Sometimes a supporting performer can outshine the main star. And when that happens, it’s time to give the side piece a front-and-center role. In this sweet and savory stuffed butternut squash recipe, your once-favorite side dish becomes your main course. Roasted squash is tossed with chicken, spinach and apples for a delightful all-in-one meal for which you’ll happily clear room on your plate.
Serves 6 (1 serving is about 1 cup of squash and chicken mixture)
Macros per serving: 353 calories | 19.3 g protein | 41.1 g carbs | 14.5 g fat | 17.6 g sugar | 6.5 g fiber
Ingredients
1 medium butternut squash (about 2½ lbs.)
1 lb. ground chicken
1 red bell pepper, seeded and diced
2 apples, cored and diced
2/3 cup dried cranberries
1/3 cup pumpkin seeds
1-1/2 cups spinach
2 Tbsp. olive oil, divided
1 tsp. dried oregano
1 tsp. dried parsley
3/4 tsp. salt
1/4 tsp. ground pepper
Directions
- Preheat oven to 425 degrees F.
- Cut squash in half lengthwise and scoop out seeds. Place halves on sheet pan with cut sides up and brush 1-2 tsp. of olive oil on each half. Roast for 50-60 minutes or until fork-tender.
- Meanwhile, heat large skill over medium-high heat.
- Add remaining olive oil to skillet with chicken, apples and bell pepper. Cook thoroughly until chicken in crumbly and no longer pink.
- Reduce temperature to low and add remaining ingredients. Cook for 15 minutes, stirring occasionally.
- When squash is done, remove from oven and let cool. Reduce oven temperature to 350 degrees F.
- Scoop out about 1/2 cup from each half, setting aside about 1 cup of roasted squash. (Leave about 1/2-inch border of squash around the sides and bottom of each half.)
- Stir squash into chicken mixture and spoon filling into squash halves and roast for an additional 15 minutes.
You butter-not stop there! The season is ripe with squash recipes – find a new go-to today!