Sweet and Savory Honey Roasted Butternut Squash Stuffed with Chicken Recipe

Introduction

Indulge in the delightful flavors of Sweet and Savory Honey Roasted Butternut Squash Stuffed with Chicken. This dish combines the natural sweetness of roasted butternut squash with tender, savory chicken and a hint of honey for a wholesome and satisfying main course. Perfect for family dinners or holiday gatherings, it’s as beautiful as it is delicious.

Ingredients

• 2 medium butternut squash, halved and seeds removed
• 2 tbsp olive oil
• 2 tbsp honey
• 1/2 tsp ground cinnamon
• Salt and black pepper, to taste
• 2 cups cooked chicken, shredded (rotisserie works well)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/4 cup chicken broth or stock
• 1/4 cup grated Parmesan cheese
• 1/4 cup dried cranberries or raisins, optional
• 1/4 cup chopped walnuts or pecans, optional
• Fresh parsley, chopped, for garnish
• Drizzle of honey, for finishing

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) to ensure even cooking for your stuffed squash.
2. Step 2: Brush the cut sides of the butternut squash with olive oil. Drizzle with honey and sprinkle with ground cinnamon, salt, and black pepper.
3. Step 3: Place the squash halves cut side down on a baking sheet. Roast for 30 to 40 minutes, or until the flesh is tender when pierced with a fork.
4. Step 4: In a skillet over medium heat, warm the shredded chicken with chicken broth, cooking for 2 to 3 minutes until heated through. Remove from heat and stir in Parmesan cheese, dried cranberries (if using), and chopped nuts (if using). Season with salt and pepper to taste.
5. Step 5: Scoop out some of the roasted squash flesh and mix it into the chicken filling to add flavor and texture.
6. Step 6: Carefully fill each roasted squash half with the chicken mixture, packing lightly to hold the filling in place.
7. Step 7: Return the stuffed squash halves to the oven and bake for an additional 15 minutes until the filling is golden and heated through.
8. Step 8: Garnish with chopped fresh parsley and a light drizzle of honey before serving.

Tips & Variations

• Use fresh thyme and rosemary instead of dried for a more vibrant flavor.
• Add dried cranberries or raisins for a touch of extra sweetness.
• Incorporate chopped walnuts or pecans to add a satisfying crunch.
• Substitute chicken with turkey or use plant-based proteins like lentils for a vegetarian version.
• Be careful not to overcook the squash to avoid mushy texture; check tenderness with a fork.

Storage

Store leftover stuffed butternut squash in an airtight container in the refrigerator for up to 3 days. To freeze, place cooled stuffed squash in freezer-safe containers or wrap tightly in plastic wrap and freeze for up to 3 months. Reheat in the oven at 350°F (175°C) covered with foil for about 20 minutes, or use a microwave or stovetop method, heating until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other meats besides chicken?

Yes! You can substitute turkey, beef, or lamb to suit your taste preferences.

How do I know when the butternut squash is done roasting?

The squash is ready when it is tender enough to pierce easily with a fork and shows slight caramelization on the edges.

What can I serve with Sweet and Savory Honey Roasted Butternut Squash Stuffed with Chicken?

This dish pairs well with a fresh green salad, wild rice pilaf, sautéed green beans, or mashed sweet potatoes for a balanced meal.

Can I make this recipe vegetarian?

Absolutely! Replace the chicken with plant-based proteins such as lentils or chickpeas for a delicious vegetarian option.

How long does this dish take to prepare?

The total time including preparation and cooking is about 1 hour and 10 to 15 minutes.

Sweet and Savory Honey Roasted Butternut Squash Stuffed with Chicken Recipe

Print Recipe

★★★★★

4.8 from 150 reviews

Indulge in the delightful flavors of Sweet and Savory Honey Roasted Butternut Squash Stuffed with Chicken. This dish beautifully combines the natural sweetness of honey-roasted butternut squash with tender, savory shredded chicken, herbs, and a hint of cinnamon. Perfect as a hearty main dish for family dinners or holiday gatherings, it is both visually stunning and delicious, showcasing a colorful presentation that impresses guests while offering a wholesome, flavorful meal.

• Author: Ella
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: Serves 4
• Category: Main
• Method: Baking
• Cuisine: American

Ingredients

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For the Squash

• 2 medium butternut squash, halved and seeds removed
• 2 tbsp olive oil
• 2 tbsp honey
• 1/2 tsp ground cinnamon
• Salt and black pepper, to taste

For the Filling

• 2 cups cooked chicken, shredded (rotisserie works well)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/4 cup chicken broth or stock
• 1/4 cup Parmesan cheese, grated
• 1/4 cup dried cranberries or raisins, optional (for sweetness)
• 1/4 cup chopped walnuts or pecans, optional (for crunch)
• Fresh parsley, chopped
• Drizzle of honey

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure even roasting of the butternut squash halves.
2. Prepare the Butternut Squash: Brush the cut sides of the butternut squash with olive oil, then drizzle with honey and sprinkle with ground cinnamon, salt, and black pepper to season evenly.
3. Roast the Squash: Place the squash halves cut side down on a baking sheet and roast in the preheated oven for 30 to 40 minutes, or until the flesh is tender and easily pierced with a fork.
4. Cook the Filling: In a mixing bowl or skillet over medium heat, combine shredded chicken and chicken broth; heat for 2–3 minutes until warmed through. Remove from heat, then stir in grated Parmesan cheese, cranberries or raisins (if using), and chopped walnuts or pecans (if using). Season with salt and pepper to taste.
5. Combine Ingredients: Scoop out some of the roasted squash flesh and fold it into the chicken mixture to enhance flavor and texture.
6. Stuff the Squash: Carefully fill each roasted butternut squash half with the chicken and squash mixture, gently packing it to hold together without overflowing.
7. Bake Again: Return the stuffed squash halves to the oven and bake for an additional 15 minutes until the filling is golden and heated through.

Notes

• Avoid overcooking the squash to maintain a tender but firm texture.
• Season the filling generously for balanced flavors.
• Use freshly cooked, tender chicken for the best taste and texture.
• Incorporate nuts and dried fruits for contrasting textures and added sweetness.
• Reheat leftovers in the oven covered with foil or gently on the stovetop for even warming.
• This recipe can be easily modified to be vegetarian by substituting chicken with plant-based proteins like lentils or chickpeas.

Keywords: butternut squash, honey roasted squash, stuffed butternut squash, chicken stuffed squash, savory stuffed squash, holiday main dish, roasted vegetables, healthy dinner, fall recipes