Butternut Squash Veggie Pizza

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Homemade vegan pizza made with butternut squash sauce and lots of vegetables

I rarely speak of love when it comes to pizza. Don’t get me wrong. I really, really like it, but pizza is pizza as far as I’m concerned. Nothing too special – it’s bread, sauce, and toppings.

But this pizza? Totally swoon-worthy because it all starts with a buttery, bright orange butternut squash (!!!) sauce.

Roasting butternut squash to make homemade vegan pizza sauce

This recipe is inspired by my favorite slice at Hot Lips Pizza in Portland (see our full Portland Dining Guide here!).

Their offerings change from time to time, but the one constant is the butternut squash sauce. I wasn’t sure what to think at first, but it was love at first bite. The butternut squash creates a creamy, buttery, savory-sweet base that I adore. And that’s saying a lot from a die-hard tomato sauce addict!

Bonus? It’s just 5 ingredients and simple to make.

Baking sheet filled with cubes of perfectly roasted butternut squash
Bowl of our simple 5-ingredient homemade butternut squash pizza sauce

Once your sauce is made, it’s onto the veggies and crust.

I typically go for store-bought pizza dough because it’s so easy and keeps this recipe to just 10 ingredients. But feel free to make your own if you prefer (find our gluten free version here). The real magic is in the sauce.

Spreading butternut squash pizza sauce onto crust for homemade vegan pizza night

For toppings, I went with broccolini, red onion, and chickpeas for a little added protein and fiber.

I also tried vegan mozzarella cheese on this pie, but I still prefer my homemade Vegan Parmesan Cheese! It’s literally the best and saves my dairy-free life when it comes to Italian food.

Roasting vegetables and chickpeas in a cast-iron skillet for making healthy vegan pizza
Our healthy Butternut Squash and Vegetable Pizza for a homemade vegan pizza night recipe

I am in LOVE with this pizza. It’s:

The perfect balance of savory + sweet
Loaded with veggies
& Simple

This is the perfect dish when you’re craving pizza but want something new and different. Plus, you’ll have leftover butternut squash sauce for future pizzas or to turn into soup (like this Simple Pumpkin Soup) or pasta (like this Roasted Red Pepper Pasta).

If you try this recipe, let us know! Leave a comment, rate it, and take a picture and tag it #minimalistbaker on Instagram. We’d love to see what you come up with. Cheers, friends!

Close up shot of a slice of our homemade vegan pizza

Butternut Squash Veggie Pizza

10-ingredient pizza that’s perfect for late summer and fall. Butternut squash sauce adds a colorful, savory-sweet base, while broccolini, chickpeas, and onion add texture, fiber, and protein. A healthy, plant-based meal the whole family will enjoy.
Author Minimalist Baker
Cutting board with Butternut Squash Veggie Pizza made with chickpeas and broccolini
4.80 from 39 votes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 (slices)
Course Entree
Cuisine Gluten-Free, Vegan
Freezer Friendly Sauce only
Does it keep? 2-3 Days



  • 3 cups butternut squash (cubed*)
  • 3 cloves garlic (whole // skin removed)
  • 2 Tbsp olive oil (divided)
  • 1 pinch sea salt + black pepper
  • 1 Tbsp maple syrup


  • 1 1/2 cups broccolini (chopped // large stems removed)
  • 1/2 cup red onion (chopped)
  • 1/2 cup cooked chickpeas (rinsed and thoroughly dried // optional)
  • 1 pinch sea salt + black pepper
  • 1 tsp dried oregano
  • 6 ounces store-bought pizza dough (I Love Trader Joe’s Garlic & Herb or Whole Wheat // or this gluten-free recipe)
  • 1 cup Butternut Squash Sauce (recipe above)
  • 1/2 cup vegan parmesan cheese or store-bought vegan mozzarella cheese*

