I just pulled together a show-stopping Chicken Stuffed Butternut Squash that looks like a holiday centerpiece and actually feeds a crowd.

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I adore when Sweet And Savory Butternut Squash shows up on my table, all glossy from honey and roasted until it sings. I’m obsessed with Chicken Stuffed Butternut Squash for that weirdly perfect mix of sweet squash flesh and savory bites of chicken thighs, herbs sticking to everything.

I love how the honey makes edges caramelized and slightly crisp, while the inside stays tender and juicy. But mostly I love the look.

Orange boats filled with a messy, herb-strewn mixture that people dig into without asking. Not saccharine.

Serious, honest food I want again and again. Every single time.

Ingredients

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Butternut squash — sweet vessel, cozy roasted base you’ll crave.
Plus olive oil helps everything brown and not stick.
Unsalted butter adds that rich, silky touch to filling.
Basically honey gives sweet glaze and sticky-roasty notes.
Chicken thighs bring juicy, forgiving protein that stays tender.
Onion adds soft sweetness and real savory backbone.
Garlic punches up aroma — warm and homey.
Egg binds the filling so it holds together.
Panko breadcrumbs add airy crunch and absorb flavors.
Parmesan gives salty, nutty umami that you’ll notice.
Chicken stock keeps filling moist and flavorful.
Salt wakes everything up — use sparingly.
Pepper adds mild bite and freshness.
Thyme gives earthy, slightly minty herb notes.
Rosemary brings piney, aromatic little pops.
Parsley brightens the dish and adds color.
Lemon zest adds bright citrusy lift, not sourness.
Smoked or regular paprika offers warmth and subtle color.
Plus red pepper flakes give optional kick if you want heat.

Ingredient Quantities

2 medium butternut squash, halved lengthwise and seeded

2 tablespoons olive oil, plus extra for brushing

1 tablespoon unsalted butter

3 tablespoons honey, divided

1 pound boneless skinless chicken thighs, cut into 1/2 inch pieces

1 small yellow onion, finely chopped

3 cloves garlic, minced

1 large egg, lightly beaten

1/2 cup panko breadcrumbs

1/4 cup grated Parmesan cheese

1/2 cup low sodium chicken stock

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme

1 teaspoon chopped fresh rosemary, or 1/4 teaspoon dried

2 tablespoons chopped fresh parsley, plus extra for garnish

1 teaspoon lemon zest

1/4 teaspoon smoked paprika or regular paprika (optional)

Pinch of red pepper flakes (optional, if you like a little heat)

How to Make this

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1. Preheat oven to 400F. Brush the cut sides of the butternut squash with olive oil and a little salt, place face down on a rimmed baking sheet and roast until tender, about 35 to 45 minutes depending on size.

2. While squash roasts, heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium heat. Add the chopped onion and cook until translucent, 4 to 5 minutes. Add garlic and cook 30 seconds more.

3. Add the chicken thigh pieces to the skillet, season with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, thyme, rosemary, smoked paprika if using, and red pepper flakes if using. Cook until chicken is just browned, about 6 to 8 minutes, then remove from heat.

4. When the squash is cool enough to handle, scoop out most of the flesh leaving about a 1/2 inch shell so the skins hold their shape. Reserve about 1 cup of the roasted squash flesh and chop or mash it a bit; discard or save the rest for another use.

5. In a large bowl combine the cooked chicken mixture, reserved squash flesh, 1/2 cup panko breadcrumbs, 1/4 cup grated Parmesan, the beaten egg, 2 tablespoons chopped parsley, lemon zest, and 2 tablespoons honey (reserve 1 tablespoon for glazing). Add about 1/4 to 1/2 cup chicken stock as needed to make a moist but not soupy filling. Taste and adjust salt and pepper.

6. Spoon the filling into the roasted squash halves, packing slightly but not overstuffing. You should have the filling come just above the squash cavity.

7. Brush the exposed squash and filling with the remaining 1 tablespoon honey and a little olive oil for gloss. Place back on the baking sheet and bake at 375F for 20 to 25 minutes, until the filling is set and chicken is cooked through (internal temp should reach 165F).

8. If you want a browned top, switch to broil for 2 to 3 minutes at the end, watching closely so it doesn’t burn.

9. Remove from oven, let rest 5 minutes. Sprinkle with remaining chopped parsley and a little extra grated Parmesan or a drizzle of olive oil if you like.

10. Serve warm with extra chicken stock or pan juices spooned over if it seems dry. Leftovers keep well chilled for 3 days and reheat in a 350F oven.

Equipment Needed

1. Rimmed baking sheet (for roasting the squash and finishing in the oven)
2. Pastry brush or silicone brush (to oil and glaze the squash)
3. Chef knife (for halving and seeding the squash and cutting chicken)
4. Cutting board
5. Large skillet (for cooking the onion, garlic and chicken)
6. Large mixing bowl (to combine the filling)
7. Measuring cups and spoons
8. Wooden spoon or heatproof spatula (to stir the filling)
9. Instant read meat thermometer (to check chicken reaches 165F)
10. Potato masher or fork (to mash the reserved roasted squash flesh)

FAQ

Q: Can I use chicken breast instead of thighs?

A: Yes, you can. Chicken breast works fine but it can dry out quicker. Cut into small pieces and watch cooking time, or add a splash more chicken stock to keep the filling moist.

Q: How do I know when the butternut squash is done roasting?

A: The squash is done when the flesh is fork tender and pulls away easily from the skin, about 35 to 45 minutes at 400°F depending on size. If the edges brown too fast, cover loosely with foil.

Q: Can I make this ahead or freeze it?

A: Yes. You can assemble and refrigerate up to 24 hours before baking. To freeze, cook fully, cool, then wrap well and freeze up to 2 months. Reheat in a 350°F oven until warmed through.

