Butternut Squash and Sage Pizza with Burrata and Swiss Chard Recipe

I absolutely love how this Butternut Squash and Sage Pizza with Burrata and Swiss Chard Recipe comes together—it’s the perfect blend of cozy autumn flavors and fresh, vibrant greens. When I first tried this combo, the mix of sweet butternut squash ribbons paired with creamy burrata and fragrant sage really blew me away. It’s not your everyday pizza; it’s somehow both comforting and a little fancy, making it ideal for a relaxed weekend meal or a laid-back dinner party with friends.

You’ll find that this recipe is surprisingly approachable, even if you haven’t made pizza from scratch before, especially since you can use store-bought dough or your favorite sourdough pizza dough. The Swiss chard adds a lovely earthiness and color contrast while the nutmeg sprinkle brings just the right amount of warmth. Trust me, giving this Butternut Squash and Sage Pizza with Burrata and Swiss Chard Recipe a try will make you a little obsessed, just like my family and me!

this …

Ingredients You’ll Need

The ingredients here are simple yet thoughtfully chosen to complement each other beautifully. Look for fresh sage and a creamy burrata cheese to elevate this pizza’s depth of flavor, and pick a bunch of Swiss chard that’s tender and vibrant for the best results.

• Pizza dough: Store-bought or homemade sourdough pizza dough both work wonderfully; just let it come to room temp before stretching.
• Red onion: Thinly sliced for sweetness and caramelization that adds a lovely bite.
• Olive oil: Use good quality extra virgin olive oil for brushing and sautéing—the flavor really makes a difference.
• Salt and black pepper: Basic seasonings to enhance every layer of the pizza.
• Butternut squash: Peel into thin ribbons using a vegetable peeler for even roasting and a pretty presentation.
• Garlic cloves: Roughly chopped for quick sautéing that builds a fragrant base.
• Sage leaves: Fresh is the key here; reserve some whole leaves for garnish and chop the rest for cooking.
• Swiss chard: Thinly sliced for a tender, earthy bite; spinach or kale can swap in if needed.
• Burrata cheese: Creamy and decadent, it’s the star that brings this pizza together—but ricotta and mozzarella mix is a fine substitute.
• Nutmeg: Just a pinch adds subtle warmth that complements the squash and sage beautifully.
• Grated pecorino cheese: A sharp, salty finish that adds complexity and helps with browning.

Variations

I love to mix things up with this Butternut Squash and Sage Pizza with Burrata and Swiss Chard Recipe depending on the season and what’s in my fridge. Play with different greens or cheese blends to make it your own—it’s forgiving but still impressive.

• Greens Swap: If you don’t have Swiss chard, spinach or kale works beautifully; just make sure to wilt them well.
• Cheese Alternatives: Try ricotta and mozzarella if you can’t find burrata, which gives a similar creamy effect with a milder flavor.
• Add a Crunch: Toasted pine nuts or walnuts sprinkled on top add a delicious texture contrast that my family enjoys.
• Spicy Kick: A drizzle of chili oil after baking gives this pizza an exciting twist if you like a bit of heat.

How to Make Butternut Squash and Sage Pizza with Burrata and Swiss Chard Recipe

Step 1: Prep Your Dough and Caramelize Onions

First things first, preheat your oven to about 475–500°F. I like to let my pizza dough rest on a floured sheet pan or parchment paper to come to room temp—that way it stretches beautifully and doesn’t snap back. Using rice flour here really helps prevent sticking. While your oven’s warming, get the onions going in a skillet over medium-low heat with a splash of olive oil, salt, and pepper. Stir them occasionally until they turn tender, sweet, and golden brown—that caramelization adds so much depth of flavor, you won’t want to skip it.

Step 2: Prepare Butternut Squash Ribbons and Wilt Swiss Chard

Peel about half the butternut squash and use a veggie peeler to create thin, delicate ribbons—you’re aiming for loosely packed cups to top your pizza generously. Toss these ribbons with olive oil, salt, pepper, and 5 whole sage leaves for that herby aroma. In the same skillet, add a little more olive oil and sauté the chopped garlic until fragrant, then add plenty of chopped sage and the thinly sliced Swiss chard. If it feels dry, splash in a bit of water and cook on low until the chard wilts down tenderly. Season with salt and pepper, then set aside.

Step 3: Assemble Your Butternut Squash and Sage Pizza

Stretch your pizza dough as thinly as you can on the prepared surface, keeping the edges a touch thicker for that perfect crust bite. Brush the whole dough with olive oil, including edges. Drain the burrata and gently scoop out the creamy center to spread over the base evenly. I always add a pinch of nutmeg here along with salt, pepper, and half the grated pecorino—it’s a small step that elevates the whole pizza. Next, scatter the wilted chard mix, followed by caramelized onions, and finally the butternut squash ribbons, making sure some peek out around the edges. Sprinkle the remaining pecorino and break the burrata outer shell into rustic chunks, tucking little pockets of cheesy richness across the pizza.

Step 4: Bake Until Golden and Bubbling

Transfer your assembled pizza to a preheated pizza stone or sheet pan in the oven. Bake for 7 to 8 minutes until the crust is golden, the cheese is bubbling, and the dough is cooked through—in fact, the center should reach around 195-200°F if you’re using an instant-read thermometer. If you don’t have one, just look for a nicely browned crust and bubbly toppings. Once out, let it cool a minute, slice, and enjoy that perfect harmony of flavors!

How to Serve Butternut Squash and Sage Pizza with Burrata and Swiss Chard Recipe

Garnishes

I like to finish this pizza with a few whole sage leaves crisped up in a little olive oil for garnish—it adds texture and a burst of herbaceous flavor. Sometimes I drizzle a bit of good quality extra virgin olive oil or a touch of balsamic glaze right before serving, which brings a tangy richness that everyone raves about.

Side Dishes

To round out the meal, I often serve a simple green salad with lemon vinaigrette or a roasted beet and walnut salad for that earthy contrast. A light soup, like a creamy carrot or butternut squash bisque, pairs beautifully, especially on cooler nights.

Creative Ways to Present

For special occasions, I like to cut this pizza into smaller squares for a casual party platter, perfect for grazing. Another fun idea is to add a sprinkle of pomegranate seeds or thinly sliced apples on top after baking to add a fresh, festive pop of color and sweetness.

Make Ahead and Storage

Storing Leftovers

If you have any leftover pizza (which sometimes surprises me because it’s hard to resist!), I wrap it tightly in plastic wrap or foil and keep it in the fridge for up to 2 days. Reheating in a skillet or oven helps keep the crust crisp instead of soggy like the microwave would.

Freezing

I haven’t had much luck freezing fully assembled butternut squash pizza because of the delicate cheese and veggies, but the dough itself freezes beautifully. You can prep dough ahead, freeze it, then fresh assemble just before baking.

Reheating

To reheat and revive the pizza, I pop it into a preheated oven at 375°F for about 8-10 minutes or warm it gently in a non-stick skillet on the stovetop until the bottom crisps back up and the cheese melts again. This technique really preserves that fresh-baked texture you want.

FAQs

Final Thoughts

This Butternut Squash and Sage Pizza with Burrata and Swiss Chard Recipe holds a special place in my kitchen rotation because it’s both simple and feels a little special—like a homemade version of those gourmet pizzas you order out. I love that I can connect with seasonal produce and fresh herbs in a way that’s easy and approachable. Going into it, I never imagined how quickly this pizza could become a family favorite; I hope you enjoy making it as much as we do. Give it a try—you might just find your next go-to comfort food with a little sophistication!

Print