There is something magical about the smell of roasting squash on a crisp autumn evening. You want a dinner that feels special but fits your busy schedule. This honey roasted butternut squash is the ultimate healthy reset for your family. It is packed with protein and feels like a warm hug.
It is 6pm and the house is cooling down. You need a meal that satisfies your cravings for something cozy. This recipe delivers a complete, nutritious meal in one beautiful package. Your kitchen will smell amazing while the squash turns golden and sweet.
Why You’ll Love This Recipe
You will love how this meal balances sweet and savory flavors perfectly. It is a nutritious powerhouse that keeps everyone full and happy. The honey glaze adds a golden glow that looks beautiful on the plate. Plus, it uses simple ingredients you likely already have.
This dish is perfect for a healthy reset after a busy weekend. It provides plenty of lean protein from the chicken and quinoa. The kale and cranberries add a fresh, festive touch. It is a meal that makes you feel good from the inside out.
Simple Method
Making this dish is much easier than it looks. You simply roast the squash while you sauté the filling. Even if you are a beginner, you can master this meal easily. The oven does most of the hard work for you. You will feel like a pro when you serve it.
Ingredients You’ll Need
These ingredients are fresh and wholesome, making it a great choice for your family.
- 1 medium butternut squash, halved lengthwise and seeded
- 1 lb boneless skinless chicken breast, diced into 1/2-inch pieces
- 2 tablespoons olive oil, divided
- 2 tablespoons honey, divided
- 1 cup cooked quinoa
- 1 cup fresh kale, finely chopped
- 1/4 cup dried cranberries
- 1/4 cup crumbled feta cheese
- 1 tablespoon balsamic glaze
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Step-by-Step Directions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Brush the squash with 1 tablespoon oil and 1 tablespoon honey.
- Season the squash with half of the salt and pepper.
- Place the squash cut-side down on the sheet and roast for 40 minutes.
- Heat the remaining oil in a large skillet over medium-high heat.
- Add the chicken and remaining seasoning, sautéing until cooked through.
- Stir in the quinoa, kale, and cranberries for 2-3 minutes.
- Flip the squash and fill the cavities with the chicken mixture.
- Drizzle with the remaining honey and roast for 10 more minutes.
- Garnish with feta and balsamic glaze before serving.
Best Ways to Enjoy It
Serve this directly in the squash shell for a stunning presentation. It looks like a restaurant meal right at your kitchen table. Pair it with a light side salad or a glass of cider. It is perfect for a cozy weeknight dinner with your family.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. Reheat them in the oven at 350°F to keep the squash tender. This recipe is a great way to prep healthy lunches. You can also microwave individual portions for a quick meal.
Tips for Best Results
- Choose a squash that feels heavy for its size.
- Don’t skip the balsamic glaze at the very end.
- Cut your chicken into uniform pieces for even cooking.
- Use pre-cooked quinoa to save time on busy nights.
- For a holiday twist, add a few toasted pecans on top.
- Make sure the squash is fork-tender before adding the filling.
- Massage the kale slightly to make it extra tender.
Ways to Switch It Up
- Swap the chicken for chickpeas for a vegetarian version.
- Use maple syrup instead of honey for a deeper flavor.
- Try spinach instead of kale if your kids prefer it.
- Swap the quinoa for brown rice or farro.
Common Questions
Can I make this ahead of time?
Yes, you can prep the filling a day early. Just store it in the fridge until you are ready. Roast the squash fresh for the best texture.
How do I know when the squash is done?
The flesh should be very soft when pierced with a fork. It will look tender and golden around the edges. This usually takes about 40 to 50 minutes.
Will picky eaters like this?
Most kids love the sweetness of the honey and cranberries. It masks the greens and makes the squash taste like a treat. It is a family-friendly winner every time.
I hope this cozy recipe brightens your fall evenings. It is the perfect way to bring the family together for a healthy meal. Give it a try and enjoy every bite!
— Lidia
High Protein Honey Roasted Butternut Squash Stuffed with Chicken
Ingredients
- 1 medium butternut squash, halved lengthwise and seeded
- 1 lb boneless skinless chicken breast, diced into 1/2-inch pieces
- 2 tablespoons olive oil, divided
- 2 tablespoons honey , divided
- 1 cup cooked quinoa
- 1 cup fresh kale, finely chopped
- 1/4 cup dried cranberries
- 1/4 cup crumbled feta cheese
- 1 tablespoon balsamic glaze
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
- Brush the cut sides of the butternut squash with 1 tablespoon of olive oil and 1 tablespoon of honey, then season with half of the salt and pepper.
- Place the squash halves cut-side down on the baking sheet and roast for 40 minutes or until the flesh is fork-tender.
- While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the diced chicken to the skillet, season with the remaining salt and pepper, and sauté until the chicken is cooked through (internal temperature 165°F).
- Stir the cooked quinoa, chopped kale, and dried cranberries into the skillet and cook for 2-3 minutes until the kale has wilted.
- Remove the squash from the oven, flip the halves over, and fill the cavities with the chicken and quinoa mixture.
- Drizzle the remaining 1 tablespoon of honey over the filling and return the squash to the oven for an additional 10 minutes.
- Remove from the oven and garnish with crumbled feta cheese and a drizzle of balsamic glaze before serving.
