Sonoma Chicken Stuffed Butternut Squash

For the Butternut Squash and Brussels Sprouts:
2 Preheat oven to 375 F.
3 Cut the butternut squash in half and scoop out the seeds. Place squash on a rimmed baking sheet cut-side down and add 1/2 cup water to the pan. Bake for 60 minutes, until easily pierced with fork.
4 Remove the stems from the Brussels sprouts and cut in half. Toss with 1/2 tablespoon olive oil and ¼ teaspoon sea salt. Spread out on a sheet pan and bake 30 minutes. You can do this at the same time as the butternut squash if there’s enough room in your oven.
For the Stuffed Butternut Squash:
7 For the ranch dressing, whisk the mayo with the lemon juice and dill until smooth.
8 Combine shredded chicken, salt, pepper, brussels sprouts, grapes, walnut pieces, and 1/2 cup of ranch dressing in a bowl. Flip the cooked squash halves cut-side up on the rimmed baking sheet and fill with the chicken mixture.
9 Baked stuffed squash halves at 375 F for 30 minutes. Garnish with parsley, then cut into quarters and serve!