1️⃣ Roast the squash: Preheat oven to 400°F (200°C). Brush the cut sides of the butternut squash with olive oil and season with salt and pepper. Place cut side down on a baking sheet lined with parchment paper. Roast for 40-45 minutes until tender.

2️⃣ Cook the chicken filling: While squash roasts, heat olive oil in a skillet over medium heat. Add onion and garlic; sauté for 3-4 minutes until fragrant and translucent.

3️⃣ Add chicken and spices: Add diced chicken to the skillet. Cook until no longer pink, about 6-8 minutes. Stir in cinnamon, salt, and pepper.

4️⃣ Add spinach, cranberries, and nuts: Stir in baby spinach until wilted. Remove skillet from heat and mix in dried cranberries and toasted nuts.

5️⃣ Combine with honey: Drizzle honey over the chicken mixture and stir gently to combine.

6️⃣ Stuff the squash: When the squash is cool enough to handle, scoop out some flesh, leaving a sturdy border. Mix the scooped squash with the chicken mixture, then spoon it back into the squash halves.

7️⃣ Final bake: Return stuffed squash to the oven and bake for an additional 10-15 minutes to meld flavors.

8️⃣ Garnish and serve: Sprinkle with fresh parsley or thyme if desired. Serve warm.