Chicken Stuffed Butternut Squash Recipe
- Cook Time: 70 minutes
- Total Time: 1 hour 10 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 2 medium butternut squashes, halved lengthwise and seeds removed
- 2 cups cooked chicken, shredded or diced
- 2 tablespoons olive oil
- 1/2 cup yellow onion, finely diced
- 2 cloves garlic, minced
- 2 cups fresh baby spinach
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 1/2 cup crumbled goat cheese or feta cheese
- 1 teaspoon dried sage
- 1/2 teaspoon dried rosemary
- Salt and black pepper to taste
Instructions
- Step 1: Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Brush the flesh of the halved squashes with one tablespoon of olive oil and season with salt and pepper. Place them cut-side down on the baking sheet and roast for about 40 to 45 minutes, or until the flesh is tender when pierced with a fork. - Step 2: Sauté the Aromatics and Greens
While the squash is roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for about 5 minutes until soft and translucent. Stir in the minced garlic and cook for another minute until fragrant. Add the fresh spinach to the skillet and toss until it is completely wilted. - Step 3: Prepare the Chicken Filling
In a large mixing bowl, combine the shredded chicken, sautéed onion and spinach mixture, dried cranberries, chopped pecans, sage, and rosemary. Once the squash is roasted and cool enough to handle, scoop out about 1/2 cup of the cooked squash flesh from each half (leaving a sturdy border) and fold it into the chicken mixture. Season the filling with salt and pepper. - Step 4: Stuff and Final Bake
Turn the squash halves over so the hollowed-out side is facing up. Divide the chicken filling evenly among the four halves, mounding it up slightly. Sprinkle the top of each squash with crumbled goat cheese or feta. Return the tray to the oven and bake for another 10 to 15 minutes, or until the filling is heated through and the cheese is slightly melted and golden.