gotham kitchen

butternut squash

butternut squash and goat cheese pizza

So I told you I was obsessed with butternut squash right now. And if you haven’t tried it on pizza yet, you are MISSING OUT. Although I wouldn’t put it on just any pizza (I made the mistake of putting it on a tomato-based pizza once and I regretted that instantly), butternut squash is best served with a mild, creamy white sauce which balances out the sweetness and brings out its awesome flavor. Speaking of flavor, this pizza has tons of it. Roasted squash + apple cider braised onions + bacon + fresh goat cheese from the Door County Creamery = pure freaking heaven.

I make pizza frequently and always make my own dough–it sounds intimidating but is actually really easy! For a really simple crust, you don’t need to do any hand tossing, just mix, rest, roll and cook!

I should also mention that yesterday was National Pizza Day AND it’s Pizza Friday today so you pretty much have to make this tonight.

butternut squash and goat cheese pizza
Prep time
Cook time
Total time
butternut squash and goat cheese pizza on a whole wheat crust topped with apple-cider braised onions and bacon.
Recipe type: Main
Cuisine: Italian
Serves: 4-6 servings
  • 1 teaspoon white sugar
  • 1½ cups warm water
  • 1 tablespoon active dry yeast
  • 1 tablespoon olive oil
  • 1½ cup all-purpose flour
  • 1½ cup whole wheat flour (optional)
  • 1 medium yellow onion, julienned
  • ¼ cup apple cider
  • 4 strips of bacon or pancetta
  • 1 medium butternut squash, peeled and diced into ½" pieces
  • 1 cup mozzarella cheese
  • 1 4 oz package of goat cheese/chevre
  • 1 tablespoon salted butter
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons extra virgin olive oil for pizza topping
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • ¼ chopped parsley for garnish (optional)
  1. In the bowl of an electric mixer, dissolve sugar in warm water. Sprinkle yeast on top and let stand for about 10 minutes, or until yeast has foamed. Using the dough hook, stir the olive oil and salt into the mixture then slowly mix in flours until the dough comes together. It should be thick enough where it no longer sticks to the sides of the bowl. Remove dough ball and knead on floured surface until pliable. Place ball of dough in an oiled bowl and cover with a warm wet towel for about 30 minutes.
  2. While dough is resting, preheat oven to 425 degrees. In a medium bowl, toss butternut squash, minced garlic, salt, pepper and olive oil until well combined. Place in a single layer on a baking sheet and bake until golden brown, about 20-25 minutes.
  3. In a small frying pan, melt butter on medium-high heat. Once warm, add onion and cook for about 1-2 minutes or until onion begins to wilt. Add apple cider 1 tbsp at a time until evaporated and repeat.
  4. In a separate pan, add bacon over high heat and fry until crisp. Remove from pan and place on paper towel.
  5. Once butternut squash is golden brown on edges and cooked through, remove from oven. Roll the ball of dough out on a floured surface with a rolling pin until it won't stretch any further. Place on a well-oiled pizza pan (I used a 16" round) and pull to the edges.
  6. Spread extra virgin olive oil over crust evenly. Top with butternut squash, crumbled bacon, onions, crumbled goat cheese and mozzarella. Top with chopped parsley and a few cranks of black pepper. Bake for about 20 minutes or until crust is crisp and cheese is melted on the top. Serve immediately.

butternut squash and spinach lasagna

A few times a year I become obsessed with an ingredient and pretty much have to have it in everything I eat. This time of year, it’s always butternut squash. I buy a large one once a week (at least) and it usually takes us through 2 complete meals plus leftovers for our lunches the next day. This butternut squash and spinach lasagna is extremely hearty and is perfect for a one-pot winter meal. You can also experiment with adding different veggies (cauliflower would be sooo good) and cheeses (ricotta!).

butternut squash and spinach lasagna - gotham kitchen

butternut squash and spinach lasagna
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Italian
Serves: 6 servings
  • 1 package whole wheat or regular lasagna noodles
  • 1 medium butternut squash, peeled and diced
  • 3 cloves garlic, diced
  • 3 cups of milk (I used whole milk, but you could use any)
  • ½ cup of parmesan cheese
  • 2 cups of mozzarella cheese (or one 8oz package)
  • 2 tablespoons butter
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons flour
  • 2 cups of fresh spinach, chopped
  • salt and pepper, to taste
  1. Preheat oven to 400 degrees. In a medium bowl, toss diced butternut squash, olive oil, salt and pepper until well combined. Spread evenly on cookie sheet and place on top rack of the oven. Cook about 20 minutes or until squash is soft and starting to turn golden brown.
  2. Meanwhile, in a large sauce pot cook butter and garlic over medium-high heat until garlic is fragrant, but not brown. Add milk and reduce heat to medium-low. Once milk begins to simmer, slowly add flour and parmesan cheese to thicken. Once it's an alfredo sauce consistency, remove from heat and set aside.
  3. Fill a large pot with water and bring to a boil. Quickly cook 6-9 lasagna noodles until flexible, but not cooked through. Set aside.
  4. Once butternut squash is cooked, reduce oven heat to 350 degrees. Grease a 9x13 baking dish and begin layering noodles, alfredo sauce, spinach, butternut squash, and mozzarella cheese. It doesn't have to be in this order, just make sure the sauce covers the noodles well and the top is covered in a good layer of mozzarella. I also added fresh cracked pepper to the top.
  5. Cover with aluminum foil and cook for 30 minutes. Remove foil and cook an additional 30 minutes or until cheese is golden and bubbly on top. Serve immediately