Go Back
Honey Roasted Butternut Squash Stuffed with Chicken Recipe

Honey Roasted Butternut Squash Stuffed with Chicken

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 4

Ingredients
  

  • 2 medium size rinds, ~2 lbs each(total 4 halves once cut/seeded) - keep plain unit to medium for ease but this is standard sizing note if needed for scaling up/down. I'll stick to 'medium'. butternut squash
  • 2 medium (whole squashes) - let's format better: amount '2', unit 'medium', notes 'halved and seeded'. Fixed. butternut squash
  • 2 tbsp olive oil
  • 2 tbsp honey
  • 1 lb chicken breast
  • 1/2 cup onion
  • 2 cloves garlic
  • 2 cups fresh spinach
  • 1/4 cup dried cranberries
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup Parmesan cheese

Instructions
 

  • Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Brush the cut sides of the butternut squash halves with 1 tablespoon of olive oil and the honey. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
  • Place the squash cut-side down on the prepared baking sheet and roast for 40 to 45 minutes, or until fork-tender.
  • While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing for 3 minutes until softened.
  • Add the diced chicken breast to the skillet, seasoning with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Cook for 6 to 8 minutes until the chicken is browned and cooked through.
  • Stir in the fresh spinach and dried cranberries, cooking for another 2 minutes until the spinach wilts. Remove from heat.
  • Once the squash is tender, remove from the oven and carefully flip the halves over. Scoop the chicken filling evenly into the cavity of each squash half.
  • Top with grated Parmesan cheese and return to the oven for 5 minutes until the cheese is melted and lightly golden. Serve warm.