FOR SERVING optional


  • Preheat oven to 400 degrees F (204 C) and position a rack in the middle of the oven.
  • Add cubed butternut squash and peeled garlic cloves to a baking sheet and drizzle with half of the olive oil (1 Tbsp as original recipe is written // adjust if altering batch size) and a pinch each salt and pepper. Toss to combine.
  • Bake for 15-20 minutes, or until all squash is fork tender.
  • Transfer squash and garlic to a blender or food processor with remaining olive oil (1 Tbsp as original recipe is written // adjust if altering batch size) and maple syrup. Purée until creamy and smooth, adding more olive oil or a touch of water if it’s too thick. The consistency should be creamy and spreadable (not pourable).
  • Taste and adjust seasonings as needed. Set aside.
  • Heat a large skillet over medium heat. Once hot, add 1 tsp oil, broccolini, onion, chickpeas (optional), salt and pepper, and oregano. Sauté for 2-3 minutes, stirring frequently. Set aside.
  • Increase oven heat to 425 degrees F (218 C).
  • Roll out pizza dough into an even circle and transfer to a parchment-lined round baking sheet (or similarly-shaped object).
  • Top with ~ 1 cup sauce (you will have leftover sauce, which you can reserve for other pizzas // amount as original recipe is written // adjust if altering batch size), veggies, and chickpeas. Sprinkle on a bit more oregano and vegan parmesan cheese (or vegan mozzarella).
  • Transfer pizza to the oven, laying the pizza and parchment paper directly on oven rack (slide the baking sheet off so it can bake directly on the rack for a crispier crust). Bake for 13-18 minutes, or until crust edges are golden brown.
  • Slice and serve with remaining parmesan cheese, dried oregano, and red pepper flakes (optional). Leftovers keep well for 2-3 days, though best when fresh.


*The best way to cube butternut squash is to start with a large, very sharp knife, cutting off the top and bottom ends. Then cut in half where the small, cylinder shape and round, bulb-shape meet. Use knife to carefully remove skin. Then remove any seeds with spoon or ice cream scoop. Cut into small cubes and proceed with recipe as directed.
*For vegan mozzarella cheese, I love Daiya brand.
*Nutrition information is a rough estimate.

Nutrition (1 of 8 servings)

Serving: 1 slice Calories: 171 Carbohydrates: 24 g Protein: 6.2 g Fat: 6.4 g Saturated Fat: 1.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 199 mg Fiber: 2.2 g Sugar: 4.1 g

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My Rating:

  1. Sarah says

    I made this and it was a nice and easy dinner!
    Plus my 3 year old helped roll out the pizzas, and wanted to keep eating the butternut squash sauce and veggies we topped the pizzas with! (I made extra dough so she could make her own pizza)
    So she felt she was getting a special treat of pizza, and I was happy she got lots of veggies!
    It was delicious and we have lots of leftovers too!
    Thank you!

  2. michelle says

    This is my favorite vegan pizza exactly as written. But I had some leftover pomegranate molasses from your muhammara recipe and used that instead of the maple syrup this time. It was a great tangy twist.

  3. Karen says

    Thank you! I have wanted to make this for some time- another winner from MB! I used a cauliflower crust ( store bought frozen) and am a solo eater. I added a layer of your vegan sausage, crumbled, some cranberries, mushrooms, leeks and kale and used dairy- free mozzarella. Just delicious and leftovers for a busy week ahead.

  4. Cat Mundinger says

    I loved this recipe. As filling as a standard pizza but with a healthy harvest twist! Will definitely be making it again!!

  5. VICKY says

    I gotta say this surpassed my expectations! The squash I got was too small (online grocery shopping) so I added a sweet potato. I was worried it would alter the flavor but luckily it was unnoticeable! I loved the sauce and the toppings and the red pepper flakes really complemented the meal. Couldn’t stop eating this! A new favorite here at home!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Vicky! Love the sweet potato addition. Thanks so much for sharing!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you enjoyed it, Samantha. Thanks so much for the lovely review! xo

  6. Ellen says

    This butternut squash sauce is excellent! We used our favorite cornmeal crust from Vicolo Pizza, with sauteed maitake mushrooms and other veggies. We also love the vegan “parmesan,” have been putting it on everything and it’s very easy to make.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thanks so much for sharing, Ellen! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  7. Amy says

    I made this tonight for Christmas dinner! Made a homemade crust and added some crumbled temphe and it was delicious!!!!

  8. Katie says

    This was pretty good- I used a crust that I made from nytimes and I added some olives to the topping. I think the sauce could’ve used an extra kick- maybe a little bit of liquid smoke? I’ll have to try it. As always, love your recipes.

  9. Marie Biddix says

    This is amazing. I an very sensitive right now to many foods, so I did not use the vegan cheese and it sure did not need it. I only had regular broccoli, totally fine also! I love the MB recipe for homemade pizza crust and kept it a little thicker than normal for a heartier meal. I thinned the butternut squash(made yesterday) with water to get it to the right consistency and the flavor is incredible. Thank you!

