Sweet and Spicy Butternut Squash Pizza

Spicy Caramelized Onion Butternut Squash Pizza

The Spruce / Leah Maroney

Prep: 35 mins
Cook: 20 mins
Total: 55 mins
Servings: 4 servings

Sweet and spicy butternut squash pizza is the perfect fall comfort food. The sweet and savory squash pairs perfectly with the honey, blue cheese, and caramelized onions. You can make it as mild or as spicy as you wish with the addition of chipotle peppers! 

It will look beautiful on any fall table or as a spicy addition to a Halloween feast! Serve it as an appetizer or as a complete meal! Bacon can also be added for more smoky flavor!


  • Pizza Dough:
  • 1 cup of lukewarm water
  • 1 1/2 teaspoons of active dry yeast
  • 1 teaspoon of salt
  • 1 teaspoon of sugar
  • 1 tablespoon of olive oil
  • About 3 cups of flour
  • Toppings:
  • 1 butternut squash
  • 3 tablespoons of olive oil
  • Salt and pepper
  • 1 tablespoon of butter
  • 2 yellow onions, thinly sliced
  • About 1 1/2 cups of shredded cheddar cheese
  • 1/4 cup of blue cheese crumbles
  • 1 to 2 chipotle peppers, chopped
  • About 1 teaspoon of the adobo sauce
  • 1 tablespoon of honey

Steps to Make It

  1. Stir together lukewarm water, yeast, salt, sugar and olive oil in a measuring cup. Then let sit for about 10 minutes. You should see the yeast start to bubble and grow.

  2. Place the yeast mixture in a large bowl or the bowl of a stand mixer. Gradually add the flour, stirring or using the dough hook attachment until the flour is completely combined and the dough forms a ball. Add olive oil to the sides of the bowl and cover with a towel. Place in a warm area or just on the counter and allow it to rise for one hour. 

  3. While the dough is rising, prepare the butternut squash. Preheat the oven to 425 F. Peel the butternut squash and remove the seeds. Cut the squash into 1 inch cubes. Place on a baking sheet and cover with 2 tablespoons of olive oil. Toss to coat the butternut squash with the oil. Sprinkle with salt and pepper. Place in the oven and bake for 25 minutes, until the squash is soft and golden brown. 

  4. While the squash is baking, thinly slice the onions. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot. Add the sliced onions and about 1 teaspoon of salt. Toss to coat the onions. Cook on medium heat, stirring frequently until the onions are extremely soft and golden brown, about 30 minutes. Remove them from the heat and set aside. 

  5. Punch down the dough and roll into a soft ball. Place the dough on a large sheet of parchment paper, lightly grease your hands with oil and push and flatten the dough to form the crust. Once it is thin enough (1/8 inch thick), cover the crust with the caramelized onions. Sprinkle the chipotle pepper and adobo sauce over the onions. Top with the cheddar cheese and then arrange the butternut squash cubes over the top. You will need about 1-2 cups of the prepared butternut squash. The rest you can set aside for another use. 

  6. Bake in the 425 F oven for 25 minutes or until the crust is golden brown and the cheese is melted and lightly browned. Remove from the oven and sprinkle with the crumbled blue cheese. Drizzle the honey over the top and serve.