?

The beauty of pizza pies lie in their versatility! Below are some delicious topping options to complement this pizza with butternut squash:

  • Caramelized onions: Adds a touch of sweetness and savory depth.
  • Crispy bacon or sausage: Offers a salty and savory contrast to the sweetness of the squash. Bonus points if you use maple brown sugar bacon first.
  • Sage leaves: Crisp sage leaves on the stove in butter and add them to your pizza for delightful crunch and earthy flavor.
  • Arugula: Leafy arugula lends a peppery kick. Just be sure to add the arugula after baking for freshness.
  • Walnuts or pecans: Salty, toasted nuts lend a welcome crunchy textural contrast.

Can I make the squash pizza sauce ahead of time?

You sure can! It stores great in an airtight container in the fridge for up to 3 days.

Overhead photo of butternut squash sauce pizza with three types of cheese and prosciutto.

Serving pizza with squash

This quick and easy squash pizza is fancy enough to serve with a glass of sparkling cider and simple enough to pair with a bold IPA or crisp pilsner. Below are some of my favorite serving ideas.

Unique serving ideas

  • Pair with Fall Favorites. Slice the squash pizza into wedges and serve alongside your autumn favorites, like acorn squash stuffed with sausage, risotto with butternut squash, or butternut squash pasta with sage for a deliciously comforting fall dinner.
  • Alongside Creative Autumn Cocktails. For parties, serve with a dry white wine with autumnal flavors like crisp apples, dried apricots, and honeyed spices. Or serve with cozy craft cocktails like a pear cocktail with bourbon and/or spiked apple cider.
  • Holiday Amp Up. For a holiday appetizer, add pomegranate seeds, baby arugula, and torn burrata after baking for a festive holiday twist. And consider finishing with a drizzle of balsamic glaze for a rich finish.
Close-up photo of butternut squash sauce, prosciutto, and melted cheeses on a homemade pizza.

Storing leftovers

  • Refrigerator Storage. Allow leftover squash pizza to cool completely to room temperature before tightly wrapping and storing in the fridge for up to 3 days.
    • Storage Tip. For the best results, I recommend storing the butternut squash pizza sauce separately from the pizza crust. You can store butternut sauce in an airtight container in the fridge for up to 5 days
  • Reheating. Reheat the pizza briefly in a 375°F oven or toaster oven until warm throughout. I recommend avoiding the microwave as it can alter the crusts texture.
Overhead photo of a slice of squash pizza with butternut squash, goat cheese, mozzarella, and prosciutto.

Give pizza nights at home a delicious, fall upgrade and add this pizza with butternut squash to the dinner rotation! With luscious roasted squash, bubbly cheese, and meaty prosciutto on a perfectly golden crust, it’s equal parts crowd-pleasing, irresistibly beautiful, and easy enough for any home cook to prepare!

Try it out, snap a pic and tag me on social, or come back and share your tasty topping selection with me in the comments. I love to see what you’re making!

Until next week friends, cheers!

Cheyanne

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More pizza recipes!

Overhead photo of a butternut squash pizza with mozzarella, goat cheese, parmesan, prosciutto, and thyme.

Butternut Squash Pizza

5 from 13 votes
Author: Cheyanne Holzworth
Total Time: 45 minutes
Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 6 slices
Print Recipe Pin Recipe
Sweet, savory, and uniquely delicious, Butternut Squash Pizza is the ultimate autumn twist on the classic pie. Featuring sweet caramelized squash, gooey goat cheese, crispy prosciutto, fresh herbs, and a drizzle of sticky hot honey—all piled on a golden crisp crust, this pizza recipe is the perfect mash up of cozy comfort and chef's kiss sophistication. One bite and you'll seriously wonder how you ever lived without squash on pizza!  

