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.