Ingredients:

For the Butternut Squash:

• 2 medium butternut squashes, halved and seeds removed
• 2 tablespoons olive oil
• 2 tablespoons honey
• Salt and pepper, to taste

For the Filling:

• 2 cups cooked chicken or eggplant
• 1 cup Brussels sprouts, trimmed and halved
• 1 cup cooked beets or more squash
• 1/2 cup pecans or walnuts, roughly chopped
• 1/2 cup feta or goat cheese, crumbled
• 1 teaspoon fresh or dried thyme
• 1 teaspoon garlic powder
• Salt and pepper, to taste

Instructions:

Prepare the Butternut Squash

• Preheat your oven to 400°F (200°C).
• Place the halved butternut squashes cut-side up on a baking sheet. Drizzle with olive oil and honey, and season with salt and pepper.
• Roast in the preheated oven for 30-40 minutes, or until the squash is tender and caramelized. You can use a fork to check the tenderness.

Prepare the Filling

• While the squash is roasting, heat a large skillet over medium heat. Add the Brussels sprouts and sauté for about 5-7 minutes until they start to soften and brown slightly.
• In a large bowl, combine all stuffing ingredients.

Stuff the Squash

• Once the butternut squash is roasted, remove it from the oven and let it cool slightly.
• Carefully scoop out a small portion of the flesh to create space for the filling, leaving a border around the edges to maintain the structure. You can add this to your stuffing mixture.
• Fill each squash half generously with the stuffing mixture, pressing down gently to pack it in.

Bake and Serve

• Return the stuffed squash to the oven and bake for an additional 15-20 minutes, or until heated through and slightly golden on top.
• Remove from the oven and let cool slightly before serving.

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 4