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Roasted Squash Pizza

Roasted Squash Pizza with Ricotta and Balsamic Glaze

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One of our favorite ways to showcase seasonal produce is on top of the ever-versatile—and crowd pleasing—pizza crust. In this sensational autumnal dish, pizza is piled high with rosemary-roasted butternut squash, red onion, and two types of Italian cheese: fontina and fluffy ricotta. To up the ante on this soon to be Fall favorite, we’re serving it with a sticky-sweet balsamic glaze and a refreshing kale salad. That’s amore.
  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium

Ingredients & Equipment

What we send

  • red onion
    • 1
    • red onion
  • flour
    • 1 tablespoon
    • flour
  • baby kale
    • 5 ounces
    • baby kale
  • sherry vinegar
    • 1 tablespoon
    • sherry vinegar
  • parchment paper
    • 1
    • parchment paper
  • rosemary
    • 1/8 ounce
    • rosemary
  • ricotta cheese
    • 5 ounces
    • ricotta cheese
  • balsamic glaze
    • 2 packets
    • balsamic glaze
  • pizza dough
    • 1 pound
    • pizza dough
  • garlic
    • 1 clove
    • garlic
  • butternut squash
    • 12 ounces
    • butternut squash
  • shredded Fontina cheese
    • 2 ounces
    • shredded Fontina cheese

What You’ll Need

  • black pepper
  • kosher salt
  • olive oil
  • 2 baking sheets
  • rolling pin (optional)

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 425°F. In a small bowl, season ricotta with ⅛ teaspoon salt and pepper as desired and stir to combine. Peel onion, halve, and thinly slice. Roughly chop rosemary, discarding stems. Mince garlic. Quarter squash cubes to create ¼-inch pieces.

  2. Roast Squash and Onion

    Roast Squash and Onion

    On a baking sheet, toss onion, rosemary, and squash with 1½ tablespoons olive oil, ½ teaspoon salt and pepper as desired. Arrange in an even layer and roast until squash and onion are softened and slightly charred, 12-15 minutes. Set aside. 

  3. Roll Pizza Dough

    Roll Pizza Dough

    While vegetables roast, sprinkle flour onto a clean, dry surface. Using a rolling pin or the heels of your hands, roll and stretch pizza dough to about ¼-inch thickness.

  4. Bake Pizza

    Bake Pizza

    Rub 1 teaspoon olive oil onto parchment-lined baking sheet then carefully add pizza dough. Drizzle over ½ tablespoon olive oil and sprinkle over Fontina and garlic. Season with ¼ teaspoon salt and pepper as desired. Bake until crust is golden and cheese is melted, 12-15 minutes.

  5. Make Dressing

    Make Dressing

    While pizza bakes, in a large bowl, whisk together sherry vinegar and 2 tablespoons olive oil. Season with ⅛ teaspoon salt and pepper as desired. Add baby kale to bowl and toss to coat. 

  6. Finish Pizza

    Finish Pizza

    Arrange roasted vegetables on top of pizza. Return pizza to oven to warm through, 3 minutes. Remove pizza from oven,  dollop over ricotta and drizzle over balsamic glaze. Enjoy roasted squash pizza with baby kale salad

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