Description
Roasted butternut squash turns meltingly soft as honey-kissed chicken mingles with warm cumin and smoky paprika aromas. Crispy edges meet juicy, glazed chicken filling, creating a harmony of sweet, savory, and spice in every bite.
Ingredients
- 2 medium butternut squash
- 1 pound chicken breast
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 tablespoons honey
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cloves garlic
- 1/4 cup fresh parsley
Instructions
- Preheat oven to 400 F
- Slice butternut squash in half lengthwise and scoop out seeds
- Brush cut sides of squash with 1 tablespoon olive oil and season with salt and pepper
- Place squash cut-side up on a baking sheet and roast for 30 minutes until tender
- Meanwhile heat butter and remaining olive oil in a skillet over medium heat
- Mince garlic and add to the skillet, sautéing for 1 minute until fragrant
- Cut chicken into bite-sized pieces and add to the skillet with cumin, paprika, cinnamon, salt, and pepper, cooking for 8 to 10 minutes until no longer pink
- Stir in honey and cook for 2 more minutes to create a glossy glaze
- Remove roasted squash from oven and fill each cavity with the honey-chicken mixture
- Return stuffed squash to the oven and bake for an additional 5 minutes
- Remove from oven and garnish with chopped parsley before serving
Notes
- Prep time: 15 minutes Cook time: 35 minutes
- For extra texture add toasted pecans or golden raisins to the filling
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Substitute turkey or chickpeas for a different protein option