Oh my gosh, are you ready for a flavor explosion? When those cool autumn breezes start blowing, I swear my cooking gets ten times more creative, and that’s how this absolute showstopper came to be. Forget plain old pepperoni; we are diving headfirst into fall on a crust with this Pumpkin BBQ Chicken Pizza With Butternut Squash. It sounds wild, I know, but trust me on this fusion! I remember the first time I tried this combination—I was nervous the pumpkin sauce would be too sweet, but when that savory chicken, smoky BBQ, and tender squash hit my tongue? Wow. It just *works*. It’s hearty, it smells like Thanksgiving decided to throw a pizza party, and it’s honestly better than any take-out you’ll get this season.
Why This Pumpkin BBQ Chicken Pizza With Butternut Squash Recipe Works
I know what you’re thinking: pumpkin AND BBQ sauce? But that’s the genius of it! This recipe hits all the right notes to make it a winner, even on a busy weeknight. It’s truly special, and you don’t need to be a pizza pro to nail it.
- The flavor profile is complex yet cozy—that savory-sweet combo is addictive!
- It’s the perfect way to use up those gorgeous, seasonal butternut squash cubes we all love.
- Seriously, using a pre-made crust means you get a wow-factor dinner done fast. Who needs extra work when the flavors are this intense?
Essential Ingredients for Your Pumpkin BBQ Chicken Pizza With Butternut Squash
Getting the right building blocks is half the battle, and these ingredients are non-negotiable for that signature fall flavor. Don’t worry about making everything from scratch; we’re using a shortcut crust to keep things breezy!
Here’s what you need to gather up for this amazing pizza:
- One 12-inch pre-made pizza crust—I use a thin crust here, but regular works too, just watch the cook time!
- About 1/2 cup of your favorite pumpkin BBQ sauce.
- 1 cup of already cooked, shredded chicken. That’s roughly 1.5 cups of raw chicken breast, cooked up beforehand.
- 1 cup of butternut squash cubes; make sure they’re cut into bite-sized pieces before roasting!
- The cheese duo: 1/2 cup shredded mozzarella and 1/4 cup shredded provolone. They melt so beautifully together.
- 2 tablespoons thinly sliced red onion for that little pop of sharp flavor at the end.
- A tiny drizzle of olive oil and just a pinch of salt for seasoning the squash.
Ingredient Notes and Substitutions for Pumpkin BBQ Chicken Pizza With Butternut Squash
So, you might be missing something or just want to tinker? That’s okay! If you can’t find butternut squash, you can definitely swap it out for sweet potato cubes. They roast up just as nicely, though you can check out some other ideas in my sweet potato features if you want more inspiration!
If you like things with a kick, you absolutely must add a few dashes of cayenne pepper right into the pumpkin BBQ sauce before you spread it. That little hint of heat balances the sweetness perfectly. When shopping for the sauce, grab one that tastes smoky, not just sweet. A quality pumpkin BBQ sauce truly makes or breaks this Pumpkin BBQ Chicken Pizza With Butternut Squash!
Prepping the Butternut Squash for the Pumpkin BBQ Chicken Pizza With Butternut Squash
This step is serious business, folks, because mushy squash on a pizza is just sad! We need tender bites, not sweet, creamy goo. You’ll want to preheat your oven to 425 degrees Fahrenheit—make sure it’s hot before that squash goes in. Toss those cute little cubes with just a tiny bit of olive oil and a pinch of salt.
Spread them out on a baking sheet—don’t crowd them, or they’ll steam instead of roast! Pop them in for about 15 minutes. My pro trick? After 15 minutes, poke one gently with a fork. It should slide in with just a little resistance, like a perfectly cooked roasted potato, but *not* fall apart. If it stays too hard, give it three more minutes. You want texture to stand up to that cheese, just like I aim for with my best roasted veggies!
Step-by-Step Instructions for Assembling Your Pumpkin BBQ Chicken Pizza With Butternut Squash
Okay, the squash is roasted, the oven is screaming hot at 425 degrees Fahrenheit—time to build this masterpiece! Remember, pizza construction is all about the layers, and the sequence matters for that perfect, non-soggy slice. If you’re making a homemade dough, you might want to quickly pre-bake it, but since we’re using a helper crust, we can move right along.
