Roasted Butternut Squash Pizza

by Jen on April 5, 2012

Hi, and welcome!

If I had to choose one food to eat for the rest of my life, it would be pizza.  Personally, I think it’s the most versatile food around.  You can put anything on it.  For example, the recipe I’m about to share calls for butternut squash and spinach, two things you might associate with a side dish and a salad.

The pizza crust also has endless possibilities.  You can serve it up on the traditional pizza crust, which you can easily make with whole wheat, or use a tortilla or pita for a single serving pizza.


Roasted Butternut Squash Pizza


Prep Time: PT5 M

Cook Time: 35 minutes

Total Time: 40 minutes

Yield: serves 1

Serving Size: 1 pizza



Adapted from


  • 1 whole grain tortilla
  • 1 cup butternut squash, cubed
  • dash of sea salt and pepper
  • 1/2 tsp coconut oil (or olive oil)
  • 2 thin slices of red onion
  • 1 cup baby spinach leaves
  • 2 ounces light goat cheese
  • 1/2 tsp dried thyme


  1. Preheat oven to 400 F. Place butternut squash on a baking sheet and spray with olive oil (I use my Misto). Sprinkle with salt and pepper and place in oven until lightly browned, approximately 25 minutes, stirring halfway through.
  2. While squash is cooking, in a small skillet, heat oil over medium heat. Add onion and cook until light brown, approximately 10 minutes. Remove from heat.
  3. When squash is done roasting, place tortilla on a prepared baking sheet. Top with squash, caramelized onion, spinach, cheese, and thyme. Bake in oven until crust is golden brown and cheese is melting.


The mild goat cheese and caramelized red onion bring out the flavours of this unusual combination.  The reason I used butternut squash is because I had bought a big frozen bag of it at Costco and I didn’t know what to do with it since the rest of the family isn’t really a fan of the stuff.  I’ve also made this pizza with roasted sweet potato instead of the squash and it tastes just as good, if not better.

I like to make this pizza for my lunch.  Once a week, I’ll roast some veggies in the oven and then keep them in the fridge to use during the week.  I like to use them in salads and of course, pizza!



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{ 4 comments… read them below or add one }

1 SamiJoe April 5, 2012 at 5:32 pm

This would be awesome on a Triscuit. Even though they are not entirely good for me. 😉


2 Jen April 6, 2012 at 8:44 am

I think there are low-sodium Triscuits?!


3 Bonnie Way June 1, 2012 at 7:04 pm

I’m actually not a huge pizza fan – I can do it once in a while – but this recipe sounds DELICIOUS! I love squash and spinach and goat cheese. Can’t wait to try it! 🙂
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4 Jen June 2, 2012 at 9:04 am

It’s very light, not your typical pizza! Enjoy 🙂


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