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Butternut Squash with Chicken

Butternut Squash with Chicken: A Cozy, Flavorful Delight

Butternut Squash with Chicken is a healthy, gluten-free meal bursting with nourishment and flavor, perfect for cozy evenings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Butternut Squash
  • 1 medium Butternut Squash The star of the dish; pick a ripe one for optimal sweetness.
  • 2 tablespoons Olive Oil Necessary for roasting; or try coconut oil for a different flavor.
  • 2 tablespoons Honey Sweetens the dish beautifully but can be omitted for Whole 30 enthusiasts.
  • to taste Salt Elevates flavors; adjust according to taste.
  • to taste Black Pepper Adds a hint of warmth to the overall dish.
  • 1 teaspoon Cinnamon Optional spice that brings warmth and depth.
Chicken Filling
  • 1 pound Chicken Breast The main protein; dice into small pieces for even cooking.
  • 1 Onion Adds depth; yellow or sweet onions work best.
  • 2 cloves Garlic Freshly minced for aromatic goodness.
  • 1 teaspoon Smoked Paprika Introduces a smoky note.
  • 1 teaspoon Ground Cumin Contributes an earthy profile.
  • 1 teaspoon Dried Thyme Boosts the savory flavor.
  • 1 cup Spinach Introduces freshness and nutrients.
  • 1/2 cup Walnuts/Pecans Optional for added crunch and texture.
  • 1/2 cup Feta Cheese Adds creaminess; easily substituted with dairy-free cheese for vegan options.

Equipment

  • Oven
  • Skillet
  • Baking sheet
  • Knife
  • Cutting board
  • blender

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C).
  2. Slice the butternut squash in half lengthwise. Brush with olive oil and drizzle honey. Sprinkle with salt, pepper, and cinnamon. Arrange cut-side down on a baking sheet.
  3. Roast the squash for 30–40 minutes until fork-tender.
  4. Sauté diced onion and minced garlic in olive oil over medium heat for 2–3 minutes until translucent.
  5. Add diced chicken to the skillet, season with smoked paprika, cumin, and thyme. Cook for 6–8 minutes until the chicken is just cooked through.
  6. Fold in fresh spinach and optional walnuts or pecans and feta cheese, cooking until just wilted.
  7. Carefully scoop out roasted squash flesh, leaving a ½-inch border.
  8. Combine scooped squash with chicken mixture until well blended.
  9. Fill the squash halves with the chicken mixture.
  10. Return stuffed squash to the oven and bake for another 10 minutes.
  11. Allow to cool slightly before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 400mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 12000IUVitamin C: 30mgCalcium: 250mgIron: 2mg

Notes

Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months. Reheat in the oven at 350°F until warmed through.

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