Spinach, Feta & Butternut Squash Pizza // Megan Fenno

I’ll be honest, I could take or leave pizza. It’s not one of those foods that I’ve ever craved or just had to have, that is, until I found this recipe.

The unique combination of butternut squash, spinach, red onion, bacon, mozzarella cheese and feta give this pizza quite the unique taste, and it’s a great alternative from ‘traditional’ pizza.

Another thing I like about this recipe is that it makes a lot. The first few times, I only made one pizza, but after purchasing pre-made crusts that only seem to come in a 2-pack, I figured why not increase some of the ingredients from the original recipe so that I can make two pizzas.

The second one we usually end up saving for lunches or eat it the next day for dinner. And surprisingly, if it’s reheated in the toaster oven, it tastes just as great as when it comes out of the oven the first time.

Did I convince you yet to give this recipe a try?  Great. Here’s the ingredients you’ll need:

1 butternut squash, peeled and diced into small cubes
1 small red onion, peeled and diced
4 TBSP of olive oil
Kosher salt and freshly-ground black pepper
2 medium pre-made pizza crusts (they typically come in a 2-pack)
2 cups of shredded Mozzarella cheese
4 cups loosely-packed baby spinach
6 slices lean bacon, cooked and crumbled into small pieces
1 container of feta cheese


Preheat the oven to 400°F. In a large bowl, toss together the diced squash, diced onion, and 2 tablespoons of the olive oil. Spread the mixture in a single layer on a baking sheet and season it with salt and pepper.Spinach, Feta & Butternut Squash Pizza // Megan Fenno Roast the squash and onion mixture in the oven for about 30 minutes, stirring and turning the vegetables about 15 minutes through.
Meanwhile, brush the remaining 2 tablespoons of olive oil over the top of the pizza crusts, leaving a 1″ border for the crust. Spinach, Feta & Butternut Squash Pizza // Megan Fenno Toss the mozzarella cheese evenly over the center of the crusts, then layer on the spinach (evenly divided for both pizza crusts), then the bacon (also evenly divided), and the squash/onion mixture. Then sprinkle the tops of the pizzas with 1/2 of the feta cheese container per pizza.Spinach, Feta & Butternut Squash Pizza // Megan Fenno Bake the pizzas for around 12-15 minutes, until crust is slightly golden and the Mozzarella is melted. Slice and serve immediately.Spinach, Feta & Butternut Squash Pizza // Megan Fenno

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