This butternut squash pizza with sage and roasted lemon is a unique twist on a classic favorite. Its vibrant colors and bold flavors will turn a simple dinner into an unforgettable experience.
Whether you’re hosting guests or enjoying a cozy night in, this recipe delivers a perfect balance of savory, sweet, and tangy notes.
Why This Pizza Is Ideal for Dinner
This recipe isn’t just a feast for the taste buds—it’s visually stunning, too. The combination of roasted butternut squash and caramelized lemon slices creates a dish that’s as pretty as it is delicious.
Sage adds a subtle earthy flavor, tying the ingredients together for a well-rounded, gourmet dinner.
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Unlike traditional pizza, this version highlights fresh, seasonal produce and Mediterranean-inspired ingredients. The roasted lemon provides a tangy brightness that perfectly complements the creamy butternut squash.
It’s the perfect recipe for anyone craving a lighter, refreshing take on pizza.
Tips for Perfecting Your Pizza
Want to elevate your pizza-making game? Here are a few tips to ensure your butternut squash pizza is a smashing success:
- Choose the right dough: Opt for a high-quality whole-wheat or classic white pizza dough. Homemade or store-bought, the choice is yours!
- Slice thinly: Use a mandoline or sharp knife to achieve even, paper-thin slices of lemon for consistent roasting and texture.
- Don’t skimp on the cornmeal: Dust your baking surface generously to prevent sticking and achieve a perfectly crisp crust.
- Bake with precision: If your oven has a broiler, use it to achieve that golden, blistered finish on the crust.
Substitutions for Special Diets
This dinner recipe is versatile and can easily be adapted to accommodate various dietary preferences:
- Gluten-free: Swap the pizza dough with a gluten-free alternative to enjoy the same flavors without the wheat.
- Vegan: Replace the pecorino or manchego cheese with your favorite plant-based option.
- Low-carb: Experiment with a cauliflower crust to keep it light and carb-conscious.
The beauty of this recipe lies in its flexibility, allowing you to enjoy it no matter your dietary needs.
Pairing Suggestions
Pair this pizza with a simple arugula salad or roasted vegetables for a complete Mediterranean-inspired meal. A crisp white wine or sparkling water infused with lemon and herbs will perfectly complement the flavors of the dish.
For a heartier dinner, serve alongside a bowl of creamy tomato soup or a platter of assorted mezze dishes. The pizza also works wonderfully as part of a buffet for larger gatherings.
Why You’ll Love This Recipe
This butternut squash pizza is everything you want in a dinner recipe: flavorful, wholesome, and delightfully unique. It’s quick to prepare, making it ideal for busy weeknights, yet sophisticated enough for special occasions.
With its blend of Mediterranean flavors, this pizza will become a favorite in your dinner rotation. It’s the kind of dish that makes you fall in love with cooking—and eating—all over again.
Butternut Squash Pizza with Sage & Roasted Lemon
Equipment
- Pizza stone or rimless baking sheet
- Vegetable peeler
- Mandoline (optional, for lemon slicing)
- Broiler or oven with broil function
Ingredients
- 2 8- ounce balls pizza dough store-bought or homemade; white or whole wheat
- 1 small Meyer or regular lemon sliced paper-thin
- 1 small butternut squash
- Fine cornmeal for dusting
- ½ cup coarsely grated young Pecorino or Manchego cheese 2 ounces
- 2 teaspoons finely chopped fresh sage leaves
- Extra-virgin olive oil for drizzling
- Coarse sea salt to taste
Instructions
- Preheat the oven to 500°F (or 450°F if the broiler is in a separate drawer). Place a pizza stone or rimless baking sheet on the middle rack to heat for 45 minutes.
- Bring pizza dough to room temperature for 30 minutes.
- Boil a small pot of salted water. Cook lemon slices for 2 minutes, then drain. Taste and blanch again if overly bitter.
- Peel the butternut squash. Using a vegetable peeler, shave 3 ounces of thin squash strips for the pizzas.
- Dust a rimmed baking sheet or pizza peel with cornmeal. Stretch one dough ball into a 12-inch round. Sprinkle Pecorino cheese, top with half the lemon slices, squash strips, and sage leaves. Drizzle with olive oil and sea salt.
- Slide pizza onto the hot baking surface. Cook for 3 minutes, then broil until golden and crisp (2–4 minutes). If broiling isn’t available, bake at 450°F for 10–20 minutes. Repeat with the second dough ball and toppings.
Notes
- For added flavor, serve with a side of arugula or dark leafy green salad.
- Make ahead tip: Prepare lemon slices and squash strips in advance to save time.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.