Description
Honey-roasted butternut squash stuffed with chicken is a delightful dish that harmonizes sweet and savory flavors, perfect for cozy dinners or festive gatherings. The tender roasted squash, combined with juicy chicken and aromatic herbs, creates a delicious centerpiece that will impress your family and friends. This recipe is not just about taste; it’s about making memories around the dinner table.
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs)
- 3–4 boneless, skinless chicken breasts (1 lb)
- 1/4 cup raw honey
- 2 tbsp extra virgin olive oil
- 1 tsp fresh thyme (or 1/2 tsp dried thyme)
- Salt and pepper to taste
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 cups fresh spinach
- 1/4 cup pine nuts, toasted
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat oven to 400°F (200°C). Cut butternut squash in half lengthwise, scoop out seeds, drizzle with olive oil, salt, and pepper. Roast for 40-45 minutes until tender.
- In a skillet over medium heat, add olive oil and cook seasoned chicken breasts for about 6-7 minutes per side until golden brown. Remove from skillet and shred.
- In the same skillet, sauté onions and garlic until fragrant. Add spinach and cook until wilted.
- Combine shredded chicken with sautéed vegetables, pine nuts, Parmesan cheese, honey, thyme, salt, and pepper in a bowl.
- Once the squash is cool enough to handle, fill each half with the stuffing mixture and return to oven for an additional 10-15 minutes until heated through.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed squash half (approximately 250g)
- Calories: 350
- Sugar: 10g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 70mg