Garlic Herb Chicken-Stuffed Butternut Squash Boats

Steps

1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
2. Brush the cut sides of the butternut with one third of the olive oil and season with a pinch of the salt. Place cut side down on one half of the pan.
3. In a bowl, toss the potato and carrot with another third of the olive oil, the rosemary, half the thyme, a pinch of the salt and half the black pepper. Spread them on the other half of the pan.
4. Roast the squash and vegetables for 25 minutes, until the squash is nearly tender.
5. Meanwhile, heat the remaining olive oil in a skillet over medium-high heat. Cook the onion and mushrooms for 5 minutes until browned, then add the garlic and cook 30 seconds.
6. Add the chicken-ground, the remaining thyme, the remaining salt and the remaining black pepper. Cook, breaking it up, until no pink remains, about 6 minutes. Stir in the kale until wilted, then take off the heat and stir in the ricotta and half the parsley.
7. Turn the squash cut side up, flip the vegetables, and pile the chicken filling into the squash hollows. Sprinkle the parmesan over the tops.
8. Return the pan to the oven for 15 to 20 minutes, until the squash is fork-tender, the tops are golden and the filling reaches 165°F (74°C).
9. Scatter the remaining parsley over the squash boats and roasted vegetables, then serve half a squash with vegetables per plate.