Looking for a cozy, fall-inspired dinner that’s as satisfying as it is beautiful? This Sweet and Savory Honey Roasted Butternut Squash Stuffed with Chicken hits all the right notes with roasted squash, tender shredded chicken, warm spices, and a drizzle of honey. It’s perfect for a comforting weeknight meal or an impressive dish to serve at your next dinner party.
Why You’ll Love This Recipe
This stuffed squash recipe strikes the perfect balance between sweet and savory. The natural sweetness of roasted butternut squash is enhanced with cinnamon and honey, while the seasoned chicken filling brings hearty, savory flavor to the mix. It’s a wholesome, feel-good meal packed with protein, vitamins, and fall flair.
Ingredients
For the Squash:
- 2 medium butternut squash, halved and seeds removed
- 2 tbsp olive oil
- 2 tbsp honey
- ½ tsp ground cinnamon
- Salt and black pepper, to taste
For the Chicken Filling:
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp dried thyme
- ½ tsp dried rosemary
- ¼ cup chicken broth
- ¼ cup grated Parmesan cheese
- ¼ cup dried cranberries or raisins (optional, for sweetness)
- ¼ cup chopped walnuts or pecans (optional, for crunch)
Optional Garnish:
- Fresh parsley, chopped
- Extra drizzle of honey
How to Make Honey Roasted Butternut Squash Stuffed with Chicken
1. Roast 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 pepper.
Place the squash halves cut side down on the baking sheet. Roast for 30–40 minutes, or until the flesh is soft and fork-tender.
2. Prepare the Chicken Filling
While the squash is roasting, heat olive oil in a large skillet over medium heat.
Sauté the diced onion for 3–4 minutes until soft. Add garlic, thyme, and rosemary, and cook for another minute.
Stir in the shredded chicken and chicken broth. Cook for 2–3 minutes until warmed through.
Remove from heat and stir in Parmesan cheese, dried cranberries, and nuts if using. Season with salt and pepper.
3. Stuff the Squash
When the squash is done roasting, carefully flip them over and scoop out some of the flesh to make room for the filling, leaving a border around the edges.
Mix the scooped-out squash into the chicken filling for extra texture and flavor.
Spoon the filling into each squash half, packing it in generously.
4. Bake Again
Return the stuffed squash to the oven and bake for another 15 minutes, or until the filling is hot and slightly golden.
5. Garnish and Serve
Top with chopped fresh parsley and a light drizzle of honey, if desired. Serve warm as a hearty main dish.
Nutritional Benefits
This recipe is full of good-for-you ingredients:
- Butternut squash: high in vitamins A and C, fiber, and antioxidants
- Chicken: a lean source of protein
- Olive oil and nuts: provide healthy fats
- Honey and dried fruit: offer natural sweetness
It’s a balanced, nourishing meal that doesn’t sacrifice flavor.
Tips and Variations
Add Texture: Toss in chopped pecans or pumpkin seeds for a crunchy topping.
Make it Spicy: Add a pinch of cayenne or red pepper flakes to the filling for a kick.
Vegetarian Option: Replace chicken with chickpeas, quinoa, or roasted vegetables and add extra cheese or lentils for protein.
Use Leftovers: Great for repurposing leftover chicken or squash from previous meals!
Storage and Reheating
Refrigerate: Store leftovers in an airtight container for 3–4 days.
Freeze: Wrap individual stuffed halves in plastic and foil, then freeze for up to 3 months.
Reheat: Bake at 350°F (175°C) for 15–20 minutes until warmed through. For best results, separate the filling and squash when storing, then re-stuff before reheating.
Frequently Asked Questions
Can I use another type of squash?
Yes! Acorn or delicata squash are great alternatives—just adjust roasting times as needed.
Can I make it ahead of time?
Definitely. Prep the squash and filling ahead, stuff, and refrigerate up to 1 day before baking.
How can I reduce the sweetness?
Simply reduce the amount of honey, or swap it with a savory glaze like balsamic vinegar.
Can I double the recipe?
Absolutely! Just use a larger baking sheet or two and increase the ingredient amounts accordingly.
Final Thoughts
This Sweet and Savory Honey Roasted Butternut Squash Stuffed with Chicken is comfort food at its finest—warm, hearty, and full of fall flavor. Whether you’re making it for a quiet night in or serving guests at your next holiday dinner, it’s sure to be a showstopper. Simple, satisfying, and stunning—what more could you ask for?