Butternut Squash Pesto Pizza/Flatbread Recipe

Name: Butternut Squash Pesto Pizza/Flatbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ½ cups butternut squash, peeled and diced; ½ cup chopped onion (about 1 small); 1 tablespoon brown sugar, packed; 1 teaspoon sea salt or 1 teaspoon kosher salt; ½ teaspoon black pepper; 2 tablespoons extra virgin olive oil; 1 (13 7/8 ounce) canrefrigerated classic pizza crusts; 4 ounces pancetta, diced; 3 tablespoons basil pesto; ½ cup chopped drained roasted red pepper (from 7-oz jar); ⅓ cup walnuts, chopped; 1 cup asiago cheese, shredded (4 oz); ½ cup feta cheese, crumbled (2 oz)

Servings: persons

2 ½ cups butternut squash, peeled and diced
½ cup chopped onion (about 1 small)
1 tablespoon brown sugar, packed
1 teaspoon sea salt or 1 teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons extra virgin olive oil
1 (13 7/8 ounce) canrefrigerated classic pizza crusts
4 ounces pancetta, diced
3 tablespoons basil pesto
½ cup chopped drained roasted red pepper (from 7-oz jar)
⅓ cup walnuts, chopped
1 cup asiago cheese, shredded (4 oz)
½ cup feta cheese, crumbled (2 oz)

1
Heat oven to 400F.
2
In s medium bowl, mix squash, onion, brown sugar, salt, black pepper and 1 1/2 tablespoons of the oil.
3
Spread mixture in ungreased 13x9-inch (3-quart) glass baking dish.
4
Bake about 20 minutes, stirring occasionally, until squash is tender.
5
Spray large cookie sheet with cooking spray.
6
Unroll pizza crust dough on cookie sheet into 13x9-inch rectangle.
7
Bake at 400F 7 to 10 minutes or until light golden brown.
8
Meanwhile, in a 10-inch skillet, heat remaining 1/2 tablespoon oil over medium heat.
9
Add pancetta; cook 4 minutes, stirring frequently, until lightly browned.
10
Drain.
11
Spread pesto over partially baked crust.
12
Top with squash mixture, pancetta, roasted peppers, walnuts and cheeses.
13
Bake 6 to 8 minutes longer or until edges are golden brown.
14
Let stand 5 minutes before serving.

1356

kcal

Calories

143

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 ½ cups butternut squash, peeled and diced, ½ cup chopped onion (about 1 small), 1 tablespoon brown sugar, packed, 1 teaspoon sea salt or 1 teaspoon kosher salt, and more.

Yes, Butternut Squash Pesto Pizza/Flatbread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Butternut Squash Pesto Pizza/Flatbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions