Sweet & Savory Honey Roasted Butternut Squash Stuffed with Chicken : Healthy & Flavorful

If you’re looking for a healthy, satisfying, and delicious meal, this Honey Roasted Butternut Squash Stuffed with Chicken is the perfect choice! It combines the natural sweetness of roasted butternut squash with savory, tender chicken, all seasoned to perfection. This dish is nutrient-packed, easy to make, and works well for those following Whole 30 recipes, butternut squash with chicken recipes, or healthy meal plans.

Whether you’re searching for butternut squash recipes Half Baked Harvest style or a cozy autumn meal, this recipe delivers on flavor, nutrition, and ease. Let’s dive into this wholesome and delicious dish!

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Why This Recipe is a Must-Try

Perfectly Balanced Flavors – The natural sweetness of honey-roasted butternut squash pairs beautifully with the savory chicken filling.
Nutritious and Filling – Packed with fiber, protein, and vitamins, making it a great choice for healthy meals with butternut squash.
Whole 30 & Gluten-Free Friendly – Skip the honey or use an alternative sweetener to make it Whole 30 compliant.
Easy to Make – A simple, one-pan meal that requires minimal prep and cleanup.

Ingredients Needed

To make this stuffed butternut squash with chicken, gather these ingredients:

For the 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, for extra warmth)

For the 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 for crunch)
¼ cup feta cheese (optional, for extra creaminess)

Kitchen Equipment Required

Sharp knife
Baking sheet
Large skillet
Mixing bowls
Spoon (for scooping squash)

Step-by-Step Instructions

Step 1: 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. 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: Prepare the Chicken Filling

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, paprika, cumin, thyme, salt, and black pepper. Cook for 6-8 minutes, stirring occasionally, until the chicken is fully cooked.
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 3: Stuff the Squash & Bake

Once the squash is roasted, carefully scoop out some of the flesh, leaving about 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: Serve & Enjoy!

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!

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Tips for the Best Stuffed Butternut Squash

Choose a ripe butternut squash – It should feel heavy and have a deep orange color for maximum sweetness.
Roast squash cut-side down – This helps caramelize the edges and enhances the flavor.
Don’t overcook the chicken – Since it bakes again with the squash, cook just until no longer pink.
Add texture with nuts – Walnuts, pecans, or pumpkin seeds add a satisfying crunch.
For a dairy-free version – Skip the feta or use a dairy-free alternative.

Recipe Variations

Stuffed Honey Nut Squash Recipe – Swap butternut squash for smaller honey nut squash, which has a sweeter, nuttier flavor.
Steak and Butternut Squash – Instead of chicken, use thinly sliced steak seasoned with garlic and rosemary.
Vegetarian Option – Replace chicken with quinoa, lentils, or mushrooms for a plant-based meal.
Whole 30 Butternut Squash Recipe – Omit the honey and feta for a fully Whole 30-compliant dish.

Serving Suggestions

Pair your stuffed butternut squash with:

A simple green salad for a refreshing contrast.
Roasted Brussels sprouts for extra fiber and crunch.
Cauliflower rice for a low-carb side dish.

How to Store and Reheat Leftovers

Refrigeration: Store leftovers in an airtight container for up to 4 days.

Freezing: Freeze stuffed squash halves in a sealed container for up to 3 months.

Reheating:

Oven: Reheat at 350°F (175°C) for 15 minutes.
Microwave: Heat in 30-second intervals until warmed through.

Common Mistakes to Avoid

Undercooking the squash – It should be soft and fork-tender before stuffing.
Overstuffing – Don’t overfill, or the filling may spill over while baking.
Skipping the scooping step – Mixing in the roasted squash flesh adds extra flavor!

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FAQ Section

Can I use pre-cut butternut squash?
For this recipe, a whole butternut squash is best, but you can cube and roast squash separately if needed.

What can I use instead of chicken?
Try turkey, ground beef, or tofu for different variations.

Can I make this ahead of time?
Yes! Prepare the filling and roast the squash ahead of time. Assemble and bake when ready to serve.

Conclusion & Call to Action

This Sweet and Savory Honey Roasted Butternut Squash Stuffed with Chicken is a delicious, wholesome meal that’s perfect for Whole 30 diets, healthy eating, or simply enjoying a cozy homemade dish. With its perfect balance of sweetness, spice, and richness, it’s a recipe you’ll want to make again and again.

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