If you’re looking for a cozy, fall-inspired pizza, this Vegan Butternut Squash & Caramelized Onion Pizza is a dream come true! Inspired by a seasonal favorite from True Food Kitchen, it’s the perfect combination of sweet and savory, layered with roasted butternut squash, caramelized onions, garlicky cashew ricotta, fresh kale, tart cranberries, and earthy sage.
This isn’t just a pizza — it’s autumn on a plate. With its golden layers and jewel-toned toppings, it’s as beautiful as it is delicious, making it perfect for cozy fall dinners or festive holiday gatherings. And the best part? It’s simple to make with pre-made pizza dough and bagged kale, so you get gourmet flavor without all the fuss.
Why You’ll Love This Pizza
✅ Gorgeous presentation with fall-inspired colors
✅ Easy to make with Trader Joe’s shortcuts
✅ Layers of flavor: sweet, savory, creamy, and tangy
✅ 100% plant-based and crowd-pleasing
Vegan Butternut Squash & Caramelized Onion Pizza
This isn’t just a pizza — it’s autumn on a plate. With its golden layers and jewel-toned toppings, it’s as beautiful as it is delicious, making it perfect for cozy fall dinners or festive holiday gatherings. And the best part? It’s simple to make with pre-made pizza dough and bagged kale, so you get gourmet flavor without all the fuss.
Ingredients
For the Pizza
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1 package pizza dough (I used Trader Joe’s)
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1 small butternut squash, thinly sliced (about 1/8-inch thick)
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1 medium onion, thinly sliced
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2 cloves garlic, minced
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1 cup pre-cut kale
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1/4 cup dried cranberries
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6–8 fresh sage leaves
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Olive oil, for drizzling
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Salt and pepper, to taste
For the Cashew Ricotta
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1 cup raw cashews, soaked at least 2 hours and drained
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1/4 cup water (add more if needed to blend)
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1 tbsp lemon juice
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1 clove garlic
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Salt, to taste
Instructions
1. Preheat the Oven
Preheat oven to 425°F (220°C). If using store-bought pizza dough, let it rest at room temperature before rolling out.
2. Roast the Butternut Squash
Place squash slices on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast 15–20 minutes until tender and slightly golden.
3. Caramelize the Onions
Heat olive oil in a skillet over medium-low heat. Add onions and cook, stirring occasionally, until golden and caramelized (15–20 minutes). Stir in minced garlic during the last 5 minutes.
4. Make the Cashew Ricotta
In a food processor, blend cashews, water, lemon juice, garlic, and salt until smooth and creamy. Add more water as needed for a spreadable consistency.
5. Assemble the Pizza
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Roll out pizza dough on a floured surface and place on a baking sheet or stone.
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Spread cashew ricotta evenly over the dough.
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Layer roasted squash slices in an overlapping pattern.
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Add caramelized onions, kale, and dried cranberries.
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Drizzle lightly with olive oil, season with salt and pepper, and scatter sage leaves on top.
6. Bake
Bake 12–15 minutes, until crust is golden and kale turns crispy.
7. Serve & Enjoy
Let the pizza cool slightly before slicing. Serve warm and enjoy the perfect balance of sweet, savory, and earthy fall flavors!
Notes
✨ Shortcut: Use pre-cut squash to save time.
✨ Extra creaminess: Drizzle with balsamic glaze before serving.
✨ Nut-free option: Substitute vegan store-bought ricotta instead of cashew ricotta.
✨ Make it festive: Add roasted pumpkin seeds or pomegranate arils on top for a holiday twist.
This Vegan Butternut Squash & Caramelized Onion Pizza is fall comfort food at its finest. With its roasted veggies, creamy cashew ricotta, and fragrant sage, it feels gourmet yet approachable. Whether you’re hosting friends, celebrating the season, or just craving a cozy night in, this pizza is sure to impress. One bite and you’ll see why autumn flavors were made for pizza. 🍂
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