Pizza Night: Roasted Garlic, Butternut Squash and Goat Cheese

I wish I had a piece (or 15 pieces) of this butternut squash pizza in front of me right now. I'm starving, and all I really want to eat is pizza. This pizza. I made it for a dinner party the other night, then made it again the next afternoon. If I had thought ahead and had some pizza dough on hand, I'd be making it again tonight.

Pizza Night: Roasted Garlic, Butternut Squash and Goat Cheese

Sweet roasted butternut squash and fragrant rosemary sit on top of a bed of roasted garlic white sauce that is covered with caramelized onions. The whole thing is sprinkled (liberally) with whole cloves of roasted garlic and chunks of goat cheese. It's sweet in the way that savory things roasted and caramelized for a long time tend to be.

Make sure you share a piece or two with whoever you are kissing tonight; this baby's full of sweet, delicious roasted garlic šŸ™‚

Pizza Night: Roasted Garlic, Butternut Squash and Goat Cheese

Want the best pizza dough recipe ever? Here it is šŸ™‚

Butternut Squash Pizza fresh out of the oven

Butternut Squash Pizza Recipe

Yield: 2 medium pizzas
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
This slightly sweet and garlicky roasted butternut squash pizza with creamy goat cheese is one of my personal favorites. You will LOVE it!

If you love this recipe as much as we do, let us know with a 5-star rating!

4.96 stars (48 ratings)
Print Recipe Rate Recipe Pin Recipe

Ingredients

  • 1 small butternut squash, peeled and cut into cubes
  • 1 tablespoon olive oil
  • 2 heads garlic
  • Ā¼ cup baby spinach
  • 4 ounces goat cheese
  • 2 tablespoons fresh rosemary, minced
  • 2 pizza doughs

Maple Caramelized Onions

  • 1 teaspoon EACH: butter and olive oil
  • 1 large onion, thinly sliced
  • 2 teaspoons maple syrup

Roasted Garlic Pizza Sauce

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • Salt and pepper, to taste

Instructions 

  • Roast Squash and Garlic. Preheat your oven to 400 degrees Fahrenheit. Toss the butternut squash cubes in olive oil and arrange them in a single layer on a baking sheet. Slice about Ā½ inch off the top of each head of garlic so that all cloves are showing slightly. Drizzle a little olive oil over each head and arrange, cut-side down, on the baking sheet with the squash.
    Check the squash after 20 minutes, if it is soft, remove it from the oven and set it aside in a bowl. Continue to cook the garlic until it is soft and fragrant, about 10 minutes more minutes.
    1 small butternut squash, 1 tablespoon olive oil, 2 heads garlic
    image for recipe instruction
  • Mash Garlic. Remove the garlic from the oven and, once it is cool enough to handle, gently squeeze the garlic cloves out of their skin. Mash 10 of the roasted garlic cloves with a fork in a small bowl. Leave the rest whole.
    image for recipe instruction
  • Caramelize the Onion. While the squash is roasting, make the other parts of the pizza. Heat the butter and olive oil in a large pan over medium heat. Add the onion and cook, stirring occasionally, until it is translucent. Reduce the heat to medium-low, stir in the maple syrup, and continue to cook until the onions are light golden brown.
    1 teaspoon EACH: butter and olive oil, 1 large onion, 2 teaspoons maple syrup
    image for recipe instruction
  • Make the Sauce. Melt the butter in a frying pan or small pot over medium heat. Add the flour and whisk till combined. Cook for 1 minute, stirring continuously. Slowly add the milk and whisk till combined. Bring it to a boil and whisk until it has thickened. Remove the pan from the heat and stir in the mashed roasted garlic. Season to taste with salt and pepper.
    2 tablespoons butter, 2 tablespoons all-purpose flour, 1 cup milk, Salt and pepper
    image for recipe instruction
  • Assemble the Pizza. Form both pizza doughs and spread the white pizza sauce on top. Add the caramelized onions, roasted butternut squash, roasted garlic, baby spinach, goat cheese, and rosemary.
    Ā¼ cup baby spinach, 4 ounces goat cheese, 2 tablespoons fresh rosemary, 2 pizza doughs
    image for recipe instruction
  • Bake the Pizza. One at a time, bake the pizzas for 12-15 minutes until the top is bubbling and the crust is golden.
    image for recipe instruction

Notes

Depending on the size of your butternut squash, you may have more than you need for the pizzas. Extra roasted squash is delicious tossed into a salad!
Ā 
Serving: 1 slice, Calories: 275kcal, Carbohydrates: 44g, Protein: 9g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 12mg, Sodium: 538mg, Potassium: 301mg, Fiber: 3g, Sugar: 8g, Vitamin A: 6928IU, Vitamin C: 16mg, Calcium: 83mg, Iron: 3mg
DID YOU MAKE THIS RECIPE?If you love this recipe as much as we do, be sure to leave a review or share it on Instagram and tag @TheEndlessMeal.

For more inspiration, check out all of our pizza recipes!