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1. Preheat the oven to 400 degrees.
2. Small dice the butternut squash, thinly slice the onions, and mince the garlic.
3. Spread the butternut squash into a baking sheet, coat with oil, salt and pepper to taste, and 1/4 teaspoon of cinnamon. Bake for 30 minutes or until soft.
4. On another baking sheet, thinly spread 1/4 cup of the Parmigiano Reggiano to make Parmigiano Reggiano crisps. Bake for 8 minutes or until golden brown and crispy.
5. Put onions in a pan to caramelize. Use low heat and when they start to darken in color, add 1/4 teaspoon of sugar. Use Pinot Grigio to deglaze.
6. When the squash is finished, take it out of the oven. Cook garlic on pan in olive oil until fragrant. Then, add 3/4 of the squash and a cup San Marzano tomatoes and mash with a potato masher. Add 3/4 cup of the Parmigiano Reggiano.
7. Once sauce is finished, assemble pizza on the dough with sauce, caramelized onions, and pine nuts. Bake for 10-15 minutes or until crust is golden brown.
8. Top with Parmigiano Reggiano crisps and fresh grated Parmigiano Reggiano.

About Chef Allie Duca

I am from New Jersey and I’m Italian-American. I found a special interest in Italian food that was first fueled by my host mom when I studied abroad in Siena, Italy. She made dinners a larger part of my study abroad experience and it stuck with me as I continue to cook variations of her recipes. I try my best to keep this a part of my life by teaching my students (as an Italian teacher) about the culture and cuisine of one of the countries that has defined who I am.


Italian-American Fall Pizza

    • 20 minutes

    • 45 minutes

    • 595

    • 4



1 cup grated Parmigiano Reggiano cheese
Pizza Dough (homemade or store bought)
1 butternut squash
2-3 medium yellow onions
1 tbsp pine nuts
2 tbsp Pinot Grigio
1/4 tsp sugar
1 cup San Marzano tomatoes
Salt to taste
Black pepper to taste
1/4 tsp cinnamon
1 clove garlic


If you have any goat cheese on hand, goat cheese chunks can be added for some extra creaminess.


Pair this with the Pinot Grigio used to deglaze the caramelized onions.