Creamy Herb Chicken Baked in Butternut Squash

Name: Creamy Herb Chicken Baked in Butternut Squash
Prep time: 60 min
Total time: 60 min
Yield: 8 servings
Cuisine: Française
Ingredients: 1 medium butternut squash (about 3 lbs / 1.5 kg); 2 lbs (1 kg) chicken breast strips, marinated in salt, pepper and lemon juice; 2 tablespoons olive oil; 2 onions, finely chopped; 2 garlic cloves, crushed; 3 tomatoes, peeled, seeded and diced; 1/2 red chili pepper, seeded and finely chopped; Salt and freshly ground black pepper to taste; 3 tablespoons flour dissolved in 3/4 cup (200 ml) heavy cream; 3/4 cup (200 ml) sour cream or crème fraîche; 1 tablespoon fresh parsley, chopped; 1 tablespoon fresh chives, chopped; 7 oz (200 g) cream cheese, softened; Shredded gruyère or mozzarella to taste

By Marie Lefebvre · Updated November 3, 2026

A stunning autumn centrepiece where a whole butternut squash becomes a natural casserole filled with tender chicken strips in a rich, herby cream sauce topped with golden melted cheese. Impressive to look at and even better to eat — perfect for cosy family gatherings.

Prep⏱️ 60 min

Servings👥 8 servings

Difficulty📊 Medium

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🛒 Ingredients

8 servings

1 medium butternut squash (about 3 lbs / 1.5 kg)
2 lbs (1 kg) chicken breast strips, marinated in salt, pepper and lemon juice
2 tablespoons olive oil
2 onions, finely chopped
2 garlic cloves, crushed
3 tomatoes, peeled, seeded and diced
1/2 red chili pepper, seeded and finely chopped
Salt and freshly ground black pepper to taste
3 tablespoons flour dissolved in 3/4 cup (200 ml) heavy cream
3/4 cup (200 ml) sour cream or crème fraîche
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
7 oz (200 g) cream cheese, softened
Shredded gruyère or mozzarella to taste

🛍️ Recommended tools

🍗Cocotte en fonteSee on Amazon →🌡️Thermomètre sondeSee on Amazon →🫕Plat à rôtirSee on Amazon →

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Directions

1
Preheat oven to 400 °F (200 °C). Cut the top off the butternut squash and scoop out all the seeds with a spoon.
2
Salt the inside well, replace the top and wrap the squash tightly in a clean kitchen towel, tying it securely.
3
Submerge the wrapped squash in a large pot of boiling water and cook until just tender when pierced with a fork, about 20–25 minutes.
4
Remove from water and place upside down to drain thoroughly. Brush the outside with olive oil and coat the inside generously with softened cream cheese.
5
Sauté the onions in olive oil over medium heat until translucent and lightly golden. Add crushed garlic and cook for 1 minute.
6
Add diced tomatoes and chopped chili. Simmer for 5 minutes until slightly reduced.
7
Add the marinated chicken strips and cook until golden on all sides. Pour in the flour dissolved in heavy cream, stir well and let thicken over low heat for 3 minutes.
8
Remove from heat and fold in the sour cream, parsley and chives. Season with salt and pepper.
9
Spoon the creamy chicken filling into the squash and top generously with shredded cheese.
10
Bake uncovered for 20–25 minutes until the cheese is golden and bubbling. Bring the whole squash to the table and serve straight from it.

💡 Chef's Tip

Pick a firm, flat-bottomed butternut squash so it sits stable in the baking dish. For extra depth, stir a teaspoon of Dijon mustard into the sauce. Leftovers reheat beautifully in a pan the next day.