Tuesday Tastings: Butternut & Blue Cheese Pizza

By Camille Styles
Butternut Squash Blue Cheese Pizza (2)

Butternut Squash Blue Cheese Pizza (2)

I could probably eat a butternut squash every single day. Especially when it’s chilly out, there’s nothing I love more than when it’s roasted until caramelized and sweet, tossed with sea salt and sage… nothing that is, except for when those same flavors meet my other all-time favorite (do I even have to tell you that it’s pizza?) This pie combines roasted butternut squash with creamy gorgonzola and peppery arugula; a marriage that may sound unlikely but becomes the most amazing flavor combination when it’s hot off the grill. If you haven’t read my ultimate pizza grilling guide, that’s a good place to start… and this mix of ingredients just might become your new favorite in your winter pizza arsenal. Keep reading for the recipe!

Butternut Squash & Blue Cheese Pizza | Camille Styles

Butternut Squash & Blue Cheese Pizza | Camille Styles

Butternut Squash & Blue Cheese Pizza | Camille Styles

Butternut Squash & Blue Cheese Pizza | Camille Styles

Butternut & Blue Cheese Pizza


  • 1 ball pizza dough (homemade or store bought), at room temperature
  • 1 butternut squash, neck only, cut into 1/2″ pieces
  • extra-virgin olive oil
  • 1 tablespoon maple syrup
  • 1/2 teaspoon red pepper flakes
  • kosher salt
  • 1/2 cup fresh mozzarella, grated
  • 1/4 cup crumbled gorgonzola
  • 2 cups arugula
  • maldon sea salt


  1. Preheat oven to 450 degrees. In a bowl, combine butternut squash, 1 tablespoon olive oil, maple syrup, red pepper flakes, and 1/2 teaspoon kosher salt, and toss to combine.
  2. Cover a baking sheet with foil (to make cleanup easier), and spread butternut squash evenly on sheet pan. Roast for about 30 minutes until tender and caramelized on edges, tossing a couple of times during baking. Remove from oven and transfer to a prep bowl to take out to the grill.
  3. Preheat the grill: one side should be at the highest temperature possible (we bring ours up to 600 degrees) and the other side should be on low heat. On a lightly floured cutting board, roll dough into a 10-inch free form circle as thinly as you can. Even thickness is key, but don’t worry too much about if it’s round, oval or rectangular…it should look “rustic!” Place on a sheet pan or cutting board, with sheets of parchment paper layered between stacked crusts.
  4. Gather all your toppings (butternut squash, gorgonzola and mozzarella) and head out to the grill. Using my pizza grilling technique, grill the first side of the pizza. Flip when ready, then top crust with squash and cheeses. Close hood, and when the cheese is melted, transfer pizza to a cutting board.
  5. Top pizza with arugula and sprinkle with maldon salt. Cut into wedges and serve.

*photos by Camille

Comments (8)

  1. Desiree {CHIC COASTAL LIVING} says:

    yummy! This is the perfect time of the year to have something like this!

  2. Erin | The Law Students Wife says:

    Hi Camille!
    I recently found your blog when looking for new home decor sites to follow (I’m still dwelling in a sub-600 sq. ft. apartment, but figure I may as well start cultivating taste now!), and I could not be more thrilled by #1) your style and #2) by this pie. I literally have a ball of dough in my freezer that I had slated for butternut squash pizza specifically, but was in search of the right recipe. Ta-dah! Here it is. Thanks for sharing. Can’t wait to try it out!

  3. Yelle says:

    Not only does it sounds like a great recipe, but it looks GORGEOUS!

  4. Alison says:

    this looks AMAZING!

  5. lisette says:

    a pizza that looks like autumn and sounds delicious…..what could be better for these cool evenings?

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