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Butternut Squash and Brussels Sprouts Naan Pizza

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  • Yield: Four pizzas


  • 1 large or 3 small onions, sliced OR 1/2 cup caramelized onion
  • 2 tablespoons butter
  • 2 cups cubed butternut squash
  • 2 cups chopped Brussels sprouts
  • 1 1/2 tablespoons olive oil, divided
  • Salt and pepper, to taste
  • 4 slices whole-wheat naan bread
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup crumbled gorgonzola cheese
  • Optional: balsamic reduction for drizzling


  1. Preheat oven to 400 degrees F.
  2. Add butter to large saute pan over medium-high heat. Add a handful or two of sliced onion at a time, stirring until translucent, adding another handful or two at a time, until all onion is used up. Turn down heat to medium-low, stirring occasionally, for 45 minutes, or until onions are mostly browned and caramelized.
  3. Add butternut squash and Brussels sprouts to parchment-lined baking sheet. Toss with 1 tablespoon olive oil and season with salt and pepper. Bake for 20-25 minutes, or until tender.
  4. Increase oven temperature to 425 degrees F.
  5. Brush naan bread with remaining olive oil and season with salt and pepper.
  6. Evenly divide mozzarella cheese, butternut squash, Brussels sprouts, gorgonzola cheese and caramelized onions between the four pizzas.
  7. Bake on pizza stone or baking sheet for 7-10 minutes, or until cheese is bubbling and bread is crispy.
  8. Optional: Drizzle with balsamic reduction.