Honey Roasted Butternut Squash Stuffed with Chicken
A delightful dish of roasted butternut squash stuffed with a savory mixture of chicken, Brussels sprouts, beets, walnuts, and feta, perfect for family dinners or holiday gatherings.
Ingredients
For the stuffed butternut squash
- 2 medium butternut squashes, halved and seeds removed Showcasing their bright orange flesh.
- 2 tablespoons olive oil Glistening and aromatic, perfect for roasting.
- Salt to taste salt Essential for enhancing flavors.
- Pepper to taste pepper Essential for enhancing flavors.
Filling ingredients
- 1 pound boneless, skinless chicken breasts, diced Succulent pieces.
- 1 cup Brussels sprouts, trimmed and halved For that touch of green.
- 1 cup cooked beets, diced Delightful sweetness and vibrant color.
- 1/2 cup walnuts, chopped To add a crunchy texture.
- 1/2 cup feta cheese, crumbled For a rich, creamy topping.
- 3 tablespoons honey Sweet and golden for that irresistible glaze.
- 1 teaspoon dried thyme Or fresh thyme if available.
- 1 teaspoon garlic powder For a hint of savory depth.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Place the butternut squash halves on a baking sheet, cut side up. Drizzle with olive oil and season generously with salt and pepper. Roast in the oven for about 25-30 minutes, or until tender and slightly golden at the edges.
- While the squash is roasting, heat a tablespoon of olive oil in a skillet over medium heat. Season the diced chicken with salt, pepper, thyme, and garlic powder. Cook until golden brown and fully cooked through, about 7-10 minutes. Remove from heat and set aside.
- In the same skillet, add the halved Brussels sprouts and sauté for about 5-7 minutes until they are slightly caramelized and tender.
- In a large mixing bowl, combine the cooked chicken, sautéed Brussels sprouts, diced beets, chopped walnuts, honey, and half of the feta cheese. Toss until well incorporated.
- Once the butternut squash is done roasting, fill each half with the chicken and vegetable mixture.
- Sprinkle the remaining feta cheese on top of each stuffed squash. Return to the oven and bake for an additional 10-15 minutes.
- Remove from the oven and let cool slightly before serving.
Notes
For a lighter option, substitute chicken with turkey or plant-based protein. Can be made ahead; prepare filling a day in advance. Pair with a light salad or crusty bread.