30-Minute Healthy Chicken Recipes

For a healthy dinner that's easy, too, try one of our healthy chicken recipes. Ready in under 30 minutes and ringing in at under 400 calories per serving, each chicken recipe is easy and good for you. There's no need to cook separate meals for the rest of the family with these healthy recipe ideas for chicken breasts, chicken salad, chicken soup, and family-friendly chicken sandwiches that everyone will enjoy.

View Slideshow

Cake Batter: 6 Ways to Bake

One box of two-layer cake can be used as cupcakes, muffins, a large sheet cake, and more. Learn the six ways to transform this staple.

View Video

NEW Recipes from Our August Magazine

It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

View Slideshow

Dress Up a Dessert in 8 Seconds (or Less!)

Make any dessert recipe worthy of a party with these easy ideas to dress them up. Each dessert idea can be done within 8 seconds!

View Video

Our Best Summer Salads

These fresh summer salad recipes are anything but ordinary. Our irresistible combinations of seasonal vegetables and fruits come together with tasty dressings and tangy vinaigrettes for summer salads everyone will love.

View Slideshow

Fast Shrimp Bisque in 25 Minutes!

A satisfying seafood dinner takes just 25 minutes and cooks in one dish. Best yet, you need just 8 ingredients. Bonus: We'll show you how easy it is to peel cooked shrimp.

View Video

Irresistible Ice Cream Treats

Creamy homemade ice cream is simply the best. Summer tastes better when you have an ice cream cone in hand.

View Slideshow
Popular in Food

Roasted Butternut Squash Filled with Port-Soaked Fruit

To eat this fun starter, top a slice of toasted bread with a slice of white cheddar, then scoop some of the fruit mixture and the roasted squash (right out of its skin!) onto the toast.

3.0 by 7 people
Rate me!
  • Makes: 6 servings
  • Prep: 15 mins
  • Cook: 18 mins to 19 mins
  • Roast: 33 mins to 35 mins 425°F

Roasted Butternut Squash Filled with Port-Soaked Fruit



  1. Preheat the oven to 425 degrees F. Coat a large baking sheet with nonstick cooking spray.
  2. Rub squash halves with oil then sprinkle cut side with 1/2 teaspoon salt. Place squash, cut side down on prepared baking sheet. Roast until easily pierced with the tip of a sharp knife, 33 to 35 minutes. Transfer to a platter, cut side up.
  3. Meanwhile, in a large saucepan combine the port wine, vinegar, sugar, and remaining 1/4 teaspoon salt. Bring mixture to boiling over medium-high heat and cook, uncovered, 4 minutes. Add the apricots and cherries. Remove from heat; let stand 10 minutes. Remove fruit from saucepan with a slotted spoon; set aside. Return saucepan to the stove over medium-high heat. Bring port mixture to boiling; cook until thick enough to coat the back of a spoon and reduced to about 1/2 cup; about 14 to 15 minutes. Remove from heat. Stir in the fruit mixture and nuts. Season to taste with salt and ground black pepper.
  4. Spoon fruit mixture into squash. Place any remaning mixture in a serving bowl.
  5. To serve, place shaved cheese on baguette slices. Spoon on squash and fruit mixture. Makes 6 servings.

Nutrition Facts (Roasted Butternut Squash Filled with Port-Soaked Fruit)

    Per serving:
  • 566 kcal cal.,
  • 15 g fat
  • (4 g sat. fat,
  • 2 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 20 mg chol.,
  • 715 mg sodium,
  • 80 g carb.,
  • 7 g fiber,
  • 30 g sugar,
  • 13 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



Loading... Please wait...