Description

A deliciously balanced Sweet and Savory Honey Roasted Butternut Squash stuffed with tender, spiced shredded chicken. Roasting the butternut squash brings out its natural sweetness, complemented by warm cinnamon and garlic powder spices. This comforting dish features juicy chicken breasts cooked to perfection, then combined with the roasted squash and finished with a drizzle of honey and fresh thyme garnish. Perfect for a wholesome dinner that is both satisfying and flavorful.

Ingredients

Scale

Butternut Squash

1 medium-sized butternut squash
2 tablespoons olive oil
1 teaspoon ground cinnamon
1 teaspoon garlic powder
Salt and pepper to taste

Chicken

2 boneless, skinless chicken breasts
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon ground cinnamon

Finishing

1 tablespoon honey
Fresh thyme (optional for garnish)

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Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the butternut squash.
Prepare and Roast Butternut Squash: Cut the butternut squash in half lengthwise, carefully remove the seeds, then drizzle the cut sides with olive oil. Sprinkle evenly with ground cinnamon, garlic powder, salt, and pepper. Place the squash halves cut side down on a baking sheet and roast for 30 to 40 minutes, or until the flesh is tender when pierced with a fork.
Cook the Chicken: While the squash roasts, heat olive oil in a skillet over medium heat. Season the chicken breasts with salt, pepper, and cinnamon. Cook the chicken for about 6 to 7 minutes per side until thoroughly cooked and juices run clear. Remove from heat and shred the chicken using two forks.
Stuff the Squash: Once the squash is roasted and cool enough to handle, scoop out some of the flesh from each half to create space for the filling. Mix the scooped-out squash flesh with the shredded chicken if desired or stuff directly with shredded chicken. Drizzle the stuffed squash with honey and garnish with fresh thyme to enhance the flavor.
Final Bake: Return the stuffed butternut squash halves to the oven and bake for an additional 10 to 15 minutes. This step allows the flavors to meld together and the honey to glaze the chicken and squash nicely.
Serve: Remove from the oven and serve warm for a delicious sweet and savory meal.

Notes

You can substitute chicken breasts with turkey breasts or even a plant-based chicken alternative.
For extra creaminess, add some shredded cheese or a dollop of Greek yogurt before the final bake.
Adjust seasoning and honey amount based on your taste preference for more or less sweetness.
Fresh thyme adds a nice herbal note, but rosemary or sage also pair well with butternut squash.
Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain texture.