Introduction

This stuffed butternut squash with chicken is a healthy and flavorful meal perfect for cozy dinners. Roasted squash pairs beautifully with a spiced chicken filling, making a comforting dish that’s both nourishing and satisfying.

The image shows a stuffed yellow bell pepper cut in half, filled with a mix of browned, grilled chicken pieces with a slightly crispy texture on top, small bright orange diced vegetables, and tiny dark red chunks scattered throughout. Fresh green herb leaves are sprinkled on top, adding a touch of color and freshness. The bell pepper itself is soft and slightly charred on the edges, holding the filling well. The stuffed pepper sits in a black baking tray, with a white marbled surface underneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large butternut squash, halved and seeds removed
2 tablespoons olive oil
1 tablespoon honey (omit for Whole 30)
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon cinnamon (optional, for extra warmth)
1 pound (450g) boneless, skinless chicken breast, diced
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon dried thyme
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
2 tablespoons olive oil
½ cup baby spinach, chopped
¼ cup walnuts or pecans, chopped (optional for crunch)
¼ cup feta cheese (optional, for extra creaminess)

Instructions

Step 1: Preheat your oven to 400°F (200°C). Brush the cut sides of the butternut squash with olive oil and honey. Sprinkle with salt, pepper, and cinnamon. Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 30-40 minutes or until fork-tender.
Step 2: While the squash is roasting, heat olive oil in a large skillet over medium heat. Add the onion and garlic, cooking until softened, about 2-3 minutes. Add the diced chicken, smoked paprika, cumin, thyme, salt, and black pepper. Cook for 6-8 minutes, stirring occasionally, until the chicken is fully cooked. Stir in the chopped baby spinach and cook for another 1-2 minutes until wilted. Remove from heat and mix in chopped nuts and feta cheese, if using.
Step 3: Once the squash is roasted, carefully scoop out some of the flesh, leaving about a ½ inch border to create a hollow space. Mix the scooped-out squash flesh into the chicken filling for extra flavor and texture. Spoon the chicken mixture into the squash halves, packing it in evenly. Return the stuffed squash to the oven and bake for an additional 10 minutes.
Step 4: Remove from the oven and let cool for a few minutes before serving. Enjoy your sweet and savory honey-roasted butternut squash stuffed with chicken!

Tips & Variations

For a Whole 30-friendly version, omit the honey and consider using maple syrup or just olive oil for roasting.
Add dried cranberries or raisins to the chicken filling for a touch of sweetness.
Swap chicken breast with ground turkey or cooked chickpeas for a different protein option.
Use goat cheese instead of feta for a creamier texture and tangy flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The squash may soften further when reheated, but the flavors remain delicious.

How to Serve

A close-up of a yellow stuffed squash cut in half, filled with three layers of ingredients: the base layer is soft, roasted yellow squash flesh; the middle layer has golden-orange roasted cubes of butternut squash; and the top layer consists of small, charred cubes of grilled chicken, garnished with dark red dried cranberries and finely chopped green herbs spread evenly. The stuffed squash sits inside a black baking tray on a wooden surface. The lighting highlights the glossy texture of the roasted ingredients and the slight charring on the chicken pieces. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can prepare the chicken filling and roast the squash in advance. Assemble and bake the stuffed squash just before serving to keep it fresh and warm.

What can I use instead of walnuts or pecans?

If you have nut allergies or prefer not to use nuts, you can omit them or substitute with seeds like pumpkin or sunflower seeds for crunch.