Name: Stuffed Butternut Squash with Savory Chicken Filling - Easy Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 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; 2 cups cooked chicken, shredded (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 Parmesan cheese, grated; 1/4 cup dried cranberries or raisins (Optional); 1/4 cup chopped walnuts or pecans (Optional); Fresh parsley, chopped; Additional drizzle of honey

Description

This Stuffed Butternut Squash recipe is a cozy, satisfying dish featuring roasted butternut squash halves filled with a deliciously savory chicken mixture. Enhanced with Parmesan cheese, aromatic herbs, dried cranberries, and crunchy nuts, this beautiful dish is perfect for chilly evenings or special occasions.

Ingredients

Scale

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 chicken, shredded (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 Parmesan cheese, grated
1/4 cup dried cranberries or raisins (Optional)
1/4 cup chopped walnuts or pecans (Optional)

For Garnish (Optional):

Fresh parsley, chopped
Additional drizzle of honey

Instructions

Prepare the Squash:

Preheat oven to 400°F (200°C).
Brush the cut sides of the squash halves with olive oil, drizzle with honey, and sprinkle with cinnamon, salt, and pepper.
Place the squash halves cut side down on a baking sheet lined with parchment paper.
Roast for 30–40 minutes, or until the squash is tender and easily pierced with a fork.

Prepare the Chicken Filling:

Heat olive oil in a skillet over medium heat.
Add onions and cook until softened (3–4 minutes).
Add garlic, thyme, and rosemary; cook for another minute.
Stir in shredded chicken and chicken broth. Cook for 2–3 minutes until heated through.
Remove from heat and mix in Parmesan cheese, cranberries, and nuts if using.
Season with salt and pepper to taste.

Stuff the Squash:

Remove squash from oven and cool slightly.
Scoop out some flesh to create a cavity, mixing the scooped squash into the chicken filling if desired.
Fill squash halves evenly with chicken mixture.

Bake Again:

Return stuffed squash to the oven and bake for an additional 15 minutes.

Serve:

Garnish with parsley and drizzle with honey if desired. Enjoy!

Notes

For a vegetarian option, swap chicken with mushrooms or lentils.
To make it dairy-free, omit Parmesan cheese or replace with dairy-free cheese.
Add more vegetables like spinach or kale to the filling for extra nutrition.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Main Course
Method: Roasting & Baking
Cuisine: American