Looking for a hearty and flavorful fall-inspired dish? This Sweet and Savory Honey Roasted Butternut Squash Stuffed with Chicken is the perfect balance of earthy sweetness and savory goodness. Tender roasted squash, seasoned shredded chicken, and a touch of honey come together for a dish that’s both wholesome and satisfying. Great for cozy weeknight dinners or impressing guests at your next gathering!
Why You’ll Love This Recipe
- Perfect Flavor Balance: Sweet roasted squash paired with savory chicken and a drizzle of honey.
- Nutritious & Wholesome: High in protein, vitamins A and C, and healthy fats.
- Easy to Customize: Add dried cranberries, nuts, or herbs for extra flair.
- Meal Prep Friendly: Can be made ahead and reheated beautifully.
Ingredients
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 shredded chicken (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)
Optional Garnish:
- Fresh parsley, chopped
- Drizzle of honey
Instructions
1. Roast the Butternut Squash:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Brush cut sides of squash with olive oil, drizzle with honey, and sprinkle with cinnamon, salt, and pepper.
- Place squash cut side down on the baking sheet and roast for 30–40 minutes until tender.
2. Prepare the Filling:
- Heat olive oil in a skillet over medium heat. Add diced onion and cook for 3–4 minutes until softened.
- Add garlic, thyme, and rosemary. Cook 1 more minute.
- Stir in shredded chicken and chicken broth. Cook 2–3 minutes until heated.
- Remove from heat. Mix in Parmesan, cranberries, and walnuts if using. Season to taste.
3. Stuff the Squash:
- Remove roasted squash from oven. Carefully scoop out a bit of flesh to create a well, leaving a border.
- Mix scooped-out squash flesh into the chicken filling.
- Turn squash cut side up. Spoon filling into each half.
4. Final Bake:
- Return stuffed squash to oven and bake for 15 minutes until filling is golden and heated through.
5. Serve:
- Garnish with parsley and an extra drizzle of honey if desired. Serve warm.
Tips & Variations
- Make it Vegetarian: Substitute chicken with cooked quinoa, lentils, or chickpeas.
- Add Heat: Sprinkle in red pepper flakes or cayenne.
- Boost the Sweetness: Add more honey or roasted apples.
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Wrap each stuffed squash half in plastic and foil; freeze up to 3 months.
- Reheat: Thaw if frozen, then bake at 350°F (175°C) for 20–25 minutes or until warm.
FAQs
Can I use another type of squash? Yes! Acorn or delicata squash also work well.
Can I prep it ahead? Absolutely. Roast and fill the squash in advance, then do the final bake when ready to serve.
Can I skip the honey? Sure! Try a savory drizzle like balsamic glaze for an alternative finish.
With its rich flavors and beautiful presentation, this Sweet and Savory Honey Roasted Butternut Squash Stuffed with Chicken is the perfect fall comfort food. It’s as nourishing as it is delicious—perfect for holiday tables or simple family meals!