Butternut Squash Pizza Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fall-inspired pizza topped with roasted butternut squash ribbons, caramelized red onions, sage, sautéed Swiss chard, and creamy burrata cheese. Warm, seasonal, and sophisticated.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 12-inch pizza crust (8 ounces of pizza dough) use store-bought pizza dough or our sourdough pizza dough
- ½ red onion, thinly sliced
- olive oil
- salt to taste
- black pepper
- 1 small butternut squash
- 4 garlic cloves, roughly chopped
- 10-15 sage leaves, divided. Leave 5 whole, big chop the rest.
- 1 bunch Swiss chard (2 cups) thinly sliced- (or sub other wilting green- spinach, kale, etc.)
- 1 large ball burrata cheese (or sub ricotta and mozzarella)
- generous pinch nutmeg
- 3 tablespoons grated pecorino cheese
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 10m
- Sodium
- 213mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 376mg
- Calcium
- 105mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 213MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.