If you’re craving a dish that feels like a warm hug in a bowl, look no further than this delightful Roasted Butternut Squash, Broccoli, and Cheddar Chicken Couscous Recipe. It combines tender, caramelized butternut squash with vibrant broccoli, juicy chicken, and melted cheddar cheese to create a symphony of flavors and textures that’s perfect for any day of the week. This recipe balances hearty protein, wholesome veggies, and a comforting base of pearl couscous for a meal that’s as satisfying as it is colorful.
Ingredients You’ll Need
Every ingredient in this Roasted Butternut Squash, Broccoli, and Cheddar Chicken Couscous Recipe plays a crucial role, making the end result fresh, flavorful, and full of texture. From the sweetness of maple syrup to the mild bite of cheddar, these essentials come together effortlessly.
- Butternut squash (4 cups, cubed): The star of the dish, it roasts to a caramelized perfection adding sweetness and softness.
- Olive oil (2 tablespoons total): Helps roast the veggies and cook the chicken to juicy and tender.
- Pure maple syrup (½ tablespoon): A touch of natural sweetness that enhances the roasted squash.
- Chili powder (½ teaspoon): Adds a smoky depth and gentle warmth to the squash.
- Garlic powder (1½ teaspoons): Provides aromatic layers to both squash and chicken.
- Cayenne pepper (¾ teaspoon): Brings a subtle kick that wakes up the palate.
- Salt and freshly ground black pepper: Essential for seasoning and highlighting all flavors.
- Boneless skinless chicken breast (1 pound, bite-sized chunks): Protein packed and perfectly seasoned to pair with veggies and couscous.
- Paprika (½ teaspoon): Adds mild sweetness and smoky undertones to the chicken.
- Water or low sodium chicken broth (1¾ cups): Used to cook the pearl couscous and broccoli, boosting flavor as it simmers.
- Pearl couscous (1 cup): The chewy, tender grain that’s the perfect base for this dish.
- Broccoli florets (1 medium head, about 3½ cups): Adds a fresh, green crunch and nutrients.
- Shredded cheddar cheese (1½ cups): Melts into the couscous and chicken blend creating creamy, savory goodness.
How to Make Roasted Butternut Squash, Broccoli, and Cheddar Chicken Couscous Recipe
Step 1: Preheat Oven and Prepare Squash
Begin by warming your oven to 350°F (177°C), then get a large baking sheet ready with parchment paper. Toss the cubed butternut squash in olive oil, maple syrup, chili powder, garlic powder, cayenne pepper, salt, and pepper until every cube is richly coated. This seasoning mix ensures your squash caramelizes with a fantastic balance of sweet, spicy, and savory notes.
Step 2: Roast the Squash
Spread the coated squash cubes in a single layer on your baking sheet and roast for 20 to 30 minutes. Flip them halfway through to encourage even caramelization. You’ll know it’s done when the squash is tender with a golden-brown edge, perfectly tender and bursting with flavor.
Step 3: Cook the Chicken
While the squash works its magic in the oven, heat a tablespoon of olive oil in a large skillet over medium-high heat. Add your bite-sized chicken pieces and sprinkle with garlic powder, paprika, cayenne pepper, salt, and pepper. Sear them until they’re cooked through, juicy, and lightly browned—usually about 5 to 8 minutes. This savory, spiced chicken will complement the sweet roasted squash beautifully.
Step 4: Prepare the Couscous and Broccoli
In a large pot or Dutch oven, combine your chosen liquid—water or broth—with pearl couscous and broccoli florets. Bring everything to a boil; then lower the heat to a simmer, cover, and let the flavors mingle for 8 to 10 minutes. This gentle steaming allows the broccoli to stay bright and crisp-tender while the couscous blossoms tender yet chewy.
Step 5: Finish the Dish
When the couscous and broccoli have absorbed the liquid, take the pot off the heat. Stir in the cooked chicken and shredded cheddar cheese until the cheese melts into creamy pockets throughout the dish. Finally, gently fold in the roasted butternut squash to keep those tender caramelized cubes intact and evenly distributed. Give it a quick taste and adjust salt and pepper as needed.
Step 6: Serve and Enjoy
Your Roasted Butternut Squash, Broccoli, and Cheddar Chicken Couscous Recipe is now ready to be devoured. Serve it warm and enjoy a comforting, well-balanced meal that feels both comforting and satisfying with every bite.
How to Serve Roasted Butternut Squash, Broccoli, and Cheddar Chicken Couscous Recipe
Garnishes
Sprinkle freshly chopped parsley or green onions on top to add a vivid burst of color and freshness. A light drizzle of lemon juice can also brighten up the flavors and add a lovely zesty contrast.
Side Dishes
This dish pairs wonderfully with a crisp green salad or a side of crusty bread to soak up any cheesy, flavorful juices. For a heartier meal, roasted root vegetables or a simple cucumber and tomato salad complement the richness perfectly.
