Curried Butternut Squash Pizza

After studying ALL day at Bricks & Scones (see post before), I came home and was famished and couldn’t help but eat the leftovers of my veganized tamale pie from the other night (I was wayyy to hungry to prepare and dinner). Thank God for leftovers at times like these! While eating dinner and looking through my camera, I came across photos that I completely forgot to post last week! I CAN’T believe I forgot to post this gem of a recipe because it was that good.

Butternut squash is one of my favorite vegetables. You really can’t go wrong roasting butternut squash in the oven. Sweet and tender, these little cubes melt in your mouth like butter! Instead of the traditional marinara pizza sauce, I used the caramelized onion and vegetable broth as the “sauce” factor. The onions, green chili, garlic, ginger, and curry powder come together to form the most amazing spiciness in your mouth, but for those of you who are sensitive to heat, beware, the green chili gives it quite a kick! The butternut squash, which is naturally sweet in itself went really well with the heat of the curry flavor.  The gorgonzola cheese and cilantro were definitely the ‘it’ factors, giving the pizza the final touch.

 I think that saying we enjoyed it would be an understatement. The pictures speak for itself. 

Curried Butternut Squash Pizza 

Makes one medium-sized pizza enough for ~3-4 people.
  • 2 cups butternut squash (cut into 1/2 inch cubes)
  • 2 tbsp curry powder
  • 1 tbsp olive oil
  • 1 large yellow onion (sliced)
  • 2 clove garlic (chopped)
  • 1 thumb ginger (grated)
  • 1 small green chili (chopped)
  • 2 tbsp vegetable broth
  • 1 whole wheat pizza dough (I used Trader Joes brand)
  • 1 cups mozzarella (grated)
  • 1/4 cup gorgonzola (crumbled)
  • 1 handful cilantro (chopped)

  • Preheat the oven to 400 F.
  • Cut the butternut squash into 1/2 inch cubes. Toss them in 1 tbsp curry powder and 1 tbsp olive oil.
  • Bake in oven for ~30 minutes.
  • Meanwhile, in a large, well greased pan (use olive oil or cooking spray), saute sliced onions on low heat for ~20 minutes.
  • Add the garlic, green chili, and ginger, curry powder. Mix
  • Add the vegetable broth and allow to simmer for ~45 minutes on low heat.
  • Spread the sauteed vegetables on top of pizza dough.
  • When butternut squash is ready (they should be soft and tender), remove from oven, and spread on top of sauteed vegetables.
  • Sprinkle cheese on top of butternut squash.
  • Bake for ~15 minutes (until cheese is golden and crusted).
  • Remove from oven. Garnish with cilantro.

2 responses to “Curried Butternut Squash Pizza

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