Butternut Squash Pizza

Alex Guarnaschelli is an executive chef in New York City and winner of Food Network's Next Iron Chef: Redemption.


Serves: 4

Nutritional Information

Calories 497
Fat 12 g
Satfat 1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 12 g
Carbohydrate 85 g
Fiber 15 g
Cholesterol 0.0 mg
Iron 3 mg
Sodium 692 mg
Calcium 99 mg


6 cups cubed butternut squash, peeled and seeded
1 tablespoon sugar
1 tablespoon dried oregano
Pinch kosher salt
2 1/2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
3 tablespoons red wine vinegar
3 tablespoons golden raisins
1/4 cup chopped pitted green olives
1 pound pizza dough


1. Preheat oven to 350°F. In a roasting pan, toss squash, sugar, oregano, salt and 1 Tbsp. oil. Bake until tender, about 35 minutes.

2. In a skillet, cook onion and garlic in 1 Tbsp. oil until soft. Stir in vinegar, raisins and olives. Add to squash.

3. Increase oven to 500°F. Brush a large baking sheet with remaining oil. Form dough into 4 rounds on baking sheet. Top with squash mixture. Bake until golden, 12 to 15 minutes.


Alex Guarnaschelli,

March 2014
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