Honey Roasted Butternut Squash Stuffed With Chicken And Pomegranate Molasses Glaze

Looking for a show-stopping centerpiece for your autumn table? This Honey Roasted Butternut Squash stuffed with tender chicken and drizzled with a vibrant pomegranate molasses glaze is guaranteed to impress. The sweetness of the roasted squash perfectly complements the savory chicken filling, while the pomegranate molasses adds a tangy, complex depth of flavor. It’s a beautiful and delicious dish that’s surprisingly easy to make – perfect for a special occasion or a cozy weeknight dinner. This recipe balances sweet, savory, and tangy notes, creating a truly unforgettable culinary experience. Get ready to elevate your butternut squash game!

Ingredients You’ll Need

• Butternut Squash (2 medium, about 1.5 kg / 3.3 lb): Choose squash that feel heavy for their size, indicating they’re full of moisture. Halving them lengthwise ensures even roasting and creates perfect vessels for the filling.
• Olive Oil (2 Tbsp / 30 ml): Extra virgin olive oil is preferred for its rich flavor and health benefits. It’s used to coat the squash, promoting caramelization and preventing sticking.
• Honey (2 Tbsp / 30 ml + 1 Tbsp / 15 ml): Use a good quality honey – wildflower or clover honey work beautifully. The honey adds sweetness to the squash and contributes to the glaze’s glossy texture.
• Sea Salt (1 tsp / 5 g): Sea salt enhances the natural flavors of the squash and chicken.
• Freshly Ground Black Pepper (½ tsp / 2 g): Freshly ground pepper provides a more robust and aromatic flavor than pre-ground.
• Skinless, Boneless Chicken Breast (300 g / ≈ 10.5 oz): Diced into bite-sized pieces, the chicken provides the protein base of the filling. Ensure it’s fully cooked for food safety.
• Onion (1 small, ≈ 80 g / ½ cup): Finely diced, the onion forms the aromatic foundation of the chicken filling.
• Garlic (2 cloves): Minced garlic adds a pungent and savory note to the filling.
• Fresh Thyme Leaves (1 Tbsp / 15 ml): Fresh thyme offers a fragrant, earthy flavor that complements both the squash and the chicken.
• Lemon Zest (½ lemon, about 1 tsp): Lemon zest brightens the chicken filling with a citrusy aroma and flavor.
• Unsalted Butter (1 Tbsp / 15 g): Butter adds richness and flavor to the chicken filling.
• Chicken Broth (¼ cup / 60 ml): Chicken broth keeps the chicken moist and adds depth of flavor to the filling.
• Pomegranate Molasses (2 Tbsp / 30 ml): This is the star ingredient! Pomegranate molasses is a thick, tangy syrup made from pomegranate juice. It provides a unique sweet-tart flavor to the glaze.
• Ground Cumin (½ tsp / 2 g): Cumin adds a warm, earthy spice to the glaze.
• Ground Coriander (½ tsp / 2 g): Coriander complements the cumin, adding a citrusy and slightly floral note.
• Lemon Juice (1 tsp / 5 ml): Fresh lemon juice balances the sweetness of the glaze and enhances the pomegranate flavor.
• Toasted Pistachio Pieces (2 Tbsp / 15 g): Finely chopped, toasted pistachios provide a delightful crunch and nutty flavor as a garnish.

Ingredient Substitutions

Don’t have everything on hand? Here are a few simple substitutions:

• Butternut Squash: Acorn squash or kabocha squash can be used as alternatives.
• Chicken Breast: Ground chicken or turkey can be substituted for the diced chicken breast.
• Pomegranate Molasses: While unique, a mix of balsamic glaze and a touch of pomegranate juice can mimic some of the flavor (though it won’t be quite the same!).
• Fresh Thyme: Dried thyme can be used, but use about 1 teaspoon instead of 1 tablespoon.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Step-by-Step Instructions for Honey Roasted Butternut Squash