  10. Camile says

    SOO delicious! Added mushrooms to the toppings, and used Trader Joe’s ciabatta crust … absolutely amazing. Question – what’s the best way to thaw the remaining frozen butternut squash purée? Can’t wait to make it again! xx

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Camile, we’re so glad you enjoyed it! We’d suggest transferring it the the fridge 24-48 hours before using. Or for a quicker defrost, you can place the jar (if glass) in a pot of water and gently heat to defrost.

  11. Shelley says

    This was amazing! Thank you for such a unique and tasty pizza recipe! I was able to make two pizzas with the recipe because I made extra veggies and I believe my butternut squash was very big and I just cooked everything.

  12. Meghna says

    Wonderful recipe. It has become my favorite. I avoid tomatoes as they belong to nightshade family. And was missing pizza badly. Thank you for this recipe.

  13. Sneha says

    Another thanksgiving favorite! Made our own pizza dough, and the toppings are so perfect – definitely make the chickpeas, theyre now a pizza topping favorite in our household.

  14. Julia Fern says

    I can’t afford maple syrup, but I have a large container of apple sauce, would that be an ok substitute? I also have maple flavored sugar, but my dad is diabetic so I don’t think I can use that.

  15. Cori Brown says

    I missed the spot where you could rate it. Six stars! Won’t let me do it. Five will have to do. Thank you for such a unique and delicious recipe!

  16. Cori Brown says

    This is delicious!!! I made my own crust and used very thinly sliced kale and red and yellow bell peppers. I also carmelized the red onions which came out looking like bacon and add some green and yellow summer squash and the chickpeas. I topped it with a little parmesan cheese. The whole thing came out looking gorgeous! And it tastes just as good, if not better, than ‘regular’ pizza.

  17. Paula says

    This looks fantastic! But I couldn’t find the recipe just for the butternut squash sauce. You refer to a 5 ingredient butternut squash sauce; but I can’t seem to locate it. I’m sure it’s just me. Can you post that receive? Thanks,

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Paula, the sauce recipe is in the ingredient box and includes butternut squash, garlic, olive oil, salt & pepper, and maple syrup. Hope that helps! Let us know if you still have trouble finding it.

  18. Alexis Fakelmann says

    Delish!!! I didn’t have broccoli on hand so I substituted with zucchini and cauliflower and
    bell pepper. Also I had to use gluten free crust which is hard to cut. Didn’t matter…still good! Definitely plan ahead and cut up the butternut squash before
    assembling the rest.

  19. Bill Ward says

    What do you suggest for pizza crusts? Make your own or what do you like we can get Whole Foods or Trader Joes

  20. Cheryl M Northrup says

    Unfortunately, this was a miss for us. Too sweet. Rather than try to tweak it, we’ll just go back to tomato sauce, or maybe try hummus.

  21. JoJo Kortik says

    Really easy to whip up having all ingredients on hand. I especially love this pizza’s personality and how it stands out from the traditional tomato sauce typical toppings. Loved it and will make it again!!

  22. michelle says

    I had an abundance of butternut after the New Year and made several different recipes with it. This is by far my favorite. Excellent combo of flavors, and the sauce is so creamy it feels really indulgent! Genius :)

  23. Drew says

    Okay. This is one of my favorite pizzas ever. The sauce is smooth, savory, and sweet. The chickpeas and vegan parmesan cheese pair perfectly with it and the broccoli adds a nice touch. Definitely don’t forget the onions, as they add some flavor. We even added sauteed mushrooms once with raving reviews from my mom. Be warned that peeling and cubing the butternut squash takes some time, but it’s totally worth it. I’d recommend this recipe to anyone!

    • Carrie says

      If you cut the ends off of your squash, poke holes in it like a potato, then micro wave it until it’s soft enough to cut open .
      Clean out the seeds. Brush with olive oil and a little salt return to microwave or oven to bake…..then just scoop out the squash and blend it with the other ingredients.
      It hurts my hands to chop up squash and I think this is easier, at least for me…..

  24. Amy Stonecipher says

    This was SO good!! Definitely recommend! We used honey (didn’t have maple syrup), frozen broccoli, and added chicken. It was yummy! We also used trader joe’s gluten free pizza dough.

  25. Lazy Old Lady says

    Peeling any squash is hard work! So I don’t. I would cube it like I would a melon. Bake it like your recipe. And scrape the steamed off pulp away from the skin right into the processor. Thanks for the great recipe. Lazy old lady….is that what lol means? They stole my “handle”!

