Sweet and Savory Honey Roasted Butternut Squash Stuffed with Chicken
This Sweet and Savory Honey Roasted Butternut Squash is filled with tender chicken, savory herbs, and a hint of sweetness from honey and roasted squash. Perfect for a hearty main dish, it’s as visually stunning as it is delicious—ideal for family dinners or holiday tables.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting and 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 Chicken 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)
Optional Garnish
- Fresh parsley, chopped
- Drizzle of honey
Instructions
- Prepare the Squash:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Brush the cut sides of the butternut squash with olive oil. Drizzle with honey and sprinkle with cinnamon, salt, and black pepper.
- Place the squash cut side down on the baking sheet and roast for 30–40 minutes, or until tender when pierced with a fork.
- Prepare the Filling:
- In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until softened, about 3–4 minutes. Add the garlic, thyme, and rosemary, and cook for another minute until fragrant.
- Stir in the shredded chicken and chicken broth. Cook for 2–3 minutes until heated through. Remove from heat and stir in Parmesan cheese, cranberries (if using), and walnuts (if using). Season with salt and pepper to taste.
- Stuff the Squash:
- Remove the squash from the oven and carefully scoop out some of the flesh to create a cavity for the filling, leaving about 1/2 inch of squash around the edges.
- Mix the scooped-out squash flesh into the chicken filling for extra flavor and texture.
- Bake the Stuffed Squash:
- Turn the squash halves cut side up on the baking sheet. Divide the chicken filling evenly among the squash halves.
- Return to the oven and bake for an additional 15 minutes until the filling is golden and heated through.
- Serve:
- Garnish with fresh parsley and a drizzle of honey, if desired. Serve warm and enjoy!
Notes
- For a vegetarian option, replace the chicken with quinoa or lentils.
- If using large squash, adjust the roasting time as needed.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or microwave.