Sweet and Savory Honey Roasted Butternut Squash Stuffed with Chicken

There’s something special about food served inside food—especially when it’s as gorgeous and delicious as roasted butternut squash. And when it’s brushed with honey, roasted until caramelized, and stuffed with a savory blend of spiced chicken, veggies, and herbs? It’s next-level comfort.

This Honey Roasted Butternut Squash Stuffed with Chicken is that perfect balance of sweet and savory. The squash is tender and naturally sweet, enhanced with a honey glaze that caramelizes in the oven. The filling is a hearty, herby mix of juicy chicken, sautéed onions and garlic, and a handful of fresh greens. Top it off with some crumbled cheese or toasted nuts (if you’d like), and you’ve got a complete meal that tastes as impressive as it looks.

I first made this dish when I wanted something warm and nourishing but still healthy and light. It quickly became a fall and winter favorite—especially when we want something cozy and satisfying without being too heavy. It’s beautiful enough for company and simple enough for a weeknight dinner.

Why You’ll Love This Recipe

• Flavor-packed: The sweet honey-roasted squash pairs beautifully with savory, herb-seasoned chicken.
• Naturally wholesome: Packed with lean protein, fiber, and vitamins—and naturally gluten-free.
• Simple ingredients, elevated results: Basic pantry staples come together in a beautiful, restaurant-worthy dish.
• Meal prep friendly: Roast the squash and make the filling ahead of time for easy assembly.
• Halal-friendly: Made with halal-certified chicken and no alcohol-based glazes or sauces.

Preparation Time and Servings

• Prep Time: 20 minutes
• Cook Time: 40–45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 2 as mains, 4 as sides
• Calories per serving: 420 (with cheese), 360 (without)
• Protein: 32g
• Carbs: 28g
• Fat: 18g

Ingredients

For the Roasted Squash:

• 1 medium butternut squash, halved lengthwise, seeds removed
• 1 ½ tablespoons olive oil
• 2 teaspoons honey (or maple syrup for a vegan swap)
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• ¼ teaspoon black pepper

For the Chicken Filling:

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breast or thighs, diced
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• ½ teaspoon paprika
• ½ teaspoon dried thyme or Italian seasoning
• Salt and pepper to taste
• 2 cups baby spinach or chopped kale
• Optional: ¼ cup crumbled feta or goat cheese
• Optional garnish: fresh parsley, pomegranate seeds, or toasted nuts

Step-by-Step Instructions

1. Prep and roast the squash

• Preheat your oven to 400°F (200°C).
• Place the butternut squash halves on a baking sheet, cut-side up.
• Brush with olive oil and honey, then sprinkle with cinnamon, salt, and pepper.
• Roast for 35–40 minutes, or until the flesh is fork-tender and lightly caramelized around the edges.

Pro Tip: If the halves wobble, slice a small piece off the bottom so they sit flat.

2. Cook the chicken filling

• While the squash is roasting, heat 1 tablespoon olive oil in a large skillet over medium heat.
• Add diced chicken and season with cumin, paprika, thyme, salt, and pepper. Cook for 6–8 minutes, until browned and cooked through.
• Add chopped onion and garlic and sauté for another 3–4 minutes, until softened and fragrant.
• Stir in the spinach or kale and cook until just wilted.
• Optional: Stir in crumbled cheese and adjust seasoning if needed. Set aside.

3. Scoop and stuff

• Once the squash is roasted and cool enough to handle, use a spoon to scoop out a shallow well in each half, leaving about a ½-inch border.
• Stir the scooped-out squash into the chicken filling for extra creaminess and flavor.

4. Assemble and finish

• Spoon the chicken mixture evenly into the squash halves.
• Return to the oven for 5–10 minutes, just to heat everything through and melt the cheese if using.

Optional: Broil for 2–3 minutes to get the tops slightly golden.

5. Serve and enjoy

• Garnish with chopped parsley, a sprinkle of toasted nuts, or pomegranate seeds for a pop of color and texture.
• Serve warm as a main dish or cut into slices for a hearty side.

How to Serve

Here are a few ways to make this meal shine:

• As a main course: Serve one squash half per person with a simple side salad.
• For a dinner party: Slice the halves into thick wedges and serve as a warm, impressive side.
• With grains: Pair with a scoop of couscous, quinoa, or herbed rice for a heartier meal.
• Meal-prep style: Store stuffed halves individually for grab-and-reheat lunches during the week.

Additional Tips

1. Choose a medium squash: Too large and it’ll take longer to roast; too small and it won’t hold enough filling.
2. Don’t waste the scooped flesh: Stir it into the filling or save it for soup or smoothies.
3. Make it cheesy or not: Feta adds creaminess and tang, but the filling is flavorful enough to stand alone.
4. Customize the seasoning: Add chili flakes for heat or a dash of allspice for a Middle Eastern twist.
5. Short on time? Use precooked rotisserie-style halal chicken to save a step.

Recipe Variations

• Spicy Chipotle: Add chipotle powder or a spoonful of adobo sauce to the chicken.
• Vegetarian: Use canned chickpeas or lentils instead of chicken. Add sautéed mushrooms for a meaty feel.
• Dairy-Free: Skip the cheese or use a plant-based alternative.
• Fall-inspired: Mix in dried cranberries, chopped apples, or roasted pecans.

Storage and Reheating

Storage: Let leftovers cool, then store in an airtight container in the fridge for up to 3 days.

Freezing: Wrap stuffed halves tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating: Bake at 350°F for 15–20 minutes or microwave for 2–3 minutes until hot throughout.

Special Equipment

• Sharp chef’s knife: For safely cutting the squash.
• Baking sheet: For roasting the squash halves.
• Large skillet: To cook the filling.
• Spoon or melon baller: For scooping out the center of the squash.

FAQ

Can I use acorn squash instead of butternut?
Yes! Just adjust roasting time—acorn squash cooks a bit faster.

Can I make this ahead?
Absolutely. Roast the squash and prep the filling ahead. Assemble and reheat before serving.

Can I make it vegetarian or vegan?
Yes—swap the chicken for chickpeas or lentils and use maple syrup instead of honey. Skip the cheese or use a plant-based version.

Do I have to scoop out the squash?
Not necessarily—but scooping a little makes room for more filling and creates a better squash-to-filling ratio.

What protein can I use besides chicken?
Try ground turkey, halal sausage, tofu crumbles, or shredded rotisserie chicken.

Conclusion

This Sweet and Savory Honey Roasted Butternut Squash Stuffed with Chicken is the kind of recipe that feels like a warm hug in food form. It’s wholesome, flavorful, and just fancy enough to serve to guests—but still simple enough to make on a weeknight.

I hope it becomes a favorite in your home too! If you give it a try, snap a photo and tag me—I’d love to see your cozy kitchen creations!

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