If you’re craving a pizza that’s both comforting and packed with vibrant, wholesome flavors, you’re going to adore this Butternut Squash and Kale Pizza Recipe. It’s the kind of dish I can’t stop making in the fall, where sweet caramelized butternut squash meets earthy kale on a crispy, tender crust with a lovely cheesy finish. I promise, it’s fan-freaking-tastic, and once you try it, you’ll be hooked too!

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Why You’ll Love This Recipe

Healthy & Nourishing: Combines nutrient-packed kale and butternut squash with a homemade whole wheat crust.
Comfort Food With a Twist: The creamy squash puree adds a deliciously unique, slightly sweet base instead of traditional tomato sauce.
Perfect For Fall & Beyond: A seasonal dish that feels festive but is easy enough for any weeknight meal.
Kid-Friendly & Crowd-Pleaser: My family goes crazy for this, and you’ll be surprised how much kids enjoy the flavors too!

The image shows three slices of pizza stacked on a white marbled surface. The pizza has a light golden crust base topped with a layer of orange spread, likely a type of sauce or puree. Above this is a melted creamy white cheese layer that appears soft and smooth. Scattered on top are dark green crispy kale pieces adding texture and color contrast. In the background, a small glass jar filled with red chili flakes is slightly blurred. The scene is bright, with focus on the front slice, making the cheese and kale details very clear. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The ingredients in this Butternut Squash and Kale Pizza Recipe all work together beautifully to create a balanced, flavorful pie. Using a mix of white and whole wheat flour gives the crust a nice texture, while roasting the squash brings out its natural sweetness. I always recommend using fresh kale and good-quality cheeses to keep it tasting fresh and vibrant.

Warm water: Helps activate the yeast for a perfect dough rise.
Quick rise yeast: Speeds up the dough rising process; make sure it’s fresh for best results.
Granulated sugar: Feeds the yeast and balances the natural sweetness of the squash.
Olive oil: Adds richness to the dough and helps roast the squash nicely.
Coarse kosher salt: For flavor and seasoning the squash.
Unbleached all-purpose flour: The main structure base for the dough.
White whole wheat flour: Adds a bit more fiber and wholesome flavor to the crust.
Peeled, cubed butternut squash: The star ingredient—roasted till caramelized for maximum flavor.
Freshly ground black pepper: Balances the sweetness with a little heat.
Large shallot, finely chopped: Adds a subtle sweetness and depth when roasted with the squash.
Parmesan cheese: Provides a savory punch; part goes in the squash puree, the rest on top.
Cornmeal: For dusting the pan to keep the crust crisp and prevent sticking.
Shredded fontina cheese: Melts beautifully for that gooey, cheesy texture.
Torn kale leaves: Adds a fresh, earthy bite that compliments the squash perfectly.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love to put my own spin on the Butternut Squash and Kale Pizza Recipe depending on the season or what we’re craving. It’s so versatile that a few tweaks can give it an entirely new vibe. Feel free to experiment and make it your own!

Add protein: Sometimes, I throw on some cooked Italian sausage or crispy bacon bits for a heartier meal.
Dairy-free twist: Swap the fontina and Parmesan for your favorite plant-based cheeses—you’ll still get plenty of flavor.
Spice it up: A sprinkle of crushed red pepper flakes or a drizzle of chili oil adds a nice kick.
Seasonal greens: When kale isn’t available, baby spinach or Swiss chard works beautifully.

How to Make Butternut Squash and Kale Pizza Recipe

Step 1: Activate the Yeast and Prepare the Dough

Start by pouring warm water into your mixer bowl (or a large bowl if kneading by hand) and sprinkle your yeast on top. Let it rest for about 5 minutes until it looks foamy — this means your yeast is awake and ready to make your dough rise beautifully. Then add sugar, olive oil, and salt, mixing gently before gradually adding your flours. I add them a bit at a time so I can get the perfect dough texture — slightly sticky but not clinging to your fingers. Knead with the dough hook on low for about 5 minutes, or by hand, until smooth and elastic. Form it into a ball, coat it in oil, and cover it to rest in a warm spot. Watch for it to double, usually about an hour. The smell at this point? Pure homemade bread heaven.

Step 2: Roast the Butternut Squash and Shallots

While your dough rises, preheat your oven to 425ºF. Place the cubed butternut squash on a baking sheet in one layer and drizzle with olive oil. Give it a generous sprinkle of salt and pepper, then toss to coat everything evenly. Roast it for around 30 minutes, tossing once or twice, until the squash starts caramelizing and softening — that sweet roasted smell will fill your kitchen! Add chopped shallots to the same pan, toss to coat, and roast for another 15 minutes until soft and aromatic. These roasted shallots melt into the squash puree in the next step, adding a subtle sweetness and depth.

Step 3: Make the Butternut Squash Puree

Pop the roasted squash and shallots into a food processor. Add a quarter cup of Parmesan cheese and blitz until smooth and creamy. This puree will be your luscious “sauce” base for the pizza — creamy, sweet, and savory all at once. I love how it makes the pizza feel indulgent but still wholesome.

