Description

A cosy seasonal meal featuring tender roasted acorn squash filled with savoury chicken, sweet apple, sharp cheddar, and warm autumn spices, finished with a buttery pecan, Parmesan, and panko crumble for a crisp golden topping.

Ingredients

For the Roasted Acorn Squash

2 medium acorn squash, halved and seeds removed (about 1.4 kg)

2 tbsp olive oil (30 ml)

½ tsp salt (3 g)

¼ tsp black pepper (1 g)

½ tsp ground cinnamon (1 g)

For the Chicken & Apple Filling

2 cups cooked chicken, shredded or diced (280 g)

1 large apple, peeled, cored and diced (180 g)

1 small yellow onion, finely diced (100 g)

1 tbsp olive oil (15 ml)

2 cloves garlic, minced (6 g)

1 tsp fresh thyme leaves (2 g)

½ tsp dried sage (1 g)

¼ tsp ground cinnamon (0.5 g)

½ tsp salt (3 g)

¼ tsp black pepper (1 g)

1 tbsp maple syrup (20 ml)

½ cup sharp cheddar cheese, shredded (55 g)

For the Pecan Crumble

½ cup pecans, roughly chopped (55 g)

⅓ cup panko breadcrumbs (25 g)

2 tbsp grated Parmesan cheese (10 g)

1 tbsp melted butter (14 g)

½ tsp dried thyme (1 g)

¼ tsp salt (1 g)

For Garnish

2 tbsp fresh parsley, chopped (8 g)

2 tbsp dried cranberries (20 g)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 400°F (200°C). Place the acorn squash halves cut-side up on a baking sheet. Brush the squash with olive oil, then season evenly with salt, black pepper, and cinnamon.

2. Roast the squash for 35–40 minutes, or until the flesh is tender when pierced with a fork while the squash still holds its shape.

3. While the squash roasts, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened. Add the minced garlic and cook for another 30 seconds.

4. Add the diced apple, fresh thyme, dried sage, cinnamon, salt, and black pepper. Cook for 4–5 minutes, stirring occasionally, until the apple begins to soften while retaining some texture.

5. Stir in the cooked chicken and maple syrup. Cook for 2–3 minutes, until the filling is heated through. Remove the skillet from the heat and stir in the shredded cheddar cheese.

6. In a small bowl, combine the chopped pecans, panko breadcrumbs, grated Parmesan, melted butter, dried thyme, and salt. Mix thoroughly until evenly combined.

7. Remove the roasted squash from the oven and carefully spoon the chicken and apple filling into each squash half. Mound the filling slightly so each portion has a generous layer.

8. Sprinkle the pecan crumble evenly over the stuffed squash.

9. Return the baking sheet to the oven and bake for 10–12 minutes, until the cheddar is melted and the pecan topping is golden and crisp.

10. Remove the stuffed squash from the oven and garnish with fresh parsley and dried cranberries.

11. Serve warm while the filling is creamy, the squash is tender, and the pecan topping remains crisp.

Notes

Choose firm acorn squash that feel heavy for their size and have intact skin. Roast the squash until fork-tender but avoid overcooking so the halves remain sturdy enough to hold the filling. Cook the diced apples just until slightly softened so they retain some bite after the final bake. Shredded or diced cooked chicken makes the filling quick and easy to prepare. Mix the pecans, panko, Parmesan, and butter thoroughly so the topping browns evenly. Fresh parsley and dried cranberries add colour and a fresh contrast just before serving. Other winter squash can be used with the same style of filling, although cooking time may vary depending on size and shape. A crisp apple with a good balance of sweetness and acidity works well and should hold its texture during cooking. The chicken and apple filling can be prepared ahead and refrigerated until needed. Warm it through before stuffing the roasted squash. The pecan crumble can also be prepared ahead and kept covered until ready to use. Add it just before the final bake for the best texture. Sharp cheddar can be replaced with another good melting cheese if preferred. Store cooled leftovers covered in the refrigerator and reheat thoroughly before serving. For the crispiest topping, reheating in the oven is preferable to using the microwave. Serve with a simple green salad or another light vegetable side for a larger meal.

Prep Time: 15 minutes
Cook Time: 50–55 minutes
Category: Dinner
Method: Roasting
Cuisine: American