![['A side view of honey roasted butternut squash stuffed with diced chicken, showcasing a golden, caramelized exterior.', 'Close-up of a vibrant butternut squash filled with chicken and herbs, highlighting its succulent texture.', 'A detailed side shot of butternut squash stuffed with colorful ingredients like chicken, spinach, and cranberries.', 'A juicy butternut squash half filled with diced chicken and garnished with herbs, emphasizing its appetizing appearance.']](https://timetocooks.com/wp-content/uploads/2026/07/honey-roasted-butternut-squash-stuffed-with-chicken_1_U1-300x300.webp)
Honey Roasted Butternut Squash Stuffed with Chicken
A delicious and hearty dish combining sweet roasted squash with savory chicken and vibrant vegetables, perfect for a cozy dinner.
Ingredients
Squash
- 1 medium butternut squash approximately 2 lbs
Chicken
- 1 lb boneless, skinless chicken breast diced into 1/2-inch cubes
Oil and Honey
- 2 tablespoons olive oil divided
- 2 tablespoons honey
Vinegar and Herbs
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried thyme
Seasonings
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
Vegetables and Fruits
- 1/4 cup dried cranberries
- 1/2 cup yellow onion, finely diced
- 2 cloves garlic, minced
- 2 cups fresh baby spinach
Instructions
- Preheat oven to 400°F (200°C). Halve the squash, remove seeds, and brush with honey-balsamic mixture. Roast for 40-45 minutes.
- Cook chicken in a skillet with salt and pepper for 7 minutes. Add onion and garlic; cook 3 minutes. Stir in spinach and cranberries.
- Scoop out some flesh from squash, mix into chicken filling. Stuff the squash halves with the mixture.
- Return stuffed squash to oven and heat for 5-10 minutes before serving.
Notes
For extra flavor, drizzle with additional honey before serving.