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My Stuffed Butternut Squash Gets The Chicken Bacon Ranch Treatment
Ingredients & Substitutions
How To Make Stuffed Butternut Squash
Maya’s Recipe Tips
Stuffed Butternut Squash (Chicken Bacon Ranch) Recipe card
Recipe Reviews

My Stuffed Butternut Squash Gets The Chicken Bacon Ranch Treatment

Maya with platter of stuffed butternut squash.

The first time I tested this stuffed butternut squash, my oldest daughter said that it’s her new favorite healthy dinner. And when I made it again for a friend who came to visit, she texted me for the recipe a week later.

Maybe I shouldn’t be too surprised, because the filling is based on the chicken bacon ranch casserole so many of you can’t stop raving about. Here’s why this combination is such a winner for fall:

Sweet squash meets savory comfort food – Some stuffed butternut squash recipes lean into the sweetness, but I went the other direction with a savory contrast. The tender, naturally sweet squash turned out to be a perfect match for juicy shredded chicken, smoky bacon, tangy ranch, and garlicky kale, all under a melty cheese topping.
One-dish meal with protein and veggies – Like my stuffed acorn squash, this is one of those fall dinners where I don’t have to cook a separate side. And while it’s rich and doesn’t “feel” particularly “healthy”, it’s actually packed with protein (from the chicken) and fiber (from the squash and kale).
Easy, no peeling – Unlike roasted butternut squash cubes that require peeling the tough skin, for this recipe you only have to cut the squash in half. Much easier!
Prep ahead or take a shortcut – Many of the components can be prepped ahead or you can even use store-bought shortcuts.

If you’re looking for an easy, comforting dinner that looks pretty for company but easy enough for a weeknight, my stuffed butternut squash recipe can do both. Grab a squash (or two) and make it with me!

Creamy, sweet and savory stuffed butternut squash with cheese pull using a fork.

Ingredients & Substitutions

Here I explain the best ingredients for my stuffed butternut squash recipe, what each one does, and substitution options. For measurements, see the recipe card.

Butternut Squash – Look for firm, matte skin and no soft spots. I tested this recipe a few times using medium squash, about 2 to 2.5 pounds each. Funny enough, when it was time to photograph, I went all around town to half a dozen grocery stores looking for that size! If all you can find are larger and smaller ones, no worries — just see my tips below to use those. If you’ve got extra squash, make my butternut squash soup or butternut squash salad next!
Cooked Chicken – Use shredded or cubed chicken breast or thighs. My Instant Pot shredded chicken is an easy way to prep it, but rotisserie chicken or plain leftover chicken breast works, too.
Ranch Dressing – Coats the chicken and brings the tangy, herby flavor. I recommend my homemade ranch dressing, or a thick, creamy bottled ranch. A very thin dressing won’t stick to the filling as well.
Bacon – I used raw bacon here so that I could cook the garlic and kale in the rendered fat for extra flavor. You can use leftover baked bacon if you have some, but then you’ll need extra oil for sauteing.
Shredded Cheeses – I used both cheddar cheese and mozzarella cheese for a balance of flavor and meltiness. Feel free to use any shredded cheese you have and enjoy paired with ranch. I don’t recommend fresh mozzarella, though, which is too watery.
Kale – I used curly kale, but lacinato kale or even spinach is good too. Remove the tough stems and chop the leaves into bite-size pieces.
Garlic – Adds a savory base to the kale.
Olive Oil, Sea Salt & Black Pepper – For roasting the squash. Avocado oil works instead of olive oil if needed.

Labeled recipe ingredients: butternut squash, chicken, kale, ranch dressing, bacon, cheddar cheese, mozzarella cheese, garlic, and olive oil.

How To Make Stuffed Butternut Squash

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

Prep the squash. Slice each squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil, and sprinkle with sea salt and black pepper.
Roast. Place the halves cut-side down on a parchment-lined sheet pan (I use this size) and roast until fork tender. The surfaces touching the pan should be golden brown.

Butternut squash with seeds scooped out.

Cook the bacon. While the squash roasts, place the bacon in a cold, extra large skillet (I used this one) and turn the heat to medium-low. Cook until crispy, turning every once in a while. Drain on paper towels. I leave the bacon grease in the pan for the next step, but you can drain some if there’s a lot.
Saute the garlic and kale. Add the garlic to the skillet and cook until fragrant. Add the kale and saute until the leaves are tender, bright green, and just starting to wilt. I find tongs helpful here because the pan starts out really full!

Mix the filling. In a large bowl, combine the cooked chicken, kale, ranch dressing, and half of each shredded cheese. Chop the bacon and stir in about 2/3 of it (save the rest for later).
Scoop the squash. Flip the roasted halves cut-side up. Scoop a little flesh from the neck and center of each half to make a shallow well. Mash the scooped part in a little bowl.

Butternut squash with flesh scooped out.

Mix and stuff. Stir the mashed squash back into the chicken mixture. I add it back in so it doesn’t go to waste, plus it makes the filling creamier! Divide the filling among the squash halves, mound it over the top, and sprinkle with more cheddar and mozzarella.
Bake and finish. Return the stuffed butternut squash to the oven, until the filling is hot and the cheese is melty. Sprinkle the remaining bacon on top right before serving. I like a little fresh parsley too, but that’s up to you!

Butternut squash added to chicken mixture.

Filling and cheese added to butternut squash halves.

Stuffed butternut squash on a sheet pan garnished with fresh parsley.

Maya’s Recipe Tips

How to use larger or smaller squash: I recommend 2-3 pound squash here if you can find it, because I developed the filling amounts based on that much flesh. Plus, cutting those halves in half (again) for serving makes a really good serving size. If needed, you can make just half the filling for squash that’s 1-1.5 pounds each, or 1.5X the filling for squash that’s 3.5-4 pounds each. Or if you have extra filling, it’s delicious to eat straight out of a bowl (been there, done that!), so no worries if you can’t fit it all inside the squash halves!
Give yourself a stable surface for cutting. I find it helps to put a kitchen towel under the cutting board. If the squash rolls, trim a thin strip from the bottom end to make a flat resting surface before halving it lengthwise.
If the squash is tough to cut in half, you can microwave it briefly to soften the skin. Poke all over with a knife to vent, then microwave on high for 2-3 minutes. You’re just softening the outside, so keep it brief and check the squash a little earlier during roasting.
Let the butternut squash caramelize, but don’t overcook. It should be tender, creamy, and golden brown on the side that touches the pan, but still sturdy enough to hold the filling.
Test doneness in the neck of the squash, because it’s actually thicker there. The bottom portion has the hollow area where you scooped out the seeds, so can be tender a little faster before the neck is done. I test the neck with a fork and stop when it slides in easily, while the halves are still sturdy enough to lift.
Be careful not to scoop out too much flesh. You want to remove enough to have space for the filling, but if you remove too much, the stuffed butternut squash can be floppy and collapse. I aim for a 1/2 inch border around the sides and inside the bottom as well.
Adjust the ranch flavor: The sweetness of the squash softens the ranch flavor slightly. If you want it stronger, add 1-3 teaspoons of ranch seasoning mix to the filling, in addition to the dressing.
How to avoid a watery filling: Make sure your kale is fully wilted, because it can release more moisture if it’s still a little crisp. I also recommend a thicker ranch.
You can broil the stuffed butternut squash at the end if you want some browning on the cheese. But cheddar didn’t brown as well as mozzarella in my testing, so if you want browning you may want to use only mozzarella on top.