Sweet Savory Honey Roasted Butternut (Print-Friendly Format)

Golden butternut squash filled with spiced chicken, herbs, and feta for a sweet-savory crowd-pleaser.

# Ingredients You’ll Need:

→ Roasted Butternut Squash

01 - 2 medium butternut squash, halved lengthwise and seeded
02 - 2 tablespoons extra-virgin olive oil
03 - 2 tablespoons honey
04 - Sea salt, to taste
05 - Freshly ground black pepper, to taste

→ Chicken Filling

06 - 450 grams boneless skinless chicken breasts or thighs, diced
07 - 1 tablespoon extra-virgin olive oil
08 - 1 small onion, finely chopped
09 - 2 garlic cloves, minced
10 - 1 teaspoon ground cinnamon
11 - 0.5 teaspoon ground cumin
12 - 0.25 teaspoon smoked paprika (optional)
13 - Sea salt, to taste
14 - Freshly ground black pepper, to taste
15 - 2 tablespoons fresh parsley or cilantro, finely chopped
16 - 60 milliliters crumbled feta or goat cheese (optional)
17 - 2 tablespoons toasted pine nuts or chopped walnuts (optional)

# How to Make It:

01 - Preheat the oven to 200°C. Line a baking tray with parchment paper.
02 - Arrange the butternut squash halves cut side up on the tray. Score the flesh in a crosshatch pattern, drizzle with olive oil and honey, and season generously with salt and pepper. Roast for 40–45 minutes until fork tender and golden at the edges.
03 - While the squash roasts, heat olive oil in a large skillet over medium-high heat. Add chopped onion and sauté for 5 minutes until softened. Stir in minced garlic and cook for 1 additional minute.
04 - Add diced chicken to the pan. Season with salt, pepper, cinnamon, cumin, and paprika. Sauté until chicken is browned and thoroughly cooked, about 6–8 minutes.
05 - Remove the skillet from heat. Stir in chopped parsley or cilantro. If using, fold in crumbled feta or goat cheese and toasted nuts.
06 - When squash is roasted, gently scoop out some flesh from the center to create space for filling, taking care not to pierce the skin. Mix the scooped flesh into the chicken filling.
07 - Spoon the chicken mixture generously into each squash half. Return to the oven and bake for 10 minutes to meld flavors and lightly toast the surface.
08 - Garnish with additional fresh herbs, a drizzle of honey, or a dollop of yogurt if desired. Serve warm.

# Extra Tips:

01 - Roasting time may vary depending on squash size; check doneness by piercing with a fork.
02 - The components can be prepared ahead, assembled, and heated before serving.
03 - Acorn or delicata squash may be substituted; adjust roasting time accordingly.

Return