  26. Lauren says

    Yum!! This was incredible! I would make another one tonight it was so goo. Husband went back for thirds. Thanks for the recipe!!!

  27. Jim says

    It is a great recipe. Thanks for sharing.
    One tip that I have is using a vetable slicer, it will make things so much easier.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, good question. I believe the Trader Joe’s packages are 12 ounces, and I use half of one which is why I said 6 ounces!

  28. Haleigh says

    Tried this for the first time tonight and it was so good! The sauce was especially amazing. We topped it with mushrooms, broccoli, Brussels sprouts and slices of onion! Will definitely be making this again!

  29. Liana says

    We didn’t have broccolini so we used broccoli instead – turned out perfectly. It was so good that we made it again two nights later. Thank you!!

  30. Sarah says

    This was a major hit for my meat-eating parents (and myself)! The sauce was SUPER good, can’t wait for our next pizza night!

  31. Jillena says

    Awesome inspiration. Did a cheater version of this with organic canned pumpkin puree with garlic olive oil drizzled as the base and my 2 year old Loved it.

  32. Victoria Valero says

    Hello, I’m spanish and I don’t know what’s butternut squash. The traductor says it’s pumpkin, but I want to be sure.

  33. Nina says

    We made this tonight and yum! Such a simple and brilliant recipe. We bought pre-cubed butternut squash at Trader Joe’s because I tend to lose the ends of my fingers. We added some zucchini to toppings. What a wonderful way to make a beautifully colored, flavorful sauce. Thanks again!

  34. Chante' says

    Hey Dana,

    Love this blog and the recipes. I currently live in Ecuador and I have access to some beautiful fresh veggies including organic in the huge, local mercados. So cheap too! Anyway, I am trying this pizza tomorrow since butternut squash is abundant here and I can buy it already cubed, yay! We will be transitioning back to the States soon and I am thinking seriously of entering your food photo school.

    Keep up the great work!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ah, thanks Chante! Hope you love this pizza, and best of luck on your transition back to the states! xoxo

  35. Cassie says

    I made this amazing pizza last night and HOLY COW! So good! I loved the butternut squash as an alternative to marinara and complemented the flavors of the red onions, broccolini and chickpeas perfectly.
    However, I made a few substitutions as I am a glutton. ;) Added a couple more cloves of garlic to the butternut sauce, and English peas and burrata to the pizza. Overall, this pizza would be a crowd pleaser for any eater!

  36. Danny says

    I’ve recently decided to reduce my meat intake and that of my parents too. They have reluctantly agreed to go along with it (the Cowspiracy documentary has made me unbearable, particularly about beef and dairy). As a first introduction to a meat free meal I made this for us all for dinner. I love chilli so I added fresh chillies to the mix too. It all went down a storm and I’ve even been told to find more veggie meals! They’ll have to go some to beat this. Thanks!

  37. Nicky says

    I’ve made this twice in the past week. It is SO GOOD! The first time with frozen broccoli rabe because I couldn’t find broccolini. The second time with broccolini. Both were amazing. I also add crushed red pepper. I will definitely be adding this to my fall/winter pizza rotation! Thanks for a great recipe!

  38. Alex says

    Yum yum yum this was sooooo good! I couldn’t find pizza dough in the store so I made my own but this pizza is like none that I have ever had before. The savory butternut squash sauce was perfect. I used broccoli instead of broccolini — delish. You’ve nailed it again, Dana! I’m loving all your recipes :) Going to make the vegan ramen tonight. THANK YOU!

  39. Michelle says

    As soon as I saw this recipe I went straight to the store to buy the supplies. Wow it was perfect for fall and maybe one of my favorite homemade meals I will be adding it to my meal routines!

  40. Rita says

    Wow! This was really good. We all loved it. My 2 year old ate 4 slices! It was fun to make, looked beautiful and tasted that much better. A few modifications I made were a homemade crust and walnut parm since we were out of cashews.

  41. Sophie says

    Wow! You always come up with the BEST ideas! I had never yet seen a butternut squash pizza till today. This recipe looks amazinggg, it’s so perfect for autumn, and gorgeous photos :)

  42. Eva says

    Hi Dana!
    Is there any possibility you could update your structure regarding your posts, so we as readers are able to retrace when exactly you posted a recipe? I love to cook your older recipes and even more enjoy being inspired by just browsing through them. But sometimes it’s not that easy. For example, I wanted to look up recipes for the upcoming fall season, but there is nothing indicating a date on your posts. It would be much easier to have something to be guided by. The only possibility now is to search for recipes with fall-related terms like “pumpkin”. :D
    Other than that, I love your blog and I’m so grateful to be inspired by you.

