Butternut Squash Pizza

butternut-squash-pizza Photo: Levi Brown


  • 6 cups cubed butternut squash, peeled and seeded
  • 1 tablespoon sugar
  • 1 tablespoon dried oregano
  • Pinch kosher salt
  • 2 1/2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3 tablespoons red wine vinegar
  • 3 tablespoons golden raisins
  • 1/4 cup chopped pitted green olives
  • 1 pound pizza dough


1. Preheat oven to 350°F. In a roasting pan, toss squash, sugar, oregano, salt and 1 Tbsp. oil. Bake until tender, about 35 minutes.

2. In a skillet, cook onion and garlic in 1 Tbsp. oil until soft. Stir in vinegar, raisins and olives. Add to squash.

3. Increase oven to 500°F. Brush a large baking sheet with remaining oil. Form dough into 4 rounds on baking sheet. Top with squash mixture. Bake until golden, 12 to 15 minutes.

    Alex Guarnaschelli is an executive chef in New York City and winner of Food Network's Next Iron Chef: Redemption.
  • Yield: Serves: 4

Nutritional Information

Calories per serving: 497
Fat per serving: 12g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 12g
Carbohydrate per serving: 85g
Fiber per serving: 15g
Cholesterol per serving: 0.0mg
Iron per serving: 3mg
Sodium per serving: 692mg
Calcium per serving: 99mg
Alex Guarnaschelli