Step 4: Shape the Dough and Assemble the Pizza

Turn your oven temperature up to 450ºF now and sprinkle cornmeal on a baking sheet to keep your crust crisp and prevent sticking. Punch down your dough, cut it in half, and freeze one half wrapped in plastic for another day (trust me, it’s great to have extra dough ready!). Roll or stretch the other half into a thin rectangle to fit your baking sheet. Spread the butternut squash puree evenly over the crust, then sprinkle shredded fontina cheese over the top. Add torn kale leaves and finish with the remaining Parmesan cheese. I like to make sure those kale pieces are spread out nicely so each bite gets some of that lovely earthy green flavor.

Step 5: Bake Until Golden and Bubbling

Bake your pizza for about 15 minutes. Watch closely toward the end — you want the crust just starting to brown, and the cheese melted with little bubbles forming. Once out of the oven, let it sit a minute before slicing so the topping settles beautifully. The aroma is intoxicating; I swear my family once tried to swipe a slice before it even cooled!

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Pro Tips for Making Butternut Squash and Kale Pizza Recipe

Perfect Dough Texture: If your dough feels too sticky, add flour a tablespoon at a time, but remember that a slightly sticky dough leads to a softer crust.
Don’t Skip Cornmeal: Dusting your pan with cornmeal not only prevents sticking but also gives the crust a little crunch and texture I absolutely love.
Roast for Sweetness: Taking the time to roast the squash and shallots slowly caramelizes their natural sugars, lifting the entire flavor profile.
Use Fresh Kale Leaves: Tossing kale on fresh rather than cooked keeps it vibrant and adds a pleasant bite without turning mushy after baking.

How to Serve Butternut Squash and Kale Pizza Recipe

The image shows a close-up of a pizza sliced into four pieces on a white marbled surface with crumpled parchment paper underneath. The pizza has one thick crust layer that is golden-brown and slightly textured. On top of the crust is an orange-red tomato sauce layer, spread evenly. Above the sauce, there is a melted white cheese layer with a few browned spots. Dark green, crispy kale leaves are scattered unevenly on the cheese surface. There is a small glass jar of red chili flakes in the upper right corner and fresh kale leaves placed at the bottom right. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to finish this pizza with a light drizzle of good-quality extra virgin olive oil and a few fresh basil or thyme leaves when it comes out of the oven. A sprinkle of flaky sea salt really brings out all the lovely roasted flavors and adds an irresistible crunch.

Side Dishes

This Butternut Squash and Kale Pizza pairs beautifully with a crisp green salad dressed simply with lemon and olive oil. For a heartier meal, I love serving it alongside roasted garlic mashed potatoes or a warm butternut squash soup for those extra cozy vibes.

Creative Ways to Present

For special occasions, I’ve cut this pizza into small squares and served it as a fun appetizer spread at gatherings. Adding edible flowers or colorful microgreens as a final touch can really elevate the look. I also love placing it on a wooden pizza peel or rustic board for that cozy homemade feel when guests arrive.

Make Ahead and Storage

Storing Leftovers

Leftover pizza is just as good (if not better) the next day. I store any leftovers tightly wrapped in plastic wrap or in an airtight container in the fridge. This keeps the crust from getting soggy too quickly. Just be sure to reheat properly to revive that texture!

Freezing

I’ve frozen the extra dough half without problems before. Just wrap it well in plastic and foil. When you want pizza again, thaw it overnight in the fridge and let it come to room temperature before rolling it out. The precooked pizza itself is trickier to freeze because of the creamy topping but can be frozen short-term wrapped tightly—just be gentle when reheating.

Reheating

Reheating is best done in a hot oven (around 375ºF), on a baking sheet or pizza stone if you have one, so the crust crisps back up nicely without drying out. Avoid the microwave if possible—it tends to make the crust chewy. A few minutes under the broiler at the end can revive the cheese melt and make it look fresh again.

FAQs

Can I make the dough ahead of time for the Butternut Squash and Kale Pizza Recipe?

Absolutely! You can prepare the dough up to 24 hours in advance and keep it tightly covered in the fridge. Just take it out about an hour before you want to use it so it can come to room temperature and rise a little.
Is this pizza vegan-friendly?

The recipe as written includes cheese, but you can make it vegan by swapping fontina and Parmesan for plant-based cheese alternatives. Roasted butternut squash and kale give plenty of flavor, so it works wonderfully vegan too.
Can I substitute kale with other greens?

Yes! Baby spinach, Swiss chard, or even arugula can be great alternatives depending on what you have on hand. Just be mindful that delicate greens like arugula should go on after baking or toward the end to keep their texture.
How should I store leftover pizza?

Wrap leftovers tightly and refrigerate within two hours of baking. Reheat in the oven rather than microwave to maintain crust crispness and melting cheese texture.

Final Thoughts

This Butternut Squash and Kale Pizza Recipe has quickly become a favorite in my kitchen — it strikes the perfect balance between comforting and nutritious, with flavors that feel just right for cooler months but enjoyable year-round. I love sharing it with friends because it’s a little unexpected yet totally approachable. If you want to impress your family or surprise your guests with something wholesome but delicious, give this a try. Seriously, you’re going to want this pizza in your regular rotation!