Butternut Squash Pizza with Apples & Kale

We’ll learn how to make a delicious Christmas-themed pizza.

It’s gonna have some butternut squash that’s like slightly caramelized, delicious kale, pomegranate seeds, and I think you’re really, really gonna love it.

How To Make Butternut Squash Pizza with Apples & Kale:

so to start making this recipe, the first thing that we will do is we will saute some butternut squash.

And we will do that with a little bit of butter, some salt and pepper, and we’ll add a little bit of brown sugar to it just to give it a nice little caramelization on there, and that’s gonna be just wonderful for the pizza toppings.

So we will start off by melting the butter.

We’ll add in some salt and pepper. Our brown sugar. Now you could definitely add in more brown sugar.

It just depends on how sweet you want your pizza.

Keep in mind we will be adding some apples and also some pomegranate seeds. So it’s gonna have a lot of flavours.

Now we will add in some cubes of butternut squash.

Okay, so we will go ahead and prepare our pizza with a little bit of olive oil.

Just take a brush and brush that around and get it completely coated. And this pizza doesn’t have a sauce.

We’re actually gonna use some really thinly sliced Granny Smith apples.

So they’re gonna be paper-thin, so there’s not gonna be a lot of tartness, but we will use the moisture from that apple kind of as our sauce.

Okay, so now we’ll just add some minced garlic to our pie. So this pizza’s gonna be just a delicious, lovely combination of sweet and savoury.

The garlic, the fruit, the butter squash, the pomegranate hitting all of those zones in your mouth. Spread that around.

That butternut squash, I tell you, it smells so good. But now we’re just gonna get back to building up the pizza.

So we just have the thin slices of apple. Just gonna cover the whole pizza in that, and it’s just gonna add a really nice level of moisture, a little bit of tartness to the pizza, balance out the sweetness from the butternut squash.

And Granny Smith apples are just delicious on pizza especially. It just goes really well with cheese ’cause it’s no secret that apples are wonderful with cheese.

use sliced with a mandoline, so like paper-thin.

Okay. Now we will add in our cheese. I’m using a blend of Gruyere, mozzarella, and provolone.

Image by Jerry James Stone via Jerryjamesstone.com

Any cheese will really work. Any white cheese will work.

But Gruyere works really, really well with butternut squash, and also apples.

Then around the perimeter of the pizza, we’ll put some grated Parmesan ’cause you can just never have enough cheese on pizza.

Okay, maybe you can, if you’re lactose intolerant, but in my case, you can never have enough cheese on pizza. And even if I was lactose intolerant, I probably would still have it ’cause it’s worth it.

Okay, so the next thing we will do is prepare the kale.

So we will need some baby kale we will add some olive oil. Just a little bit, just to lightly coat it.

Then what we’ll do is go massage the oil into the kale.

So by massaging the kale, it’ll soften it a little bit, which will be great, and then the oil, when it’s baking.

it’s gonna make it nice and crispy, almost like a kale chip, but not quite, but it’s just to add a nice little bit of crunch to the pizza.

Now we’ll add the kale to the pizza. Just even it out. It’s gonna be a really festive pizza.

It just screams Christmas. It has kale, and it’s gonna have pomegranate seeds, so you have that red-and-green palette thing kind of going on, and, you know, butternut squash is definitely a holiday thing, so.

Okay, so now we will add our caramelized butternut squash to the pizza. Spread it out evenly.

So now we will bake the pizza at 425 degrees for about 10 to 15 minutes.

You want that cheese to be just nicely melted.

That kale’s gonna crisp up, and you’ll start to see the edges, the perimeter of the pizza, will start to brown.

Okay, let’s go get the baked. Okay, so we baked the pizza.

It looks delicious. It’s piping hot, so we’ll not gonna bite into it right now, but we are gonna top it off with some pomegranate seeds.

How pretty does that look? Green, red, orange, just looks like winter. This pizza is ready for Christmas.

How To Make Butternut Squash Pizza with Apples & Kale
Butternut Squash Pizza with Apples & Kale
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

This homemade Butternut Squash Pizza with Apples and Kale is simple, delicious. Perfect for both Thanksgiving and Christmas entertaining.

Course: Main Course, Pizza
Cuisine: American
Keyword: Butternut Squash Pizza
Servings: 4 servings
Ingredients
  • 2 tablespoons butter
  • 1 tablespoon brown sugar
  • 2 cups cubed butternut squash
  • ¾ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 1 pound fresh pizza dough
  • 3 tablespoons olive oil, divided
  • 2 garlic cloves, minced
  • 1 small granny smith apple, thinly sliced
  • 2 tablespoons Parmesan cheese
  • 8 ounces gruyere cheese, shredded
  • 1 cup baby kale
  • 1/4 cup pomegranate seeds
Instructions
  1. Preheat your oven to 425 degrees F.

  2. Melt the butter over medium-low heat. Add in the salt and pepper. Then mix in the brown sugar and stir until mostly dissolved. Add the butternut squash and turn heat to medium. Cook until squash is tender, about 10-15 minutes, careful to not let it burn.

  3. While squash is cooking, roll out the pizza dough, to at least 10 inches, onto a pizza pan or baking sheet.

  4. Brush the dough with 2 tablespoons of olive oil. Add the minced garlic. Then cover the whole pie with the apple slices. Evenly cover the pie with shredded gruyere cheese.

  5. Sprinkle the Parmesan cheese around the perimeter of the dough.

  6. Add the baby kale and remaining oil to a mixing bowl and toss and massage the kale with the oil. Spread the kale across the pie.

  7. When the squash is done cooking, add it to the pie.

  8. Place the pizza pan in the oven and bake the pie for about 10-15 minutes, or until the dough has risen, become golden around the edges, and the cheese has also fully melted and become slightly golden.

  9. Remove the pie from oven and slice it up. Top it off with pomegranate seeds and serve.

Recipe Notes

 

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