Reviewed: Nov. 15, 2009

Wow! This is so good! I used homemade pizza dough and added some fresh garlic and a small amount of mozzarella cheese. This is a keeper!

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MGBJERRY

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Reviewed: Nov. 14, 2009

Absolutely amazing! I also added spinach and garlic and a little bit of brown sugar with the onions. loved it!!!!!!!!!

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Kimber22

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Reviewed: Nov. 11, 2009

I made homemade dough (and forgot to use the cornmeal), roasted the onions with balsamic vinegar, and sprinkled parmesan, goat cheese, and mozzarella cheese on top. The flavors were good; it didn't work well as a main dish for us. (Four adults.) After two small pieces I was wishing for regular pizza instead! I just couldn't eat a lot of it. However, I think it would work great as an appetizer. I almost threw the leftovers away, but in the end put it in the fridge. Ate a slice cold the next day, and it was still pretty good. Not good enough, though, because the remainder sat in the fridge a week till I dumped it. Not sure I'll make it again.

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SeasonsForSuccess.com

Cooking Level: Expert

Living In: Chapman, Nebraska, USA

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Reviewed: Nov. 8, 2009

I've been making a lot of squash since it's in season right now, and feeling very thankful to allrecipes for so many interesting recipes. This was awesome bf and I really enjoyed- I omitted the salt to taste and just used pepper. Really tasty~ thanks! :D

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eileen

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Queens, New York, USA

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Reviewed: Oct. 28, 2009

It was bland and the ingredients did not mix well. My wife and I both took a bite, looked at each other, grabbed the phone, and ordered some NY style from the local pizza shop. I don't recommend this at all.

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drlsubaru

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Reviewed: Oct. 24, 2009

Alone, the butternut squash did not do it for me. But on the honey wholewheat pizza crust with caramelized onion, mozza and fresh parm, it was absolutely delicious! I was surprised that even the pickest of my family loved it! See my submitted picture of butternut squash to see the easiest way to cook the squash. Thanks for the fabulous recipe, I will be making this over and over again!

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silentturnip

Cooking Level: Intermediate

Living In: Geraldton, Ontario, Canada

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Reviewed: Oct. 6, 2009

Wow! I forgot to rate this the first time I tried this. I made it for a dinner party and everyone loved it. I just made it again tonight from memory and still have that 'yummy in my tummy' feeling again! I especially love it because I have an allergy to the acid in normal tomato sauce and the squash is amazingly similar in texture but without the acid that bothers me. Also I used less oil, only about 1 T, and it was fine, though I think I used less squash too. I used a flat bread that was premade so I only needed to use my toaster oven for about 3 minutes. So delcious and easy. I will be making this more regularly.

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Bonny Buckley

Cooking Level: Expert

Home Town: Yakima, Washington, USA

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Reviewed: Sep. 27, 2009

super yummy. My kids loved it! I did adjust it a bit, using a full pizza size and adding some brown sugar. I also carmelized the onions and added it to the top. I used mozzerella and parmesean cheeses. Definently a keeper!

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nelliebellie

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Reviewed: Aug. 19, 2009

I was very hesitant to try this recipe but I can't get enough of it. I did use the honey wheat pizza dough from this site instead of buying some though. I also used the balsamic vinegar tip.

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ruth

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Reviewed: Aug. 11, 2009

I loved the flavor of this. I think I did something wrong with the pizza crust though, cause it was soggy in the middle. (If I cooked it any longer the outside would burn.)I think next time I will bake the crust for a bit before adding the squash.

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Theresa

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Reviewed: Aug. 9, 2009

Good recipe, but didn't have enough color. I feel like it could've used some green... maybe spinach?

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Kenny G

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Reviewed: Jul. 25, 2009

I made this using Whole Wheat and Honey Pizza Dough which I prebaked just several minutes before adding the toppings. I boiled the butternut for 4 minutes for easy pealing and slicing. I added a little more cheese than the recipe called for and was pretty darn good. A little sweet so I'd like to try adding something to balance the flavors. If I can think of something, I'll be making it again.

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MommyofRedHeads

Cooking Level: Expert

Home Town: Glendale, Arizona, USA

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Reviewed: Jun. 10, 2009

YUM! My fiance loves pizza and this was a great, healthy variation. There's so many personal twists that can be added as well. I didn't change much...just added a little bit of shredded mozzarella. Excellent!

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BrianAndAli

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Reviewed: May 4, 2009

This recipe was awesome! I don't like squash, so I tried it with carmelized onions, Roasted red peppers, tomatoes, and mushrooms. It was so delicious! Be careful to follow the recipe for the rosemary - I didn't measure and just "winged it" and the rosemary was VERY overpowering!

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Amy Clark

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: May 2, 2009

Loved it. Made our own whole wheat herbed crust using basil and rosemary. Added just a bit of mozzarella because we like a lot of cheese. Will definitely make again.

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Jessaboo

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Reviewed: Mar. 26, 2009

The best flavor combinations ever! I used roasted butternut squash, red onions, and eggplant - delicious! I loved the balsamic, oil, and rosemary combination. Also, for cheese I lightly sprinkled a combo of parmesan, feta (fat free), and mozarella (2%). I made the crust from a pizza dough recipe on this site. The second time I made this I doubled up the recipe and froze six 8-10" pizzas. After they cooled I wrapped them in foil and then ziploced them. When I wanted one, I simply got it out of the freezer, unbagged it, left it in the foil and covered but with the foil loosely opened. I would cook on 350 for about 20 minutes! Delicious every time!

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AmyD

Cooking Level: Intermediate

Home Town: Gainesville, Florida, USA

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Reviewed: Mar. 7, 2009

delicious!

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CINDYLOUWHO2

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Reviewed: Jan. 3, 2009

I loved this recipe and it was the first time I ever ate butternut squash! What a sheltered life! I did slightly change a few things....first, I boiled the squash for about 4-5 minutes and it made it so much easier to peel and cut. Next, I used a pre-made whole wheat pizza crust and brushed it with olive oil and sprinkled with oregano, salt, and pepper. I baked the squash and fresh rosemary (without the onions) as directed. I cooked the onions in a saucepan on the stove with a tablespoon or so of olive oil, and about the same of balsamic vinegar. I also added about a teaspoon or so of sugar to the onions and cooked until soft. I then sprinkled some asagio cheese on the crust, placed the baked squash, then the onions, and then MORE cheese and oregano before placing in the oven. Delicious! I love this recipe! I made it twice this week! My meatarian husband even liked it!

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Fun2Cook3

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Nov. 17, 2008

This was absolutely fabulous. I also pre-cooked the squash and used pita bread instead of pizza dough as some others mentioned. I am in love with butternut squash and this recipe just fuels my love affair! I could eat this pizza every day and not get tired of it!

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