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–+ servings
Sweet and Savory Honey Roasted Butternut Squash

Sweet and Savory Honey Roasted Butternut Squash Bliss

A delightful Sweet and Savory Honey Roasted Butternut Squash dish filled with protein-rich ingredients, perfect for cozy family dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dishes
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Squash
  • 1 medium Butternut Squash Choose one that's firm with smooth skin
  • 2 tablespoons Olive Oil Can be swapped for vegetable oil if preferred
  • 3 tablespoons Honey For a vegan alternative, use maple syrup
  • 1 teaspoon Cinnamon Consider using nutmeg for a unique twist
  • to taste Salt & Black Pepper Adjust according to your taste preferences
For the Filling
  • 2 cups Shredded Chicken Substitute with cooked turkey or shredded beef for variety
  • 1 cup Chicken Broth Vegetable broth works well for a vegetarian version
  • 1/2 cup Parmesan Cheese Opt for vegan cheese or nutritional yeast for a dairy-free choice
  • 1/2 cup Cranberries Optional; feel free to omit if they aren't to your liking
  • 1/4 cup Walnuts Optional; replace with pecans or skip for a nut-free option

Equipment

  • Oven
  • Baking Sheet
  • Parchment paper
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Slice the butternut squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil and drizzle with honey. Sprinkle with cinnamon, salt, and black pepper.
  3. Place the squash cut-side down on a baking sheet and roast for 30–40 minutes, until fork-tender and caramelized.
  4. In a medium saucepan over medium heat, combine the shredded chicken with chicken broth for about 2–3 minutes. Add the Parmesan cheese, cranberries, and walnuts, mixing until well combined.
  5. Once the squash is roasted, scoop out the flesh and mix it with the chicken filling in the saucepan.
  6. Fill each squash half with the chicken mixture, packing it in gently but generously. Place the stuffed squash back on the baking sheet.
  7. Return to the oven and bake for an additional 15 minutes until heated through and tops are golden.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 20gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 300mgPotassium: 800mgFiber: 7gSugar: 10gVitamin A: 18000IUVitamin C: 30mgCalcium: 150mgIron: 3mg

Notes

This dish stores beautifully and can be made ahead of time for convenience.

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