If you’re looking to surprise your taste buds and your friends, this Butternut Squash and Kale Pizza Recipe is an absolute winner. I absolutely love how the sweet, roasted butternut squash pairs with the slight bitterness of kale and the creamy melt of fontina and Parmesan cheeses. It’s definitely not your everyday pizza, but I promise you, once you try it, you’ll be hooked — it’s healthy, comforting, and downright delicious.

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Why You’ll Love This Recipe

Unique Flavor Combo: The sweet butternut squash puree contrasts beautifully with savory cheeses and earthy kale.
Homemade Dough: Making your own dough transforms this pizza from ordinary to gourmet with just a little effort.
Nutritious and Satisfying: Loaded with fiber, protein, and vitamins, it satisfies without weighing you down.
Versatile for Any Occasion: Whether a cozy weeknight or a fun dinner party, this pizza impresses every time.

The image shows three slices of pizza stacked on a white marbled surface. The pizza has a light golden crust base topped with a layer of orange spread, likely a type of sauce or puree. Above this is a melted creamy white cheese layer that appears soft and smooth. Scattered on top are dark green crispy kale pieces adding texture and color contrast. In the background, a small glass jar filled with red chili flakes is slightly blurred. The scene is bright, with focus on the front slice, making the cheese and kale details very clear. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients come together in harmony — the wholesome flours for a sturdy crust, the roasted butternut squash for creamy sweetness, and fresh kale for a pop of color and earthiness. When shopping, look for a firm, bright orange butternut squash and fresh, vibrant kale leaves for the best results.

Warm water: Perfect for activating the yeast; make sure it’s not too hot to avoid killing the yeast.
Quick rise yeast: Gives the dough a good lift without long waiting times.
Granulated sugar: Feeds the yeast and adds a touch of sweetness to balance flavors.
Olive oil: Used both in the dough and for drizzling the squash; opt for good-quality extra virgin for best flavor.
Coarse kosher salt: Enhances all the other flavors, including on the roasted squash.
Unbleached all-purpose flour & White whole wheat flour: Combining both gives a lovely texture and depth, while keeping it wholesome.
Peeled, cubed butternut squash: The star ingredient — roasted until caramelized for natural sweetness.
Freshly ground black pepper: Adds just a little bite to balance the sweetness.
Large shallot: Softens and sweetens when roasted alongside the squash.
Parmesan cheese: Divided use — part in the squash puree and part as a topping, it adds a lovely salty richness.
Cornmeal: For dusting the pan so the crust doesn’t stick and gets that perfect crisp base.
Shredded fontina cheese: Melts beautifully and adds creaminess to every bite.
Torn kale leaves: Adds vibrant color and a healthy crunch to finish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how adaptable this Butternut Squash and Kale Pizza Recipe is. Depending on your mood or what’s in season, feel free to customize toppings or swap cheeses — it really lets your creativity shine in the kitchen.

Cheese Substitutions: I’ve swapped fontina for mozzarella or goat cheese, bringing a different yet delightful twist each time.
Protein Add-ins: Feel free to add cooked bacon or spicy sausage if you want a heartier version — it totally works!
Greens Alternative: If you don’t have kale, try spinach or arugula for a peppery edge.
Gluten-Free Option: I haven’t tried it myself, but swapping flour for a gluten-free blend might work — just adjust hydration carefully.

How to Make Butternut Squash and Kale Pizza Recipe

Step 1: Activate the Yeast and Prepare the Dough

Start by pouring warm water into your mixer bowl and sprinkling yeast over the top. Let that sit until foamy, around 5 minutes — this is the yeast waking up, and seeing it bubble always feels like magic to me. While the yeast gets happy, gather the rest of your ingredients. Then add sugar, olive oil, and salt to the yeast mixture. Turn your mixer on low and gradually add the flours until you get a dough that pulls away from the sides but still feels lightly sticky — not too dry or crazy sticky. Knead it for about 5 minutes to develop gluten, or if you don’t have a mixer, a good 8-10 minutes by hand will do. Once ready, form the dough into a ball, coat it lightly with olive oil, cover, and let it rise in a warm spot for about an hour until doubled in size.

Step 2: Roast the Butternut Squash and Shallots

Preheat your oven to 425ºF. Spread your peeled, cubed butternut squash on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, then toss to coat evenly. Roast for about 30 minutes until soft and starting to caramelize — stirring once or twice helps it cook evenly. Add chopped shallots to the pan, stir to coat them, and pop back in the oven for another 15 minutes or until shallots are tender and golden. Roasting brings out such natural sweetness that honestly leaves your kitchen smelling like fall comfort.

Step 3: Puree the Squash Mixture

Transfer the roasted squash and shallots to a food processor, along with 1/4 cup Parmesan cheese. Blend until smooth and creamy — this squash spread is the secret to a beautifully rich and silky pizza base that’s healthier than traditional sauce.