First thing: get that pizza crust onto your baking sheet or pizza stone. Don’t skip this part; it helps the bottom crisp up nicely! Next is the foundation: spread that beautiful, earthy pumpkin BBQ sauce evenly across the surface. Don’t go right to the edge, though! Leave a small border—maybe half an inch—so you get a nice, chewy lip when it’s done baking.
Now, let’s pile on the good stuff. Distribute your cooked, shredded chicken all over the saucy layer. Then, scatter those amazing, slightly browned roasted butternut squash cubes on top of the chicken. This sequence keeps the squash from burning directly against the heat!
Time for the bubbly goodness! Sprinkle on both the mozzarella and the provolone cheese generously. Finally, sprinkle those thinly sliced red onions over everything. They’ll soften up but still give you a tiny bit of necessary bite. Pop the whole thing into that hot oven and bake it for about 12 to 15 minutes. Watch it closely! You’ll know it’s done when the crust is golden brown and that cheese layer is totally melted and bubbling happily. If you want tips on getting that perfect cheese melt, check out my guide on BBQ chicken pizza assembly—it crosses over really well!
Once it comes out, let it rest for a few minutes before you slice it. Patience is key here, or all your toppings might slide right off the first piece!
Tips for the Perfect Pumpkin BBQ Chicken Pizza With Butternut Squash
This pizza is so easy, but because we’re dealing with moisture from the squash and the sauce, we need a couple of little tricks to guarantee a crisp bottom crust. Trust me; nobody wants a floppy slice that can’t hold its toppings!
If you are using a really thin, store-bought crust, here is my secret weapon: once the crust is on the pan, brush just a *tiny* bit of olive oil directly on the dough, then spread the sauce. This creates a slight barrier that helps prevent the moisture from soaking in too fast. Alternatively, you can bake the crust with just the sauce on it for about 5 minutes first, then pull it out to add the chicken and squash. It buys you time!
When it comes to the cheese, I learned the hard way that less is sometimes more, especially with heavier toppings. The first time I made this, I dumped on way too much cheese, and it just slid right off when I tried to cut it! It was a cheesy mess, honestly. Now, I make sure the chicken and squash are evenly spread *before* the cheese goes on. That way, the cheese melts down into the gaps and anchors everything down beautifully. When my cheese finally melted perfectly—all bubbly and golden brown—it was a moment I’ll never forget! For more of my crazy pizza trials and triumphs, you should browse through my homemade pizza philosophy page.
Serving Suggestions for Pumpkin BBQ Chicken Pizza With Butternut Squash
This pizza is pretty rich with that pumpkin BBQ sauce, so you don’t want to weigh the whole meal down with heavy sides. Since this recipe yields about 4 generous servings, I usually slice the pizza into 8 pieces, meaning 2 slices per person is usually perfect!
To keep things light and let that pizza flavor really shine, I always pair it with something fresh and crisp. A bright, slightly acidic salad cuts through that smoky sweetness so nicely. I love making a simple mix of arugula, shaved Parmesan, and a light lemon vinaigrette. If you need some inspiration for lighter pairings, you absolutely have to check out my guide on healthy salads—they make the perfect counterpoint to this hearty dinner!
Storage and Reheating for Leftover Pumpkin BBQ Chicken Pizza With Butternut Squash
It’s always a good day when you have leftovers of this amazing pizza! If you happen to have any slices left (tough job, I know), you need to store them properly so they don’t turn into sad, rubbery hockey pucks by morning. Wrap individual slices tightly in plastic wrap, or just place them in an airtight container, and tuck them into the refrigerator. Honestly, they stay tasting great for three, maybe four days tops. Please don’t use the microwave if you can avoid it!
To get that golden crust back, the oven or a toaster oven is your best friend. Set your oven to about 350 degrees Fahrenheit. Just place the slices directly on a baking sheet—no need to wait for it to fully preheat, really—and let them warm up for about 8 to 10 minutes. That little bit of dry heat fixes the crust texture instantly. You’ll be biting into something almost as good as fresh!
Frequently Asked Questions about Pumpkin BBQ Chicken Pizza With Butternut Squash
I get so many questions about this pizza because the flavor combination is so unique! Here are a few things I hear often when people are planning to make their first **Pumpkin BBQ Chicken Pizza With Butternut Squash**.