Q: How can I make it gluten free?

A: Swap the panko for gluten free breadcrumbs or crushed gluten free crackers. Double check the chicken stock and other seasonings are labeled gluten free.

Q: Want it spicier or smokier, what should I change?

A: Add more red pepper flakes or a pinch of cayenne for heat. For smoke, use smoked paprika or a tiny bit of chipotle powder. Taste the filling before stuffing so you don’t overdo it.

Q: Any tips so the filling doesn't fall apart or get soggy?

A: Don’t overdo the stock. The egg, panko and Parmesan bind it, so start with less stock and add only if the mix seems dry. Let the filling cool slightly before stuffing so it firms up a bit.

Sweet And Savory Honey Roasted Butternut Squash Stuffed With Chicken Recipe Substitutions and Variations

Butternut squash: swap with acorn squash or delicata squash. They roast similar and hold filling well, maybe a little less sweet but still yum.
Chicken thighs: use boneless skinless chicken breasts or ground turkey. Breasts are leaner so don’t overcook, ground turkey mixes into the filling easy.
Honey: replace with maple syrup or agave nectar. Same sweetness, maple adds a deeper flavor that pairs great with herbs.
Panko breadcrumbs: use regular breadcrumbs, crushed saltine crackers, or quick oats for a gluten free-ish binder. Crushed crackers give more crunch, oats make it heartier.

Pro Tips

1. Roast the squash a little past tender, not just barely done. If it’s a bit caramelized around the edges the filling gets sweeter and you’ll need less extra honey. Just watch so it doesn’t go bitter.

2. Don’t overwork the filling when mixing. Stir until combined, then stop. Over-mixing makes the chicken and breadcrumbs turn gummy instead of slightly airy. If it feels dry add stock a tablespoon at a time.

3. Sear the chicken well in the pan so you get browned bits. Those browned bits add more flavor than extra herbs. If the pan looks dry, splash in a little stock or water and scrape the bottom before mixing with the squash.

4. If you plan to reheat leftovers, underbake by 2 to 3 minutes and finish when reheating. That keeps the filling moist instead of getting dry and rubbery after storing. For quick crispiness, broil for 1 minute when reheating, but watch it closely.

Sweet And Savory Honey Roasted Butternut Squash Stuffed With Chicken Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I just pulled together a show-stopping Chicken Stuffed Butternut Squash that looks like a holiday centerpiece and actually feeds a crowd.

Servings

servings

Calories

612

kcal

Equipment: 1. Rimmed baking sheet (for roasting the squash and finishing in the oven)
2. Pastry brush or silicone brush (to oil and glaze the squash)
3. Chef knife (for halving and seeding the squash and cutting chicken)
4. Cutting board
5. Large skillet (for cooking the onion, garlic and chicken)
6. Large mixing bowl (to combine the filling)
7. Measuring cups and spoons
8. Wooden spoon or heatproof spatula (to stir the filling)
9. Instant read meat thermometer (to check chicken reaches 165F)
10. Potato masher or fork (to mash the reserved roasted squash flesh)

Ingredients

2 medium butternut squash, halved lengthwise and seeded
2 tablespoons olive oil, plus extra for brushing
1 tablespoon unsalted butter
3 tablespoons honey, divided
1 pound boneless skinless chicken thighs, cut into 1/2 inch pieces
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 large egg, lightly beaten
1/2 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
1/2 cup low sodium chicken stock
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
1 teaspoon chopped fresh rosemary, or 1/4 teaspoon dried
2 tablespoons chopped fresh parsley, plus extra for garnish
1 teaspoon lemon zest
1/4 teaspoon smoked paprika or regular paprika (optional)
Pinch of red pepper flakes (optional, if you like a little heat)

Directions

Preheat oven to 400F. Brush the cut sides of the butternut squash with olive oil and a little salt, place face down on a rimmed baking sheet and roast until tender, about 35 to 45 minutes depending on size.
While squash roasts, heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium heat. Add the chopped onion and cook until translucent, 4 to 5 minutes. Add garlic and cook 30 seconds more.
Add the chicken thigh pieces to the skillet, season with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, thyme, rosemary, smoked paprika if using, and red pepper flakes if using. Cook until chicken is just browned, about 6 to 8 minutes, then remove from heat.
When the squash is cool enough to handle, scoop out most of the flesh leaving about a 1/2 inch shell so the skins hold their shape. Reserve about 1 cup of the roasted squash flesh and chop or mash it a bit; discard or save the rest for another use.
In a large bowl combine the cooked chicken mixture, reserved squash flesh, 1/2 cup panko breadcrumbs, 1/4 cup grated Parmesan, the beaten egg, 2 tablespoons chopped parsley, lemon zest, and 2 tablespoons honey (reserve 1 tablespoon for glazing). Add about 1/4 to 1/2 cup chicken stock as needed to make a moist but not soupy filling. Taste and adjust salt and pepper.
Spoon the filling into the roasted squash halves, packing slightly but not overstuffing. You should have the filling come just above the squash cavity.
Brush the exposed squash and filling with the remaining 1 tablespoon honey and a little olive oil for gloss. Place back on the baking sheet and bake at 375F for 20 to 25 minutes, until the filling is set and chicken is cooked through (internal temp should reach 165F).
If you want a browned top, switch to broil for 2 to 3 minutes at the end, watching closely so it doesn't burn.
Remove from oven, let rest 5 minutes. Sprinkle with remaining chopped parsley and a little extra grated Parmesan or a drizzle of olive oil if you like.
Serve warm with extra chicken stock or pan juices spooned over if it seems dry. Leftovers keep well chilled for 3 days and reheat in a 350F oven.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.