Best Bites: Butternut squash veggie pizza

Welcome to Best Bites, a twice-weekly video series that aims to satisfy your never-ending craving for food content through quick, beautiful videos for the at-home foodie. Check back on Tuesdays and Thursdays for new episodes!

In this episode of Best Bites learn how to make this rich and savory butternut squash veggie pizza!


For the sauce:

  • 3 cups butternut squash, cubed*

  • 3 cloves garlic, whole, skin removed

  • 2 Tbsp olive oil, divided

  • Pinch sea salt + black pepper

  • 1 Tbsp maple syrup

For the pizza:

  • 1 1/2 cups broccolini, chopped, large stems removed

  • 1/2 cup red onion, chopped

  • Optional: 1/2 cup cooked chickpeas, rinsed and thoroughly dried

  • Pinch sea salt + black pepper

  • 1 tsp dried oregano

  • 6 ounces store-bought pizza dough

  • 1 cup Butternut Squash Sauce (recipe above)

  • ½ cup feta cheese

  • 1 beaten egg

For serving (optional):

  • Parmesan cheese

  • Red pepper flakes

Helpful tools

Our team is dedicated to finding and telling you more about the products and deals we love. If you love them too and decide to purchase through the links below, we may receive a commission. Pricing and availability are subject to change.


  1. Preheat oven to 400° F and position a rack in the middle of the oven.

  2. Add cubed butternut squash and peeled garlic cloves to a baking sheet and drizzle with 1 tablespoon olive oil and a pinch each salt and pepper. Toss to combine.Bake for 15-20 minutes, or until all squash is fork tender.

  3. Transfer squash and garlic to a blender or food processor with remaining 1 tablespoon olive oil 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).

  4. Taste and adjust seasonings as needed. Set aside.

  5. 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.

  6. Increase oven heat to 425° F.

  7. Roll out pizza dough into an even circle and transfer to a parchment-lined round baking sheet (or similarly-shaped object).

  8. Top with about 1 cup sauce (you will have leftover sauce, which you can reserve for other pizzas), veggies, and chickpeas. Sprinkle on a bit more oregano and feta cheese. Brush the crust with egg wash.

  9. 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.

  10. Slice and serve with remaining parmesan cheese, dried oregano, and red pepper flakes (optional).