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1 pkg. Family Size Pizza Crust
1 cup butternut squash sauce
2 Tbsp. olive oil
1 1/2 cup broccolini, roughly chopped, large stems removed
1/2 cup red onion, chopped
16 oz. sage sausage, browned and crumbled
1 1/2 cup smoked mozzarella
1/2 cup grated Parmesan
1-2 tsp. red pepper flakes

Butternut Squash Sauce:
1 med. butternut squash, cut in half
1 head garlic, end cut off
2 Tbsp. olive oil
Pinch sea salt + black pepper
2 Tbsp. heavy whipping cream (optional)


  1. Preheat oven to 400°F and position rack in the middle of the oven.

  2. Place butternut squash and garlic head (flesh side up) on a baking sheet and drizzle with 1 Tbsp. olive oil and a pinch of salt and pepper.

  3. Flip squash and garlic over, flesh side down, and bake for 20-30 minutes, or until the whole squash is fork tender (garlic will take the same amount of time). When the squash has cooled, discard seeds and scoop out the flesh into a bowl and set aside (you will not use all of the squash for the sauce).

  4. Transfer 2 cups of the roasted squash and garlic to a blender or food processor adding 2 Tbsp. olive oil and 2 Tbsp. cream (for garlic, simply squeeze out the “flesh” by squeezing it, cut side down, with your fingers). Purée until creamy and smooth, adding more cream or a touch of water if it’s too thick. The consistency should be creamy and spreadable (not pourable). Add salt & pepper. Taste and adjust seasonings as needed. Set aside.

  5. Heat a large skillet over medium heat. Once hot, add 2 Tbsp. olive oil, broccolini, onion, salt and pepper. Sauté for 5-6 min until veggies are tender, stirring frequently.

  6. Unroll refrigerated Family Size Pizza Crust on enclosed parchment paper and place on a baking sheet. Top with 1 cup sauce (you will have leftover sauce, which you can reserve for other pizzas), veggies, sausage (optional), and grated mozzarella. Sprinkle with Parmesan cheese and optional red pepper flakes for a little “heat.” Transfer pizza to the oven and bake for about 20 minutes, until golden brown.

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