Butternut Squash and Apple Pizza


Two years ago, my blog was still a baby. I was chronicling everything I ate, something I quickly realized wasn’t the right fit for me. Occasionally, I shared a recipe.

I rarely link back to these recipes. Back then, my writing was a bit awkward and cheesy. My photos were small and fuzzy, at best. Who wants to eat food whose photo is dark and fuzzy? Nobody, that’s who.

But this pizza is too good of a recipe to be lost in the depths of my archives. I’ve made it several times over the past two years, and I love how the salty gorgonzola balances out the sweet caramelized onions and apples. I don’t usually like roasted squash in anything other than puree-form, but it is the perfect addition to this pizza.


I can’t allow this pizza recipe to be lost in my archives forever, overshadowed by my better-written and better-photographed recipes. It is just too good for that.


Butternut Squash and Apple Pizza

Prep Time: 1 hour

Cook Time: 1 hour

Yield: Serves 6-8

Butternut Squash and Apple Pizza

The toppings on this pizza are quite heavy, so I recommend cutting the pizza into small pieces. That way, the slices won't be wobbly and lose their delicious toppings. You likely won't use the entire butternut squash, so cover the extra and refrigerate for use in another recipe.


  • 1 pizza crust of your choice (I used this recipe)
  • 3 small apples
  • 1 small yellow onion
  • 1 tablespoon extra virgin olive oil + more for brushing
  • 1/2 teaspoon salt
  • 1 small butternut squash
  • 6 ounces goat cheese
  • 2 ounces gorgonzola cheese


  1. Prepare your dough according to recipe or package instructions. While the dough rises, slice the apples and onions as thinly as possible.
  2. In a large stockpot, toss the apples and onions with 2 teaspoons of extra virgin olive oil and the salt. Cover and heat over low for 5 minutes. Uncover and continue to cook, stirring often, until the apples and onions are light brown and caramelized, about 15-20 minutes. Remove from the stockpot.
  3. Meanwhile, peel the squash and chop it into a 1/2" dice. Measure out three cups of the squash and set the rest aside.
  4. Preheat the oven to 450F and grease a large baking sheet.
  5. Add the squash to the now-empty stockpot and toss with 1 teaspoon of extra virgin olive oil. Cook over medium heat, stirring often, until the squash is softened, about 15 minutes. Remove from the heat.
  6. Roll out and spread the crust to cover the baking sheet, then brush lightly with olive oil. Crumble the goat cheese over the crust, pressing down a bit to spread it and make it stick to the crust.
  7. Distribute the squash, apples and onions evenly over the crust. Crumble the gorgonzola over the pizza.
  8. Bake at 450F for 12-15 minutes, or until the cheese is completely melted and the edges of the crust are firm. Allow to cool for 5-10 minutes before slicing and serving.



  1. says

    I am so glad you brought it out of the archives, it sounds fantastic! It looks so pretty too! I just picked up a ton of apples at an orchard, I know what I need to make now! Take care, Terra

    • Julie @savvyeats says

      Butternut squash is one of those things that sounds like a really weird pizza topping, but is SO good!

  2. Allen says

    Hey Julie. I have never seen a recipe as unique as yours before. I will have to try it, even if it is just to get a taste of this.

  3. says

    This does look amazing! Also, when bog-time-bloggers admit to being amateurs at one point, I feel hope that perhaps my skills will also increase some day. Whew! Thanks for that! πŸ™‚

  4. says

    Mmm that looks so yummy!
    Butternut squash is one of my favourite things to eat at this time of year and I love cooked apple πŸ™‚
    I’ve never had the two together but it sounds like a delicious combination!

  5. Kathleen Campbell says

    So I’m confused. I’m using the dough recipe you linked to, but I’m confused whether you use all the dough or only half. And you put it on a large cookie sheet? Also, there’s no amount of water listed for cooking the squash and apples & onions. Are you really just cooking it in the olive oil or do you fill the pot with water?

    • Julie says

      I used half the dough recipe, because that is the right amount for a single large pizza. And yes, I did mine on a cookie sheet – I didn’t have a pizza pan or stone at the time πŸ™‚

      As for the squash/apples/onions, I did cook them in just the oil. It gets them a little caramelized and makes them super tasty πŸ™‚

      • Kathleen Campbell says

        Hahaha whoops. I made it last night and tried spreading the dough out on our largest cookie sheet, and it seemed to be about the right size, so I went with that instead of halving the dough. It turned out delicious and the crust didn’t seem too thick either.