Equipment

  • 1 Large Baking Sheet
  • 1 Food Processor

Ingredients 

Butternut Squash Pizza Sauce

  • 4 Cups Peeled and Large Diced Butternut Squash (about 1 small to medium-size squash or 22 ounces cubed squash)
  • 2 TBS Olive Oil
  • 3-4 cloves Garlic – smashed and peeled
  • 1 tsp Dried Thyme Leaves (substitute: 1 TBS fresh thyme leaves)
  • ½ tsp Chili Powder
  • 2 TBS Extra Virgin Olive Oil – plus 2-3 tsp for pizza crust
  • 1 TBS Honey
  • 1 ½ TBS Fresh Lemon Juice
  • To taste Kosher Salt and Ground Black Pepper

For the Pizza

  • 1 whole Prepared Pizza Crust
  • ½ large Shallot – peeled and thinly sliced
  • 4 ounces EACH: Shredded Mozzarella and Goat Cheese – goat cheese crumbled or cut into ¼-inch thick rounds
  • ¼ Cup Freshly Grated Parmesan Cheese – DIVIDED
  • 3 ounces Thinly Sliced Prosciutto
  • Optional Garnishes: Hot Honey and Fresh Thyme

Instructions

  • Preheat Oven and Prep Pan: Arrange oven rack to the center position and then preheat the oven to 425-degrees standard or 400-convection Fahrenheit. Line a large baking sheet with aluminum foil or parchment for easy clean up and then set the pan aside.
  • Season Squash Cubes: Dump the squash cubes out into the center of the pan and then drizzle 2 tablespoons of olive oil over the squash and use your hands to toss the squash to fully coat in the oil. Next, add the garlic cloves and sprinkle the thyme, chili powder, ¾ teaspoon salt and a heaping ¼ teaspoon pepper over the squash. Toss again to fully coat the veggies in the seasonings. Then use your hands and spread the squash out into a single layer on the pan.
  • Roast Butternut Squash: Transfer the yellow squash to the preheated oven and roast until very fork tender, about 20 to 28 minutes, tossing halfway through. Remove from the oven and place the pan onto a wire cooling rack and let cool.
  • Puree Squash: Once cool, transfer the roasted squash and garlic cloves to the bowl of a food processor. Add the extra virgin olive oil, honey, lemon juice, and 3 tablespoons of cold filtered water. Cover the food processor with a lid and process until creamy and smooth, adding more oil, honey, lemon juice, or water as needed to thin the sauce. (Note: I typically don’t need to thin the sauce at all. You want a creamy, spreadable sauce. Don’t thin it too much or you’ll end with a sad, watery pizza sauce.)
  • Prepare Pizza Crust: Switch the oven temperature to 425-degrees standard Fahrenheit if you used convection previously. Discard the used foil or parchment on your baking sheet and re-line it with a new sheet of parchment paper or aluminum foil. Place the prepared pizza crust onto the prepared pan. Use a pastry brush to brush the entire crust, edge to edge with extra virgin olive oil.
  • Add Squash and Toppings to Pizza: Dollop the butternut squash sauce over the pizza crust (leaving the edges bare) and use the back or a spoon or an offset spatula to spread it across the crust, leaving the edges bare. Next, scatter the shallots evenly over the sauce, followed by the mozzarella cheese, goat cheese, and half the parmesan cheese. Arrange the prosciutto slices over the top.
  • Bake Squash Pizza in Oven: Transfer the pizza to the oven and bake for 10-14 minutes, or until the cheeses are melted and the edges are golden.
  • Serve Butternut Squash Pizza: Sprinkle the remaining parmesan cheese and freshly cracked pepper over the pizza and then drizzle with hot honey, if using. Slice the squash pizza into wedges and serve immediately. Enjoy!
    Overhead photo of a butternut squash pizza with mozzarella, goat cheese, parmesan, prosciutto, and thyme.

Notes

  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
     
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 261kcal    Carbohydrates: 15g    Protein: 7g    Fat: 20g    Saturated Fat: 7g    Polyunsaturated Fat: 2g    Monounsaturated Fat: 10g    Trans Fat: 0.02g    Cholesterol: 22mg    Sodium: 235mg    Potassium: 390mg    Fiber: 2g    Sugar: 5g    Vitamin A: 10203IU    Vitamin C: 22mg    Calcium: 126mg    Iron: 1mg
Course: dinner, entree, Pizza
Cuisine: Italian

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