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Delicious Recipe

Delicious Recipe
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★★★★★

4.7 from 11 reviews

This Sweet and Savory Honey Roasted Butternut Squash Stuffed with Chicken recipe combines tender roasted butternut squash glazed with honey and stuffed with a flavorful spiced chicken filling. The dish is enhanced by aromatic spices like cinnamon and cumin, fresh herbs, and optional additions of tangy feta or goat cheese and crunchy pine nuts or walnuts. Perfect as a comforting main course that balances sweetness and savory flavors with a delightful texture contrast.

Ingredients

Scale

For the Squash:

  • 2 medium butternut squash, halved and seeded
  • 2 tbsp olive oil
  • 2 tbsp honey
  • Salt and pepper to taste

For the Chicken Filling:

  • 1 lb boneless skinless chicken breasts or thighs, diced
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cumin
  • 1/4 tsp smoked paprika (optional)
  • Salt and pepper to taste
  • 2 tbsp fresh parsley or cilantro, chopped
  • 1/4 cup crumbled feta or goat cheese (optional)
  • 2 tbsp toasted pine nuts or chopped walnuts (optional)

Instructions

  1. Preheat and Prep: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
  2. Roast the Squash: Place the butternut squash halves cut-side up on the baking sheet. Score the flesh lightly in a crosshatch pattern to help the glaze penetrate. Drizzle olive oil and honey evenly over the squash, then generously season with salt and pepper. Roast in the oven for 40-45 minutes or until the squash is fork-tender and edges are golden brown.
  3. Cook the Chicken Filling: While the squash is roasting, heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the finely chopped onion and cook until soft and translucent, approximately 5 minutes. Add the minced garlic and cook for another minute until aromatic.
  4. Add Chicken and Spices: Add the diced chicken pieces to the skillet, seasoning them with salt, pepper, ground cinnamon, ground cumin, and smoked paprika if using. Cook the chicken for 6-8 minutes, stirring occasionally, until thoroughly cooked and nicely browned.
  5. Finish the Filling: Remove the skillet from heat and stir in fresh chopped parsley or cilantro. If desired, fold in crumbled feta or goat cheese and toasted pine nuts or chopped walnuts for extra flavor and texture.
  6. Assemble and Bake Again: Once the squash is roasted, carefully scoop out a portion of the flesh from each half to create space for the filling. Mix the scooped squash flesh into the chicken mixture to bind it. Then spoon the filling generously into the hollowed squash halves, distributing evenly.
  7. Final Bake (Optional): Return the stuffed squash halves to the oven for an additional 10 minutes to meld the flavors together and lightly toast the top for a delicious finish.
  8. Serve Warm: Garnish the stuffed butternut squash with additional fresh herbs, a light drizzle of honey, or a dollop of creamy yogurt if preferred. Serve immediately for best taste.

Notes

  • You can substitute chicken breasts with thighs for a juicier filling.
  • To make this recipe vegetarian, replace chicken with cooked lentils or chickpeas and omit cheese if vegan.
  • Adjust honey quantity based on your desired sweetness level.
  • Smoked paprika adds a subtle smoky flavor but can be omitted if unavailable.
  • Toast nuts in a dry pan over medium heat until fragrant to enhance their flavor.
  • Store leftovers covered in the refrigerator for up to 3 days and reheat gently.

Nutrition

Keywords: butternut squash stuffed, honey roasted squash, chicken stuffed squash, savory and sweet squash, healthy stuffed squash recipe

Find it online: https://cookwithruby.com/delicious-recipe-2/