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Plus browned butter bread crumbs… but that just seemed too crazy long to add into that title!
The site is back to normal. YES!
And Friday could not come fast enough!
To celebrate Thursday and the anticipation for Friday, I have stuffed squash for you! Oh yeah, it is delicious. All roasted up with some butter and brown sugar.
Oh man.
That right there? Yeah, I could call that dinner and be so happy.
Actually, all fall food is making me so happy.
Please tell me I am not the only one lighting the pumpkin spice candles every single night, eating at least two honeycrisp apples a day, roasting a butternut squash every other day, dunking apples in caramel, adding pumpkin and cinnamon sugar to everything, caramelizing onions left and right, browning butter at least once a day and roasting a chicken once a week?
It is so my happy place. So cozy and the smells? The smells are like no other. It’s just awesome. I am obsessed with fall and I did not even know that was possible. It’s so possible
But whatever, I am loving every single minute of it.
Well, at least I’m trying too. The last couple days have been pretty crazy and just miserable (except for my hikes  – so gorgeous here now), but things are looking up!
The idea for these came from these Healthy Chipotle Chicken Stuffed Sweet Potatoes Skins that people kind of go crazy for. They’re so good, I think it is the combo of sweet and spicy.
As many of you know by now, this is kind of my favorite combo.
So they were a smash (sorry, I have smashed pumpkins on the brain)!
So good, the sweet brown sugar roasted squash mixed with the spicy chicken, the spinach and then couscous filling – so good! Then topped off with some sharp cheddar cheese and finished with browned butter bread crumbs!!
Yup, I am fully addicted to brown butter, but that’s been pretty obvious lately. I am also fairly sure that tomorrow’s post will most like include more. I seem to have fallen hard.
The squash take a little time since you have to roast them for close to an hour, but there is nothing hard about them and they can completely be made ahead of time and just thrown in the oven before dinner to re-warm and melt the cheese! Feel free to add any left over chicken you have on hand.
Roasted a chicken on Sunday and have the meat leftover? Use it! It would be perfect for this!
These cute little acorn squash halves are fall comfort food done just a little bit healthier. Which in my book still includes CHEESE… and of course browned butter.
Chipotle Chicken Stuffed Brown Sugar Roasted Acorn Squash
Servings: 4 Servings
Calories Per Serving: 702 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 acorn squash halved and seeded
- 2 tablespoons butter softened to room temp or melted
- 4 tablespoons brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 pound boneless skinless chicken tenders or breast
- 1/4 cup olive oil
- 2 tablespoon lime juice
- 2 cloves garlic minced or grated
- 3 in whole canned chipotle chilies adobo minced (use less for less heat)
- 2 tablespoon fresh cilantro chopped
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 2 teaspoons chili powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup cooked couscous may sub rice or quinoa
- 1 cup fresh spinach chopped
- 1 cup sharp cheddar cheese shredded
Browned Butter Bread Crumbs
- 1/2 cup panko bread crumbs
- 2 tablespoons butter
Instructions
- Preheat the oven to 425 degrees F.
- Brush the insides of each acorn squash with 2 tablespoons melted butter and then sprinkle on the brown sugar, salt and pepper. Place in roasting pan and bake for 45 to 50 minutes or until the flesh of the squash is fork tender. Remove from the oven and swirl the liquid around the flesh of the squash and coat it well, trying to use up all the sauce/butter that formed while baking, then discard any remaining liquid.
- While the squash the squash is baking also bake the chicken. Place the chicken in a baking dish and toss with 1 tablespoon olive oil and a pinch of salt and pepper. Bake for 15 to 20 minutes or until the chicken is no long pink in the middle. During the last 10 minutes of cooking add the chopped spinach to one side of the baking dish and toss with a drizzle of olive oil. Place back in the oven until the spinach is wilted, about 5 -10 minutes. Remove from the oven and allow to cool 10 minutes, then shred the chicken with two forks or your hands.
- In a medium size bowl combine the remaining olive oil, lime juice, garlic, chipotle peppers, fresh cilantro, oregano, cumin, chili powder, cinnamon, salt and pepper. Set aside.
- Mix the spinach, chicken, cooked couscous and chipotle sauce together. Now grab the acorn squash halves and stuff with the chicken mixture, top with shredded cheese and bake for 10 minutes or until the cheese has melted and acorn squash is crisp.
