Description
A delightful combination of sweet and savory flavors, this Honey Roasted Butternut Squash stuffed with tender shredded chicken offers a wholesome and comforting meal. The butternut squash is roasted to perfection with warm spices and paired with cinnamon-seasoned chicken, then drizzled with honey for a touch of sweetness and garnished with fresh thyme.
Ingredients
Scale
Squash
- 1 medium-sized butternut squash
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 1 teaspoon garlic powder
- Salt and pepper to taste
Chicken
- 2 chicken breasts (boneless, skinless)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon ground cinnamon
Finishing Touches
- 1 tablespoon honey
- Fresh thyme (optional for garnish)
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to ensure it’s ready for roasting the butternut squash to tender perfection.
- Prepare and roast the squash: Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle both halves with olive oil, then evenly sprinkle cinnamon, garlic powder, salt, and pepper over them. Place the halves cut side down on a baking sheet and roast for 30 to 40 minutes until the flesh is tender and easily pierced with a fork.
- Cook the chicken: While the squash roasts, heat olive oil in a skillet over medium heat. Season the chicken breasts with salt, pepper, and cinnamon, then cook them for 6 to 7 minutes on each side until fully cooked through. Remove from the heat and shred the chicken using two forks.
- Stuff the squash: Once the squash is roasted and cool enough to handle, carefully scoop out some of the flesh to create a cavity for the stuffing. Fill this space with the shredded chicken.
- Finish baking: Drizzle the stuffed squash with honey, sprinkle fresh thyme on top if desired, and return it to the oven. Bake for an additional 10 to 15 minutes to meld the flavors and warm the filling.
- Serve and enjoy: Remove from the oven and serve warm as a flavorful, nutrient-rich main dish perfect for any occasion.
Notes
- You can substitute chicken breasts with thighs for juicier meat.
- For a vegan version, replace chicken with sautéed mushrooms or lentils and omit honey or substitute with maple syrup.
- Make sure not to overcook the squash initially to maintain a sturdy shell for stuffing.
- The recipe can be prepped ahead by roasting squash and cooking chicken, then assembling and baking just before serving.
