ed Butternut Squash Stuffed with Chicken Recipe
If you’re searching for a fall dinner centerpiece that’s both comforting and packed with flavor, ed Butternut Squash Stuffed with Chicken is an absolute standout. Imagine caramelized, honey-glazed squash halves that are perfectly tender and golden, brimming with juicy chicken, aromatic herbs, and gooey melted mozzarella. Every forkful gives you a sweet and savory balance, with the squash providing a buttery backdrop for all those bold, savory fillings. What I love most about this dish (besides how beautiful it looks on the table) is how the honey-roasted edges of the squash pair with warm spice and melty cheese, creating a meal that tastes both homey and restaurant-worthy.
Ingredients You’ll Need
The magic of ed Butternut Squash Stuffed with Chicken lies in its simple yet thoughtfully selected ingredients. Every component plays a starring role, from the natural sweetness of butternut squash and honey to the herby, protein-packed chicken filling and stretchy mozzarella topping. Here’s what you’ll need to make every bite count:
- Butternut squash: Acts as both the vessel and star here, roasting up sweet and creamy to cradle the savory filling.
- Olive oil: Adds richness, helps caramelize the squash, and brings the chicken filling together.
- Honey: Lends sweetness and helps the squash develop a glossy, golden glaze on the edges.
- Cinnamon: Sprinkled into the glaze, it pulls out fall flavors and enhances the sweetness without overpowering.
- Salt: Essential for seasoning both the squash and chicken mixture—don’t skip it!
- Black pepper: Gives a gentle hint of warmth and balances the honeyed notes.
- Chicken breasts: Boneless and bite-sized, they soak up spice and broth for a juicy, hearty filling.
- Onion: Adds depth and a familiar sweet-savory aroma to the filling.
- Garlic: Minced for maximum flavor infusion—because garlic makes nearly everything better.
- Smoked paprika: Rounds out the chicken with a whisper of smokiness and color.
- Dried thyme: Brings an herbal, woodsy note that pairs perfectly with squash and poultry.
- Chili flakes (optional): Give the dish a gentle kick, especially if you like a bit of heat with your sweetness.
- Chicken broth: Moistens and flavors the filling, helping the chicken mingle with all the aromatics.
- Mozzarella cheese: Melts into a bubbly, decadent blanket over the finished stuffed squash.
- Fresh parsley: Brings a pop of green and freshness to the rich, savory dish at the end.
How to Make ed Butternut Squash Stuffed with Chicken
Step 1: Roast the Butternut Squash
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper for easy cleanup. Whisk together olive oil, honey, cinnamon, salt, and pepper, then brush your squash halves generously with this fragrant glaze. Placing the cut side down ensures the squash gets deeply caramelized and tender. Let it roast for about 35 to 40 minutes—enough time for your kitchen to fill up with irresistible fall aromas.
Step 2: Prepare the Savory Chicken Filling
While your squash is roasting, heat a skillet over medium-high heat and sauté bite-sized chicken pieces with smoked paprika, thyme, salt, pepper, and chili flakes if you like a hint of spice. Add chopped onion and garlic for that classic, mouthwatering base, then pour in some chicken broth to deglaze and create a juicy, aromatic filling. This part is all about layering flavor—don’t rush it!
Step 3: Hollow Out and Fill the Squash
When the butternut squash is fork-tender, flip the halves cut-side up and scoop out some extra flesh to make room for all that delicious filling (save the scooped squash for soups or salads). Pile the hot chicken mixture inside each squash half, making sure every nook is packed with savory goodness. This step brings the whole stuffed squash experience to life!
Step 4: Add the Cheese and Finish Roasting
Sprinkle a generous handful of shredded mozzarella over each filled squash. Slide the baking sheet back into the oven for another five minutes or so, just until the cheese is beautifully melted and bubbling. The final minutes of baking meld all the flavors together and give you that picturesque “wow” look.
Step 5: Garnish and Serve
Once the ed Butternut Squash Stuffed with Chicken is out of the oven, shower it with freshly chopped parsley for a vivid, herbal touch. Serve it warm and watch everyone swoon over the colors, aromas, and melt-in-your-mouth texture.
How to Serve ed Butternut Squash Stuffed with Chicken
Garnishes
Nothing completes ed Butternut Squash Stuffed with Chicken like a hit of freshness from a generous sprinkle of chopped fresh parsley. For a little extra elegance, try a light drizzle of honey or a scatter of toasted nuts like sliced almonds or pumpkin seeds. The contrast of sweet, herbal, and crunchy makes every serving extra special.
