Honey-Roasted Butternut Squash Stuffed with Savory Chicken and Spinach Recipe
This healthy and flavorful recipe features roasted butternut squash halves stuffed with a savory chicken filling. The butternut squash is brushed with olive oil and honey, then roasted until tender. The chicken filling is cooked with aromatic spices, onions, garlic, spinach, and optionally nuts and feta cheese for extra texture and creaminess. The filling is combined with scooped-out squash flesh, stuffed back into the roasted squash, and baked briefly for a warm, comforting meal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Roasted Butternut Squash
- 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)
Chicken Filling
- 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)
Instructions
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Brush the cut sides of the butternut squash with olive oil and honey, then sprinkle with salt, pepper, and cinnamon if using. Place the squash halves cut-side down on a baking sheet lined with parchment paper and roast for 30-40 minutes until the squash is fork-tender.
- Prepare the Chicken Filling: While the squash roasts, heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic and cook until softened, about 2-3 minutes. Add the diced chicken, smoked paprika, ground cumin, dried 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 the chopped nuts and feta cheese if using.
- Stuff the Squash & Bake: When the squash is roasted, carefully scoop out some of the flesh, leaving a ½ inch border to create a hollow shell. Combine the scooped-out squash flesh into the chicken mixture for added flavor and texture. Spoon the chicken filling evenly into the squash halves and return them to the oven. Bake for an additional 10 minutes to meld the flavors and warm through.
- Serve & Enjoy: Remove stuffed squash from the oven and allow to cool slightly before serving. Enjoy the sweet and savory combination of honey-roasted butternut squash filled with spiced chicken and greens!
Notes
- You can omit honey for Whole 30 compliance.
- Adding nuts and feta cheese is optional but adds texture and creaminess.
- Leftover filling can be stored in the fridge and used for wraps or salads.
- Adjust spices to taste, adding more paprika or cumin for bolder flavor.
- Be careful when scooping out the squash to not puncture the skin.
Keywords: butternut squash stuffed chicken, healthy stuffed squash, roasted butternut squash recipe, chicken and squash bake, low fat dinner
