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As the leaves turn and the air becomes crisp, there's an undeniable allure in the kitchen that beckons us to embrace the flavors of the season. One dish that perfectly encapsulates this autumnal spirit is Honey Roasted Butternut Squash Stuffed with Chicken. This delightful recipe combines the natural sweetness of roasted butternut squash with savory, tender chicken, creating a meal that is not only visually stunning but also rich in flavor and nutrients.

Honey Roasted Butternut Squash Stuffed with Chicken

Celebrate autumn flavors with this Honey Roasted Butternut Squash Stuffed with Chicken recipe! This dish perfectly marries the sweet, nutty taste of butternut squash with savory chicken, quinoa, cranberries, and a hint of honey. It's not just delicious; it’s packed with nutrients like vitamin A and C. Perfect for cozy family meals or gatherings, this visually stunning dish is sure to impress. Dive into seasonal cooking today! #ButternutSquash #FallRecipes #HealthyEating #CozyMeals #ComfortFood
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Ingredients
  

2 medium butternut squash, halved lengthwise and seeds removed

2 cups cooked chicken, shredded (rotisserie chicken works well)

1 cup cooked quinoa

1/2 cup finely chopped red onion

1/2 cup dried cranberries

1/4 cup honey

1 tablespoon olive oil

1 teaspoon ground cinnamon

1/2 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

1/2 cup crumbled feta cheese (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Squash: Place the butternut squash halves on a baking sheet, cut side up. Drizzle with olive oil, and sprinkle with salt and pepper. Roast in the preheated oven for about 30-35 minutes until tender.

      Make the Filling: While the squash is roasting, in a large mixing bowl, combine the shredded chicken, cooked quinoa, red onion, dried cranberries, honey, cinnamon, smoked paprika, salt, and pepper. Mix until everything is well incorporated.

        Stuff the Squash: Once the squash is tender, remove it from the oven and carefully scoop out a little of the flesh to create room for the filling. Fold the scooped squash flesh into the chicken mixture.

          Fill the Squash: Generously spoon the chicken and quinoa filling back into the butternut squash halves, packing it tightly. If using, sprinkle crumbled feta cheese on top.

            Roast Again: Return the stuffed squash to the oven and roast for an additional 15-20 minutes, until the filling is heated through and a bit golden on top.

              Serve: Remove from the oven, garnish with freshly chopped parsley, and drizzle with extra honey if desired. Serve warm as an elegant main dish.

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4