Sonoma Chicken Stuffed Butternut Squash

Preparation 00:10 Cook Time 90:00 Total Time 0:10 Serves 4     adjust servings


For the Roasted Brussels Sprouts

  • 1 pound Brussels sprouts
  • 1/2 tablespoon olive oil
  • 1/4 teaspoon fine sea salt

For the Sonoma Chicken Stuffed Butternut Squash

  • 1 medium-sized butternut squash
  • 2.5 cups grilled or shredded chicken thighs (about 1.5-2 pounds)
  • 1 cup red grapes, halved
  • 1 cup walnut pieces
  • 1/2 cup semi-homemade ranch dressing
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon pepper
  • Chopped parsley, for garnish

For the semi-homemade ranch dressing

  • 1 1/2 cups avocado oil mayo
  • 4 tablespoons lemon juice (about 2 lemons)
  • 1 tablespoon dried dill


For the Butternut Squash and Brussels Sprouts:

  1. Preheat oven to 375 F.
  2. Cut the butternut squash in half and scoop out the seeds. Place squash on a rimmed baking sheet cut-side down and add 1/2 cup water to the pan. Bake for 60 minutes, until easily pierced with fork.
  3. Remove the stems from the Brussels sprouts and cut in half. Toss with 1/2 tablespoon olive oil and ¼ teaspoon sea salt. Spread out on a sheet pan and bake 30 minutes. You can do this at the same time as the butternut squash if there’s enough room in your oven.

For the Stuffed Butternut Squash:

  1. For the ranch dressing, whisk the mayo with the lemon juice and dill until smooth.
  2. Combine shredded chicken, salt, pepper, brussels sprouts, grapes, walnut pieces, and 1/2 cup of ranch dressing in a bowl. Flip the cooked squash halves cut-side up on the rimmed baking sheet and fill with the chicken mixture. 
  3. Baked stuffed squash halves at 375 F for 30 minutes. Garnish with parsley, then cut into quarters and serve!


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