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    Home » Breads

    Butternut Squash Pizza with Pancetta, Goat Cheese, and Sage

    Dec 15, 2008 · Modified: Jan 1, 2022 by Andrea · This post may contain affiliate links · This blog generates income via ads ·

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    Butternut Squash Pizza with Pancetta, Goat Cheese, and Sage - Andrea Meyers

    How embarrassing that I'm almost late for my own event! This month has been busy with cookies, cookies, and more cookies, and somehow along the way I forgot that I needed to post for Grow Your Own. It would have been doubly embarrassing since I'm hosting this round. The deadline for posting is December 15, and as long as I get an email from you with all the appropriate information you can still join us.

    My inspiration for this pizza comes from my adopted blogger Jennifer at Palate to Pen. She made a butternut squash pizza with prosciutto and white sauce, and the very thought of it had me drooling and dreaming up what else to do with a butternut squash pizza topping. For this pizza I cut the squash into small chunks, thinly sliced a few shallots, tossed it with fresh from the garden sage chiffonade and some olive oil, then roasted it for about 15 minutes in the convection oven until the squash was soft and the shallots glistened. While that was roasting I cooked up some Pancetta and drained it on a paper towel. I cooked it about one minute too long, and I suggest watching it carefully. You want it to render a good amount of fat so it doesn't linger on the pizza, but not get it too crispy before it goes into the oven. About any pizza dough will do, though I like to use either Peter Reinhart's dough or a quick whole wheat dough, and we prefer our pizza cooked on a baking stone or on the grill for a nice crispy crust.

    I enjoyed the flavor, even though I forgot to brush some olive oil on the crust before adding the toppings. And I found that adding a little extra olive oil to the roasting pan will yield a flavored oil, too.

    Butternut Squash Pizza with Pancetta, Goat Cheese, and Sage - Andrea Meyers

    Grow Your Own logoGrow Your Own is a blogging event that celebrates the dishes we create from foods we've grown, raised, foraged, or hunted ourselves. The sage came straight from our outdoor garden, which still has parsley, sage, chives, mint, and oregano ready to harvest.

    📖 Recipe

    Butternut Squash Pizza with Pancetta, Goat Cheese, and Sage - Andrea Meyers
    Print Pin

    Butternut Squash Pizza with Pancetta, Goat Cheese, and Sage

    Prep Time20 minutes mins
    Cook Time15 minutes mins
    Total Time35 minutes mins
    Course: Appetizer, Main Course
    Cuisine: American, Italian
    Keyword: butternut squash, cheese, pizza, pork, squash
    Servings: 8 slices
    Calories: 116kcal

    Equipment

    • roasting pan, lined with foil and coated with olive oil
    • baking stone or pizza pan
    • small skillet

    Ingredients

    • dough for 1 (12-14-inch pizza crust (Peter Reinhart’s Napoletana dough or quick whole wheat dough))
    • ½ pound butternut squash (peeled, cubed )
    • 3 shallots (thinly sliced)
    • 10 sage leaves (chiffonade)
    • olive oil
    • 4 ounces Pancetta (diced)
    • 4 ounces crumbled goat cheese
    • extra olive oil for brushing on the dough
    US Customary - Metric

    Preparation

    • Prepare the pizza dough according to the directions.
    • Preheat the oven to 450 F.
    • Toss the cubed squash with the sliced shallots, sage leaves, and olive oil. Use enough olive oil to coat it fully and leave some in the bottom. You'll use that oil on the pizza.
    • Roast the squash in the preheated oven for 15 to 20 minutes, until the squash is soft and the shallots glisten. Remove from the oven and set aside.
    • If using a baking stone, place in the middle of the oven and allow it to get hot. (If using a pizza pan, you may skip this step.)
    • While the squash roasts, cook the Pancetta until the fat renders, but not crispy. Drain well on a paper towel.
    • Stretch and toss the dough to your desired size. Lay it on a pizza peel or on the pan. Brush on some olive oil and/or the oil from the roasting pan. Spread the squash, shallots, and sage all around, then sprinkle on the cooked Pancetta and the goat cheese.
    • Slide the pizza onto the stone or slide the pan into the preheated oven. Bake for 10 to 12 minutes, until the crust is golden brown. Remove from the oven and serve.

    Nutrition

    Calories: 116kcal | Carbohydrates: 5g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 148mg | Potassium: 159mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3160IU | Vitamin C: 7mg | Calcium: 37mg | Iron: 1mg
    Tried this recipe?Share in the comments!

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    Reader Interactions

    Comments

    1. maris says

      December 15, 2008 at 9:25 am

      This sounds so good! I love butternut squash and the other ingredients in this sound like the perfect marriage.

    2. T.W. Barritt at Culinary Types says

      December 15, 2008 at 9:37 am

      After all those cookies, this must be a welcomed treat! What a great idea to use butternut squash and sage in a pizza.

    3. Andrea says

      December 16, 2008 at 8:16 am

      Thanks Maris & T.W. I have to say it also makes a delicious breakfast the next morning. 🙂

    4. PaniniKathy says

      December 16, 2008 at 2:15 pm

      I absolutely love that flavor combination. I thought butternut squash, pancetta, goat cheese and sage sounded just perfect from your title until I read on and saw that you sauteed some SHALLOTS as well! That's the power quintet right there 🙂

    5. Susan from Food Blogga says

      December 17, 2008 at 5:34 pm

      I love butternut squash pizza, and yours looks wonderful, Andreas. I usually roast the squash and pair it with smoked gouda and some savory herbs.

    6. Natashya says

      December 18, 2008 at 2:13 pm

      Mmm, butternut squash on a pizza, how perfect for the season! I make pizza about once a week (I have 3 teenagers) I love this variation!

    7. MyKitchenInHalfCups says

      December 20, 2008 at 6:21 am

      Never imagined butternut on a pizza (or seen it) but as soon as I see this, I'm sold! That is glorious.

    Trackbacks

    1. Fall for Squash: Five Ways to Prepare Butternut Squash says:
      October 18, 2010 at 1:05 pm

      [...] There’s no rule that says pizza has to be a boring combination of red sauce and cheese. Try Butternut Squash Pizza with Pancetta, Goat Cheese and Sage from Andrea’s Recipes. We love the combination of tangy goat cheese with salty pancetta and [...]

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