An Autumn/Winter Twist on Pizza

The tasty finished product, fresh out of the oven!

Recently, I posted on a pizza recipe that was quick and simple, a good first try at pizza making. Well, one day I looked at a squash in the grocery store, and the idea of making pizza with a butternut squash base came to mind. I mean, why not?

So I bought one, brought it home, and promptly got to work on the culinary adventure. If I can be a bit proud for a moment, the results were pretty dang tasty. Now, I write this post to share the recipe.

Ingredients (for the base)

  • One butternut squash
  • 4 cups broth (any’s fine, though to make the pizza vegetarian, use vegetable broth or bullion cubes)
  • Garlic (I’ve given up using measurements on this subjective, to-taste ingredient. Start with about 3 cloves and add to your heart’s content–mine’s about enough to ward off the entire vampire population, but whatever works for you)
  • 1-2 Tbsp chopped dried Rosemary

Giant butternut squash ready to be peeled and cut!

NOTE: The garlic and rosemary are to offset the dominant flavor of the butternut squash in the pizza. They won’t overwhelm it; they’ll just add a nice complement as well as keep the pizza idea in mind for those wary of trying a different base.


Peel and cut the butternut squash into chunks for easy cooking. Boil the butternut squash in the broth for about 15 minutes or until very tender. While that boils, dice and saute the garlic lightly. Drain about 2/3 of the broth from the cooked squash into a bowl and dump rosemary and garlic into the pot. Begin mashing with a potato masher (or fork). For a smoother base, instead of mashing, pour ingredients into blender. Depending on the consistency you want, you can add more broth. The butternut squash can resemble tomato sauce very closely, which makes this recipe pretty easy to do. This recipe makes about enough sauce as what can can fill a tomato sauce jar (convenient right?).

Now that you’ve got the base, follow the really simple pizza recipe. Another note, adding

The sauce from pot to pizza dough, soon to be topped with cheese.

either raw sweet onion or caramelized red onions on top of the pizza really rounds out the flavors of this dish. It is not required for those who abhor the vegetable, but I highly recommend it.

The pizza cooks just like the original one, and the finished product is delightful. If my non-squash-eating roommate can say, “That is a heck of a good pizza,” most anyone will enjoy it. Happy cooking!


2 responses to “An Autumn/Winter Twist on Pizza

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