Sweet Savory Squash with 1 Chicken Filling

Okay, so if you’re looking for a dish that just screams “autumn comfort” but is also surprisingly good for you, you HAVE to try this Sweet and Savory Honey Roasted Butternut Squash Stuffed with Chicken. Seriously, the moment that sweet, caramelized squash hits your tongue, followed by the savory, herb-infused chicken filling? It’s pure magic. I remember the first time I made this, it was a chilly October evening, and the aroma filling my kitchen was just incredible. It felt so special, like a warm hug in a bowl. It’s one of those meals that feels fancy enough for company but is honestly so simple to whip up on a weeknight. It’s definitely a keeper in my recipe rotation!

Why You’ll Love This Sweet and Savory Honey Roasted Butternut Squash Stuffed with Chicken

This dish is a total winner for so many reasons:

• Super Easy to Make: Honestly, the oven does most of the work!
• Perfect Sweet & Savory Balance: That honey-roasted squash with the savory chicken filling is just *chef’s kiss*.
• Healthy & Wholesome: Packed with veggies and lean protein, it’s a meal you can feel really good about.
• So Versatile: You can totally switch up the veggies or herbs to make it your own.
• Totally Satisfying: It’s hearty and filling without feeling heavy.

Gathering Your Ingredients for Sweet and Savory Honey Roasted Butternut Squash Stuffed with Chicken

Alright, let’s get down to the good stuff – what you’ll need to make this amazing dish! It’s pretty straightforward, I promise.

• 1 medium butternut squash: You want one that’s nice and firm. We’ll need to halve it lengthwise and scoop out those seeds.
• 1 tablespoon olive oil: Plus a little extra for brushing the squash. Good quality olive oil makes a difference here!
• 1/2 teaspoon salt and 1/4 teaspoon black pepper: Just to season things up nicely.
• 1 cup cooked chicken: Shredded or diced is perfect. Honestly, rotisserie chicken is a lifesaver if you’re short on time!
• 1/4 cup finely chopped yellow onion: Adds a nice little savory base.
• 1/4 cup finely chopped celery: For a bit of crunch and freshness.
• 1/4 cup finely chopped red bell pepper: For a pop of color and a hint of sweetness.
• 1 tablespoon honey: This is where that lovely sweet note comes from!
• 1/4 teaspoon dried thyme and 1/4 teaspoon dried rosemary: These herbs are just *perfect* with squash and chicken.
• 2 tablespoons fresh parsley, chopped: For a little something pretty and fresh at the end.

That’s it! See? Not too scary, right? Having everything prepped makes the whole process so much smoother.

Ingredient Notes and Substitutions for Butternut Squash Recipes Half Baked Harvest Style

So, a few thoughts on these ingredients, because I know sometimes you gotta work with what you’ve got! For the chicken, like I said, rotisserie is my go-to because it’s already cooked and seasoned, saving a ton of time. But leftover roasted chicken or even some quickly pan-fried chicken breast works just as well. If you don’t have yellow onion, a sweet onion or even shallots would be lovely.

For the veggies, feel free to get creative! Mushrooms, spinach, or even a little finely diced apple would be delicious additions to the filling. And if you’re looking for more paleo meal ideas easy to whip up, this recipe fits the bill perfectly. You can swap the honey for a touch of maple syrup if you prefer, or even a tiny drizzle of agave. As for the herbs, if you only have dried, just stick with the amounts listed. If you happen to have fresh thyme and rosemary, definitely use those – they’re amazing!

Step-by-Step Guide to Preparing Sweet and Savory Honey Roasted Butternut Squash Stuffed with Chicken

Okay, let’s get this deliciousness made! It’s really not complicated, I promise. Just follow along, and you’ll have a fantastic meal.

1. First things first, crank up that oven to 400°F (200°C). Get it nice and hot!
2. Now, grab your butternut squash. Cut it right in half lengthwise, from stem to end. Then, scoop out all those stringy seeds and bits. A good spoon works wonders here.
3. Next, take your olive oil and brush it all over the cut sides of the squash. Don’t be shy! Then, sprinkle generously with salt and pepper. It’s going to taste so good.
4. Pop those squash halves cut-side down onto a baking sheet. This helps them steam a bit and get super tender.
5. Roast them for about 45 to 60 minutes. You’ll know they’re ready when you can easily pierce them with a fork. It should feel really soft.

