Roasted Acorn Squash and Gorgonzola Pizza is one of those recipes that feels like a big warm hug on a crisp fall evening. The tender, golden slices of squash bring a subtle sweetness, the creamy Gorgonzola adds a bold, tangy kick, and the peppery arugula gives it that perfect fresh bite.

This cozy pizza pairs beautifully with a glass of white wine or a side of warm soup, making it an ideal meal for a relaxed night in. You can even roast the squash ahead of time to save some effort when you’re ready to bake. Trust me, you’ll love how the flavors come together in every slice!

Recipe Ingredients

• 1 acorn squash (about 1 pound)
• 2 tbsp of pure maple syrup
• 1 tbsp of extra-virgin olive oil
• 1 tsp of crushed red pepper flakes
• ½ tsp of kosher salt, divided
• ½ tsp of freshly ground black pepper, divided
• All-purpose flour (for dusting)
• 1 pound of pizza dough (homemade or store-bought)
• 1 cup of shredded whole-milk mozzarella cheese
• ½ cup of crumbled Gorgonzola cheese
• 1 cup of fresh arugula

How To Make Giada Roasted Acorn Squash and Gorgonzola Pizza

1. Prep Your Oven: Start by preheating your oven to 375°F, and line a rimmed baking sheet with parchment paper for easy cleanup.
2. Prepare the Squash: Slice the acorn squash in half lengthwise, through the stem, and scoop out the seeds. Then, cut it into ½- to ¾-inch-thick half-moons for even roasting.
3. Season the Squash: In a medium bowl, toss the squash slices with 2 tbsp of maple syrup, 1 tbsp of olive oil, 1 tsp of red pepper flakes, ¼ tsp of kosher salt, and ¼ tsp of black pepper. Make sure each piece is well coated for maximum flavor.
4. Roast to Perfection: Spread the seasoned squash in a single layer on the prepared baking sheet. Roast for 20 to 25 minutes, or until tender and golden. Let the squash cool slightly, and leave your oven on for the pizza.
5. Roll Out the Dough: Lightly dust a sheet of parchment paper with flour, and roll out the pizza dough into a 13-inch circle. This step ensures a crisp yet chewy crust.
6. Add the Cheese: Place the dough (on the parchment paper) onto a baking sheet. Sprinkle 1 cup of mozzarella and ½ cup of Gorgonzola evenly over the dough, leaving a small border for the crust.
7. Bake the Pizza: Pop the pizza into the oven and bake for 25 to 30 minutes, or until the crust is golden and cooked through, and the cheese is bubbly and melty.
8. Finish with Squash and Arugula: Once the pizza is out of the oven, carefully peel the skin off the roasted squash pieces and arrange them on top. Scatter 1 cup of fresh arugula over the pizza for a peppery kick.
9. Final Touch: Sprinkle the remaining ¼ tsp of salt and ¼ tsp of black pepper over the arugula to enhance the flavors.
10. Slice and Serve: Slice your pizza into wedges and serve immediately while it’s still warm. Enjoy the perfect balance of sweet, savory, and spicy in every bite!

Recipe Tips

• Experiment with the Cheese: Swap Gorgonzola with blue cheese or goat cheese for a milder or tangier flavor profile that still complements the roasted squash beautifully.
• Make It Gluten-Free: Use your favorite gluten-free pizza dough to make this recipe suitable for anyone avoiding gluten without compromising on texture or taste.
• Add Extra Veggies: For more color and nutrients, add caramelized red onions, thinly sliced red bell peppers, or roasted cherry tomatoes on top before baking.
• Herb It Up: Sprinkle fresh thyme or rosemary leaves over the squash before roasting to add an earthy aroma and enhance the pizza’s savory flavors.
• Save Time with Prepped Squash: Purchase pre-cut squash from the store to cut down on prep time, especially if you’re short on time but still want homemade pizza.

Recipe FAQs and Variations

Check out More Recipes:

• Giada Pizza Bianca
• Giada Focaccia with Tangerine and Fennel
• Giada Toasted Ciabatta With Shrimp, Tarragon, and Arugula