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50 m servings 567 cals
Original recipe yields 4 servings


  • Calories:
  • 567 kcal
  • 28%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 96.9g
  • 31%
  • Protein:
  • 14.8 g
  • 30%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 948 mg
  • 38%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  1. Preheat oven to 400 degrees F (205 degrees C). Place sliced onion and squash in a roasting pan. Sprinkle with rosemary, salt, pepper, and 2 tablespoons of the olive oil; toss to coat.
  2. Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; set aside.
  3. Increase oven temperature to 450 degrees F (230 degrees C). On a floured surface, roll each ball of dough into an 8 inch round. Place the rounds on a baking sheet sprinkled with cornmeal (you may need 2 baking sheets depending on their size). Distribute squash mixture over the two rounds and continue baking for 10 minutes, checking occasionally, or until the crust is firm. Sprinkle with cheese and remaining tablespoon olive oil. Cut into quarters, and serve.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 195
  1. 275 Ratings

Most helpful positive review

This is very similar to a pizza I make quite often, the only changes being that when I roast the Butternut Squash (we call it pumpkin here in Australia) is that I also add a little balsamic vine...

Most helpful critical review

I thought it was ok...and alittle bland and I don't mind blande. My 10 year old liked it and my husband made so many faces while eating it I got up and made him a sandwich. If I were to make it ...

Most helpful
Most positive
Least positive

This is very similar to a pizza I make quite often, the only changes being that when I roast the Butternut Squash (we call it pumpkin here in Australia) is that I also add a little balsamic vine...

Wow, I was so surprised by this recipe. It came out awesome, and I don't normally like Butternut Squash at ALL. This recipe can even be enjoyed cold. It's sweet, fragrant, and so good for you...

This is a great recipe! Here is how my boyfriend and I spiced this up a bit. Add Olive Oil and chopped garlic to the crust (we used a already made pizza crust. Then top with the squash and on...

In a word - Amazing. Loaded with flavor. I carmelized red onions with a little bit of balsamic and sugar instead of baking them, and put it on top of the roast squash. Instead of parm (which...

This has turned into one of my top go-to recipes! I made a few changes for ease - I just make one big pizza and then cut it into squares. I microwave the grated squash for 5 minutes before add...

What a find! I used an oat bran pita bread instead of the pizza dough and pre-cooked/mashed squash in place of the sliced squash. Once they came out of the oven, we topped with more diced ve...

My husband and I loved it. I made it on whole wheat crust I made with my bread machine. This is a keeper!

wow - what a unique and tasty pizza! i used trader joe's cornmeal pizza dough and added a little garlic salt and a dash of cayenne to the squash prior to roasting. also, i topped the pizzas wi...

This is really good and a healthy alternative to traditional pizza. I used half the dough for the amount of toppings and increased the cheese, using a combination of asaigo and mozzerella. Yum...