Sweet Savory Honey Roasted Butternut

Sweet and Savory Honey Roasted Butternut Squash Stuffed with Chicken has become my answer to chilly nights when I want something cozy yet bright on the table. The squash roasts up golden and caramelized while the inside gets packed with a mix of chicken and surprise pops of cranberry and toasted nuts. It manages to be both hearty and uplifting with every bite.

The first time I layered these flavors together was for a small Sunday gathering when the weather turned cool. Friends still ask for the recipe when autumn rolls around.

Gather Your Ingredients

• Butternut squash: Look for ones with even color and a firm feel since these roast up nutty and sweet
• Cooked chicken: A great use for leftovers or rotisserie chicken for savory protein
• Onion: Brings mild sweetness and flavor depth
• Garlic: Fresh cloves add wonderful aroma and warmth
• Olive oil: Helps the squash caramelize and keeps the filling moist
• Honey: Brings the signature roasted sweetness to both squash and filling
• Ground cinnamon: Adds warmth and pairs perfectly with winter squash
• Salt and black pepper: Round out the sweet ingredients and keep the dish balanced
• Chicken broth: Keeps the filling juicy and brings all the flavors together
• Parmesan cheese (optional): Gives a savory tang and rich finish
• Dried cranberries or raisins (optional): For a pop of chewiness and a hint of tart
• Walnuts or pecans (optional): For a nutty crunch

How to Make It

Prep the Squash:

Slice both squash in half from stem to base and scoop out the seeds with a sturdy spoon. Try not to take too much flesh as you clean.

Season and Roast:

Brush each half with olive oil, drizzle honey and sprinkle cinnamon, salt and pepper all over the flesh. Place cut side down on a baking sheet (line the sheet with parchment for easy cleanup). Roast at 400 degrees Fahrenheit for 30 to 40 minutes until you can easily slide a knife through the thickest part.

Make the Filling:

Add shredded chicken, diced onion, minced garlic and chicken broth to a large skillet or saucepan. Heat gently over medium, stir until the onion is soft and the mixture is well combined. Add cheese, cranberries and nuts now if using; stir until melted and incorporated. Taste and adjust salt and pepper.

Scoop and Mix:

When the squash are cool enough to handle, use a fork to gently scoop some flesh from the center of each half, leaving walls so the squash stays sturdy. Mix the scooped squash into the chicken mixture for creaminess.

Stuff and Bake:

Pile the hot filling evenly back into each squash shell, mound it slightly if you like. Return the stuffed squash to the oven; bake another 15 minutes until everything is golden on top, hot and bubbling.

My favorite part of this dish is how roasted honey and cinnamon bring out the squash’s natural sweetness. The first holiday season I made this, my family lingered at the table just to soak up the aromas long after dinner finished.

Flavor Boosters

Try replacing chicken with turkey for a seasonal twist or with sautéed mushrooms for a vegetarian version. Switch out honey for real maple syrup if you prefer, use any hard cheese or omit entirely to keep it dairy free, and toast your nuts or seeds for maximum flavor.

Serving Suggestions

Serve each squash half as a main with a green salad for balance or cut into wedges for a potluck side. Top with extra Parmesan or a dollop of Greek yogurt before serving. Add a sprinkle of pomegranate arils if they are in season for color and burst. Pairs well with wild rice pilaf or garlicky sautéed greens.

Creative Twists

Stuffed squash is a classic harvest dish across many cultures, symbolizing abundance and sharing. Try tossing in roasted apples or pears for a fruity note, or swap nuts for pepitas, pistachios or sunflower seeds for a fun crunch and extra nutrients.

This recipe brings warmth and brightness to any fall or winter table. Let it become a new family favorite for holidays, or a cozy weeknight meal with flair.

Common Questions About This Recipe

→ What type of chicken works best for stuffing?

Cooked shredded chicken breast or thigh both work well. Use leftovers or rotisserie for convenience.

→ Can I use other sweeteners instead of honey?

Yes, maple syrup or agave are delicious alternatives for drizzling over the squash before roasting.

→ How do I know when the squash is done roasting?

The squash is ready when a fork easily pierces through the flesh and the edges look lightly caramelized.

→ Are there vegetarian alternatives for the filling?

You can substitute the chicken with cooked quinoa, lentils, or chickpeas for a vegetarian option.

→ Can I prepare this dish in advance?

Yes, assemble and stuff the squash ahead. Bake just before serving to ensure the best texture and flavor.