Cozy Up to Fall with Roasted Butternut Squash Stuffed with Chicken
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Learn how to make delicious Roasted Butternut Squash Stuffed with Chicken. Easy recipe with step-by-step instructions.
Total Time:45 minutes
Yield:4 servings
Ingredients
2 medium butternut squash, halved and seeds removed
2 tablespoons olive oil, divided
1 pound boneless, skinless chicken breast, diced
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and pepper to taste
1 cup cooked quinoa (or rice, as a substitute)
1/2 cup black beans, drained and rinsed
1/4 cup chopped fresh cilantro
1/4 cup crumbled feta cheese (optional)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Brush the cut sides of the butternut squash with 1 tablespoon of olive oil. Season with salt and pepper.
Place the squash halves cut side down on the prepared baking sheet. Roast for 30-40 minutes, until tender.
Meanwhile, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until the onion is translucent, about 5 minutes.
Add the diced chicken to the skillet, cooking until browned and cooked through, approximately 7-8 minutes.
Stir in the ground cumin, smoked paprika, salt, and pepper. Mix well to coat the chicken evenly with the spices.
Add the cooked quinoa and black beans to the skillet, stirring to combine all the ingredients. Cook for an additional 2 minutes.
Remove the butternut squash from the oven and let it cool slightly. Carefully scoop out some of the flesh to create a cavity for the filling, being mindful not to puncture the skin.
Fill each squash half with the chicken mixture, packing it gently. Return to the oven and bake for an additional 10-15 minutes until heated through.
Garnish with chopped cilantro and crumbled feta cheese before serving.