    Best wishes from Germany,

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for the tip! You can search “fall” in our search bar and you will get those results as I’ve tagged the recipes in that way. But perhaps we could create a resource for that!

  43. Nicole says

    I gave this pizza a try last night and man was it ever good! I made a few alternates just because of what I had in the fridge. Used some grilled eggplant as ‘pepperoni’ and some baby spinach too. Loved the squash on it! Made a good lunch for today too!

  44. Sarah | Well and Full says

    Can we start a fan club for this pizza?! Not only does it look amazingly delicious, but it’s healthy and easy to make too!! :D

  45. Greta Blenkinsop says

    Just made this and the vegan brownies tonight and both where the most amazing this ever! Everyone loved them! Thanks for the upload.

  46. Jasmin says

    I never thought about using pumpkin as a pizza sauce but the idea is great! Especially because I can’t have tomatoes ;) Need to try that out soon !

  47. Kristina says

    This pizza looks delicious. I use butternut squash sauce for the pasta, but never tought of putting it on the pizza, such a great idea! So going to make this.

  48. Kathy Mader says

    Hey, could you please tell how you handle peeling and cubing raw butternut squash (before I mutilate myself). I did try it once and it took me f o r e v e r. Thanks!

  49. Nicole says

    This pizza looks awesome, can’t wait to try it! Question: My boyfriend isn’t a sweets fan, does the maple syrup have a strong role in the flavor of the sauce? Or do you have suggestions of something I could substitute instead?
    Thank you so much!

  50. Margaret @ Veggie Primer says

    This looks and sounds incredible! I love exploring different ways of making “pizza” – there are too many options for it to ever be ho hum or boring! :) Can’t wait to give this recipe a try.

    P.S. I appreciate – or rather I should say my daughter appreciates – the gluten-free crust option. :)

  51. Sam @ PancakeWarriors says

    oh my stars I definitely need this in my life ASAP!! Love the combo of flavors and well it’s butternut squash pizza, it deserves it’s own category of yum!

  52. Samantha says

    Stunner!! Can’t wait to try this pizza the next time my boyfriend and I get a craving. What a unique combo of ingredients!

  53. Sydney | Modern Granola says

    This looks insanely delicious. I’ve never thought of butternut squash sauce on pizza, but that sounds so incredibly good. Can’t wait to try it!
    xx Sydney

  54. Lucy says

    I absolutely LOVE the idea of using a squash sauce. I’m so ready to delve into the madness of butternut squash err’ywhere for the Autumn months ahead. I can imagine this made such a sweet, nutty, creamy sauce for the pizza. YUM!

  55. Samantha @ThePlantedVegan says

    What a great idea! I can’t wait to try this out! I’ve never been a big fan of pizza sauce, so this is perfect!

      • Jen says

        I used an acorn squash! In my opinion it didn’t add a lot of taste to the pizza. But I used A LOT of “sauce” because I just wanted to eat more veggies today. It certainly didn’t taste bad by any stretch!!! Just not a lot of flare in the flavor, so to speak.

  56. Hannah Elizabeth says

    Butternut squash sauce?!?!? EEP!! Oh, I must try that!! I’m on the opposite side of the pizza spectrum from you: pizza’s one of my favorite foods, and I’m die-hard white sauce fan. But I suspect I would truly love butternut squash sauce, and methinks it would have a bajillion uses. Thanks for the inspiration!!

  57. Emily | Robust Recipes says

    Wow! This pizza looks incredible! So pretty with all of the bright colors. I am in love with butternut squash, I have no doubt that I would enjoy it on a pizza, as a sauce! I have a butternut squash waiting to be used on my counter, this just may be the perfect recipe!

  58. Celeste @The Whole Serving says

    I’m loving the colors in this pizza. I love pretty food that pretty good for you.
    I’ll be making this one very soon, I have some butternut squash in my freezer waiting to be used.

  59. Leah @ Grain Changer says

    Oh my goodness! THE perfect fall pizza. I’ve never had a pizza with a butternut squash “sauce” but I simply can’t wait to try this!!!

  60. Heidi @foodiecrush says

    This pizza has all the fixins’ for a supreme veg-out. I make a butternut squash lasagna that has a sauce sort of like this and it is a total favorite.