Roasted Acorn Squash and Gorgonzola Pizza

This sweet, spicy, and salty combo is a bit unusual but completely addictive.


Roasted Acorn Squash and Gorgonzola Pizza



Prep Time

10 minutes

Cook Time

55 minutes




Giada De Laurentiis

Image of Roasted Acorn Squash and Gorgonzola Pizza


  • 1 1 pound acorn squash
  • 2 tablespoons pure maple syrup
  • 1 tablespoon olive oil
  • 1 teaspoon red pepper flakes
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 pound pizza dough
  • 1 cup shredded whole-milk mozzarella
  • ½ cup crumbled Gorgonzola
  • 1 cup arugula


  1. Preheat the oven to 375°F. Slice the squash in half through the stem and scoop out the seeds. Slice the squash into ½ to 1 inch-thick halfmoons and place in a medium bowl. Toss the squash with the syrup, olive oil, red pepper flakes, ¼ teaspoon of the salt, and ¼ teaspoon of the pepper.
  2. Arrange the squash on a parchment-lined baking sheet and bake until tender and golden, about 20 to 25 minutes. Leave the oven on.
  3. On a flour-dusted piece of parchment paper, roll the pizza dough into a circle 13 inches in diameter. Transfer the pizza and parchment paper to a baking sheet. Sprinkle the dough with the mozzarella and Gorgonzola cheeses. Bake until golden and the crust is cooked through, 25 to 30 minutes.
  4. Peel the skin off the squash pieces and arrange the squash atop the hot pizza. Scatter the arugula over it all and season with the remaining ¼ teaspoon salt and pepper. Slice and serve.
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