Don’t look now, but butternut squash is everywhere. The fall ingredient is stirred into risotto, painted across the plate as a purée, blended into soup, and—my favorite—lumped on top of pizza dough.

Order the pizza del papa at Marco’s Coal-Fired Pizza for a charred crust topped with squash purée (instead of San Marzano tomato sauce), smoked mozzarella di bufala, rings of zucchini, and slices of red and yellow peppers. The combination is pleasantly light and autumnal. More decadent is the pie at Udi’s, which lines the crust with béchamel, goat cheese, garlic, and wedges of roasted butternut squash. When the pizza comes out of the oven, it’s crowned with fresh and peppery arugula and drizzled with balsamic.

And starting on Friday, Osteria Marco brings back its popular pie, pictured, which is a simple (but dreamy) combination of puréed butternut squash, Gorgonzola, sage, pine nuts, and brown butter.

Bonus: For a twist on the genre, check out Sazza‘s roasted pumpkin pizza with garlic oil, Gruyère, bacon, caramelized onions, fried sage, and toasted pumpkin seeds.

Marco’s, 2129 Larimer St., 303-296-7000

Osteria Marco, 1453 Larimer St., 303-534-5855

Udi’s, multiple locations

Sazza, 2500 Orchard Road, Greenwood Village, 303-797-2992

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—Photo by Rachel Nobrega

Amanda M. Faison
Amanda M. Faison
Freelance writer Amanda M. Faison spent 20 years at 5280 Magazine, 12 of those as Food Editor.