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Honey roasted butternut squash stuffed with chicken on white plate garnished with herbs

Honey Roasted Butternut Squash Stuffed with Chicken

Sweet and savory butternut squash halves roasted with honey until golden, then stuffed with spiced chicken, herbs, cheese, and nuts for a high-protein comfort meal.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 435
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium butternut squash halved and seeded
  • 4 tbsp olive oil divided
  • 2 tbsp honey
  • Salt and pepper to taste
  • 1 lb boneless skinless chicken breasts or thighs diced
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cumin
  • 1/4 tsp smoked paprika optional
  • 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

Equipment

  • baking sheet
  • parchment paper
  • large skillet
  • sharp knife
  • Spoon

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Place squash halves cut-side up on the baking sheet. Score the flesh lightly in a crosshatch pattern with a sharp knife.
  3. Drizzle squash with 2 tbsp olive oil and honey, then season generously with salt and pepper.
  4. Roast for 40-45 minutes until fork tender and golden brown at the edges.
  5. While squash roasts, heat remaining 2 tbsp olive oil in a large skillet over medium-high heat. Add onions and cook until softened, about 5 minutes.
  6. Add garlic and stir for 1 minute until fragrant.
  7. Add diced chicken to the pan and season with salt, pepper, cinnamon, cumin, and paprika. Cook until chicken is browned and cooked through, about 6-8 minutes.
  8. Turn off heat and stir in fresh herbs, cheese, and toasted nuts if using.
  9. When squash is ready, scoop out some of the flesh to create space for the filling, leaving about a half-inch border. Mix the scooped squash into the chicken filling.
  10. Spoon the filling generously into the squash boats, mounding slightly.
  11. Optional: Return stuffed squash to the oven for another 10 minutes to meld flavors and lightly toast the top.
  12. Serve warm, garnished with extra herbs, a drizzle of honey, or a dollop of yogurt if desired.

Notes

This recipe is naturally gluten-free and packs 28g of protein per serving. Leftovers store well for up to 4 days in the refrigerator. For meal prep, roast the squash and prepare the filling separately, then assemble just before serving.
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