Preps in

20

Minutes

Cooks In

30

Minutes

Serves

8

People

Calories

295

Per Serving

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  1. Preheat your oven to 425.
  2. Cut the butternut squash in half lengthwise, scoop out the seeds and clean the insides.
  3. Place butternut squash on baking sheet with cut side up.
  4. Drizzle the cut open squash with olive oil and massage oil over entire open area.
  5. Sprinkle opened squash with ½ tsp salt, ½ tsp pepper, and ½ tsp cinnamon.
  6. Place baking sheet on medium low rack in the oven for 35-40 minutes, or until just fork tender.
  7. While it is baking…
  8. Prepare the vegetables and chop the John Soules Foods Rotisserie Seasoned Chicken into medium bite size chunks.
  9. In a large skillet on Medium, melt butter with the sage leaves.
  10. Wait until the butter just starts to turn a nice light brown, then add the diced onion, minced garlic, diced celery, and diced carrot.
  11. Simmer until onion just starts to turn translucent, remove sage leaves.
  12. Add the mushrooms, salt, and pepper and continue to simmer just until they start to reduce.
  13. Add red wine and bring back to a simmer.
  14. When simmering, add the chopped John Soules Foods Rotisserie Chicken, frozen cranberries, and ¼ tsp cinnamon.
  15. Fold everything together and remove from the heat.
  16. When the butternut squash is just fork tender, remove from the oven.
  17. Scoop about ½ the squash out of the middle of both halves leaving about ½” to 1” edge for squash bowl, chop, and fold into the vegetable/meat mixture.
  18. Add the stuffing to the squash boats, and return to the squash to the oven for another 10 minutes.
  19. Pull from the oven and let rest on a cutting board for 5 minutes.
  20. Slice across the width into 2 inch portions, sprinkle with Parmesan cheese, garnish with extra sage leaves and serve!

Watch Us Make It!

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