Roasted Butternut Squash & Poblano Three Cheese Pizza

Why You’ll Love This Recipe

This is not your average pizza it’s a flavor-packed combination that balances the sweetness of butternut squash with the gentle heat of poblano chile. The trio of mozzarella, provolone, and white cheddar creates a rich, melty base, while fresh garnishes like queso fresco and cilantro brighten each slice. Using naan flatbread makes the recipe quick and easy, so you can enjoy gourmet-style pizza at home without the fuss of homemade dough.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups peeled and cubed butternut squash
1 poblano chile, seeded and chopped
1 small red onion, chopped
1 1/2 tbsp olive oil
3/4 tsp ground cumin
1/2 tsp paprika
1/4 tsp ground cinnamon
1/4 tsp kosher salt
1/8 tsp cayenne pepper
1 cup favorite pizza sauce, divided
1 cup shredded mozzarella, divided
1 cup shredded provolone, divided
1 cup shredded white cheddar, divided
4 pieces Naan flatbread
Queso fresco, for garnish
Fresh cilantro, for garnish
Roasted pepitas, for garnish

Directions

1. Preheat oven to 425°F (220°C).
2. On a baking sheet, toss the butternut squash, poblano, and red onion with olive oil, cumin, paprika, cinnamon, salt, and cayenne pepper. Roast for 20–25 minutes, stirring once, until squash is tender and lightly caramelized.
3. Place naan flatbreads on another baking sheet. Spread each with pizza sauce.
4. Sprinkle each flatbread with half of the mozzarella, provolone, and white cheddar.
5. Distribute the roasted vegetables evenly over the flatbreads.
6. Top with the remaining cheese.
7. Bake for 10–12 minutes until cheese is melted and bubbly.
8. Garnish with crumbled queso fresco, fresh cilantro, and roasted pepitas before serving.

Servings and timing

Serves: 4–6 people
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

Variations

• Swap naan for traditional pizza dough or cauliflower crust.
• Replace poblano with roasted red peppers for a milder option.
• Use cotija instead of queso fresco for a saltier cheese garnish.

Storage/Reheating

Store leftover slices in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven for 8–10 minutes until warmed through. Avoid microwaving if possible, as it may make the flatbread soggy.

FAQs

Can I make this pizza ahead of time?

Yes, you can roast the vegetables in advance and assemble the pizzas just before baking.

Is naan necessary for this recipe?

No, naan makes it easy, but you can use store-bought pizza crust or homemade dough.

Can I make this pizza vegetarian?

It already is vegetarian as written, just be sure to use vegetarian-friendly cheeses.

How spicy is the poblano chile?

Poblanos are mild, but the cayenne pepper adds extra heat. You can omit cayenne for a gentler flavor.

Can I use frozen butternut squash?

Yes, but thaw and pat it dry to avoid excess moisture before roasting.

Can I add more cheese?

Absolutely this pizza is flexible, and adding extra mozzarella makes it even gooier.

What can I serve this with?

It pairs well with a crisp green salad or a light soup.

Can I use different spices?

Yes, chili powder, smoked paprika, or oregano would also taste great.

How do I prevent the naan from getting soggy?

Pre-bake the naan for 2–3 minutes before topping for a crispier base.

Can I grill this pizza instead of baking?

Yes, grill over medium heat until the naan is crisp and cheese is melted.

Conclusion

Roasted Butternut Squash & Poblano Three Cheese Pizza is a creative, flavor-packed twist on pizza night. With smoky roasted vegetables, melty cheese, and fresh garnishes, every bite is a balance of sweet, savory, and spicy. Whether for a casual dinner or a unique party appetizer, this recipe is sure to impress and satisfy.

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