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Sweet and Savory Honey Roasted Butternut Squash Stuffed with Chicken


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  • Author: Evee
  • Total Time: 1 hour 5 minutes
  • Yield: 2–4 servings
  • Diet: Gluten Free

Description

Sweet and Savory Honey Roasted Butternut Squash Stuffed with Chicken is a comforting, wholesome dish that pairs caramelized squash with savory chicken filling. It’s hearty, naturally gluten-free, and perfect for fall meals or dinner parties.


Ingredients

1 medium butternut squash, halved and seeded

2 tablespoons olive oil (divided)

1 tablespoon honey

Salt and pepper, to taste

2 cups cooked chicken, shredded or diced

1 small onion, diced

2 cloves garlic, minced

1 cup chopped spinach or kale (optional)

1/2 teaspoon dried thyme or rosemary

1/2 teaspoon paprika

1/2 cup shredded mozzarella, gouda, or crumbled feta (optional)

Fresh parsley, chopped (for garnish)


Instructions

  1. Preheat oven to 400°F (200°C).
  2. Brush cut sides of butternut squash with 1 tablespoon olive oil and drizzle with honey. Season with salt and pepper.
  3. Place squash halves cut-side down on a baking sheet and roast for 35–40 minutes until tender.
  4. Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Sauté onion and garlic until soft.
  5. Add cooked chicken, spinach or kale (if using), thyme, paprika, salt, and pepper. Stir and cook until heated through.
  6. Turn over roasted squash halves and scoop out a bit of flesh to make room for filling. Mix scooped flesh into the chicken mixture.
  7. Spoon filling into squash cavities and top with cheese if using.
  8. Return to oven and bake for 10–15 minutes until hot and lightly browned on top.
  9. Garnish with chopped parsley and serve warm.

Notes

Use maple syrup instead of honey for a richer flavor.

Add quinoa or rice to the filling for a heartier meal.

Substitute chicken with turkey or sausage for variety.

Make it vegetarian by using mushrooms, chickpeas, or lentils.

Top with pecans or dried cranberries for a festive finish.

  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1/2 stuffed squash
  • Calories: 390
  • Sugar: 9g
  • Sodium: 420mg
  • Fat: 18g
  • Saturated Fat: 5g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 5g
  • Protein: 28g
  • Cholesterol: 75mg