Ready to bring this dish to life? Follow these simple steps:

1. Preheat your oven to 400°F (200°C). Drizzle each butternut squash half with 1 tablespoon of olive oil, season with salt and pepper, and place them cut-side down on a baking sheet. Roast for 25-30 minutes or until tender.
2. While the squash is roasting, heat the remaining olive oil in a large skillet over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes.
3. Add the chopped onion and garlic to the skillet, cooking until the onion becomes translucent, about 3 minutes.
4. Stir in the thyme, cumin, and paprika, letting the spices toast for about 1 minute to release their flavors.
5. Pour in the chicken broth, scraping up any bits stuck to the bottom of the pan. Let it simmer for a few minutes until the liquid reduces slightly.
6. Once the squash is done roasting, carefully turn them over and fill each half with the chicken mixture. Sprinkle with Parmesan cheese.
7. Return the stuffed squash to the oven and bake for another 10 minutes, allowing the cheese to melt and everything to get nicely golden.
8. Remove from the oven, garnish with fresh parsley if using, and serve hot.

Remember, cooking is all about finding what works for you and your family. If you’re short on time, pre-cooked chicken or rotisserie leftovers can be a real lifesaver here!