Roasted Butternut Squash Apple Burrata Pizza

This roasted butternut squash apple burrata pizza brings together the perfect balance of savory and sweet. I love how the creamy burrata pairs with the caramelized squash and crisp apples, while the touch of fig preserves and crunchy pumpkin seeds add layers of flavor that make every bite unique. It feels comforting yet fresh, making it one of my favorite pizzas for cozy nights.

Why You’ll Love This Recipe

I like that this pizza is different from the traditional tomato-and-cheese version. The roasted squash gives it a warm, nutty sweetness, while the apples add a refreshing crisp bite. Burrata melts into creamy goodness, and the parmesan balances everything with a salty kick. The sage and pumpkin seeds on top bring that final autumn touch I can’t resist. It’s a pizza that feels gourmet but is simple enough to make at home.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢2 tablespoons olive oil
▢4 cups cubed butternut squash or pumpkin
▢1 tablespoon honey
▢1 teaspoon chili powder divided
▢1/2 pound homemade or store-bought pizza dough
▢2 tablespoons fig preserves optional
▢1 honeycrisp apple thinly sliced
▢8 ounces burrata cheese
▢1/2 cup grated parmesan cheese
▢1 large handful baby kale or arugula
▢leaves cripsy sage for topping
▢toasted pumpkin seeds for topping

Directions

1. I preheat my oven to 425°F (220°C).
2. I toss the cubed butternut squash with olive oil, honey, and half the chili powder, then spread it on a baking sheet. I roast for 20–25 minutes until golden and tender.
3. While the squash roasts, I prepare the pizza dough, stretching it out onto a lightly floured surface.
4. If I’m using fig preserves, I spread them over the dough as the base.
5. I layer on the roasted squash, thin apple slices, and burrata, tearing it into smaller chunks.
6. I sprinkle parmesan cheese over the top and add the remaining chili powder.
7. I bake the pizza for 12–15 minutes until the crust is golden and the cheese is bubbling.
8. Once out of the oven, I top it with fresh baby kale or arugula, crispy sage leaves, and toasted pumpkin seeds before slicing and serving.

Servings and Timing

This recipe makes about 2–3 servings. From start to finish, it takes around 40 minutes, including roasting and baking time.

Variations

I sometimes swap the butternut squash with pumpkin for a different flavor. If I don’t have burrata, fresh mozzarella works well too. For a sharper bite, I like to use gorgonzola or blue cheese instead of parmesan. I also occasionally drizzle balsamic glaze on top for extra sweetness.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place the pizza in a 375°F oven for about 10 minutes so the crust gets crispy again. I avoid microwaving since it makes the dough chewy.

FAQs

Can I make this with pre-cut squash?

Yes, I often use pre-cut squash to save time.

What if I can’t find burrata?

I replace it with mozzarella or ricotta when burrata isn’t available.

Do I need to peel the apple?

No, I like to leave the skin on for texture and color, but peeling works too.

Can I make this pizza ahead of time?

I roast the squash and prep toppings in advance, then assemble and bake right before serving.

Can I use store-bought pizza dough?

Yes, I use it often, and it makes the recipe much quicker.

How do I make the sage crispy?

I fry the leaves in a little olive oil for about 30 seconds until they curl and darken.

What other apples work well?

I like Honeycrisp best, but Pink Lady or Fuji also taste great.

Can I grill the pizza instead of baking?

Yes, grilling gives it a smoky flavor and a crisp crust.

Is this pizza vegetarian?

Yes, as long as I use vegetarian-friendly parmesan.

Can I freeze leftover pizza?

Yes, I freeze slices in foil and reheat them in the oven for best results.

Conclusion

I love how this roasted butternut squash apple burrata pizza turns simple ingredients into something special. It’s creamy, crispy, savory, and sweet all at once. Whether I’m serving it for dinner or making it for a fall gathering, it always feels like a cozy yet elegant dish.

Print