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Savory Honey Roasted Butternut Squash Stuffed Recipe

Savory Honey Roasted Butternut Squash Stuffed Recipe
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★★★★★

4.9 from 30 reviews

This Savory Honey Roasted Butternut Squash Stuffed recipe combines the natural sweetness of roasted butternut squash with a hearty, savory chicken filling enhanced by aromatic spices, nuts, and dried fruit. Perfect as a comforting fall meal, it balances flavors and textures beautifully and is easy to prepare for a nutritious dinner.

Ingredients

Scale

Butternut Squash

  • 2 medium butternut squash
  • 2 tbsp olive oil
  • 2 tbsp honey
  • 1/2 tsp ground cinnamon
  • Salt and black pepper, to taste

Filling

  • 2 cups cooked chicken, shredded
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup chicken broth
  • 1/4 cup Parmesan cheese (optional)
  • 1/4 cup dried cranberries or raisins (optional)
  • 1/4 cup chopped walnuts or pecans (optional)
  • Salt and black pepper, to taste

Garnish

  • Fresh parsley for garnish

Instructions

  1. Preheat the oven: Set your oven to 400°F (200°C) to prepare for roasting the butternut squash.
  2. Prepare and roast squash: Halve the butternut squash and scoop out the seeds. Brush the cut sides with olive oil and drizzle with honey. Sprinkle ground cinnamon, salt, and black pepper evenly over the surface. Place the squash halves cut-side down on a baking sheet and roast for 30–40 minutes until the flesh is tender when pierced with a fork.
  3. Make the filling: In a mixing bowl, combine shredded cooked chicken, diced onion, minced garlic, and chicken broth. Heat over medium heat, stirring occasionally, until warmed through. Stir in Parmesan cheese, dried cranberries or raisins, and chopped walnuts or pecans if using. Season with salt and black pepper to taste.
  4. Combine squash flesh and filling: Once the butternut squash is roasted and cooled slightly, scoop some of the tender flesh into the chicken mixture. Stir well to combine flavors effectively.
  5. Stuff the squash: Spoon the chicken and squash filling back into each butternut squash half, distributing the filling evenly.
  6. Final bake: Return the stuffed squash halves to the oven and bake for an additional 15 minutes until the filling is heated through and the top is slightly golden.
  7. Garnish and serve: Remove from the oven, garnish with fresh parsley, and serve warm for a hearty, flavorful meal.

Notes

  • You can substitute cooked turkey or a vegetarian protein to adapt this recipe.
  • For a dairy-free version, omit the Parmesan cheese or use a vegan cheese alternative.
  • Adjust the level of sweetness by adding more or less honey and dried fruit to suit your taste.
  • Walnuts can be toasted lightly before adding for extra crunch and flavor.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven.

Nutrition

Keywords: butternut squash recipe, honey roasted squash, stuffed squash, savory stuffed squash, autumn recipes, healthy chicken dinner

Find it online: https://cookcrisis.com/savory-honey-roasted-butternut-squash-stuffed-recipe/