Description
A delightful dish combining sweet honey roasted butternut squash with savory, tender chicken, creating a comforting and flavorful meal.
Ingredients
Scale
- 2 medium butternut squash
- 2 cups cooked chicken, shredded
- 2 tbsp olive oil
- 2 tbsp honey
- 1/2 tsp ground cinnamon
- Salt and black pepper, to taste
- 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
- 1/4 cup grated Parmesan cheese
- 1/4 cup dried cranberries or raisins (optional)
- 1/4 cup chopped walnuts or pecans (optional)
- Fresh parsley, chopped
- Drizzle of honey for serving
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the butternut squash in half lengthwise. Brush the insides with 2 tablespoons of olive oil, drizzle with 2 tablespoons of honey, and sprinkle with ground cinnamon, salt, and pepper.
- Place the squash halves cut side down on a baking sheet and roast for 30-40 minutes, or until tender.
- Combine shredded chicken with 1/4 cup of chicken broth in a mixing bowl. Stir in 1/4 cup of grated Parmesan cheese and season to taste with salt and black pepper.
- Scoop out the flesh of the roasted butternut squash and mix it into the chicken filling.
- Generously stuff each squash half with the chicken mixture and return to the oven. Bake for an additional 15 minutes until golden on top.
Notes
For a twist, consider adding spinach or sautéed mushrooms to the chicken filling. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
Keywords: butternut squash, stuffed squash, chicken, autumn recipe, comfort food