Last Updated on October 24, 2025 by PorchLightReading
Stuffed butternut squash recipe with chicken and rice for a cozy fall dinner. You can keep this recipe even more simple by using rotisserie chicken!
We’re seasonal eaters in this home and that means changing out our meals as the weather begins to cool. Squash is one of my all time favorites, but it takes a little babying up to get the kids to enjoy it as much as I do.
Chicken and rice is a staple in this household so when squash makes its fall debut, it’s going to get stuffed with chicken, seasonings, and rice, and topping with a handful of freshly grated cheese. Yum!
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- Table of contents: Stuffed butternut squash with chicken and rice
- Ingredients
- Step by step instructions
- Tips and variations
- Storage directions
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Stuffed Butternut Squash with Chicken and Rice
I can get myself into a bit of trouble when it comes to squash. Recipes with butter, brown sugar, maple syrup and similar ways to sweeten this already delicious vegetable. Of course those particular ways do have a time and place, but I’m trying to establish a love for these vegetables for our children without going too crazy in the sugar department.
Since we already cook with a lot of chicken and rice it’s an easy transition to stuffed butternut squash with these same ingredients.
Ingredients
- 1 large butternut squash, halved and seeded
- 2 TBS olive oil
- 1 ½ cups cooked chicken (rotisserie works great!)
- 1 cup cooked rice
- 1/2 cup sautéed onions and red bell pepper
- 1 ½ tsp, Italian seasoning
- ½ cup shredded mozzarella cheese
- salt and pepper to taste
- 2 tsp. parsley
Step by Step Instructions
Roast the squash- Preheat oven to 400℉. Drizzle the squash halves with olive oil and sprinkle with salt and pepper. Place cut side down in a baking dish and roast for 35-40 minutes or until fork-tender.
Make the filling- While the squash roasts, in a large skilled sauté onions and bell pepper. Mix together cooked chicken and cooked rice. Add Italian seasoning and a bit of salt and pepper. Stir over medium heat until everything is warmed through and combined.
Stuff and bake- Once squash is tender, flip halves upright. Use a fork to lightly mash the sides of the squash and make room in the center for the filling. Spoon the chicken and rice mixture evenly into each squash half.
Sprinkle with shredded mozzarella cheese- Sprinkle with cheese and return to oven and bake for an additional 10-12 minutes, until the cheese is melted and bubbly. Remove from oven and garnish with chopped parsley.
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Helpful Tips and Variations
Choose your squash- Choose a squash that feels heavy for its size and has smooth, unblemished skin. This usually means it’s fresh and will roast more evenly.
- Substitutes and variations
- Swap out chicken for leftover turkey!
- Change out the rice for quinoa
- No mozzerella on hand? Try cheddar or feta
- Extra flavor boost
- Add a dollop of sour cream or ranch
- Drizzle with a little buffalo sauce
- Veggie boost
- Mix in spinach, zucchini, or mushrooms to the rice filling!
Storage and leftovers
Keep leftovers in an airtight contains in the refrigerator for up to 3 days.
This stuffed butternut squash with chicken and rice is full of fall flavor and easy to make. Whether you’re preparing for a busy week or looking to shop the seasons, this recipe is every bit of comfort and color all on one beautiful plate.
Recipe Card
Stuffed Butternut Squash with Chicken and Rice
Ingredients
- 1 butternut squash, halved and seeded
- 2 TBS olive oil
- 1 ½ cups cooked chicken
- 1 cup cooked rice
- ½ cup onions
- ½ cup red bell pepper
- 1 ½ tsp. Italian seasoning
- ½ cup shredded mozzarella cheese
- 2 TBS fresh parsley (garnish)
- salt and pepper to taste
Instructions
- Preheat oven to 400℉. Drizzle the squash halves with olive oil and sprinkle with salt and pepper. Place cut side down in a baking dish and roast for 35-40 minutes or until fork-tender.
- While the squash roasts, in a large skilled sauté onions and bell pepper. Mix together cooked chicken and cooked rice.
- Add Italian seasoning and a bit of salt and pepper. Stir over medium heat until everything is warmed through and combined.
- Once squash is tender, flip halves upright. Use a fork to lightly mash the sides of the squash and make room in the center for the filling. Spoon the chicken and rice mixture evenly into each squash half.
- Sprinkle with shredded mozzarella cheese and return to oven and bake for an additional 10-12 minutes, until the cheese is melted and bubbly. Remove from oven and garnish with chopped parsley.
Notes
Nutrition
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