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Butternut Squash with Chicken

Delicious Butternut Squash with Chicken for a Cozy Dinner

Enjoy this Butternut Squash with Chicken, a nourishing dish packed with flavor and nutrients, perfect for a cozy fall dinner.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Chicken
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Squash
  • 1 medium Butternut squash The star of the show, providing sweetness and a creamy texture.
  • 2 tablespoons Olive oil Essential for roasting.
  • 2 tablespoons Honey Adds a touch of sweetness; can be omitted for Whole 30.
  • 1 teaspoon Salt Fundamental seasoning.
  • 1 teaspoon Black pepper Fundamental seasoning.
  • 1 teaspoon Cinnamon Optional; introduces a warm note.
For the Filling
  • 1 pound Boneless, skinless chicken breast A hearty protein source.
  • 1 medium Onion Adds depth of flavor.
  • 2 cloves Garlic Essential for aroma.
  • 1 teaspoon Smoked paprika Provides a hint of smokiness.
  • 1 teaspoon Ground cumin Adds earthy undertones.
  • 1 teaspoon Dried thyme Complements chicken.
  • 2 cups Baby spinach Packed with nutrients and adds color.
  • 1 cup Nuts Walnuts or pecans for crunch; omit for nut-free.
  • 1/2 cup Feta cheese Optional; substitute with dairy-free cheese if needed.

Equipment

  • oven
  • skillet
  • Baking sheet
  • Parchment paper
  • knife
  • cutting board

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Halve the butternut squash lengthwise and scoop out the seeds. Brush with olive oil and drizzle with honey. Season with salt, pepper, and cinnamon if desired.
  3. Place the squash halves cut-side down on a baking sheet and roast for 30 to 40 minutes, until tender.
  4. Heat olive oil in a skillet, add chopped onion and minced garlic, sauté for 2 to 3 minutes until softened.
  5. Add diced chicken, season with smoked paprika, cumin, and thyme. Cook for 6 to 8 minutes until chicken is no longer pink.
  6. Stir in baby spinach and cook for 1 to 2 minutes until wilted. Mix in nuts if using.
  7. Scoop out some flesh from the roasted squash, mix it with the chicken filling.
  8. Stuff the squash halves with the mixture and return to the oven for an additional 10 minutes.
  9. Remove and let rest for a few minutes before serving warm.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 8gVitamin A: 8000IUVitamin C: 30mgCalcium: 150mgIron: 3mg

Notes

Can be stored in the fridge for up to 4 days or freeze for up to 3 months. Allow to thaw overnight before reheating in the oven.

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