Sweet and Savory Honey Roasted Butternut Squash Stuffed with Chicken Recipe
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.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure even roasting of the butternut squash halves.
- 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.
- 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.
- 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.
- Combine Ingredients: Scoop out some of the roasted squash flesh and fold it into the chicken mixture to enhance flavor and texture.
- Stuff the Squash: Carefully fill each roasted butternut squash half with the chicken and squash mixture, gently packing it to hold together without overflowing.
- 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
