Irresistible Honey Roasted Butternut Squash Stuffed Chicken

The aroma of honey roasted butternut squash stuffed with chicken wafts through the kitchen, wrapping you in a warm embrace. Picture succulent chicken mingling with sweet, caramelized squash, creating a flavor explosion that dances on your palate. comfort food with chicken

This dish brings back memories of family gatherings where laughter filled the air and plates overflowed with vibrant colors and tantalizing scents. Whether it’s a cozy weeknight dinner or a festive holiday feast, this recipe will make everyone at the table feel loved and satisfied.

I remember the first time I made this dish; my friends were so impressed that they insisted on taking leftovers home—what a compliment!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Butternut Squash: Choose firm squashes for roasting; they should feel heavy for their size and have a smooth skin. For more inspiration, check out this cozy butternut squash recipe recipe.

• Boneless, Skinless Chicken Breasts: About 3-4 breasts work well for stuffing; adjust based on your guest list.

• Honey: Use pure honey for the best sweetness; it balances beautifully with the savory flavors.

• Fresh Thyme: Opt for fresh thyme to elevate the dish with its aromatic essence; dried thyme can work in a pinch.

• Olive Oil: A drizzle of good quality olive oil enhances all the flavors while keeping everything moist.

• Salt and Pepper: Essential for seasoning; don’t skip these foundational flavors to enhance every ingredient.

• Garlic Powder: A sprinkle of garlic powder adds depth and warmth without overpowering other ingredients.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven: Set your oven to 400°F (200°C). This ensures even roasting and perfectly tender squash for stuffing.

Prepare the Butternut Squash: Halve the squash lengthwise and scoop out the seeds. Drizzle with olive oil, then sprinkle salt, pepper, and garlic powder generously over each half.

Roast the Squash: Place the squash cut-side down on a baking sheet lined with parchment paper. Roast for about 30-35 minutes or until fork-tender and golden brown.

Cook the Chicken: While waiting on that glorious squash, heat olive oil in a skillet over medium heat. Season chicken breasts with salt and pepper, then cook them until they’re golden brown and cooked through—about 7-8 minutes per side.

Mix Filling Ingredients: Once your chicken is cooked, chop it into bite-sized pieces. In a bowl, combine chopped chicken with honey, fresh thyme leaves, salt, and pepper.

Stuff the Squash: Carefully flip the roasted squash over so it’s cut-side up. Fill each half generously with your chicken mixture—make it look as tempting as possible!

Bake Again!: Return stuffed squash to the oven for an additional 10-15 minutes until everything is heated through and slightly caramelized on top.

With each step completed, you now have an incredible dish of honey roasted butternut squash stuffed with chicken that’s sure to impress friends and family alike! Enjoy every delicious bite! delicious chicken pairing. ranch-flavored chicken spicy chicken dish. You might also enjoy this Cajun Chicken Pasta recipe recipe.

Perfecting the Cooking Process

Start by roasting the butternut squash while preparing the chicken mixture on the stovetop for seamless timing and rich flavors.

Add Your Touch

Feel free to experiment with spices like cinnamon or cumin, or add nuts for crunch. The possibilities are endless!

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to four days. Reheat in the oven to maintain texture.

Cooking this dish reminds me of my friend Sarah’s dinner party disaster. She confidently claimed she could whip up anything and then accidentally set fire to her oven! Thankfully, I came prepared with this recipe, and it became the star of the show.

FAQ

Can I use frozen butternut squash?

Yes, frozen butternut squash works well; just adjust cooking time accordingly.

What can I substitute for chicken?

Try turkey or even chickpeas for a vegetarian option without losing flavor.

How do I know when it’s done?

The dish is ready when the squash is tender and chicken reaches 165°F internally.

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Honey Roasted Butternut Squash Stuffed with Chicken

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• Author: Mariska Dische
• Total Time: 1 hour 5 minutes
• Yield: Serves 4

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Description

Honey Roasted Butternut Squash Stuffed with Chicken is a delightful fusion of sweet and savory flavors. This visually stunning dish features tender butternut squash filled with juicy chicken, caramelized to perfection, making it ideal for cozy dinners or festive gatherings. With its comforting aroma and vibrant presentation, this recipe will impress your family and friends, leaving them craving more.

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Ingredients

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• 2 medium butternut squashes (about 3 lbs total)
• 4 boneless, skinless chicken breasts (approx. 1 lb)
• 3 tbsp honey
• 2 tsp fresh thyme leaves
• 3 tbsp olive oil
• Salt and pepper to taste
• 1 tsp garlic powder

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Instructions

1. Preheat your oven to 400°F (200°C).
2. Halve the butternut squashes lengthwise, scoop out seeds, and drizzle with olive oil. Season with salt, pepper, and garlic powder.
3. Place cut-side down on a baking sheet lined with parchment paper and roast for 30-35 minutes until fork-tender.
4. While the squash roasts, heat olive oil in a skillet over medium heat. Season chicken breasts with salt and pepper; cook for about 7-8 minutes on each side until golden brown.
5. Chop cooked chicken into bite-sized pieces and mix with honey, thyme, salt, and pepper.
6. Flip roasted squash cut-side up, fill each half with the chicken mixture, then return to the oven for an additional 10-15 minutes until warmed through.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Main
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 stuffed squash half (250g)
• Calories: 350
• Sugar: 12g
• Sodium: 220mg
• Fat: 14g
• Saturated Fat: 3g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 7g
• Protein: 25g
• Cholesterol: 70mg