Pizza on the weekend. It’s a given, right? If you’re sick of the same old sausage and pepperoni routine and in the mood for an outside-the-box topping combination, you definitely need to try this Acorn Squash Arugula Pizza.
At a time when butternut squash is getting all the recipe love, I’m bringing acorn squash into the spotlight. It’s a squash so pretty that whenever I spot it at the grocery store, I think of it as a decoration you’d stuff into a cornucopia for a Thanksgiving centerpiece. But, forget about decorations! We’re going to EAT this squash because, dare I say it, it’s just as tasty as its orange cousin. Acorn squash has a sweet and slightly nutty flavor, making it the perfect ingredient for this sweet and savory pizza.
Preparing the pizza
As you can see, this isn’t your ordinary top-with-cheese-and-bake pizza. Since we’re dealing with acorn squash, it needs a little attention upfront. But, all it takes is 3 easy steps to Acorn Squash Arugula pizza perfection:
- Roast the acorn squash. Slice into half moons and roast the squash until tender, golden brown, and slightly caramelized.
- Top the pizza. Top a premade pizza crust with the roasted acorn squash and cheese. I pre-baked a whole wheat pizza dough from Trader Joe’s. But any store-bought or homemade crust will do. For the cheese, I used feta, but gorgonzola or bleu cheese would be equally amazing. Bake until the cheese is softened.
- Add the finishing touches. Top with fresh arugula and a drizzle of balsamic reduction. A homemade or store-bought balsamic vinaigrette dressing would work well too! Check out this post for a homemade dressing recipe!
You’re seeing a lot of green on top, right? There’s quite a bit of arugula, but the heat of the pizza will eventually wilt those tasty greens so they blend even more harmoniously into the pizza. And, I should also mention the salty feta cheese that softens and melts onto the sweet roasted squash. Add the tangy balsamic vinegar, and you’ve got 5-star, sweet and savory pizza to devour!
- ½ acorn squash, seeds removed
- 1 tablespoon maple syrup
- ½ tablespoon olive oil
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ⅓ cup crumbled feta cheese or gorgonzola cheese
- 1 pre-made large pizza crust (I pre-baked a Trader Joe’s whole wheat crust)
- 1 cup balsamic vinegar
- 1 cup arugula
- Roast the squash: Preheat the oven to 400 degrees. Thinly slice the acorn squash into half moon shapes. Place the squash in a bowl and add the maple syrup, olive oil, salt, and pepper. Toss to combine. Place the squash pieces on a baking sheet and roast for 15-20 minutes until the squash is tender and the edges are crisp.
- Prepare the pizza: Layer the squash pieces over the pizza crust. Sprinkle the feta over the squash. Place in the oven to bake for about 10 minutes until the cheese softens and slightly melts.
- Make the balsamic drizzle: While the pizza is baking, add the balsamic vinegar to large saucepan. Bring the vinegar to a boil and then reduce to a simmer. Simmer for 10-15 minutes until the vinegar has a syrupy texture.
- Add the finishing touches: Top the pizza with the arugula and a drizzle the balsamic reduction. Slice and eat.
I found your recipe when searching for a pizza recipe to use up 2 acorn squash that I’d bought a couple months ago and sat languishing in my root vegetable basket! For a little heat, I added a generous dash of sriracha to the bowl when I tossed the squash. I had goat cheese so I crumbled that on instead of feta, and I also had a bottle of pomegranate molasses so I drizzled it on instead of making a balsamic reduction. Thank you so much for the inspiration to make a new family favourite summer meal!
Amazing Kim! I absolutely love your additions and substitutions!