![['Side view of a halved acorn squash stuffed with Chicken Chipotle and cranberries.', 'Close-up of a delicious Chicken Chipotle and Cranberry stuffed acorn squash on a wooden table.', 'Halved acorn squash filled with grilled chicken, rice, cranberries, and garnished with parsley.', 'Juicy acorn squash showcasing a savory filling of chipotle chicken and cranberries.']](https://goldenchickenrecipes.com/wp-content/uploads/2026/07/chicken-chipotle-and-cranberry-stuffed-acorn-squash_1_U1.webp)
Chicken Chipotle and Cranberry Stuffed Acorn Squash
A flavorful and hearty dish combining smoky chipotle chicken with sweet cranberries, baked inside tender acorn squash.
Ingredients
Vegetables
- 4 each acorn squash, halved lengthwise, seeds removed
- 1/4 cup olive oil
- to taste Kosher salt and freshly ground black pepper
- 1 package Del Corazon Grilled Chicken Chipotle (16 oz)
- 2 cups cooked long-grain white rice
- 1/2 cup chopped toasted pecans
- 1/4 cup dried cranberries
- for garnish Chopped fresh parsley
Instructions
- Preheat oven to 425°F (220°C). Rub squash halves with 1 tablespoon olive oil, season with salt and pepper, and roast cut-side down for 25-30 minutes.
- Thaw sauce pouch from chicken chipotle in warm water. Mix chicken, sauce, rice, pecans, and cranberries in a bowl.
- Invert roasted squash and fill with chicken mixture. Bake for 5-8 minutes until heated through.
- Garnish with chopped parsley and serve.
Notes
Ensure to season the squash well for added flavor.