A comforting fall-inspired meal packed with protein, fiber, and warm, rich flavors.
This recipe is as beautiful as it is satisfying. Perfect for dinner parties, meal prep, or when you just want something hearty yet wholesome.
🛒 Ingredients (Serves 2)
For the Roasted Squash:
- Butternut squash – 1 medium (about 1.2kg), halved and seeds removed
- Olive oil – 2 tablespoon (30ml)
- Honey – 1 tablespoon (15ml)
- Cinnamon – ½ tsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
For the Filling:
- Chicken breast (cooked & shredded) – 200g
- Red onion – 1 small (70g), diced
- Garlic – 2 cloves, minced
- Spinach (fresh) – 60g
- Goat cheese or feta – 50g, crumbled
- Olive oil – 1 tablespoon (15ml)
- Thyme (fresh or dried) – 1 tsp
- Honey – 1 teaspoon (optional)
- Salt & pepper – to taste
👨🍳 Instructions
1. Prepare and Roast the Squash
Preheat oven to 200°C (400°F).
Brush the cut sides of the butternut squash with olive oil, drizzle with honey, and sprinkle with cinnamon, salt, and pepper.
Place cut-side down on a lined baking sheet. Roast for 35–40 minutes, or until fork-tender and caramelized.
2. Make the Filling
While squash roasts, heat olive oil in a skillet over medium heat. Add onion and garlic; sauté until soft (about 3–4 minutes).
Stir in shredded chicken, thyme, and spinach. Cook until spinach wilts. Season with salt, pepper, and a drizzle of honey if desired.
Remove from heat and mix in the crumbled goat cheese or feta.
3. Stuff the Squash
Once squash is tender, remove from oven and flip upright. Gently scoop out a bit of the flesh to create more space for filling (optional—save for soup or mash!).
Fill each half with the chicken-spinach mixture. Return to oven and bake for 5–8 more minutes, just to warm everything through.
🍽️ Serving Suggestions
- Top with crushed pecans or pumpkin seeds for crunch.
- Add a side of wild rice or quinoa for extra fiber.
- Drizzle with balsamic glaze for a sweet tangy contrast.
🌟 Tips & Variations
- Swap chicken for ground turkey, tofu, or lentils for a vegetarian version.
- Add dried cranberries or apple chunks for a fall-inspired twist.
- Use acorn squash or kabocha squash if you don’t have butternut.
🧬 Nutrition Info (Per serving, approx. ½ squash with filling)
| Nutrient | Amount |
|---|---|
| Calories | ~420 kcal |
| Protein | ~30g |
| Fat | ~18g |
| Carbs | ~32g |
| Fiber | ~6g |
| Sugar | ~9g (natural + honey) |
📝 Final Thoughts
This Sweet & Savory Butternut Squash dish is hearty, satisfying, and balanced. It’s warm, slightly sweet, savory, and super nourishing. Whether you're looking for a cozy weeknight meal or a beautiful dish for entertaining, this one’s a winner.
Leave a Reply