If you’ve never had delicata squash… on anything… you are missing out.

These beautiful pumpkin-looking gourds are not just for your mantel or entryway during the fall months. This gorgeous squash varietal is sweet, savory, and endlessly versatile.

Sometimes I just roast it in the oven with olive oil, salt, and pepper, then eat it as is. Other times I add it to salads or hash. But today I added it to pizza. And although this deviates from my usual posts on the blog, it’s too darn good not to share with yall.

Next time you are in the mood for a DIY pizza night at home in the next few months, look no further than delicata squash and prosciutto. It’s the warm, winter-forward flavor combo that tastes good AND adds at least one veggie to your pizza…

*If you have tried delicata squash, please let me know your favorite recipes! I am on the hunt for more. If you haven’t tried it, this is the perfect entry dish to introduce yourself to one of your new favorite winter ingredients.

INGREDIENTS

1 gluten-free frozen pizza crust (I used Banza, one of my faves!)

1 cup pizza sauce (see below for my 3-ingredient homemade pizza sauce)

1 small delicata squash

4-5 slices prosciutto

2 cups shredded mozzarella

*Optional additions: 1-2 sundried tomatoes (not in brine), fresh or dried basil

Serving Size: 2

INSTRUCTIONS

For the pizza sauce – 

• Whisk together 1 can (6oz) tomato paste, 1 can (15oz) tomato sauce, 2 tablespoons of Italian seasoning, salt & pepper.

*If you don’t want to make it, I highly recommend Rao’s jar of pizza sauce.

For the delicata squash – 

• Wash the outside of the squash.
• Cut in half length-wise and scoop out the seeds.
• Slice into 1/2 in half-moons.

Assembly – 

• Preheat the oven to 400F.
• Spread a thick layer of pizza sauce on the frozen pizza base.
• Sprinkle cheese on top.
• Evenly place delicata squash slices and prosciutto around the pizza.
• Top with fresh basil and finely chopped sundried tomatoes.
• Bake for 15 minutes — either on a pizza stone, a lightly olive-oil-sprayed baking sheet, or directly on the middle rack with a layer of foil on the rack below (that is my preferred method as it makes the bottom a bit crispier).
• Enjoy!