Butternut Squash Pizza | amandabixler.com


As much as I love the new year – a fresh start, an empty planner, a clean home after taking down all of the Christmas decorations – I still find myself craving the wonderful flavors of November and December. Pumpkin ravioli, roasted Brussels sprouts, cranberry crostini. Give them all to me. And maybe it’s because it’s been freezing in Colorado for the past week or we had our first official snow day last week, but I am seriously craving cozy comfort food. So when I started looking around my freezer this past weekend and found a bath of the Pioneer Woman’s homemade pizza dough (it makes two batches of dough and freezes really well so I almost always have some in my freezer) and some butternut squash cubes, I knew a simple fall pizza was in my future.

Butternut Squash Pizza | amandabixler.com

– Approximately 2 cups of cubed butternut squash
– Pizza dough
– Olive oil
– 2 cloves of garlic, diced
– Ricotta cheese
– Olive oil
– Caramelized onions (optional)


1. Roast butternut squash at 400* for 30 – 40 minutes until golden brown and soft.
2. Preheat oven to 500*
3. Roll out pizza dough on a pizza stone (a cookie sheet will work as well, just drizzle some with olive oil before)
4. Drizzle olive oil over crust and spread out diced garlic
5. Spread out cubed and roasted butternut squash on pizza. Smash some with a fork so it spreads out.
6. Scoop ricotta onto pizza and spread around. Add caramelized onions, if you desire. But oh man, should you desire that!
7. Bake for 8 – 10 minutes until beautiful and delicious looking
8. Sprinkle a pinch of salt after taking it out of the oven. Let it sit for a couple of minutes and then dig in!

Butternut Squash Pizza | amandabixler.com

// What’s your favorite go-to comfort food recipe? Please share!

Butternut Squash Pizza | amandabixler.com

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  1. It’s not a to-go recipe, but it has to do with squash. Dad and I have been enjoying sautéed kale with roasted butternut squash mixed with lemon oil and sprinkled with sunflower seeds. ~


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