Butternut Squash Mini Pizzas

Why You’ll Love This Recipe

These mini pizzas are not only delicious but also a healthier, veggie-forward alternative to traditional pizza. The roasted butternut squash brings natural sweetness that pairs beautifully with savory toppings. They’re easy to customize, kid-friendly, and naturally gluten-free, making them a crowd-pleasing option for any occasion.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 medium butternut squash
3 tablespoons olive oil
1 teaspoon granulated garlic
1 teaspoon salt
1 teaspoon pepper
8–12 cherry or grape tomatoes, sliced
1 cup grated mozzarella cheese
2 teaspoons dried oregano
2 teaspoons dried basil
Parmesan cheese (optional)

Directions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Peel and slice the butternut squash into 1/2-inch-thick rounds. Remove any seeds from the center slices.
3. Arrange the squash rounds on the prepared baking sheet. Brush both sides with olive oil and season with granulated garlic, salt, and pepper.
4. Roast for 20–25 minutes, flipping halfway, until the squash is tender and lightly golden.
5. Remove from the oven and top each squash slice with mozzarella, sliced tomatoes, oregano, and basil.
6. Return to the oven for 5–7 minutes, or until the cheese is melted and bubbly.
7. Sprinkle with Parmesan, if desired, before serving.

Servings and timing

This recipe makes about 4 servings (12 mini pizzas, depending on the size of your squash).
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes

Variations

• Add pepperoni or cooked sausage for a meaty option.
• Use vegan mozzarella for a dairy-free version.
• Swap tomatoes for roasted red peppers or caramelized onions.
• Sprinkle with fresh basil or arugula after baking for extra freshness.
• Add a drizzle of balsamic glaze for a sweet-tangy finish.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes, or in the air fryer for a few minutes until warm and crisp. Freezing is not recommended as squash tends to become watery once thawed.

FAQs

How do I cut the butternut squash into rounds?

Peel the squash, trim the ends, and slice crosswise into 1/2-inch-thick rounds. Remove seeds from the wider section.

Can I make these mini pizzas ahead of time?

Yes, you can roast the squash slices in advance and store them in the fridge. Just add toppings and bake before serving.

Do I need to peel the squash?

Yes, peeling is recommended because the skin is tough and not ideal for eating in this recipe.

Can I use other cheeses besides mozzarella?

Definitely. Provolone, gouda, or even feta work well.

Can I make this recipe vegan?

Yes, simply use plant-based cheese and skip Parmesan.

Are these mini pizzas gluten-free?

Yes, they’re naturally gluten-free since the base is made from squash instead of dough.

Can I use zucchini instead of butternut squash?

Yes, zucchini rounds make a great alternative, though they cook more quickly.

How do I keep the squash from getting soggy?

Don’t cut the slices too thin, and roast them until they’re tender but not mushy before adding toppings.

Can I add pizza sauce?

Of course. A thin layer of marinara or pesto works wonderfully under the cheese.

What can I serve with these mini pizzas?

They pair well with a fresh salad, roasted veggies, or as a fun side dish to grilled meats.

Conclusion

Butternut squash mini pizzas are a creative and flavorful way to enjoy pizza night with a nutritious twist. With a tender squash base, melted cheese, and savory herbs, they’re easy to prepare, customizable, and sure to impress both kids and adults. A perfect seasonal dish that brings together comfort and health in one bite.

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