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Mini Roasted Butternut Squash and Gorgonzola Pizzas

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Elegant mini pizzas topped with sweet roasted butternut squash, tangy gorgonzola, and optional herbs or drizzle. A perfect seasonal appetizer or light vegetarian meal.

Ingredients

  • 2 cups butternut squash, peeled and cubed
  • 2 tbsp olive oil
  • Salt and black pepper, to taste
  • 1 tsp fresh thyme or rosemary (or 1/2 tsp dried)
  • 6–8 mini pizza crusts, flatbreads, or small dough rounds
  • 1/2 cup crumbled gorgonzola cheese
  • 1/2 cup shredded mozzarella or fontina cheese (optional)
  • 1/4 small red onion, thinly sliced (optional)
  • Fresh sage leaves or chopped herbs, for garnish
  • 1–2 tsp honey or balsamic glaze (optional, for drizzling)

Instructions

  1. Preheat oven to 425 °F (220 °C). Line a baking sheet with parchment paper.
  2. Toss butternut squash cubes with olive oil, salt, pepper, and herbs. Spread on the baking sheet and roast for 20–25 minutes, until golden and tender. Let cool slightly.
  3. Prepare mini pizza crusts or flatbreads. If using dough, roll into small rounds (4–6 inches).
  4. Top each mini crust with roasted squash and sliced red onion if using. Sprinkle with gorgonzola and optional mozzarella or fontina.
  5. Bake pizzas for 8–12 minutes, or until crusts are crisp and cheese is melted and bubbly.
  6. Remove from oven and garnish with fresh herbs. Drizzle with honey or balsamic glaze if desired.
  7. Serve warm as appetizers or a light meal.

Notes

  • Roast squash ahead and store refrigerated for up to 2 days.
  • To prevent soggy crusts, preheat trays and avoid overloading with toppings.
  • Use gluten-free crusts or flatbreads if needed.
  • Swap gorgonzola with goat cheese or blue cheese if preferred.
  • Finish with a sweet drizzle to balance the savory and sharp flavors.

Nutrition

Find it online: https://thefamilycooking.com/mini-roasted-butternut-squash-and-gorgonzola-pizzas/