Sweet and Savory Honey Roasted Butternut Squash Stuffed with Chicken
A delightful blend of sweet and savory, this dish features roasted butternut squash stuffed with a comforting chicken filling, perfect for holiday tables.
Ingredients
Main Ingredients
- 2 medium butternut squash
- 2 cups cooked chicken, shredded You can use rotisserie chicken for convenience.
- 2 tbsp olive oil Divided into two uses.
- 2 tbsp honey Use for drizzling.
- 1/2 tsp ground cinnamon
- Salt to taste
- Black pepper to taste
- 1 small onion, diced Optional: brown for extra flavor.
- 2 cloves garlic, minced
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/4 cup chicken broth
- 1/4 cup grated Parmesan cheese Can be substituted with any hard cheese.
- 1/4 cup dried cranberries or raisins, optional Provides a little pop of sweetness.
- 1/4 cup chopped walnuts or pecans, optional Can be swapped with sunflower seeds for allergies.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Cut butternut squash in half, brush with olive oil, drizzle with honey, and sprinkle with cinnamon, salt, and pepper.
- Roast cut side down on a baking sheet for 30–40 minutes until tender.
Filling
- In a mixing bowl, heat shredded chicken with chicken broth; stir in Parmesan cheese and season to taste.
- Mix scooped-out squash flesh into the filling, then stuff each half generously.
Baking
- Return stuffed squash to the oven and bake for an additional 15 minutes until golden.
Notes
This dish can be assembled ahead of time. Assemble the filling and roast the squash halves, then stuff and bake right before serving. The texture shifts slightly when stored in the fridge but is still tasty. Taste as you go during the cooking process!