Roasted Butternut Squash and Sage Pizza

Soooooo it appears that, in addition to fries, cookies, cupcakes, donuts and all things related to fall, I’m also heavily addicted to pizza.

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There could be worse things…you know, crack, meth, cigarettes, spinach. I’m considering myself lucky (but seriously though, I’m also addicted to spinach).

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Especially when pizza can come in FALL flavors , loaded up with delicious butternut squash and sage and gruyere. Double addict. Oh my god it’s just so good.

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And, you guys, I totally made my own pizza crust for this one. I’m not kidding. I’ll give you the recipe soon, I promise.

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Seriously, this pizza is a little weird, I know, but I’m all about weird things on pizzas and the combo of butternut squash and sage is absolutely killer. I literally ate half of it on my own.

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Prep time: 35 minutes | Bake time: about 15-18 minutes | Total time: about 1 hour

Yield: 2-4 servings

  • 1  pizza dough- store bought is totally legit
  • 2 cups butternut squash, cut in time 1/2 inch cubes
  • 4 tablespoons olive oil, divided
  • 1 tsp sea salt
  • ½ tsp ground pepper
  • ¼ tsp ground sage
  • 2 cloves minced garlic
  • ¾ cups grated cheddar cheese
  • ¾ cups grated Gruyere cheese
  • ½ white onion, chopped
  • 1 tablespoon butter
  • 8-10 fresh sage leaves

Preheat oven to 425 º F. Add the squash to the baking sheet and add 2 tablespoons olive oil, salt, pepper, ground sage and minced garlic to the baking sheet.  Toss to coat and roast for about 25-30 minutes, until the squash is fork tender. Remove and let cool. Maintain the oven temp at 425 º F.

While the squash is roasting, caramelize the onions. Add the chopped onion and butter to a sautee pan and sautee over medium-low heat for 20 minutes, stirring every few minutes until the onions are slightly browned, soft and translucent. Your house will smell amazing. Set aside.

Lightly grease a baking sheet or pizza stone and spread dough out over pan. Drizzle remaining 2 tablespoons olive oil over the pizza. Sprinkle the cheeses evenly over the pizza crust. Do the same with the caramelized onions, then the squash. Then take the sage leaves, tear each of them in half and distribute them over the pizza. Bake for 15-18 minutes, until cheese is melted and edges of the pizza are slightly golden brown.  Remove from oven, cut as desired, and enjoy your perfect homemade pizza!


Cheesiest Pizza Dip

You guys, there was so much cheese going on here that I didn’t even know what to do.
Actually, me and no more than 6 other people knew exactly what to do.
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We took this thing down like it was our jobs.
We then suffered through cheese-induced comas for the next three days. And by “suffered” I mean loved every second of it. I would literally die for this dip.
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There’s no denying that this is NOT one of those lightned up recipes that I throw out there from time to time. This thing is a full on calorie bomb and I love it. I freaking love it.
It’s so simple to mix all the cheeses together, and I love the flavor that those sweet little cherry tomato morsels take on when you roast them. Toss some herbs and garlic in here and you’ve got a bowl of melted cheese that tastes like pizza. I couldn’t even contain myself   long enough around this dip to get decent pictures.
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This is 5 minutes in… Enough said.


  • 1 pint grape tomatoes, tomatoes cut in half
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 (12 ounces) blocks cream cheese, softened
  • 16 oz italian cheese, shredded (I used a combination of mozzarella, provolone and parmesan)
  • 1/4 cup finely grated parmesan cheese plus more for garnish
  • 5 garlic cloves, minced
  • 1/4 cup freshly chopped basil leaves
  • 2 teaspoons dried chopped thyme leaves
  • 1/2 tablespoon freshly chopped oregano leaves
  • crackers, bread or chips for serving

Heat your oven to 400 ° F. Line a baking sheet with foil and evenly distribute tomatoes on the sheet. Add olive oil, salt and pepper and coat the tomatoes. Roast for about 20 minutes, or until the skins of the tomatoes are wrinkled. Remove from oven and set aside.

In the meantime, simply combine all the cheeses together in a large bowl. Mix in the herbs. Then gently fold in the tomatoes. Spoon the entire mixture into a oven safe dish (mine was 6 x10 inches) and sprinkle  extra parmesan cheese on top. Bake in a 400 ° F oven for 20-30 minutes, until cheese is golden brown and bubbly. Let cool and serve.

I may have skipped the cooling step, and it was totally worth it.

Adapted from How Sweet Eats