Embrace the flavors of the season with this Roasted Butternut Squash & Sage Pizza. Topped with roasted butternut squash, caramelized onions, fresh sage, and creamy cashew ricotta, this pizza offers the perfect balance of savory and sweet. Ideal for a cozy dinner or an autumn gathering, this delicious twist on a classic favorite brings seasonal ingredients together in a comforting and flavorful way.

Prep Time 30

Cook Time 20

Total Time 50

Course Main Course, Pizza

Cuisine Italian

Servings 2

Calories 400 kcal

Ingredients

1 pizza dough store-bought or homemade
2 cups butternut squash peeled and cubed
1 large onion thinly sliced
2 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
1/4 cup fresh sage leaves
1 cup cashew ricotta recipe below
1 tbsp balsamic glaze optional

For the Cashew Ricotta:

1 cup raw cashews soaked for at least 2 hours
1/4 cup water
1 tbsp lemon juice
1 garlic clove
1/2 tsp salt
1/4 tsp black pepper

Instructions

Prepare the Cashew Ricotta: Drain the soaked cashews and add them to a blender or food processor along with water, lemon juice, garlic, salt, and black pepper.
Blend until smooth and creamy. Add more water if needed to reach a ricotta-like consistency. Set aside.
Roast the Butternut Squash: Preheat the oven to 400°F (200°C).
Toss the butternut squash cubes with 1 tbsp of olive oil, salt, and pepper. Spread them out on a baking sheet.
Roast for 25-30 minutes, or until the squash is tender and lightly caramelized. Remove from the oven and set aside.
Caramelize the Onions: While the squash is roasting, heat the remaining 1 tbsp of olive oil in a skillet over medium heat.
Add the sliced onions and a pinch of salt. Cook, stirring occasionally, until the onions are golden brown and caramelized, about 20-25 minutes. Remove from heat and set aside.
Assemble the Pizza: Preheat your oven according to the pizza dough instructions (typically around 475°F or 245°C).
Roll out the pizza dough on a floured surface to your desired thickness and transfer it to a pizza stone or baking sheet.
Spread a generous layer of cashew ricotta over the pizza dough.
Top with roasted butternut squash, caramelized onions, and fresh sage leaves.
Bake for 10-12 minutes, or until the crust is golden and crispy.
Finish and Serve: Remove the pizza from the oven and drizzle with balsamic glaze if using.
Slice and serve immediately, enjoying the combination of seasonal flavors.

Notes

Enjoy this delightful, seasonal pizza that combines the sweetness of roasted butternut squash with the savory notes of caramelized onions, fresh sage, and creamy cashew ricotta!

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