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Butternut Squash and Arugula Pizza with Salad

butternut squash pizza

This sweet and spicy pizza gets an unexpected twist when topped with peppery arugula. Serve it with a simple salad with goat cheese to compliment the flavors in the pizza.

So how does this highly untrustworthy vegetable, Butternut Squash, work in a pizza? Actually, perfectly. I became an authority on pizza the first year I was married. It’s Hubby’s favorite food, and he even had the pizza shops’ baking cycles committed to memory so he knew at which store he could get the freshest pie straight from the oven, any time of day. He also knew at what time they started to make their specialty pies, and at what time they would have the biggest selection. It’s a form of genius, really.

Anyway, until I was married I never experienced a ziti pizza pie, an eggplant parmesan pie, or the ultimate spicy fry pie. Puhlease! It’s like carbs on top of carbs, on top of grease, with extra cheese – oh, and so good, I always have room for another slice.

Butternut Squash and Arugula Pizza is perfect for kids of all ages, including you and me. The flavor combination is superb, and while I haven’t done an official nutritional analysis, I would say it probably has less fat than the ziti pizza.

This is the kind of pizza dinner that comes out of a gourmet kitchen – and tonight the gourmet kitchen can be yours. It’s one of those dishes you can use to entertain, please the kiddies, and impress mom-in-law - all in one meal. 

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


For Pizza:

  • 3 cup butternut squash
  • 2 tablespoon maple syrup
  • 1 tablespoon olive oil
  • 1 tablespoon red pepper flakes
  • 1 tablespoon cornmeal
  • 1 prepared pizza dough, about 9-ounces
  • 1 cup mozzarella cheese, shredded
  • 3 ounces goat cheese, crumbled
  • ¼ cup baby arugula

For Salad:

  • 1 bag chopped romaine
  • ½ red onion, thinly sliced
  • 2 ounce goat cheese, crumbled
  • ¼ cup bottled balsamic vinaigrette


Preheat oven to 400°F.

1. On a sheet pan, toss butternut squash with maple syrup, olive oil and red pepper flakes. Roast for 20 to 25 minutes or until tender.

2. Increase oven to 450°F. Sprinkle cornmeal on a rimless baking sheet and set aside. On a lightly floured surface, roll out pizza dough to a 10-inch circle and transfer to prepared baking sheet. Top with mozzarella, goat cheese and roasted squash and bake for 15 to 20 minutes or until crust is golden brown and cheese is bubbly. Top with arugula and serve immediately.

3. While pizza is baking prepare the salad. In a large bowl, combine romaine, red onion, goat cheese and vinaigrette. Toss well and serve with pizza.

Tip: To purchase fresh prepared pizza dough swing by your local pizza shop and buy a ball of dough.