Pureed squash and sweet potatoes are some of the handiest ingredients to have around your kitchen in the fall and winter months. The puree is great in mac and cheese, like this butternut squash version or this sweet potato version. Purees squash can serve as a great filling for enchiladas or even use as an enchilada sauce. And, as in this butternut squash pizza, the puree serves in place of the more traditional tomato sauce.
How to make Butternut Squash Pizza Recipe
Butternut Squash Pizza with Blue Cheese Recipe
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The puree is great in mac and cheese, like this butternut squash version or this sweet potato version. And, as in this butternut squash pizza, the puree serves in place of the more traditional tomato sauce.
- Stand Mixer
- Food Processor
- Pizza Oven
- Pizza Stone
Crust
- ¾ cup warm water
- 2½ tsp instant dry yeast
- ¼ cup honey
- 2 tbsp olive oil
- ½ tsp salt
- 1½-2 cups white whole wheat flour (or unbleached all purpose)
Topping
- 2 cups butternut squash puree (see note)
- 2 cloves garlic
- 1 spring rosemary
- ½ cup crumbled blue cheese
- 3-4 ounces shredded mozzarella cheese
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In a stand mixer bowl , combine the honey, yeast and water. Use the wooden spoon to whip up the mixture, until the yeast is dissolved. Wait for 5-10 minutes until the yeast is activated. Once it is ready, add in oil, salt, and 1 cup of the whole wheat flour. Turn your mixer on the low setting with the dough hook attachment fixed and let it mix. Keep scraping down the sides as needed.
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Then, add 2-4 tablespoons of all purpose flour at a time, let the dough mix for a bit before adding more flour (check best flour for pizza dough). As you see signs of the the dough starting to come together, continue to let the mixer run for 1-2 minutes and keep adding more flour until the dough begins to pull away from the sides of the mixer bowl. Remove the dough from the mixer and place in a warm spot. Gently brush the dough with oil and let it sit for 1 hour. This should be enough time for it to rise well.
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In a food processor, pulse rosemary and garlic until broken into small pieces. After that, add the puree and butternut squash until smooth.
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Once your dough has double in size, preheat your oven to 500˚. Return to your dough and punch it down. Let rise for 20 more minutes. Roll the dough out onto a surface covered in cornmeal (I used a large wood cutting board put some of you may have a pizza peel.) Roll it out to the size of your pizza stone.
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Spread the squash puree over the pizza dough (check our top recommendation for the best store-bought pizza dough) and top with blue and mozzarella cheese.
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Carefully transfer pizza to the pizza stone and bake until cheese is bubbling and crust is golden, 12-15 minutes. Let cool for 5 minutes before slicing.
To make puree: slice a butternut squash in half, remove the seeds, and place cut side down in a roasting pan. Fill with a 1/4″ of water and roast butternut squash at 425˚ until tender, 40-50 minutes depending on size. Remove and scoop out the squash. Alternatively, peel and cube butternut squash. Bring a pot of water to a boil and add butternut squash. Boil until tender and mash.
Variations for the Butternut Squash Pizza
Butternut squash and blue cheese is a winning combination in my book but I know that it’s definitely not for everyone. This butternut squash pizza recipe can be made a few different ways including:
- Squash: In terms of squash, butternut works the best as acorn or spaghetti tends me not be as creamy when pureed. However, sweet potatoes or even pumpkin puree would work.
- Cheese: Blue cheese can be a bit strong and instead I’ll use goat cheese, smoked mozzarella, or even gouda.
- Greens: Since the butternut squash is the base, try adding more vegetables or greens to the top before adding the cheese. Spinach is my top choice for adding to this pizza.