Roasted Butternut Squash Prosciutto Pizza with Caramelized Onions

Suggested pairing: Grace (Reserve Primitivo)

This season, we’re celebrating those beautiful moments around the table with a recipe that perfectly embodies our philosophy of Grace and Grit.

It’s savory, a touch spicy, and full of the perfect mix of fall flavors—a delicious expression of the vineyard’s hard work. We can’t think of a better way to savor the season than with this pizza recipe adapted from our friends at Half Baked Harvest.

With its layers of texture and bold flavor, this dish pairs perfectly with Grace (Reserve Primitivo). The wine’s own layers of elegance and complexity perfectly complement the savory notes of the prosciutto and the subtle spice of the cinnamon and cayenne. Together, they create a truly unforgettable pairing.

We hope you enjoy this recipe as you gather with your loved ones this season.

Roasted Butternut Squash Prosciutto Pizza with Caramelized Onions

Ingredients

• 1/2 pound of your favorite pizza dough, at room temperature
• 3 tablespoons extra virgin olive oil
• 3 cups cubed butternut squash
• 2 teaspoons honey
• 2 tablespoons chopped fresh sage
• 1/2 teaspoon cinnamon
• 1 teaspoon cayenne pepper – use to your taste
• 2 pinches crushed red pepper flakes
• kosher salt and black pepper
• 2 tablespoons salted butter
• 2 yellow onions, thinly sliced
• 2 cloves of garlic
• 1 cup apple cider
• 1 1/2 cup shredded whole milk mozzarella
• 1/2 cup crumbled gorgonzola
• 3 ounces thinly sliced prosciutto

Instructions

1. Position the oven rack in the middle of the oven. Preheat the oven to 425° F.
2. Place the pizza dough on a lightly oiled pan. Lightly drizzle olive oil on top of the dough. Cover with plastic wrap and let rest.
3. Slice the butternut squash into 1-inch cubes then toss together with 2 tablespoons of olive oil, honey, cinnamon, cayenne, and a pinch of crushed red pepper flakes, salt and pepper. Roast for 15-20 minutes, until the squash is just tender and remove from oven. Increase the heat to 500° F.
4. Meanwhile, caramelize the onions. Melt the butter in a large skillet over medium-high heat. Add the onions and cook for 5 minutes, until softened. Add half the apple cider, season with salt and pepper and continue cooking another 5 minutes, until the cider has mostly evaporated. Add the remaining cider and crushed garlic and cook another 5-10 minutes or until the onions are golden and caramelized. Add a pinch of crushed red pepper, cook another minute. Remove from the heat.
5. To assemble. Remove the plastic wrap. Gently press the dough into your desired crust thickness. Drizzle the dough lightly with olive oil, ensuring the crust is brushed with olive oil. Top with the onions. Add the cheese, then the prosciutto. Arrange the butternut squash on top.
6. Slide into the preheated 500° F oven and bake for 5 minutes, rotate the pizza, and bake another 5-10 minutes or until the crust is golden and the cheese has melted. Top the pizza with additional crushed red pepper flakes. ENJOY!