Sweet Savory Honey Roasted Butternut (Recipe for Printing)

Butternut squash, honey, and chicken blend in a satisfying sweet and savory filling.

# What You Need:

→ Main Ingredients

01 - 2 medium butternut squash
02 - 2 cups cooked chicken, shredded
03 - 1 small onion, diced
04 - 2 cloves garlic, minced

→ Seasonings and Flavorings

05 - 2 tablespoons olive oil
06 - 2 tablespoons honey
07 - 1/2 teaspoon ground cinnamon
08 - Salt, to taste
09 - Black pepper, to taste

→ Other Ingredients

10 - 1/4 cup chicken broth
11 - 1/4 cup grated Parmesan cheese (optional)
12 - 1/4 cup dried cranberries or raisins (optional)
13 - 1/4 cup chopped walnuts or pecans (optional)

# How to Make It:

01 - Preheat oven to 400°F (204°C). Halve the butternut squash lengthwise and remove seeds. Brush cut sides with olive oil, drizzle with honey, and season evenly with ground cinnamon, salt, and black pepper. Arrange cut-side down on a baking sheet and roast for 30 to 40 minutes until the squash is fork-tender.
02 - In a large skillet over medium heat, combine shredded cooked chicken, diced onion, minced garlic, and chicken broth. Stir and cook until the mixture is heated through and the onion is translucent. Fold in Parmesan cheese, dried cranberries or raisins, and chopped walnuts or pecans if desired. Adjust seasoning with salt and black pepper.
03 - Carefully scoop a portion of the roasted squash flesh from each half and mix into the chicken filling. Spoon the prepared filling into the squash shells, pressing gently to fill evenly.
04 - Return the stuffed squash halves to the oven. Bake at 400°F (204°C) for an additional 15 minutes until the filling is thoroughly heated and lightly golden.

# Extra Tips:

01 - For richer flavor, use freshly roasted chicken and high-quality honey. To save time, prepare the filling while the squash roasts.