Yeah, I know what you’re thinking – squash… on a pizza?
Trust me on this one. This Butternut Squash and Sage Pizza is fall comfort food dressed up in crispy dough. Roasted squash brings that sweet, creamy vibe. Fresh sage adds a little earthy kick. And then we melt down a whole lotta fontina cheese – because, well, cheese makes everything better.
It’s cozy, a little fancy, and 100% pizza-night approved.
Nothing beats a great Butternut Squash and Sage Pizza with Fontina Cheese. Whether you're a fan of Pizza or want to try something from our Dessert Recipes selection, keep scrolling!
Essential Ingredients & Tools
Ingredients
- 1 small butternut squash, peeled and cut into ½-inch cubes (about 2 cups)
- 2 tbsp olive oil, divided (1 for roasting squash, 1 for sage oil)
- 2 cloves garlic, minced
- 1 tbsp fresh sage, chopped (plus extra leaves for garnish)
- 1 cup fontina cheese, shredded (substitute with Gruyère if unavailable)
- ½ cup low-moisture mozzarella, shredded (avoid pre-shredded for better melt)
- ¼ cup Parmesan cheese, grated
- 1 lb pizza dough (homemade or store-bought)
- 1 tbsp cornmeal (for dusting)
- Salt and pepper, to taste
- 1 tsp maple syrup (optional, for caramelization)
Tools You’ll Need
- Baking stone or inverted baking tray (a heavy sheet pan works too)
- Parchment paper (for easy cleanup)
- Skillet (for infusing sage oil)
- Pastry brush (for applying sage oil)
- Fork (for docking the dough)
Serves: 4 | Prep: 30 min | Cook: 25 min | Total: 55 min
How to Make Butternut Squash and Sage Pizza with Fontina Cheese
1. Roasting the Squash for Maximum Flavor
Preheat your oven to 400°F (200°C). Toss the 2 cups butternut squash cubes with 1 tbsp olive oil, 2 cloves minced garlic, salt, and pepper. Spread them in a single layer on a parchment-lined tray. Roast for 20–25 minutes, stirring halfway, until golden and tender.
Why this works: Moderate heat ensures caramelization without burning. The 1 tsp maple syrup (if using) enhances the Maillard reaction, creating deeper flavors.
2. Infusing Sage Oil for Aromatic Depth
In a small skillet, heat 1 tbsp olive oil over medium-low heat. Add 1 tbsp chopped sage and cook for 2–3 minutes until fragrant. Remove from heat immediately to avoid bitterness.
Pro tip: Steeping sage off-heat preserves its earthy essence. Reserve a few leaves for garnish.
3. Par-Baking the Crust for Structure
Increase oven temperature to 475°F (245°C) and place a baking stone or inverted tray inside to preheat. Roll out the 1 lb pizza dough to ¼-inch thickness on a 1 tbsp cornmeal-dusted surface. Par-bake for 5–7 minutes to prevent sogginess.
Why dock the dough? Poking holes with a fork stops air pockets from forming.
4. Layering Toppings Strategically
Brush the par-baked crust with sage oil. Layer 1 cup fontina cheese first (its fat content acts as a “glue”), followed by roasted squash, ½ cup mozzarella, and ¼ cup Parmesan. Finish with fresh sage leaves and a drizzle of sage oil.
Texture secret: Leave a ½-inch border bare for optimal crispness.
5. Final Bake to Golden Perfection
Bake for 10–15 minutes until the cheese bubbles and the crust is deep gold. Let rest for 5 minutes before slicing to allow the cheese to set.
Pro Technique
Preheating Like a Pro
A baking stone or steel mimics a pizza oven’s intense heat. Preheat for 30+ minutes and position it in the upper third of the oven for even browning.
The Two-Cheese Trick
Fontina alone can be too rich. Blend it with low-moisture mozzarella (4:1 ratio) for perfect meltability. Shred cheeses cold for even distribution.
Chef’s Wisdom
The Soggy Crust Fix
- Pat roasted squash dry before topping.
- Freeze fresh mozzarella for 15 minutes and blot excess moisture.
Sage Handling Secrets
- Fry whole sage leaves in oil for 10 seconds for a crispy garnish.
- Infuse oil off-heat to avoid bitterness.
Storage & Freshness Guide
Short-Term Storage
Store leftovers in an airtight container with parchment between slices. Reheat at 375°F for 8–10 minutes directly on the oven rack.
Freezing for Later
Freeze individual slices on a tray before transferring to a bag. Reheat from frozen at 400°F for 12–15 minutes.
Nutrition Profile
| Nutrient | Amount per serving |
|---|---|
| Calories | 580 |
| Protein | 22g |
| Carbohydrates | 65g |
| Fat | 25g |
| Fiber | 4g |
Ingredient Variations and Their Impact
Goat Cheese & Caramelized Onions
Swap fontina for goat cheese and add ½ cup caramelized onions for sweet-tangy contrast.
Gluten-Free Crust
Use a GF flour blend with xanthan gum and add 1 tbsp psyllium husk for chewiness.
Smoky Pancetta & Rosemary
Replace sage with rosemary and top with 3 oz crispy pancetta.
Vegan Version
Use cashew ricotta and violife mozzarella. Brush crust with white miso paste for umami.
Perfect Pairings
Complementary Dishes
- Arugula Salad with Lemon Vinaigrette: Peppery greens and citrus cut through the richness. Add shaved fennel for crunch.
- Roasted Brussels Sprouts: Their caramelized edges echo the squash’s sweetness. Toss with toasted hazelnuts.
Drinks
- Chianti Classico: Tart cherry notes complement sage and fontina. Serve slightly chilled.
- Pumpkin Ale: Spicy and seasonal, but choose a low-hop variety to avoid bitterness.
Something Sweet
- Maple-Walnut Biscotti: Dunk into espresso for a nutty finish.
- Pear Sorbet: Light and refreshing, perfect for cleansing the palate.
Butternut Squash and Sage Pizza with Fontina Cheese – A Fall Masterpiece
Try my Butternut Squash and Sage Pizza with Fontina Cheese for a cozy, flavorful twist on pizza night. Sweet squash, aromatic sage, and melty cheese—get the recipe now!
Ingredients
For the Roasted Squash
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2 cups butternut squash (½-inch cubes)
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1 tbsp olive oil
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2 cloves garlic (minced)
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Salt and pepper (to taste)
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1 tsp maple syrup (optional)
For the Sage Oil
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1 tbsp olive oil
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1 tbsp fresh sage (chopped)
For the Pizza
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1 lb pizza dough
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1 tbsp cornmeal
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1 cup fontina cheese (shredded)
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½ cup low-moisture mozzarella (shredded)
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¼ cup Parmesan cheese (grated)
Instructions
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Preheat oven to 400°F. Toss squash with olive oil, garlic, salt, and pepper. Roast for 20–25 minutes.01
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Heat olive oil in a skillet. Add sage and cook for 2–3 minutes. Remove from heat.02
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Increase oven to 475°F. Par-bake crust for 5–7 minutes.03
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Brush crust with sage oil. Layer cheeses and squash. Bake for 10–15 minutes.04
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Rest for 5 minutes before slicing.05
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