Ingredients
Scale
- 1 medium butternut squash
- 3 boneless, skinless chicken breasts (about 1 pound)
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and prepare a baking dish with nonstick spray.
- Slice the butternut squash in half lengthwise, scoop out the seeds, and season with olive oil, salt, and pepper.
- Place the squash cut-side down in the baking dish and roast for 25-30 minutes until tender.
- In a skillet over medium-high heat, sear the seasoned chicken breasts in olive oil until golden brown on both sides (about 5 minutes per side).
- Mix honey, thyme, salt, and pepper in a bowl.
- After roasting, flip the squash cut-side up, fill with cooked chicken pieces, drizzle with honey mixture, and return to the oven for another 15 minutes.
- Serve warm, drizzled with any remaining sauce.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed butternut squash half (approximately 250g)
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 27g
- Cholesterol: 70mg