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Butternut Squash Pizza with Goat Cheese and Fried Sage

November 18, 2010

Butternut squash is one of my favorite fall vegetables. I love to use it in soups, sauces, salads and now pizza. When I first described my idea of this recipe to a friend, she looked at me like I was crazy. I figured butternut squash makes a great side dish, so why not use it as a topping for one of my favorite meals- pizza. I think I have turned her into a squash-pizza fan, because I have already been requested to make it again. This recipe turned out so well, and the Grand Marnier really adds a nice depth of flavor. Serve this as an appetizer or side dish during Thanksgiving. It will be an instant hit. Looking for other gluten-free Thanksgiving recipes? Gluten-Free Girl has compiled a great list, or stop by Simply Sugar and Gluten-Free to join in on the Gluten-Free Holiday celebration.

Butternut Squash Pizza with Goat Cheese and Fried Sage

Makes 2 small pizzas


  • 2 gluten-free pizza crusts, homemade or packaged. I used Udi’s.

Butternut Squash mixture:

  • 1 small butternut squash. Peeled, scooped of seeds, and diced. You will use about 1/2 cup diced butternut squash per pizza. There might be leftover squash, depending on size.
  • 1 1/2 tablespoons fresh thyme
  • 2 small shallots, minced
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2-3 tablespoons extra-virgin olive oil
  • 4 tablespoons balsamic vinegar
  • 4 tablespoons Grand Marnier

Cheese mixture:

  • 1/2 cup ricotta, divided
  • 1 four-ounce goat cheese log, divided
  • pinch salt
  • pinch black pepper

Fried Sage (optional):

  • 4 fried sage leaves per pizza, below are instructions.


  • Preheat oven to 400 degrees
  • Preheat large skillet, medium heat
  • Peel butternut squash, scoop out seeds, and dice into small cubes.
  • Mince shallot and garlic, set aside garlic.
  • Saute butternut squash, shallot and thyme in olive oil, balsamic vinegar and Grand Marnier, about 15-20 minutes or until squash is fork tender. Season with salt and pepper.
  • Once squash is fork tender, add in garlic and saute for 1 minute.
  • In 2 separate bowls, mix together 1/2 log of goat cheese (2 oz. per bowl), and 1/4 cup of ricotta per bowl. Add pinch of salt and pepper, mix well.
  • Spread goat cheese/ricotta mixture on pizza crust, top with approximately 1/2 cup butternut squash mixture (or spread into even layer) and bake for 10-12 minutes, or until crust is golden brown.
  • Top with fried sage


This post is linked to Slightly Indulgent Tuesday.

7 Comments leave one →
  1. November 18, 2010 11:51 pm

    Oh MY Gosh!!! This looks simply divine! I can’t wait to try it!

    • ATXglutenfree permalink*
      November 19, 2010 3:01 pm

      Thank you Theresa! It is so good. I think I might have some for breakfast 😉

  2. November 19, 2010 4:51 am

    Beautiful! I had something like this in a restaurant recently and it was AMAZING. I really need to find Udi’s crusts…

    • ATXglutenfree permalink*
      November 19, 2010 3:00 pm

      Thanks Winnie! It turned out really delicious. Udi’s is great and easy to use. You can buy online if you can’t buy locally! 🙂


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