Step 4: Shape the Dough and Assemble

Increase your oven temperature to 450ºF and dust a medium baking sheet with cornmeal to keep your crust from sticking and add texture. Punch down your risen dough and cut it in half (save one half wrapped tightly in plastic for later, or freeze for next time). Roll or stretch the other half into a thin rectangle right onto the baking sheet—don’t worry about perfectly uniform edges, that rustic look is charming! Spread the squash puree evenly over the dough, then sprinkle with shredded fontina, torn kale leaves, and the remaining Parmesan cheese.

Step 5: Bake to Golden Perfection

Bake your assembled pizza for about 15 minutes. You’re waiting for bubbly, melted cheese and lightly browned edges with a crisp crust. Depending on your oven, keep an eye after 12 minutes so it doesn’t overcook — that perfect balance of crisp, creamy, and fresh is the goal here!

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Pro Tips for Making Butternut Squash and Kale Pizza Recipe

Perfect Dough Texture: Don’t overload the flour at first; keep adding gradually and stop when dough is slightly sticky for a tender crust.
Roast Twice for Deeper Flavor: Roasting butternut squash and shallots together brings even sweeter, more complex flavors — don’t rush this step!
Use Cornmeal on the Pan: This simple trick prevents sticking and gives your base a delightful crunch.
Avoid Soggy Crust: Roll the dough thin and roast at a high temperature to get crispy edges; also, don’t overload with too much squash puree.

How to Serve Butternut Squash and Kale Pizza Recipe

The image shows a close-up of a pizza sliced into four pieces on a white marbled surface with crumpled parchment paper underneath. The pizza has one thick crust layer that is golden-brown and slightly textured. On top of the crust is an orange-red tomato sauce layer, spread evenly. Above the sauce, there is a melted white cheese layer with a few browned spots. Dark green, crispy kale leaves are scattered unevenly on the cheese surface. There is a small glass jar of red chili flakes in the upper right corner and fresh kale leaves placed at the bottom right. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

After baking, I love adding a light drizzle of good quality extra virgin olive oil and a sprinkle of freshly cracked black pepper. Sometimes a few red pepper flakes give a nice touch of heat, or a scattering of toasted pumpkin seeds adds a crunchy surprise. A little fresh thyme or sage leaves make it extra special, too.

Side Dishes

Serve this pizza alongside a crisp green salad with lemon vinaigrette or a simple roasted vegetable medley if you’re feeling extra. I’ve also found a chilled white wine like a Sauvignon Blanc pairs beautifully with the subtle sweetness and cheesy richness.

Creative Ways to Present

For gatherings, cut the pizza into small squares to serve as finger food or appetizers. Or try baking mini-sized personal pizzas for each guest with different toppings, letting everyone customize while keeping the butternut squash and kale as the delicious common thread.

Make Ahead and Storage

Storing Leftovers

I usually store leftover pizza slices in an airtight container in the fridge for up to 3 days. The crust stays surprisingly nice, especially if you let the pizza cool completely before refrigerating.

Freezing

Because the dough makes two pizzas, I wrap the unused half tightly in plastic and freeze it. When I’m ready, I thaw it overnight in the fridge and bake fresh. As for leftovers, you can freeze cooked slices wrapped well; just reheat thoughtfully to keep the texture.

Reheating

Reheat slices in a hot oven or toaster oven at 375ºF for about 8–10 minutes to revive the crisp crust and gooey cheese. Microwaving works in a pinch but can make the crust soggy.

FAQs

Can I use pre-made pizza dough for this Butternut Squash and Kale Pizza Recipe?

Absolutely! Using pre-made dough can save time and still give you delicious results. Just roll it thin and follow the assembly and baking steps as described for best flavor and texture.
How do I know when the dough has doubled in size?

It usually takes about an hour in a warm spot. You’ll notice the dough roughly doubles in volume — if you press a finger gently into it, the indentation should stay rather than spring back immediately.
Can I make this pizza vegan?

Yes! Swap out the Parmesan and fontina for plant-based cheeses, and use olive oil generously. You might also blend nutritional yeast into the squash puree to add cheesy flavor.
What can I use if I don’t have kale?

Spinach, Swiss chard, or even arugula all work nicely as substitutes. Just add them fresh or lightly sautéed before topping your pizza.
How do I prevent the pizza from getting soggy?

Make sure you roast the squash until caramelized and don’t overload the dough with too much puree. Also, bake at a high temperature on a cornmeal-dusted pan for that crispy, golden crust.

Final Thoughts

This Butternut Squash and Kale Pizza Recipe has found a special place in my kitchen, especially during the cozy months when I crave something nourishing and unique. It feels fancy but is surprisingly easy to make, and every bite is a delightful mix of flavors and textures that just feels right. I can’t wait for you to try it and make it your own. Trust me, once you do, this pizza might just become your new go-to for everything from weeknight dinners to impressing guests.