Side Dishes
Because this dish is so hearty and well-balanced, I love pairing it with something fresh and green—think a zesty arugula salad with lemon vinaigrette, or crisp roasted green beans. For more substance, a side of wild rice, quinoa, or even simple steamed broccoli rounds out the meal and soaks up any of the delicious juices.
Creative Ways to Present
For an eye-catching twist, slice each stuffed squash half crosswise and serve as colorful wedges on a big platter—perfect for sharing! If you’re hosting for the holidays, arrange the stuffed halves on a bed of greens, then garnish with edible flowers or festive pomegranate arils for a burst of color. ed Butternut Squash Stuffed with Chicken easily becomes the highlight of any dinner table.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the stuffed squash halves in an airtight container in the refrigerator for up to four days. Leaving them assembled keeps the flavors juicy and ensures they’re just as delicious when reheated the next day.
Freezing
ed Butternut Squash Stuffed with Chicken freezes surprisingly well! Once cooled, wrap each half tightly in plastic wrap and foil, then store in a freezer-safe bag or container. They’ll keep for up to three months—just thaw overnight in the fridge before reheating.
Reheating
To reheat, bake the stuffed squash at 350°F (175°C) until warmed through (about 20 minutes if chilled, longer if frozen and thawed). You can also microwave individual portions on medium power, but the oven method keeps the cheese bubbling and the squash from getting soggy.
FAQs
Can I make ed Butternut Squash Stuffed with Chicken dairy-free?
Absolutely! Simply leave out the mozzarella or use your favorite plant-based cheese alternative. The dish is plenty flavorful on its own, and this tweak makes it even more versatile for guests with dietary restrictions.
What’s the best way to scoop out the squash flesh for stuffing?
Once the roasted squash is cool enough to handle, use a spoon to gently remove about a quarter inch of flesh from the center, creating a deeper “boat” for the filling but leaving the walls thick enough to hold their shape. Don’t toss the scooped-out bits—they’re delicious in soups or mashed with a drizzle of olive oil.
Can ed Butternut Squash Stuffed with Chicken be prepped ahead?
Yes, you can roast the squash and cook the chicken filling one day ahead. Just assemble, sprinkle with cheese, and do the final bake right before serving for fresh, melty results.
What other herbs work well in this recipe?
If you don’t have dried thyme, try rosemary, sage, or even herbes de Provence for a twist. Fresh herbs work beautifully too—just double the amount since they’re milder than dried.
Is this recipe gluten-free?
Yes! ed Butternut Squash Stuffed with Chicken contains no wheat or gluten-ingredients by design, making it a great main for gluten-sensitive guests. Always check that your chicken broth and spices are gluten-free, just to be sure.
Final Thoughts
If you’re ready for a truly memorable meal, ed Butternut Squash Stuffed with Chicken is a must-try. It’s vibrant, hearty, and filled with flavors that practically dance on your tastebuds, bringing together everything we love about cozy, homemade dinners. Gather your favorite people, embrace the aromas coming from your kitchen, and enjoy every nourishing, delicious bite!
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ed Butternut Squash Stuffed with Chicken Recipe
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy the perfect blend of sweet and savory flavors with this delectable recipe for Honey Roasted Butternut Squash Stuffed with Chicken. Tender butternut squash halves are filled with a savory chicken mixture, topped with gooey mozzarella cheese, and baked to perfection. A satisfying dish that’s ideal for a cozy dinner.
Ingredients
For the Butternut Squash:
- 2 medium butternut squash, halved lengthwise and seeds removed
- 3 tablespoons olive oil, divided
- 3 tablespoons honey
- 1 teaspoon cinnamon
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
For the Chicken Filling:
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon chili flakes (optional)
- 1/4 cup chicken broth
- 1/2 cup shredded mozzarella cheese
- 1/4 cup chopped fresh parsley
Instructions
- Preheat the Oven: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roast the Squash: Brush the cut sides of the squash with a honey mixture and roast until tender.
- Prepare the Filling: Cook chicken in olive oil with seasonings, onion, and garlic until cooked through.
- Fill the Squash: Scoop out some squash flesh, fill with chicken mixture, top with cheese, and bake until melted.
- Garnish and Serve: Garnish with parsley and serve warm.
Notes
- This dish pairs well with a side salad or roasted green beans.
- For a sweeter taste, drizzle extra honey over the finished dish.
- To make it dairy-free, skip the mozzarella or use a plant-based cheese alternative.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 420
- Sugar: 17 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 70 mg
