Butternut Squash and Sage Pizza with Caramelized Onions and Burrata Recipe

I absolutely love how this Butternut Squash and Sage Pizza with Caramelized Onions and Burrata Recipe comes together—it’s like fall on a crust! The blend of sweet butternut squash ribbons with savory caramelized onions and fresh sage, all topped with creamy burrata cheese, makes it a perfect cozy meal that feels special yet totally doable on a weeknight.

When I first tried this recipe, I was amazed at how the flavors balanced each other while still keeping the pizza light and fresh. You’ll find that this recipe works beautifully when you want something a bit different from your usual pizza night, especially during autumn or winter when butternut squash is in season.

Ingredients You’ll Need

The ingredients in this Butternut Squash and Sage Pizza with Caramelized Onions and Burrata Recipe come together with ease and offer a wonderful contrast of textures and flavors. I always recommend fresh, high-quality produce and cheese for the best results.

• 12-inch pizza crust: Use either store-bought dough or a simple sourdough pizza dough; I love using a lightly dusted parchment paper to stretch it out.
• Red onion: Thinly sliced and caramelized to bring out a subtle sweetness that complements the squash.
• Olive oil: Essential for sautéing and brushing the pizza crust; a good quality oil really shines here.
• Salt and black pepper: Classic seasonings to enhance every layer of flavor.
• Butternut squash: Peeled and sliced thinly into ribbons; this is the star ingredient that adds sweetness.
• Garlic cloves: Roughly chopped and sautéed to infuse a gentle garlicky aroma.
• Sage leaves: A mix of whole leaves for tossing with the squash and chopped for wilting; fresh sage is key!
• Swiss chard: Thinly sliced; you can swap with spinach or kale if preferred.
• Burrata cheese: The creamy center melts beautifully; if unavailable, ricotta and mozzarella make a fine substitute.
• Nutmeg: A pinch adds an unexpected warmth enhancing the butternut squash.
• Grated pecorino cheese: Offers a sharp, salty contrast—I sprinkle it liberally.

Variations

I like to keep this pizza versatile — you can easily tweak it based on what you have on hand or your dietary preferences. Play around with the greens or cheeses to make it your own.

• Greens Swap: I once used kale instead of Swiss chard and loved the slightly heartier bite it gave the pizza.
• Cheese Alternatives: If burrata isn’t available, ricotta mixed with shredded mozzarella works well and still gives a creamy texture.
• Vegan Version: Try vegan cheese and omit the pecorino; add a sprinkle of nutritional yeast for a cheesy flavor.
• Spice it Up: My family sometimes drizzles a little chili-infused olive oil on top for a gentle kick.

How to Make Butternut Squash and Sage Pizza with Caramelized Onions and Burrata Recipe

Step 1: Caramelize the Onions Gently

Start by heating some olive oil over medium-low heat and adding your thinly sliced red onions. The secret here is patience—let the onions soften and turn golden slowly without burning them. Stir occasionally and season with a pinch of salt and black pepper. This process usually takes about 15-20 minutes but trust me, it’s worth every minute for that deep, sweet flavor.

Step 2: Prepare the Butternut Squash Ribbons and Sage

While the onions are cooking, peel half of the butternut squash and use a vegetable peeler to create thin ribbons—you should have about 1 cup loosely packed. Toss these ribbons with olive oil, salt, pepper, and five whole sage leaves to infuse that earthy aroma.

Step 3: Wilt the Swiss Chard with Garlic and Chopped Sage

Add a little more olive oil to the skillet and sauté the roughly chopped garlic until fragrant, about a minute. Then toss in the remaining chopped sage leaves and cook for an additional 30 seconds. Add the thinly sliced Swiss chard, stirring gently to wilt it—if it feels dry, splash a little water. Season with salt and pepper and set aside once wilted.

Step 4: Assemble Your Pizza

Stretch or roll out your pizza dough on a well-floured (rice flour works great!) surface or parchment paper into a 12-inch round or oval shape, leaving the edges slightly thicker if you like a nice crust. Brush the dough and edges with olive oil. Drain the burrata and cut it in half, scooping out the creamy interior to spread evenly over the dough. Sprinkle with nutmeg, salt, pepper, and half of the pecorino cheese.

Next, layer the wilted chard, caramelized onions, and seasoned butternut squash ribbons on top. Sprinkle the remaining pecorino and then break apart the outer burrata shell, nestling pieces across the pizza for pockets of creamy indulgence.

Step 5: Bake to Golden Perfection

Transfer your pizza to a preheated pizza stone or baking sheet and bake in a 475°F to 500°F oven for 7-8 minutes. You’re looking for a beautifully golden crust, bubbling cheese, and cooked-through dough—the center should ideally reach about 195-200°F if you use a thermometer. Once done, slice it up and get ready for a delicious bite!

How to Serve Butternut Squash and Sage Pizza with Caramelized Onions and Burrata Recipe

Garnishes

I love finishing this pizza with a drizzle of extra virgin olive oil and a sprinkle of fresh sage leaves for a pop of color and freshness. A few cracks of black pepper on top really brighten the flavors and give it that restaurant-quality touch.

Side Dishes

This pizza pairs wonderfully with a simple mixed green salad dressed lightly with lemon vinaigrette or a crisp arugula salad with shaved parmesan. When I serve it for weekend dinners, my go-to is a warm bowl of roasted butternut squash soup to keep the theme going.

Creative Ways to Present

For a dinner party, I like to cut the pizza into smaller squares and arrange them on a wooden board with fresh edible flowers and herb sprigs around. It makes a rustic yet elegant centerpiece. I’ve also wrapped slices in parchment for picnics—perfect for enjoying this cozy pizza outdoors.

Make Ahead and Storage

Storing Leftovers

I usually store leftover pizza slices in an airtight container in the refrigerator for up to 2 days. To keep the crust from getting soggy, I separate layers with parchment paper. It reheats beautifully if you pay attention to the reheating method.

Freezing

While I haven’t frozen this pizza often because it’s so delicious fresh, you can freeze the baked crust (without toppings) wrapped tightly in plastic wrap, then assemble and bake fresh when ready. Alternatively, freeze fully assembled pizzas on a tray first, then transfer to freezer bags for best results.

Reheating

To keep the crust crispy and cheese melty, I reheat slices in a warm skillet over medium-low heat for a few minutes or in a preheated oven at 375°F for about 5-7 minutes. Avoid the microwave if you want to preserve texture.

FAQs

Final Thoughts

This Butternut Squash and Sage Pizza with Caramelized Onions and Burrata Recipe is one of those dishes I always come back to when I want a comforting meal that still feels elevated. It’s cozy, flavorful, and a bit unexpected—making pizza night feel special without extra fuss. I hope you give this a try soon; you’ll love how the sweet squash and fresh sage take your pizza game to a whole new level!

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