Butternut Squash with Gorgonzola and Pine Nuts


Preparation info

  • Difficulty


  • Makes one 12 inch square pizza Serves


Appears in

If you have vegetarians coming for lunch or dinner and are perplexed about what to cook for them, look no further than this recipe. They will love it, and you for thinking of them. Gorgonzola is an Italian variety of blue-veined cheese but it is creamy and not as strong as other types of blue cheese. Adding roasted butternut squash, toasted pine nuts, and balsamic onions will ensure even the most hearty meat eater will love this pizza, too. Incidentally, when Rachael Ray came to Australia to film her TV series, this is the pizza I served her. I'm proud to say she loved it!


  • oz butternut squash, peeled and cut into ½-inch dice
  • Sea salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • Semolina or all-purpose flour, for rolling
  • 6 oz pizza dough
  • 1 tablespoon extra-virgin olive oil
  • ½ large zucchini, sliced into ribbons
  • 2 oz gorgonzola dolcelatte cheese
  • ¼ cup shredded mozzarella
  • 2 teaspoons pine nuts, lightly toasted
  • 1 tablespoon chopped fresh flat-leaf (Italian) parsley
  • 2 tablespoons balsamic onion
  • ¼ cup vegetable oil
  • 12 fresh sage leaves


Place a pizza stone in the oven. Preheat the oven to 350°F (180°C). Place the butternut squash on a baking sheet, sprinkle with salt and pepper and drizzle with olive oil. Roast in the oven for about 12 minutes or until tender.

Increase the oven temperature to 500°F (260°C) or to its highest temperature. Once it has reached the temperature, it will then take about 15 minutes for the pizza stone to heat up.

Lightly dust a clean work surface with semolina or flour, then roll out the dough into a rough 8 × 12-inch square that is inch thick. Transfer the pizza base onto parchment paper; this is necessary for transferring the assembled pizza to the heated pizza stone. Prick the pizza base all over with a fork.

Brush the pizza base evenly with the extra-virgin olive oil. Add the zucchini slices, crumbled gorgonzola, mozzarella, and roasted butternut squash, then sprinkle over the pine nuts, parsley, and balsamic onion, and season to taste with salt and pepper.

Transfer the pizza onto the preheated pizza stone. Cook the pizza in the oven for 5-10 minutes or until golden and crisp. While the pizza is cooking, heat the vegetable oil in a small saucepan over medium-high heat. Add the sage and cook for 30-60 seconds until crisp. Remove with a slotted spoon and drain on paper towels.

Carefully remove the pizza from the oven using a pizza peel or wide spatula and transfer to a cutting board. Sprinkle with the sage and serve.