Butternut squash and goat cheese pizza with sage
Sweet roasted butternut squash, tangy goat cheese and crispy sage on a garlicky crust, finished with peppery arugula and a drizzle of honey.
- 50 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $3.89 a serving
- 640 calories
- Vegetarian
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 4 servings.
- 2 cups cubed butternut squash
- 1 pizza dough, at room temperature
- 2 cloves garlic, grated
- 1½ cups shredded mozzarella
- ½ red onion, thinly sliced
- 3 oz goat cheese, crumbled
- 8 sprigs fresh sage, leaves only
- 1 cup arugula
- 1 tbsp honey
From your pantry
- 3 tbsp olive oil, divided
- ½ tsp salt
- 2 tbsp all-purpose flour, for the counter
- 1 pinch red pepper flakes
Each serving has about 640 calories, 25 g protein, 73 g carbs and 27 g fat, and costs about $3.89 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No cubed butternut squash? Butternut squash works.
- No shredded mozzarella? Provolone slices work.
- No red onions? White onions or yellow onions work.
- No arugula? Baby spinach or spring mix works.
- No honey? Maple syrup works.
Steps
Tap an underlined word for a quick explanation.
the oven to 450°F. Cut any big squash down to ½ inch, with 1 tablespoon oil and the salt on a and for 15 minutes.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Cube. Cubing means cutting food into chunky, even squares, usually three quarters of an inch to an inch. Same-size cubes cook at the same speed and brown on every side.
How you’ll know: Your pieces look like a handful of sugar cubes, a little bigger than diced, all close to the same size.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Timer: 15 min
Meanwhile, brush a second with 1 tablespoon oil. On a floured counter, press and stretch the dough into a large oval about ¼ inch thick and lay it on the sheet.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Dolly’s tip: If it keeps springing back, walk away for 5 minutes. Rested dough stretches easily.Stir the garlic into the last tablespoon of oil and brush it over the dough.
Scatter the mozzarella over, then the squash, onion, goat cheese and sage leaves.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
until the crust is underneath and the cheese bubbles, 12 to 15 minutes.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 13 min
Top with the arugula, with honey, sprinkle with pepper flakes and cut into squares.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
