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Plus browned butter bread crumbs… but that just seemed too crazy long to add into that title!

Chipotle Chicken Stuffed Brown Sugar Roasted Acorn Squash |

The site is back to normal. YES!

And Friday could not come fast enough!

Chipotle Chicken Stuffed Brown Sugar Roasted Acorn Squash |

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.

Chipotle Chicken Stuffed Brown Sugar Roasted Acorn Squash |

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

Chipotle Chicken Stuffed Brown Sugar Roasted Acorn Squash |

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!

Chipotle Chicken Stuffed Brown Sugar Roasted Acorn Squash |

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.

Chipotle Chicken Stuffed Brown Sugar Roasted Acorn Squash |

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!!

Chipotle Chicken Stuffed Brown Sugar Roasted Acorn Squash |

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 |

Chipotle Chicken Stuffed Brown Sugar Roasted Acorn Squash

Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Rest 12 minutes
Total Time 2 hours 2 minutes
Servings: 4 Servings
Calories Per Serving: 598 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 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


  • 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.

Chipotle Chicken Stuffed Brown Sugar Roasted Acorn Squash |

Ah, heck yes!

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  1. 5 stars
    We love this dish so much. Every fall for the last however many (5?) years. Make this once a week. Delish flavor combo.

    1. Hey Anjali,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan

  2. I love your recipes and I’m all about a good squash! I’m thinking about adding this to this year’s Christmas dinner menu. I’m a vegetarian… what do you suggest for a chicken substitute that fits in the flavor profile?

    1. Hey Tamarah,
      I think this would work well with cauliflower. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  3. Just got a couple of acorn squashes from a friend’s garden and can’t wait to try this recipe! What are your thoughts on using cauliflower rice for the “grain” component? If you think it would work, would you modify the recipe at all? My husband is grain sensitive so he prefers to sub cauliflower rice whenever possible. Thank you!! I’m a huge fan.

    1. Hey Carla,
      I think that could work, I would just follow the recipe as is. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  4. 5 stars
    This is really outstanding and easy to make with items on hand. I had leftover rotisserie chicken so used that instead. Did not have cilantro on hand so used a little extra oregano. Did not have chipotle in adobo on hand so I used dried chipotle powder that I had. Used quinoa instead of couscous. The recipe can be varied but still with great success.

  5. 5 stars
    This was delicious! I omitted the cheese and the adobo (for the toddlers), but followed the recipe otherwise. The browned butter breadcrumbs absolutely make the dish…don’t skip those! Thanks for a great fall recipe, Tieghan!

  6. 5 stars
    This recipe was absolutely fantastic!! The meat mixture alone seems spicy but once it is with the acorn squash…..heaven on earth!! The cheese & brown butter breadcrumbs just add even more deliciousness. It should be more than 5 stars a must for anyone to try.

  7. 5 stars
    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

    1. 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

  8. 5 stars
    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

  9. 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!

  10. 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. 😀

  11. 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! 😀

    1. I hope you LOVED it!
      Seriously thank you so much, it means the world (:
      So happy you pre ordered! Hope you love it!

  12. 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!!

  13. 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

  14. 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 🙂

  15. 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!

  16. 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!

  17. 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!

  18. 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!

  19. 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.

  20. Delicious! I love chipotle and would’ve never thought of mixing it with chicken, squash, and I used quinoa. Will be making this again and again.

  21. Deeeeeelish! Made this tonight for my husband who had never had acorn squash before. He loved it! He said it was “extraordinary”. I cut down on the spice a little bit and the heat was just perfect! It was also my first time making brown butter. Butter believe it won’t be the last. 🙂 Thanks for the great recipe! It’s going in the family cook book!

  22. I’ve made this twice now, and oh my gosh is it AMAZING. The first time I made it as written, second time I made it with some turkey and sage sausage, plus some dried cranberries, agave nectar, and smoked paprika. Freaking delicious!

  23. This looks amazing!! I’m going to beg my sweet hubby to make this for me!!! 😉 You are a baking master, my friend!

  24. Mmm, you said combo of sweet and spicy. One cannot ask for more. I’ll certainly make this happen – go to my kitchen and cook these tasty and healthy acorn squashes stuffed with chicken etc, etc. Let me think of some more recipes, as I also love inventing on the kitchen. Do you use browned butter a lot? Because it seemed to me you know how well it works with different fillings…

  25. I am absolutely drooling over these pictures. Squash is one of my favorite things about Fall – and it’s my favorite season!

  26. So happy that everything is working again for you and not making you stress. I know that when my site is down I get knots in my stomach.

  27. Yay! so glad the site is back to normal, now. I’m even seeing little Pin It buttons on your pictures – very sweet.
    And speaking of sweet, this dish looks amazing!! I LOVE acorn squash so bad. My mom usually roasts them with butter and maple syrup, which is also phenomenal.
    I love the idea of stuffing them and topping with brown butter breadcrumbs. in love over here.

  28. omg so amazing! I’m pumped about this recipe. I’ve been begging to make acorn squash. This is going down in my kitchen soon!

  29. You are definitely not the only one living and breathing FALL! I’m going kind of crazy with fall food, as well! I’m also going crazy over this squash! It looks incredible! Winter squash is one of my favorite fall foods so I will definitely be trying this soon!

  30. WHERE IN THE WORLD do you come up with all these amaaaaazing flavor combinations? I want your brain, girl! 🙂 And yes, I am also a huge fan of fall food! Can’t get enough!

  31. You really are roasting up a squash storm! These beauties look amazing…I pretty much love anything that’s stuffed and squash has been on the brain lately, so my mouth is watering. Now I need to get me a pumpkin spice candle and some caramel sauce so I can fall cozy-it-up for real!

  32. Oh, Tieghan! Brilliant – once again! 😀 You are definitely not the only one roasting squash, eating two honeycrisps and adding pumpkin and cinnamon to EVERYTHING! And really … browned butter!?!?!? Yes. So. Good. And, thankfully, just a little goes a long, long way to huge flavor! Fantastic recipe!

  33. I wish I could literally grab every single thing you make out of the screen–and eat it (for breakfast, actually, most of the time, haha!). So glad that things are looking up and the site is working well!!!

    1. They need to invent something were people can take food through the computer screen! That would be awesome!!

      Thanks Laura! Oh and I would love some of the cookies you posted today. Let’s do a swap!

  34. I’m so glad your website kinks are worked out and you could share this recipe. I would never think to stuff the squash with chicken and I love the browned butter breadcrumbs – I’m salivating!