6. While the squash is doing its thing in the oven, let’s make that yummy filling. Get a skillet hot over medium heat and add just a tiny bit more oil.
7. Toss in your chopped onion, celery, and bell pepper. Sauté them until they start to get nice and soft, which usually takes about 5 minutes.
8. Now, add your cooked chicken, that lovely honey, dried thyme, and rosemary. Give it all a good stir to combine everything. Let it cook for another 5 minutes, just so all those flavors can really get to know each other.
9. Once your squash is perfectly tender, carefully pull it out of the oven. Be careful, it’s hot!
10. Now, here’s a little trick: scoop out some of the squash flesh from the center of each half, leaving a nice border around the edge. Mash up that scooped-out squash and mix it right into your chicken filling. It adds amazing texture and flavor!

11. Spoon that delicious chicken mixture back into the hollowed-out squash halves. Pile it high!
12. Put the stuffed squash back into the oven for another 10 to 15 minutes. You want it to get all heated through and maybe get a little golden brown on top.
13. And the final touch? Sprinkle with that fresh chopped parsley. It just makes it look and taste so vibrant and fresh!

Tips for Perfecting Your Stuffed Chicken Butternut Squash

To make sure your stuffed squash turns out absolutely perfect, a couple of things really help. Make sure that butternut squash is *really* tender before you even think about stuffing it – a fork should slide in with no resistance at all. When you’re making the chicken filling, don’t overcook it; you just want it heated through and the flavors melded. And for an even roast, try to make sure your squash halves are roughly the same size so they cook at the same rate. It’s all about those little details!

What to Pair with Butternut Squash: Serving Suggestions for Your Harvest Lunch Ideas

This stuffed squash is pretty much a meal in itself, but if you want to round things out, I love serving it with a simple side salad. Think mixed greens with a light vinaigrette – it cuts through the richness perfectly. A slice of crusty bread is always a good idea for soaking up any extra bits of that delicious filling. For a heartier harvest lunch idea, a small portion of quinoa or farro would also be fantastic. And for drinks? Honestly, a crisp apple cider or a light white wine works beautifully!

Storing and Reheating Your Sweet and Savory Honey Roasted Butternut Squash Stuffed with Chicken

Leftovers are the best, aren’t they? Just pop any extra stuffed squash into an airtight container and keep it in the fridge for up to 3 days. When you’re ready to reheat, the oven is your friend! Pop it back in at around 350°F (175°C) for about 15-20 minutes, or until it’s warmed through. You can also microwave it carefully, just make sure it’s heated evenly. It’ll still taste amazing!

Frequently Asked Questions about Baked Butternut Squash Recipes Healthy and Delicious

Got questions about this awesome stuffed squash? I’ve got answers!

Can I prepare the filling ahead of time? Oh, absolutely! That’s a great time-saver. You can totally make the chicken filling a day or two in advance and store it in the fridge. Then, just reheat it quickly before stuffing the squash. It makes getting dinner on the table even faster!

What other vegetables can I add to the filling? Get creative! Mushrooms are fantastic in there, or some chopped spinach wilted down would be delicious. You could even add a little finely diced apple for extra sweetness. It’s super forgiving!

Is this recipe suitable for a paleo diet? Yes, it really is! If you make sure your chicken is simply cooked (like roasted or grilled without marinades containing non-paleo ingredients) and you use honey as your sweetener, it fits perfectly into paleo meal ideas easy to manage. It’s naturally grain-free and dairy-free too!

How can I make this recipe spicier? Easy peasy! If you like a little heat, just add a pinch of red pepper flakes to the chicken filling along with the herbs. You could also add some finely diced jalapeño with the other veggies. It’s a great way to give it a little kick!

Estimated Nutritional Information for Sweet and Savory Honey Roasted Butternut Squash Stuffed with Chicken

Just so you know, the nutritional info can vary a bit depending on exactly what you use, but here’s a good ballpark for one stuffed squash half: around 450 calories, 18g of fat (that’s mostly the good kind!), 25g of protein, 50g of carbs, and about 25g of sugar. It’s a really satisfying and balanced meal!

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