This Honey Roasted Butternut Squash Stuffed with Chicken dish is a perfect blend of sweet and savory flavors, ideal for fall or winter meals. The natural sweetness of roasted butternut squash pairs beautifully with a savory stuffing of chicken, Brussels sprouts, beets, walnuts, and feta cheese. Not only is it hearty and wholesome, but this recipe also takes full advantage of seasonal produce. Honey adds a delightful glaze that balances the nutty flavors of the vegetables and walnuts, while the chicken provides a savory touch, making this dish a complete and satisfying meal.
Additionally, Honey Roasted Butternut Squash Stuffed with Chicken is an excellent choice for holiday meals, offering a stunning presentation with its colorful stuffing. Whether you’re looking for an impressive dinner centerpiece or a nutrient-packed weeknight meal, this dish is sure to become a household favorite.
Ingredients:
- 1 large butternut squash, halved and seeds removed
- 2 tablespoons olive oil
- 2 tablespoons honey
- 2 cups Brussels sprouts, halved
- 2 medium beets, peeled and cubed
- 1 chicken breast, cooked and shredded
- 1/2 cup walnuts, roughly chopped
- 1/3 cup crumbled feta cheese
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Optional garnish: fresh parsley, drizzle of balsamic glaze
Preparation:
Step 1: Preheat and Prepare the Squash First, preheat your oven to 400°F (200°C). Then, cut the butternut squash in half lengthwise and scoop out the seeds. Next, brush each half with olive oil, season with salt and pepper, and drizzle with honey. After that, place the halves cut side down on a baking sheet lined with parchment paper. Roast for 40-50 minutes, or until the flesh is tender when pierced with a fork.
Step 2: Roast the Vegetables Meanwhile, as the squash is roasting, prepare the Brussels sprouts and beets. Toss them in olive oil, thyme, garlic, salt, and pepper. Then, spread them out on another baking sheet and roast for 25-30 minutes. They should be tender and slightly caramelized by the end.
Step 3: Prepare the Chicken While the vegetables are roasting, cook the chicken breast. Season it with salt, pepper, and any favorite seasonings. Afterward, pan-sear the chicken for about 5-6 minutes per side until fully cooked. Once cooked, shred it into bite-sized pieces.
Step 4: Prepare the Filling Next, in a large bowl, combine the roasted Brussels sprouts, beets, shredded chicken, walnuts, and crumbled feta. Toss everything together to mix well. If necessary, adjust the seasoning with salt, pepper, or a little extra honey for added sweetness.
Step 5: Stuff the Squash After the butternut squash is roasted and soft, remove it from the oven and allow it to cool slightly. Scoop out some of the flesh to create more space for the filling. Then, mix the scooped-out squash with the stuffing mixture. Finally, spoon the filling into the squash halves, piling it high.
Step 6: Final Roast Place the stuffed squash back in the oven for another 10-15 minutes. This will allow the filling to heat through and the feta to soften. The edges of the squash will become golden and caramelized, adding a beautiful finish to the dish.
Variation
- Vegetarian Option: For a vegetarian version, skip the chicken and substitute it with plant-based protein like quinoa, lentils, or chickpeas. You can also add extra nuts or seeds such as pumpkin seeds for added crunch.
- Vegan Option: If you prefer a vegan version, use a vegan cheese alternative or omit the cheese entirely. You can also substitute maple syrup for honey to maintain a plant-based sweetener.
- Add Grains: In addition, you can mix cooked quinoa, farro, or wild rice into the stuffing to create a more filling dish.
- Add Spices: For a spicier version, consider adding a pinch of red pepper flakes, smoked paprika, or even a dash of cinnamon for extra warmth and flavor.
Cooking Note:
- Be sure to choose a large butternut squash with enough room to hold the filling. The larger the cavity, the more stuffing you can add.
- Remember to flip the Brussels sprouts halfway through roasting to ensure even browning.
- Additionally, you can roast the chicken in advance or use pre-cooked rotisserie chicken to save time.
Serving Suggestions:
This stuffed butternut squash is perfect as a main course. Since it’s packed with protein, vegetables, and healthy fats, it’s a complete meal on its own. However, for a more substantial feast, you can serve it alongside a fresh green salad, crusty bread, or roasted sweet potatoes.
If you’re serving this dish for a holiday meal, it pairs wonderfully with garlic mashed potatoes, roasted root vegetables, or a tangy cranberry relish. These sides complement the sweetness of the squash and round out the meal beautifully.
Tips:
- To save time, you can roast the squash and vegetables ahead of time, then assemble and heat when you’re ready to serve.
