1️⃣ Prepare and Roast the Squash:

1. Preheat your oven to 400°F (200°C).
2. Brush the butternut squash halves with olive oil, drizzle with honey, and season with salt and black pepper.
3. Place the squash halves cut-side up on a baking sheet. Roast for 40-50 minutes, or until tender and slightly caramelized around the edges.

2️⃣ Cook the Chicken and Vegetables:

1. While the squash is roasting, heat 1 tablespoon olive oil in a skillet over medium heat.
2. Season the chicken pieces with smoked paprika, garlic powder, salt, and pepper. Sear the chicken until golden brown and cooked through, about 6-8 minutes. Set aside.
3. In the same skillet, add another tablespoon of olive oil and cook the Brussels sprouts until lightly browned and tender, about 5-6 minutes.

3️⃣ Assemble the Stuffed Squash:

1. Once the squash is roasted, use a spoon to slightly hollow out the centers to make room for the filling.
2. Fill each squash half with cooked chicken, Brussels sprouts, and roasted beets.

4️⃣ Top with Feta and Walnuts:

1. Sprinkle crumbled feta cheese and chopped walnuts over the filling.

5️⃣ Bake and Finish:

1. Return the stuffed squash to the oven for an additional 10 minutes to warm everything through and melt the feta slightly.
2. Drizzle with honey and garnish with fresh parsley before serving.