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Honey Roasted Butternut Squash Stuffed with Chicken and Cheese

Honey Roasted Butternut Squash Chicken

Sweet, caramelized honey-roasted butternut squash boats stuffed with juicy herb-seasoned chicken, burst cherry tomatoes, and melted bubbly mozzarella cheese.
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Prep Time 15 minutes
Cook Time 50 minutes
Servings: 2
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Squash Vessel:
  • - 1 large butternut squash halved lengthwise, seeds removed
  • - 2 tbsp raw unrefined honey
  • - 1 tbsp extra virgin olive oil EVOO
  • - 1/2 tsp kosher salt
  • - 1/4 tsp freshly ground black pepper
For the Mediterranean Chicken Filling:
  • - 1 lb boneless skinless chicken breast (cut into 3/4-inch cubes)
  • - 1 cup whole cherry tomatoes
  • - 1 tbsp extra virgin olive oil EVOO
  • - 1 tsp garlic powder
  • - 1 tsp onion powder
  • - 1 tsp paprika
  • - 1/2 tsp dried oregano
  • - Salt and black pepper to taste
For the Topping & Garnish:
  • - 1 cup part-skim mozzarella cheese shredded, blended with 2 tbsp crumbled feta
  • - 2 tbsp fresh parsley finely chopped

Method
 

Roast the Squash:
  1. Preheat oven to 400°F (200°C). Cut squash in half lengthwise, remove seeds, and score flesh. Drizzle with 1 tbsp EVOO and 2 tbsp honey; season with salt and pepper. Roast cut-side up for 40-45 minutes until fork-tender and caramelized.
Cook Filling:
  1. Heat 1 tbsp EVOO in a skillet over medium-high heat. Add cubed chicken and seasonings (garlic powder, onion powder, paprika, oregano, salt, pepper). Sear 5-7 minutes. Add whole cherry tomatoes; cook 3-4 minutes until softened and glossy.
Stuff & Broil:
  1. Spoon cooked chicken and tomatoes into roasted squash cavities. Blanket generously with cheese blend. Broil for 5-8 minutes until golden and bubbly.
Serve:
  1. Garnish with fresh chopped parsley and serve warm.

Notes

- Reheat leftovers in an oven or air fryer at 350°F to maintain crisp, tender squash texture.
- Completely gluten-free and natural whole-food recipe.