1. Prepare the Butternut Squash: Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze. Halve the butternut squash lengthwise – a sturdy knife is key here! Scoop out the seeds and stringy bits. Brush the cut flesh generously with olive oil, honey, sea salt, and black pepper. This initial seasoning is crucial for developing a rich, caramelized flavor. Place the squash cut-side up on the prepared baking sheet.
2. Roast the Squash: Roast the squash for 30 minutes, or until the flesh is easily pierced with a fork. The roasting process softens the squash, making it perfect for stuffing, and intensifies its natural sweetness. Keep a close eye towards the end to prevent burning.
3. Sauté the Aromatics: While the squash roasts, melt the butter in a skillet over medium heat. Add the finely diced onion and sauté for about 3 minutes, until it becomes translucent. This softens the onion and releases its sweetness. Then, stir in the minced garlic and cook for just 30 seconds – you want it fragrant, but not browned.
4. Cook the Chicken: Add the diced chicken breast to the skillet with the onions and garlic. Season with a pinch of salt and pepper. Cook for 5-6 minutes, stirring occasionally, until the chicken is no longer pink. Ensure the chicken is cooked through for food safety.
5. Infuse with Flavor: Stir in the fresh thyme leaves and lemon zest into the chicken mixture. These ingredients add brightness and herbaceous notes. Pour in the chicken broth and simmer for 2 minutes, allowing the flavors to meld together. Remove from heat.
6. Prepare the Pomegranate Molasses Glaze: In a small saucepan, combine the pomegranate molasses, honey, ground cumin, ground coriander, and lemon juice. Warm over low heat, stirring constantly, until the glaze is smooth and glossy – about 2 minutes. This glaze is the star of the show, providing a sweet, tangy, and slightly spicy finish.
7. Stuff the Squash: Remove the roasted squash from the oven. Spoon the seasoned chicken mixture generously into each cavity of the squash halves. Don’t be shy – pack it in!
8. Glaze and Bake: Drizzle 1 tablespoon of the pomegranate molasses glaze over each stuffed squash half. Return the stuffed squash to the oven and bake for an additional 10-12 minutes, allowing the glaze to caramelize and become beautifully glossy.
9. Garnish and Serve: Plate the stuffed squash on matte black or white plates for a visually appealing presentation. Drizzle the remaining glaze in a decorative swirl. Finish with a sprinkle of toasted pistachio pieces and a few fresh thyme leaves for added texture and color. Serve warm.

Why Pomegranate Molasses Works Wonders

Pomegranate molasses isn’t just a trendy ingredient; it’s a culinary secret weapon, especially when paired with butternut squash and chicken. Its concentrated sweet-tart flavor cuts through the richness of the squash and chicken, creating a balanced and complex taste profile. Historically used in Middle Eastern cuisine, pomegranate molasses adds a depth of flavor that’s both unique and incredibly satisfying. The molasses also helps to create a beautiful, glossy glaze that elevates the dish’s presentation.

Tips for the Perfect Butternut Squash Roast

Achieving perfectly roasted butternut squash is all about technique. First, ensure the squash is halved evenly to promote even cooking. Second, don’t skimp on the oil and seasoning – this is where the flavor begins. Finally, roasting cut-side up allows the flesh to caramelize beautifully. If your squash is particularly large, you may need to increase the roasting time slightly.

Choosing the Right Chicken Breast

For this recipe, using skinless, boneless chicken breast is ideal. It cooks quickly and evenly within the squash. However, you can also use chicken thighs for a richer, more flavorful result. If using thighs, you may need to adjust the cooking time slightly, ensuring they are cooked through completely.

Variations and Substitutions

Feel free to customize this recipe to your liking! You could substitute the chicken with ground turkey or lamb. For a vegetarian option, replace the chicken with quinoa or lentils. Walnuts or pecans can be used in place of pistachios. If you can’t find pomegranate molasses, a mixture of balsamic glaze and a touch of honey can be used as a substitute, though the flavor will be slightly different.

Frequently Asked Questions (FAQ)

• Can I make this ahead of time? You can roast the squash and prepare the chicken filling a day in advance. Store them separately in the refrigerator and assemble just before baking.
• Is pomegranate molasses difficult to find? It’s becoming increasingly available in specialty grocery stores and online.
• Can I use a different type of squash? While butternut squash is ideal, acorn squash or kabocha squash can also be used.

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