Preheat & Prepare Squash

Preheat oven to 400°F (200°C). Halve the butternut squash lengthwise, remove seeds, and brush cut sides with olive oil. Drizzle with honey and season with salt, pepper, and a pinch of cinnamon.

Roast Squash

Place squash halves cut-side up on a parchment-lined baking sheet. Roast for 40–50 minutes until tender and caramelized.

Cook Chicken

While squash roasts, season chicken breasts with garlic powder, paprika, thyme, salt, and pepper. In a skillet over medium heat, warm olive oil and cook chicken for 6–8 minutes per side until fully cooked. Let rest for 5 minutes, then dice into bite-sized pieces.

Prepare Stuffing

In a bowl, combine diced chicken, cooked quinoa, dried cranberries, chopped walnuts, crumbled feta (if using), and chopped parsley. Optionally, mix in a few spoonfuls of roasted squash flesh for added creaminess.

Stuff & Bake

Scoop a shallow well into each roasted squash half. Fill with the stuffing mixture. Return to the oven and bake for an additional 10–15 minutes until heated through and lightly golden.

Garnish & Serve

Serve hot, garnished with extra parsley, a drizzle of honey, or additional feta cheese, if desired.