Description
Sometimes a dish comes together so beautifully that I just sit back and whisper a grateful “wow” to myself. This is one of those. Sweet, savory, roasted to golden caramelized perfection—this Honey Roasted Butternut Squash Stuffed with Chicken is the kind of recipe that feels both comforting and gourmet. Whether you’re hosting a dinner or looking to elevate a weekday meal, it checks every box.
Ingredients
For the Squash:
- 2 medium butternut squash, halved and seeded
- 2 tbsp olive oil
- 2 tbsp honey
- Salt and pepper to taste
For the Chicken Filling:
- 1 lb boneless skinless chicken breasts or thighs, diced
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cinnamon
- 1/2 tsp ground cumin
- 1/4 tsp smoked paprika (optional)
- Salt and pepper to taste
- 2 tbsp fresh parsley or cilantro, chopped
- 1/4 cup crumbled feta or goat cheese (optional)
- 2 tbsp toasted pine nuts or chopped walnuts (optional)
Instructions
-
Preheat and Prep:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment. -
Roast the Squash:
Place squash halves cut-side up. Score the flesh lightly in a crosshatch. Drizzle with olive oil and honey, and season generously with salt and pepper. Roast for 40-45 minutes until fork tender and golden brown at the edges. -
Cook the Chicken Filling:
While squash roasts, heat olive oil in a skillet over medium-high heat. Add onions and cook until softened, about 5 minutes. Add garlic and stir for 1 minute. -
Add Chicken and Spices:
Add diced chicken to the pan. Season with salt, pepper, cinnamon, cumin, and paprika. Cook until chicken is browned and cooked through, about 6–8 minutes. -
Finish the Filling:
Turn off heat and stir in fresh herbs. If using, mix in feta or goat cheese and toasted nuts. -
Assemble and Bake Again:
When squash is ready, scoop out a little of the flesh to create space for the filling. Mix the scooped squash into the chicken filling. Spoon the filling generously into the squash boats. -
Final Bake (Optional):
Return stuffed squash to the oven for another 10 minutes to meld the flavors and lightly toast the top. -
Serve Warm:
Garnish with more herbs, drizzle of honey, or a dollop of yogurt if desired.
Notes
- Roasting Time May Vary: Depending on the size of your squash halves, roasting might take a little longer. You’ll know it’s ready when the edges are golden and a fork slides in easily.
- Prep Ahead: You can roast the squash and make the filling a day in advance. Just assemble and warm through when ready to serve.
- No butternut squash? Acorn or delicata are great alternatives—just adjust the roasting time accordingly.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dinner, Main Course
- Method: Roasting, Sautéing
- Cuisine: American, Mediterranean-Inspired
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 435 kcal
- Sugar: 10g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 4.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 65mg