Honey Butternut Squash Stuffed with Chicken

 

Ingredients

• 1 medium butternut squash
• 1 cup shredded chicken
• 1 tbsp olive oil
• 1 tbsp honey
• ¼ tsp ground cinnamon
• Salt and pepper, to taste
• ½ small onion, diced
• 1 clove garlic, minced
• ½ tbsp olive oil
• ¼ tsp dried thyme
• ¼ tsp dried rosemary
• 2 tbsp chicken broth
• 2 tbsp grated Parmesan
• Fresh parsley, chopped
• Light drizzle of honey

Instructions

Preheat oven to 400°F.

Cut squash in half, brush with olive oil, drizzle with honey, and sprinkle with cinnamon, salt, and pepper. Roast cut‑side down 30–40 minutes, until tender.

In a bowl, warm shredded chicken with chicken broth. Stir in Parmesan and season to taste. Scoop some squash flesh out and mix into the filling.

Stuff squash halves generously and return to oven. Bake 15 minutes, until golden. Finish with parsley and a light drizzle of honey.