Name: Honey-Roasted Butternut Squash Stuffed with Savory Chicken and Spinach Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
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); 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); ¼ cup feta cheese (optional)

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Introduction

This stuffed butternut squash with chicken is a wholesome and flavorful meal that combines tender roasted squash with a savory chicken filling. It’s perfect for a healthy dinner that feels both comforting and special.

This image shows a white oval baking dish filled with a mix of cooked chicken pieces and orange sweet potato cubes, scattered evenly throughout. The chicken looks tender with some green herbs mixed in, adding small flecks of color. The texture of the chicken is soft and slightly browned in spots, while the sweet potatoes have a firm but cooked appearance. A silver spoon with a wooden handle rests inside the dish near the bottom left corner. The dish is placed on a white marbled surface with a checkered towel partly visible 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.
Step 3: Stir in the 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 4: 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.
Step 5: 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 6: 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

Omit the honey for a Whole 30 compliant version, or substitute with maple syrup if preferred.
For a vegetarian option, replace chicken with cooked lentils or chickpeas and omit the feta cheese or use a plant-based alternative.
Add a pinch of cayenne pepper to the chicken filling for a subtle spicy kick.
Use pecans instead of walnuts for a slightly sweeter crunch.

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. To keep the squash from drying out, cover it loosely with foil when reheating in the oven.

How to Serve

The image shows a halved yellow bell pepper stuffed with a mix of grilled chicken cubes, orange vegetable pieces, and dark red grapes or berries, all topped with chopped green herbs. The chicken pieces have a charred, slightly crispy texture and the orange vegetable pieces appear soft and roasted. The stuffed pepper sits in a black baking dish with a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen butternut squash for this recipe?

Fresh butternut squash works best for roasting and stuffing, but if using frozen, thaw completely and drain excess moisture before roasting to avoid sogginess.

Is this recipe suitable for meal prep?

Yes, it makes a great meal prep option. Prepare and bake as directed, then store portions in airtight containers. Reheat as needed for a quick and nutritious meal.