- While the squash bakes make the brown butter bread crumbs. Heat a heavy-bottomed sauce pan over medium heat, add the butter. Melt butter over medium heat until just browned. Butter will melt, foam, and froth, then begin to brown along the bottom. Quickly remove from the stove and whisk about 30 seconds longer. Let sit 2 minutes and them stir in the Panko bread crumbs.
- Remove the acorn squash from the oven and top with fresh cilantro and the browned butter bread crumbs. Devour!
- The squash can be made ahead, stuffed and then refrigerated until ready to eat. Just bake as directed.
Ah, heck yes!
I’m getting ready to take advantage of squash from the farmers market this fall. What I need to know is can your stuffed squash to frozen? I live in an apartment and have no way to store it. I was hoping to freeze prepared squash ahead of time. Help! Please and thank you. BK
HI! Yes, you can freeze the squash. That will be great! I would freeze, then thaw, and reheat in the oven. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
Superb taste! I used chipotle chili dry & just blended everything in a small blender. Great flavors healthy since it’s all roasted. Thanks so much for sharing
This is an amazing recipe. Nuttiness of squash and flavors of spices takes away the bland flavors of a typical squash. Instead of adobo Chile, I used regular dried chipotle chili I have at home & just blended all those ingredients to create the sauce.
I also upped the amount on cumin, oregano and red chili. Thanks for sharing!
I am so glad you enjoyed this! Thank you Nipa!
Oh we loved it!!! Didnt have chicken on hand, subbed for black beans. Turned out awesome. Cant wait to try it with chicken. Anything stuffed, and topped with cheese has a chance. Haha, thanks again Tieghan! Your recipes give me more confidence and inspiration in the kitchen. 😀
So happy it was good Jenna! Thank you for making them!! (:
I am totally trying this tonight! I LOVED THE stuffed sweet potatoe skins. So I know this is gonna be bomb. Everything on this site is BOMB. I loved the previous comment on the “halfbakedharvest spree.” Cause your blog is totally spree worthy. Good stuff tieghan. Thanks again. P.S SUPER excited for your cookbook! Preordered! 😀
I hope you LOVED it!
Seriously thank you so much, it means the world (:
So happy you pre ordered! Hope you love it!
This is such a delicious recipe. Has the perfect amount of spice! Been a fan of your blog since I got married and was lost with what to make for dinner. Your blog is a lifesaver with such delicious recipes!! Thanks!!
Thank you so much Emily!! I’m so happy you love the blog!! (:
Just made this for dinner last night cause I’m on a Half Baked Harvest recipe spreeeee. I started making this as I started getting hungry which was great because 1 hour later I was *ravenous*. The sweet, the savory, the spice, the crumbly, the tender juiciness of it all – perfect. I don’t know how you do it Tieghan….but you know your flavors. And I love that you’re not scared of a lil spice. thank you so much for this genius concoction <3
A half baked harvest spree!!! Yes!! Thank you so much Kanza!
Made this for dinner last night and really liked it! I actually liked a bit more sweetness with the spicy, so I added honey to the chipotle mixture and LOVED it! I love all your recipes…you’re my favorite 🙂
I made this last fall and will be making it again tonight. It’s absolutely delicious – truly one of my all time favorite recipes!! Thank you!
So happy you love the recipe! THANKS!
I can’t wait to make this for dinner tomorrow night. My husband, a HS band director, has a rare Friday night off from football! I found two beautiful acorn squashes on sale, and after finding this recipe, am ready to take back my family to the dining table. Thank you!
Oh awesome!! I hope everyone loves it!! Let me know and have a great night!! 🙂
Gonna make this tonight! If I cook it right ?. I’ll share a photo after.
I made this last night for my cooking class assignment! We had to make something using squash and oregano. I have to say this dish may be one of the best things I’ve ever made! The spicy and sweet combo is amazing!
AHHH! That is amazing! Thank you!!
I made this 2 nights ago for my family and it was a big hit, even with my husband who is not a big fan of cooked fruits and vegetables. I was also very happy because I had most of the required items on hand so it was only a $10 trip to the grocery store! Thanks so much for sharing. This recipe is definitely a keeper!
Just made this. It was incredible!!!!!
So happy you loved this, Brittany! 🙂
I’m a little late to the party but I loved this. I think the acorn squash I picked up weren’t amazing – wrong time of the year I think. But the spices and flavours in this were awesome, even my 1 year old wolfed it down.