This dish is warm, filling, and full of flavor. It’s one of those meals that feels like fall comfort food, but with a kick.
You get tender roasted butternut squash, spicy shredded chicken, and fluffy rice — all baked together in a little squash boat. It’s a full meal in one and looks super impressive, even though it’s pretty easy to make. I love making this on a weeknight when I want something hearty but healthy.
Why I Love This Recipe
I made this recipe the first fall after I moved into my new apartment. It felt cozy, spicy, and so satisfying — like a big hug in food form. I’ve made it for friends, dates, and even meal prep, and it never disappoints.
- The roasted squash gets caramelized and sweet
- The spicy chicken balances out the sweetness
- One squash = one full meal, easy to serve
- Tastes even better the next day
Servings & Time
Serves: 4
Total Time: 1 hour 10 minutes
What You’ll Need
- 2 medium butternut squash, halved and seeds scooped out
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 lb boneless skinless chicken breast
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 1 cup cooked jasmine rice
- ½ cup shredded cheese (cheddar or pepper jack)
- 2 tablespoons chopped fresh parsley (optional)
- ½ cup chicken broth (for baking chicken)
Substitutions and Variations
- Swap chicken for turkey, ground beef, or chickpeas
- Use quinoa instead of rice
- Add corn or black beans for extra bulk
- Top with hot sauce or sour cream
Make Ahead Tips
- Roast the squash a day ahead and store in the fridge
- Use pre-cooked rice and pre-shredded chicken to speed things up
- Assemble everything and bake right before serving
How to Make It
1. Roast the Butternut Squash
Preheat oven to 400°F. Drizzle the 4 halved butternut squash with 1 tablespoon olive oil, then sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper. Place cut-side down on a baking sheet lined with parchment. Roast for 45 minutes, until fork-tender.
2. Bake the Chicken
Place 1 lb chicken breast in a small baking dish. Add ½ cup chicken broth, and sprinkle with 1 teaspoon smoked paprika, 1 teaspoon chili powder, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon pepper. Cover with foil and bake at 400°F for 25 minutes or until cooked through. Let cool, then shred.
3. Sauté the Veggies
In a skillet over medium heat, add 1 teaspoon olive oil. Add 1 diced yellow onion and 1 diced red bell pepper. Cook for 5–6 minutes until soft and slightly golden.
4. Mix the Filling
In a large bowl, combine the shredded chicken, sautéed veggies, 1 cup cooked jasmine rice, and ¼ cup shredded cheese. Stir until everything is evenly mixed.
5. Stuff the Squash
Once squash is roasted and slightly cooled, flip each half over and scoop out a little bit of flesh to make room for the filling. Spoon the chicken and rice mixture evenly into each squash half. Top with remaining ¼ cup cheese.
6. Bake Again
Return the stuffed squash halves to the oven and bake at 375°F for 10–15 minutes, until cheese is melted and everything is hot.
7. Garnish and Serve
Remove from oven and sprinkle with fresh chopped parsley. Serve hot right in the squash shells.
Tools You’ll Need
- Baking sheet
- Sharp knife
- Spoon (for scooping squash)
- Skillet
- Mixing bowl
- Baking dish
- Foil
- Cutting board
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven at 350°F until warm. You can also freeze the filling (without the squash) for up to 2 months.
Macros (Per Serving – Approximate)
- Calories: 430
- Protein: 30g
- Carbs: 40g
- Fat: 18g
- Fiber: 6g
Why This Recipe Works (Quick Science)
Roasting the squash brings out its natural sugars and softens the flesh. Meanwhile, cooking the chicken in broth keeps it juicy. Combining the sweet squash with spicy, seasoned chicken and starchy rice creates balance — sweet, spicy, savory, and satisfying.
Common Mistakes
- Undercooking the squash: Make sure it’s fork-tender. If it’s hard in the middle, it’s not done.
- Overcooking the chicken: Check after 25 minutes; dry chicken ruins the filling.
- Not seasoning the filling well: Make sure every layer gets salt and spices.
What to Serve With
- Side salad with citrus vinaigrette
- Garlic green beans
- Crusty bread to scoop up extra filling
- Yogurt sauce or sour cream on top
FAQ
Can I make this vegetarian?
Yep! Use black beans instead of chicken and sauté them with the onions and spices.
Can I use rotisserie chicken?
Absolutely. Just shred it, toss with spices, and skip the raw chicken baking step.
How do I reheat leftovers?
Microwave or bake at 350°F for 15–20 minutes until warm through.
Time to Dig In
This stuffed squash is cozy, flavorful, and totally satisfying. It’s one of those meals that’s perfect for dinner when you want something hearty without feeling heavy. If you make it, I’d love to hear how it turned out — drop a comment or any questions below!