Roasted Acorn Squash and Gorgonzola Pizza

I have been stuck in a winter vegetable rut and looking for new inspirations to get me through until the spring. Sifting through my mountain of recipe clippings, I found a remedy for my culinary malaise with a roasted acorn squash and gorgonzola pizza.

Giada De Laurentiis has a way of combining unusual ingredients for a fresh take on old favorites. The acorn squash, gorgonzola, brown sugar, and pepper flakes are so flavorful and together. I love the combination of sweet and hot, with the creamy cheese and peppery arugula to balance it out.

Roasted Acorn Squash and Gorgonzola Pizza


Adapted from Giada De Laurentiis

1 one pound acorn squash


1 ½ tablespoons brown sugar

1 tablespoon olive oil


1 teaspoon red pepper flakes

1 pound pizza dough


1 cup shredded whole milk mozzarella


1/2 cup crumbled Gorgonzola


1 cup arugula


Squeeze of lemon juice

Preheat the oven to 375 ˚F .

Slice the squash in half from top to bottom. Scoop out the seeds. Slice the squash into 1/2 to 3/4-inch wide half moons and place in a medium bowl. Toss the squash with the brown sugar, olive oil, red pepper flakes, salt and pepper. Place the squash on a baking sheet and bake until tender and golden, about 20 to 25 minutes.

Keep the temperature on the oven at 375 degrees F. Roll out the pizza dough on a lightly floured surface to a 13-inch diameter. Place the pizza on an oiled baking sheet. Sprinkle the mozzarella cheese and the Gorgonzola on the pizza dough. Bake in the oven until golden and cooked through, about 25 to 30 minutes.

Peel the skins off the squash. Top the cooked pizza with the cooked squash. Toss arugula with a squeeze of lemon, olive oil, salt and pepper and place on top of pizza. Slice and serve.