- For added texture and flavor, lightly toast the walnuts in a dry skillet before mixing them into the stuffing. This brings out their natural oils and enhances their nutty flavor.
- If you’re in a hurry, consider microwaving the squash for 8-10 minutes before roasting to reduce the overall cooking time.
Prep Time:
15 minutes
Cooking Time:
1 hour
Total Time:
1 hour 15 minutes
Nutritional Information (per serving):
- Calories: 450
- Protein: 22g
- Sodium: 550mg
FAQs:
1. Can I make this dish ahead of time? Yes, you can roast the squash and prepare the stuffing a day in advance. Simply assemble everything and bake right before serving.
2. How can I store leftovers? Store leftover stuffed squash in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F until warmed through.
3. Can I freeze this dish? Absolutely. You can freeze the stuffed squash by wrapping it tightly in aluminum foil and placing it in a freezer-safe container. To reheat from frozen, bake at 350°F for about 30-40 minutes until warmed through.
4. Can I use other types of squash? Definitely! Acorn or delicata squash work well as alternatives to butternut squash. Just be sure to adjust the roasting time based on the size of the squash.
5. How can I make this dish gluten-free? This recipe is naturally gluten-free. However, if you are concerned about cross-contamination, ensure that any store-bought ingredients, like feta, are certified gluten-free.
Conclusion:
Honey Roasted Butternut Squash Stuffed with Chicken, Brussels Sprouts, Beets, Walnuts, and Feta is ideal for those who love seasonal flavors. It’s a nutritious and delicious dish that offers a perfect balance of sweet and savory elements. Packed with vegetables, lean protein, and healthy fats, this recipe caters to different dietary needs and preferences. Plus, it can be easily adapted for vegan or gluten-free diets. Whether you serve it as a weeknight dinner or a stunning centerpiece for a holiday meal, the vibrant colors and rich flavors will surely impress your guests.
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Honey Roasted Butternut Squash Stuffed with Chicken
- Total Time: 1 hour 15 minutes
Ingredients
Ingredients:
- 1 large butternut squash, halved and seeds removed
- 2 tablespoons olive oil
- 2 tablespoons honey
- 2 cups Brussels sprouts, halved
- 2 medium beets, peeled and cubed
- 1 chicken breast, cooked and shredded
- 1/2 cup walnuts, roughly chopped
- 1/3 cup crumbled feta cheese
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Optional garnish: fresh parsley, drizzle of balsamic glaze
Instructions
Preparation:
Step 1: Preheat and Prepare the Squash First, preheat your oven to 400°F (200°C). Then, cut the butternut squash in half lengthwise and scoop out the seeds. Next, brush each half with olive oil, season with salt and pepper, and drizzle with honey. After that, place the halves cut side down on a baking sheet lined with parchment paper. Roast for 40-50 minutes, or until the flesh is tender when pierced with a fork.
Step 2: Roast the Vegetables Meanwhile, as the squash is roasting, prepare the Brussels sprouts and beets. Toss them in olive oil, thyme, garlic, salt, and pepper. Then, spread them out on another baking sheet and roast for 25-30 minutes. They should be tender and slightly caramelized by the end.
Step 3: Prepare the Chicken While the vegetables are roasting, cook the chicken breast. Season it with salt, pepper, and any favorite seasonings. Afterward, pan-sear the chicken for about 5-6 minutes per side until fully cooked. Once cooked, shred it into bite-sized pieces.
Step 4: Prepare the Filling Next, in a large bowl, combine the roasted Brussels sprouts, beets, shredded chicken, walnuts, and crumbled feta. Toss everything together to mix well. If necessary, adjust the seasoning with salt, pepper, or a little extra honey for added sweetness.
Step 5: Stuff the Squash After the butternut squash is roasted and soft, remove it from the oven and allow it to cool slightly. Scoop out some of the flesh to create more space for the filling. Then, mix the scooped-out squash with the stuffing mixture. Finally, spoon the filling into the squash halves, piling it high.
Step 6: Final Roast Place the stuffed squash back in the oven for another 10-15 minutes. This will allow the filling to heat through and the feta to soften. The edges of the squash will become golden and caramelized, adding a beautiful finish to the dish.
Notes
Cooking Note:
- Be sure to choose a large butternut squash with enough room to hold the filling. The larger the cavity, the more stuffing you can add.
- Remember to flip the Brussels sprouts halfway through roasting to ensure even browning.
- Additionally, you can roast the chicken in advance or use pre-cooked rotisserie chicken to save time.
- Prep Time: 15
- Cook Time: 1 hour
Nutrition
- Calories: 450
- Sodium: 550mg
- Protein: 22g