Honey Roasted Butternut Squash Stuffed with Chicken

Ingredients for Honey Roasted Butternut Squash Stuffed with Chicken

I always choose medium-sized butternut squash because they’re easier to halve and stuff evenly. My go-to method is looking for squash with a long neck and minimal bulb since that gives you more usable flesh. If you love cooking with butternut squash like I do, you’ll also want to try my butternut squash casserole for another delicious fall option. Here’s what you’ll need for this crowd-pleasing dinner.

• 2 medium butternut squash, halved lengthwise and seeded
• 2 tbsp olive oil (divided)
• 2 tbsp honey (I recommend raw honey for deeper flavor)
• 1 lb boneless skinless chicken breasts or thighs, diced into 1/2-inch pieces
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cinnamon (my preference is Ceylon cinnamon for a sweeter taste)
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika (optional but adds lovely depth)
• Salt and pepper to taste
• 2 tbsp fresh parsley or cilantro, chopped (in my experience, cilantro adds a brighter note)
• 1/4 cup crumbled feta or goat cheese (optional)
• 2 tbsp toasted pine nuts or chopped walnuts (optional, I usually toast mine for 3-4 minutes)

Step-by-Step Instructions

I recommend prepping all your ingredients before you start cooking. In my experience, this makes the process much smoother, especially when working with multiple components.

Step 1: Preheat your oven to 400°F and line a large baking sheet with parchment paper. Place the butternut squash halves cut-side up on the sheet. Use a sharp knife to score the flesh in a light crosshatch pattern, being careful not to cut through the skin. This helps the honey penetrate and speeds up cooking.

Step 2: Drizzle each squash half with 1/2 tablespoon olive oil and 1/2 tablespoon honey. Season generously with salt and pepper, making sure to get into those scored areas. Roast for 40-45 minutes until the flesh is fork-tender and the edges are turning golden brown with some caramelization.

Step 3: While the squash roasts, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until softened and translucent. Stir in the minced garlic and cook for 1 minute until fragrant. Pro tip: don’t let the garlic burn or it will taste bitter.

Step 4: Add the diced chicken to the pan along with salt, pepper, cinnamon, cumin, and smoked paprika if using. Cook for 6-8 minutes, stirring frequently, until the chicken is browned on all sides and cooked through with no pink remaining. The spices should smell warm and toasty. If you enjoy this flavor profile, you’ll love my maple glazed chicken with sweet potatoes which has a similar sweet and savory combination.

Step 5: Turn off the heat and stir in the fresh herbs. If using cheese and nuts, fold them in now while everything is still warm. When the squash is ready, use a spoon to scoop out some of the tender flesh from each half, creating a deeper well for the filling. Mix this scooped squash into your chicken filling for extra flavor and moisture.

Step 6: Generously spoon the chicken filling into each squash boat, mounding it slightly. For an extra touch, return the stuffed squash to the oven for 10 minutes to meld the flavors and lightly brown the tops.

Perfect Pairings for Honey Roasted Butternut Squash Stuffed with Chicken

This dish is hearty enough to stand alone, but pairing it with the right sides creates a complete and balanced meal.

Simple Arugula Salad: The peppery bite of arugula with a light lemon vinaigrette cuts through the sweetness of the honey-roasted squash and provides a refreshing contrast to the warm spices.

Quinoa Pilaf: A fluffy quinoa pilaf with dried cranberries and toasted almonds adds protein and complements the fall flavors while keeping the meal wholesome and filling. For another grain-based side, try my autumn wild rice soup which captures similar seasonal flavors.

Roasted Brussels Sprouts: Crispy roasted Brussels sprouts with a touch of balsamic glaze add another layer of caramelized vegetables and provide a satisfying textural contrast to the tender squash. My sheet pan sausage and veggies uses a similar roasting technique if you want more ideas.

Garlic Green Beans: Quick-sautéed green beans with garlic and a squeeze of lemon brighten the plate and add a crisp element that balances the softer textures of the main dish. You can also check out my chicken with mixed vegetable stir fry for more vegetable side inspiration.

Crusty Whole Grain Bread: A slice of warm, crusty bread is perfect for soaking up any honey glaze and makes the meal even more satisfying, especially for hungry teens and active families.

Make-Ahead and Storage Tips

Store leftover stuffed squash in an airtight container in the refrigerator for up to 3 days. I recommend keeping the squash halves intact when storing, as they reheat better this way and maintain their presentation.

To reheat, place the stuffed squash in a 350°F oven for 15-20 minutes until warmed through. You can also microwave individual portions for 2-3 minutes, though the oven method keeps the squash from getting too soft. Pro tip: add a small drizzle of honey or a dollop of Greek yogurt before serving for extra moisture and flavor.

This recipe is wonderfully versatile for meal prep. You can roast the squash and prepare the filling up to 2 days ahead, then assemble and heat when ready to serve. It also freezes well for up to 2 months, making it a smart option for batch cooking. If you’re into fall meal prep, my autumn sausage pasta squash is another great option that uses similar seasonal ingredients.

Frequently Asked Questions

Honey Roasted Butternut Squash Stuffed with Chicken

Sweet caramelized butternut squash halves filled with warmly spiced chicken, herbs, and optional cheese for a healthy and impressive dinner.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Mediterranean

Calories: 435

Ingredients Equipment Method Notes

Ingredients

  

• 2 medium butternut squash halved lengthwise and seeded
• 2 tbsp olive oil divided
• 2 tbsp honey
• 1 lb boneless skinless chicken breasts or thighs diced into 1/2-inch pieces
• 1 small onion finely chopped
• 2 cloves garlic minced
• 1 tsp ground cinnamon
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika optional
• Salt and pepper to taste
• 2 tbsp fresh parsley or cilantro chopped
• 1/4 cup crumbled feta or goat cheese optional
• 2 tbsp toasted pine nuts or chopped walnuts optional

Equipment

• Large baking sheet
• Parchment paper
• Large skillet
• Sharp knife
• Spoon

Method

 

1. Preheat oven to 400°F and line a large baking sheet with parchment paper. Place butternut squash halves cut-side up on the sheet and use a sharp knife to score the flesh in a light crosshatch pattern without cutting through the skin.
2. Drizzle each squash half with 1/2 tablespoon olive oil and 1/2 tablespoon honey. Season generously with salt and pepper. Roast for 40-45 minutes until fork-tender and golden brown at the edges.
3. While squash roasts, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chopped onion and cook for 5 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add diced chicken to the pan along with salt, pepper, cinnamon, cumin, and smoked paprika if using. Cook for 6-8 minutes, stirring frequently, until chicken is browned and cooked through with no pink remaining.
5. Turn off heat and stir in fresh herbs. If using cheese and nuts, fold them in now. When squash is ready, scoop out some flesh from each half to create a deeper well. Mix the scooped squash into the chicken mixture.
6. Generously spoon the chicken filling into each squash boat, mounding slightly. Optional: Return stuffed squash to oven for 10 minutes to meld flavors and lightly brown the tops.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 15-20 minutes. Can be frozen for up to 2 months. Maple syrup can substitute for honey. For vegetarian version, replace chicken with lentils or chickpeas.