Butternut squash and caramelized onion pizza.
Taking some inspiration from the Ultimate Fall Flavor Pot Pie, here’s a fall-flavored pizza. The pizza features a spicy butternut squash sauce as the base. And in case that’s not enough squash, it’s topped with some oven-roasted cubes of squash seasoned in maple syrup, brown sugar, cinnamon, chili powder, cayenne, and Sriracha.
To make things more tantalizing, it also has heaping piles of balsamic glazed, caramelized onions. But we’re not stopping there! We’re going fall to the wall on this one with some peppery arugula, spicy Sriracha, a balsamic glaze, and bits of melted parmesan and feta.
It’s a bit of prep work, but the payoff is worth it for a pizza that’s perfect for warming you up on those brisk fall nights.
Time You Need
- ~1 hour prep
- ~25 cooking
- Serves: 4-5 people
What You Need
- ~1 pound of pizza dough
- ~6 cups of butternut squash, cubed
- ~3 cloves of garlic
- ~2 cups of arugula
- ~3 tbsp olive oil (1 for squash, 1 for squash puree, 1 for arugula)
- ~ 1 tbsp honey or maple syrup
- ~ 1 tbsp Sriracha (+ more for drizzle)
- ¼ cup of vegetable broth
- ~4 large yellow onions, finely sliced
- 2 tbsp butter
- 1 tbsp brown sugar
- 1 cup of fresh parmesan
- 1 cup of crumbled feta
- ½ cup tbsp of balsamic vinegar
- 1-2 tbsp Balsamic Vinegar glaze
- 1 tbsp curry powder
- 1/4 tsp cinnmon
- 1/4 tsp cayenne pepper
- Salt, black pepper, red pepper flakes to taste
- 1 tsp lemon juice
What You Do
- Preheat the oven to 425. In a large bowl, toss butternut squash and garlic cloves with brown sugar, honey, cinnamon, cayenne pepper, and curry powder. Mix evenly.
- Place on a foil lined baking sheet and roast in the oven for 20-30 minutes, until the squash begins to tenderize and brown.
- While roasting, let’s get to the onions. In a large skillet, melt the butter and add in onion slices. Cook for 10 minutes, then add in ¼ cup of balsamic vinegar. Cook for another 5 minutes, then add in remaining balsamic. Cook for another 5-10 minutes, until the onions begin to brown and caramelize. Remove from heat when finished. (Make sure to keep an eye on the squash while cooking the onions).
- Remove from oven and take about 3 cups of the cubed squash and the 3 garlic cloves and place in a food processor (or bowl + immersion blender). Toss in 1 tbsp olive oil, the vegetable broth, and 1 tbsp of Sriracha. Additionally, toss in anymore cayenne, curry powder, salt, pepper or red pepper flakes to taste. Puree until it forms a smooth consistency.
- Keep the oven preheated at 425.
- Roll out pizza dough on a lightly oiled baking sheet. Stretch to desired length and consistency.
- Brush the dough with the squash puree, evenly coating the crust.
- Then, top with remaining cubed squash and onions.
- Next, add your feta and fresh parmesan.
- Drizzle on the Sriracha and Balsamic Glaze.
- Place in the oven and bake for about 15-25 minutes, or until crust begins to brown.
- While baking, toss arugula with lemon juice, olive oil, and salt.
- Remove pizza from oven, top with arugula, slice up and serve!