I know what you’re thinking, butternut squash on pizza??? We were skeptical as well, but the pictures accompanying the recipe looked too good to pass up. We are hopeful that our own photos will inspire you to try this recipe, as well! Verdict: the sweetness of the butternut squash and the dryness of the ricotta cheese were a perfect compliment.
To find the perfect winter squash, look for one that feels heavy for its size and that is blemish-free. Store squash in a cold, dark dry place for up to 1 month. To peel squash, cut it in half lengthwise, place it cut-side down and run a peeler along the surface.
The recipe calls for store bought pizza dough. Dough is always better if you make it fresh yourself, which we did. Of course. If you want to make your own dough too, use the dough recipe from the Thin Crust Pizza article.
Butternut Squash Pizza
From Real Simple
- 1 butternut squash (about 2 pounds), peeled and seeded
- 1 small yellow onion, sliced into ¼-inch thick rings
- 3 tablespoons olive oil
- 1 ½ teaspoons kosher salt
- ¼ teaspoon black pepper
- 1 1-pound package refrigerated pizza dough
- 1 tablespoon cornmeal
- 1 tablespoon fresh thyme leaves
- ½ cup fresh ricotta
- Heat oven to 400 F.
- Cut the squash into 1/2-inch-thick slices, then cut each slice into 1-inch chunks.
- Place the squash and onion on a baking sheet. Drizzle with the olive oil, season with the salt and pepper, and toss. Roast until tender, about 20 minutes. Transfer to a plate.
- Increase oven temperature to 450 F.
- Roll the dough out ¼ inch thick. Clean the baking sheet and sprinkle it with the cornmeal. Place the dough on top.
- Scatter the squash and onion mixture over the dough, sprinkle with the thyme, and add dollops of the ricotta. Bake until golden, about 25 minutes. Slice into wedges.