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Butternut Squash Pizza

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This vibrant butternut squash pizza offers a sophisticated twist on a vegetarian classic. By combining the natural sweetness of roasted squash with deeply caramelised onions and a blend of nutty fontina and Romano cheeses, you create a deeply satisfying flavour profile. It is an excellent way to use seasonal autumn produce, providing a colourful and nutritious alternative to traditional tomato-based toppings. The addition of fresh parsley brings a hit of brightness that cuts through the rich, melted cheese.

Perfect for a relaxed weekend dinner or a garden gathering, this recipe utilises a grilled crust for a smoky, crisp finish. If you are looking for a lighter meal that does not compromise on indulgence, the use of reduced-fat cheeses ensures a velvety texture while keeping the dish heart-healthy. Serve it alongside a crisp green salad for a complete, homemade vegetarian feast that feels truly special.

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Ingredients for Butternut Squash Pizza

  • 1 small butternut squash

  • 1 1/2 teaspoons nutmeg

  • 1 tablespoon olive oil

  • 2 medium yellow onions, thinly sliced

  • 180ml grated lowfat Romano

  • 350ml grated lowfat fontina

  • 1/4 cup chopped fresh parsley

  • Grilled Pizza Crust

How to make Butternut Squash Pizza

Cut squash in half lengthwise and remove seeds. Prick rind with a fork. Place cut side down in a baking dish and add 1/4 inch water. Microwave squash on high 10 minutes, checking for doneness. (To bake: Preheat oven to 177°C. Place cut side down on a baking sheet. Bake until soft, about 1 hour.) Remove and cool. Scoop out flesh and place in a medium-sized bowl. Mix with salt, pepper, and nutmeg. Heat oil in a medium-sized pot over medium heat and sauté onions until light brown. Remove from heat and cool. Season with salt. In a separate bowl, mix cheeses. Make crust. While second side of each crust is grilling, spread 1/8 cheese mixture over cooked side of each crust and top with onions. Top with dollops of squash; sprinkle with parsley. Rotate 3 to 4 minutes until bottom is golden brown.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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