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 🙂

Pizza Night: Roasted Garlic, Butternut Squash and Goat Cheese

Want the best pizza dough recipe ever? Here it is 🙂

Butternut Squash Pizza with Roasted Garlic and Goat Cheese

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!

4.8 stars (10 ratings)
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Ingredients

  • 2 pizza doughs
  • 1 butternut squash, peeled and cut into thin slices
  • 2 tablespoons olive oil, divided
  • 2 heads garlic, about 20 cloves
  • 1 onion, thinly sliced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 2 ounces goat cheese
  • 4 tablespoons fresh rosemary, finely minced
  • ½ teaspoon EACH: flaky sea salt and black pepper

Instructions 

  • Preheat oven to 350 degrees.
  • Toss the butternut squash slices in a splash of olive oil and arrange in a single layer on a baking sheet.
    1 butternut squash
  • Slice about ½ 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 tray with the squash.
    2 heads garlic
  • Check the squash after 15 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 25-30 minutes total. 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.
  • To caramelize the onion, add it to a pan with a splash of olive oil. Cook on medium-low heat, stirring occasionally until it is very soft.
    1 onion
  • To make the sauce, melt the butter in a small saucepan 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 from heat and stir in the mashed roasted garlic.
    2 tablespoons butter, 2 tablespoons all-purpose flour, 1 cup milk
  • To assemble the pizza, coat both formed pizza doughs in a thin layer of olive oil, add the roasted garlic white sauce over the entire surface, leaving a 1-inch border. Top with the caramelized onions, roasted butternut squash, whole roasted garlic, goat cheese, rosemary, sea salt, and pepper.
    2 ounces goat cheese, 4 tablespoons fresh rosemary, ½ teaspoon EACH: flaky sea salt and black pepper
  • Bake in a 500-degree oven for 10-12 minutes, until the top is bubbling and the crust is golden.
Serving: 1 serving = ½ of 1 pizza, Calories: 442kcal, Carbohydrates: 68g, Protein: 13g, Fat: 14g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 13mg, Sodium: 391mg, Potassium: 868mg, Fiber: 6g, Sugar: 10g, Vitamin A: 20249IU, Vitamin C: 46mg, Calcium: 226mg, Iron: 2mg
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