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Description
A delightful dish featuring creamy butternut squash roasted and filled with seasoned chicken, creating a perfect balance of sweet and savory flavors.
Ingredients
- 1 medium butternut squash
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cooked chicken, shredded or diced
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1/4 cup chopped bell pepper
- 1 tablespoon honey
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the butternut squash in half lengthwise. Scoop out the seeds.
- Brush the cut sides of the squash with olive oil. Season with salt and pepper.
- Place the squash cut-side down on a baking sheet.
- Roast for 45-60 minutes, or until tender when pierced with a fork.
- While the squash is roasting, prepare the filling. In a skillet, heat a little oil over medium heat.
- Add the onion, celery, and bell pepper. Cook until softened, about 5 minutes.
- Add the cooked chicken, honey, thyme, and rosemary to the skillet. Stir to combine.
- Cook for another 5 minutes, allowing the flavors to meld.
- Once the squash is tender, carefully remove it from the oven.
- Scoop out some of the flesh from the center of each squash half, leaving a border. Mash the scooped-out squash and add it to the chicken mixture.
- Spoon the chicken filling back into the hollowed-out squash halves.
- Return the stuffed squash to the oven and bake for another 10-15 minutes, until heated through and lightly browned.
- Garnish with fresh parsley before serving.
Notes
- You can use any cooked chicken, such as rotisserie chicken, for convenience.
- Feel free to add other vegetables like mushrooms or spinach to the filling.
- For a sweeter dish, increase the amount of honey slightly.
- Ensure the squash is tender before stuffing for the best texture.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: American