Chicken, Butternut Squash, and Caramelized Onion Pizza

Another Pizza Party coming right up. This time with those fall flavors we love and that keep us feeling all warm and cozy as the temps drop. Our ingredient challenge this week was Butternut Squash. Who doesn’t love a sweet and savory pizza tho? I mean, come on! This one did not disappoint at all. Save it for a day when you have the macro room though or for a rest day!  Definitely a treat!


  • Caulipower cauliflower pizza crust

  • 100g pre-diced butternut squash

  • 2 Tbsp olive oil

  • 1 Tbsp vermont maple syrup

  • 1/2 sweet yellow onion

  • 1 Tbsp butter

  • 1/2 Tbsp balsamic vinegar

  • 50 grams baby portobello mushrooms, sliced

  • 4 ounces grilled or sautéed chicken

  • 2 ounces crumbled goat cheese

  • Roasted and salted pumpkin seeds to taste

  • Fresh basil to taste


  1. Pre-heat oven to 425F

  2. Mix butternut squash with maple syrup and 1 Tbsp of the olive oil in a bowl.  Add salt and pepper. Combine until well coated.

  3. Roast butternut squash for 40 min tossing once about half way through until caramelized.

  4. While squash is roasting, bring a sauté pan to medium high heat. Add butter until melted and then add onions. Slowly cook the onions for about 8-10 minutes. Try to avoid them getting to dark. Then add balsamic vinegar and cook for 4-5 min more.  Set aside.

  5. Sauté baby mushrooms in same pan as the onions. You can add some cooking spray or a bit more oil if needed.  

  6. I used chicken I already had cooked from the beginning of the week, but you just need cooked chicken. So grill or sauté the chicken before adding it to the pizza.

  7. Now it’s time to assemble the pizza. Take the frozen crust out of the freezer. Layer the pizza with goat cheese, mushrooms, butternut squash, onions, chicken, pumpkin seeds, and basil if you like.  

  8. Cook at 425F for about 12-13 minutes until all ingredients are warmed through.

  9. Cut into 6 equal pieces.

  10. Enjoy!

Macros per slice (1/6 of the pizza):
Protein 8g
Carbs 32g
Fat 13g

Author: Maggie Shaffer, Black Iron Nutrition Coach, @maggieshaffer