Sweet and Savory Honey Roasted Butternut Squash Stuffed with Chicken
A show-stopping one-dish meal featuring roasted honey‑cinnamon squash stuffed with herbed chicken, nuts, and cranberries—perfect any season!
Ingredients
For the Squash
- 2 medium butternut squash halved, seeded
- 2 Tbsp olive oil
- 2 Tbsp honey
- ½ tsp ground cinnamon
- Salt and freshly ground black pepper to taste
For the Chicken Filling
- 2 cups cooked chicken shredded (rotisserie works well)
- 1 small onion finely diced
- 2 garlic cloves minced
- 1 Tbsp olive oil
- ½ tsp dried thyme
- ½ tsp dried rosemary
- ¼ cup chicken broth or stock
- ¼ cup grated Parmesan cheese
- ¼ cup dried cranberries or raisins optional
- ¼ cup chopped walnuts or pecans optional
Optional Garnishes
- Fresh parsley chopped
- Drizzle of honey
Instructions
Roast the Squash
- Preheat the oven to 400 °F (200 °C) and line a baking sheet with parchment.
- Brush cut sides of squash with olive oil and honey. Season with cinnamon, salt, and pepper.
- Place squash halves cut-side down and roast for 30–40 minutes, until fork-tender.
Prepare the Filling
- Heat oil in a skillet over medium heat. Sauté onions for 3–4 minutes, until translucent.
- Add garlic, thyme, and rosemary; cook 1 more minute until fragrant.
- Stir in shredded chicken and broth. Let it heat through (2–3 minutes), then remove from heat.
- Fold in Parmesan cheese, cranberries, and walnuts. Season to taste with salt and pepper.
Stuff and Bake
- Once squash is tender, flip halves cut-side up and scoop out some squash flesh to make room for filling, keeping a ½-inch border.
- Mix scooped squash with the filling and divide it evenly among the squash halves.
- Return to oven and bake for an additional 15 minutes, until filling is warmed and slightly golden.
Finish and Serve
- Garnish with fresh parsley and a light drizzle of honey, if desired. Serve warm right in the squash “bowl.”