This Sweet and Savory Honey Roasted Butternut Squash Stuffed with Chicken is a wholesome, flavor-packed dish that balances the natural sweetness of roasted squash with the savory richness of seasoned chicken. It’s hearty, beautiful to serve, and brings together fall ingredients in the most satisfying way. I love how this dish makes a complete meal all in one roasted squash boat—it’s comforting, nourishing, and surprisingly easy to put together.

Why You’ll Love This Recipe

I love this recipe because it turns simple ingredients into something elegant and deeply satisfying. The butternut squash roasts up tender and caramelized with just a touch of honey, while the stuffing is loaded with juicy chicken, herbs, and savory spices. It’s the perfect blend of sweet and savory, and it’s just as good for a weeknight dinner as it is for a fall dinner party. Plus, it’s naturally gluten-free and easy to adapt.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Butternut squash (halved and seeded)

• Olive oil

• Honey

• Salt and pepper

• Cooked chicken (shredded or diced)

• Onion (diced)

• Garlic (minced)

• Spinach or kale (chopped, optional)

• Dried thyme or rosemary

• Paprika

• Shredded mozzarella, gouda, or feta (optional)

• Fresh parsley (for garnish)

Directions

1. I preheat the oven to 400°F (200°C).

2. I brush the cut sides of the butternut squash with olive oil and a drizzle of honey, then season with salt and pepper.

3. I place the squash halves cut-side down on a baking sheet and roast for 35–40 minutes, or until tender.

4. While the squash is roasting, I heat a skillet with olive oil and sauté the onion and garlic until soft.

5. I add the cooked chicken, spinach or kale (if using), herbs, paprika, and season with salt and pepper. I cook until everything is heated through.

6. I flip the roasted squash halves over and scoop out a bit of the flesh to make room for the stuffing (I mix the scooped flesh into the chicken filling).

7. I spoon the filling into the squash cavities and top with cheese if desired.

8. I return the stuffed squash to the oven and bake for another 10–15 minutes until heated through and lightly browned on top.

9. I garnish with fresh parsley before serving.

Servings and timing

This recipe serves 2 to 4 people depending on the size of the squash and portion size.
Prep time: 15 minutes
Cook time: 50 minutes
Total time: 1 hour 5 minutes
Servings: 2–4

Variations

• I use maple syrup instead of honey for a deeper sweetness.

• I add cooked quinoa or rice to the filling for extra texture and bulk.

• I replace chicken with turkey or sausage for a different flavor.

• I make a vegetarian version by swapping the meat for mushrooms, chickpeas, or lentils.

• I top it with pecans or dried cranberries for a festive twist.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I bake the stuffed squash at 350°F until warmed through, or microwave it in individual portions. If I freeze it, I wrap the halves tightly and thaw overnight before reheating in the oven. It holds up well and stays flavorful.

FAQs

Can I make this dish ahead of time?

Yes. I roast the squash and prepare the filling ahead, then assemble and bake right before serving. It’s a great make-ahead option.

What kind of chicken works best?

I usually use shredded rotisserie chicken or leftover cooked chicken breast—it saves time and blends well with the flavors.

Can I skip the honey for a lower sugar version?

Absolutely. The squash is naturally sweet on its own, so the dish still tastes great without honey. I just brush it with olive oil and season well.

What cheeses work best for topping?

I love mozzarella for melting, but gouda adds a smoky flavor, and feta gives it a nice tangy kick. I go with what I have on hand.

How do I choose a good butternut squash?

I look for a firm squash with a smooth, matte skin and a longer neck (it means more usable flesh). It should feel heavy for its size.

Conclusion

Sweet and Savory Honey Roasted Butternut Squash Stuffed with Chicken is one of those recipes that feels both rustic and special. It brings together the best of fall’s flavors in one nourishing, beautiful dish. I love how it’s simple enough for a weeknight but impressive enough to serve guests. Whether I’m enjoying it fresh from the oven or reheating leftovers, every bite is warm, hearty, and satisfying.