Can I use fresh pumpkin puree instead of sauce?
Oh, I wouldn’t recommend it for this recipe! The pumpkin BBQ sauce is crucial because it already contains the tanginess, spices, and sweetness we need for that smoky flavor. Pure pumpkin puree mixed with plain BBQ sauce just won’t give you the same depth. Keep it simple and find a good pumpkin BBQ sauce for the best result!
What cheese works best besides mozzarella and provolone?
Mozzarella gives you the stretch, and provolone adds that nice, sharp tang. If you want to mix it up, smoked Gouda melts beautifully and really doubles down on that smoky BBQ vibe. You can also use Monterey Jack if you want the texture but a slightly milder flavor. I never mess with a recipe using cheese unless I’m making a specialty pie like my ultimate cheese pie, but Gouda is a definite yes here!
How do I make sure the crust isn’t soggy with all those toppings?
This is the number one complaint! Make sure your squash is roasted until it’s only *tender*, not mushy, like we talked about. Also, don’t overdo the sauce, and make sure your oven is fully preheated. A crisp crust needs high, dry heat. If you have a very thin, floppy crust, you can always bake the crust with just the sauce on it for about 5 minutes before you add the good stuff!
Can I make this a vegetarian pizza?
Absolutely! Since it’s already halfway vegetarian, just skip the shredded chicken entirely. To keep the hearty texture, you might want to double up slightly on the roasted butternut squash cubes, or maybe add some toasted pecans for a little crunch and richness instead of the chicken. It’s delicious either way!
Estimated Nutritional Snapshot for Pumpkin BBQ Chicken Pizza With Butternut Squash
Alright, let’s talk numbers, because sometimes you just gotta know what’s in that delicious slice! I pulled all the data together based on the ingredients list and the fact that this recipe generally feeds four people generously, meaning we’re looking at the numbers for one serving, or one slice.
Now, hold on a second! I have to give you the standard, necessary warning here: these values are estimates. I’m calculating based on standard store-bought ingredients, especially the pumpkin BBQ sauce and the pre-made crust size. If you use premium specialty cheese or homemade sauce, things might shift a bit. This is just my ballpark estimate for the Pumpkin BBQ Chicken Pizza With Butternut Squash!
Here is what the breakdown looks like per slice:
- Serving Size: 1 slice
- Calories: around 350
- Fat: 14g (with 6g saturated)
- Carbohydrates: 38g
- Protein: a solid 18g
- Sugar: about 12g
- Sodium: 650mg
It’s a pretty balanced meal, especially with that protein kick from the chicken! I feel good about feeding my family this kind of cozy, flavorful dinner.
Print
Pumpkin BBQ Chicken Pizza with Butternut Squash
- Total Time: 45 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A savory pizza featuring pumpkin BBQ sauce, chicken, and roasted butternut squash.
Ingredients
- 1 pre-made pizza crust (12 inch)
- 1/2 cup pumpkin BBQ sauce
- 1 cup cooked, shredded chicken
- 1 cup roasted butternut squash cubes
- 1/2 cup shredded mozzarella cheese
- 1/4 cup shredded provolone cheese
- 2 tablespoons thinly sliced red onion
- 1 teaspoon olive oil
- Pinch of salt
Instructions
- Preheat your oven to 425 degrees Fahrenheit.
- Toss the butternut squash cubes with olive oil and a pinch of salt on a baking sheet. Roast for 15 minutes until slightly tender.
- Place the pizza crust on a baking sheet or pizza stone.
- Spread the pumpkin BBQ sauce evenly over the crust, leaving a small border for the edge.
- Distribute the shredded chicken over the sauce.
- Scatter the roasted butternut squash cubes over the chicken.
- Top with mozzarella and provolone cheeses.
- Sprinkle the sliced red onion over the cheese.
- Bake for 12 to 15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes before slicing.
Notes
- You can substitute sweet potato for butternut squash if needed.
- For a spicier flavor, add a dash of cayenne pepper to the sauce before spreading.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 12
- Sodium: 650
- Fat: 14
- Saturated Fat: 6
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 3
- Protein: 18
- Cholesterol: 45
Keywords: pumpkin, BBQ chicken, pizza, butternut squash, chicken pizza, fall recipe