Golden Harvest Winter Squash Pizza

Squash 8 by Terri Milligan

I’ve been busy all September gathering various squash for cooking classes and writing projects.    The squash pictured above are all heirloom squash that I have gathered from various Door County farms.   Heirloom vegetables are naturally pollinated with the seeds handed down through generations.   

In the front of my top photo are three terrific heirloom squash…. the Long Island Cheese (flatter and light pink), the Jarrrahdale (a light green blue Australian heirloom) and the Rouge vit d’etamples, also known as the Cinderella Pumpkin.

In the back of the photo above the wagon wheel you will find the Galeaux d’eysines (also known as the Peanut Pumpkin), the large oblong Candy Roaster and the green and bumpy Italian heirloom known as Marina de Chioggia.

You will find a variety of winter squash recipes on my site including my most requested winter squash recipe Maple Butternut Squash Bisque.

close up pizza by Terri Milligan


2 cups of 1 inch pieces of peeled and seeded winter squash
1 tablespoon extra virgin olive oil
A pinch of salt and white pepper
1 medium red onion, peeled and thinly sliced
1 teaspoon unsalted butter
1 tablespoon sugar
½ teaspoon balsamic vinegar
2 cups of baby spinach or baby kale
6 ounces of goat cheese, crumbled
Cornmeal for dusting pizza pan

One 12 inch pre-made pizza crust  or use my homemade pizza crust

Preheat oven to 375 degrees.  Line a baking sheet pan with foil.  Spray the foil with nonstick food spray.

Place the cubed winter squash in a bowl and toss with 1 teaspoon extra virgin olive oil and the pinch of salt and white pepper.   Place the squash in an even layer on the prepared pan.   Roast until tender, about 15 to 18 minutes depending on how hard the squash is.

While squash is roasting, prepare the onions.    Place the 1 teaspoon of butter in a sauté pan.   When melted, add the onions.   Cook until the onions begin to caramelize, stirring now and then.    Sprinkle with the sugar and vinegar.     Add the baby spinach/kale and remove from heat.   Cover and let spinach/kale wilt.

Increase oven heat to 400 degrees.   If you have a pizza stone, place it in the oven to preheat it.   If you don’t, you can use an inverted sheet pan and place it in the oven.

Place the premade pizza crust on your work surface.   Top with the caramelized onions and the onion spinach/kale mixture.   Dot the pizza with the crumbled goat cheese.

Dust the stone or inverted sheet pan with cornmeal.  Carefully place the pizza on the stone/pan.   Bake for 10 to 12 minutes or until the goat cheese begins to melt and turn a light brown.   Remove from oven and cut into 8 slices.

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