Creative Ways to Present
Serve your Roasted Butternut Squash, Broccoli, and Cheddar Chicken Couscous Recipe in hollowed-out mini pumpkins or butternut squash halves for an eye-catching autumnal touch. Alternatively, spoon it into small casserole dishes for individual servings that bring a cozy, personalized vibe to the table.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and store them in the refrigerator for up to 3 days. The flavors actually deepen over time, making for a delicious next-day meal.
Freezing
This dish freezes well, though the texture of the broccoli might soften a bit. If you plan to freeze, cool everything completely and transfer portions to freezer-safe containers. It’ll keep well for up to 2 months.
Reheating
Reheat leftovers gently in a skillet over medium-low heat or in the microwave, stirring occasionally to ensure the cheese melts smoothly and the chicken stays tender. Adding a splash of broth or water during reheating can help maintain moisture.
FAQs
Can I use regular couscous instead of pearl couscous?
Yes, you can! Regular couscous cooks faster and has a lighter, fluffier texture, so adjust your cooking time accordingly and keep an eye on the liquid absorption to avoid sogginess.
Is it possible to make this recipe vegetarian?
Absolutely! Simply omit the chicken and consider adding chickpeas or roasted tofu for protein. The roasted butternut squash, broccoli, and cheddar still make it hearty and satisfying.
Can I prepare the roasted butternut squash in advance?
Yes, you can roast the squash a day ahead and keep it refrigerated. Just warm it slightly before folding into the couscous to retain that delicious caramelized flavor.
What if I don’t have maple syrup? What’s a good substitute?
Honey works wonderfully as a substitute for maple syrup, offering a similar natural sweetness that helps caramelize the squash beautifully.
How can I make this dish spicier?
To up the heat, add extra cayenne pepper or a pinch of red pepper flakes to both the squash and chicken seasoning. This dish is very adaptable to your preferred spice level!
Final Thoughts
There’s something so wonderfully comforting about this Roasted Butternut Squash, Broccoli, and Cheddar Chicken Couscous Recipe that I can’t recommend it enough. It’s a fantastic way to enjoy vibrant veggies, tender chicken, and cheesy goodness all in one bowl. Whether you’re cooking for family, friends, or just yourself, this recipe is sure to become a beloved staple. So go ahead, give it a try, and let it fill your kitchen with delicious aromas and your belly with warmth.
Print
Roasted Butternut Squash, Broccoli, and Cheddar Chicken Couscous Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
This Roasted Butternut Squash Broccoli Cheddar Chicken Couscous recipe combines tender roasted butternut squash, sautéed spiced chicken, broccoli florets, and melted cheddar cheese over fluffy pearl couscous for a comforting and nutritious one-pot meal. With subtle warmth from chili powder and cayenne, this dish balances sweet, savory, and mildly spicy flavors perfect for a satisfying dinner.
Ingredients
Roasted Butternut Squash
- 4 cups cubed butternut squash (about 2 pounds)
- 1 tablespoon olive oil
- ½ tablespoon pure maple syrup
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- Freshly ground salt and pepper to taste
Chicken
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breast, cut into bite-sized chunks
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper
- Freshly ground salt and pepper to taste
Couscous and Vegetables
- 1 ¾ cups water or low sodium chicken broth
- 1 cup pearl couscous
- 1 medium head broccoli, cut into small florets (about 3½ cups)
Finishing
- 1½ cups shredded cheddar cheese
- Freshly ground salt and pepper to taste
Instructions
- Preheat oven and prepare squash: Preheat your oven to 350°F (177°C). Line a large baking sheet with parchment paper. In a bowl, toss the cubed butternut squash with olive oil, maple syrup, chili powder, garlic powder, cayenne pepper, salt, and pepper until evenly coated. Spread the squash out in a single layer on the prepared baking sheet.
- Roast the squash: Place the baking sheet in the oven and roast the squash for 20-30 minutes, flipping halfway through to ensure even caramelization. The squash should be tender and slightly caramelized. Remove from the oven and set aside until ready to add to the dish.
- Cook the chicken: While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken chunks and season with garlic powder, paprika, cayenne pepper, salt, and pepper. Cook for 5-8 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink inside. Remove from heat.
- Prepare the couscous and broccoli: In a large pot or Dutch oven, combine the water or low sodium chicken broth, pearl couscous, and broccoli florets. Bring to a boil over high heat. Once boiling, reduce heat to low, cover the pot, and simmer for 8-10 minutes. Stir once after 5 minutes to prevent sticking and ensure even cooking.
- Finish the dish: When the couscous and broccoli have absorbed the liquid and are tender, remove the pot from heat. Stir in the cooked chicken and shredded cheddar cheese until the cheese has melted and everything is well combined. Gently fold in the roasted butternut squash. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Serve the dish hot directly from the pot or transfer to serving plates. Enjoy this flavorful, hearty couscous casserole as a complete meal.
Notes
- You can substitute water with low sodium chicken broth for extra flavor.
- Feel free to swap cheddar cheese with your preferred cheese like mozzarella or Monterey Jack.
- Adjust cayenne pepper quantity according to your preferred spice level.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in a microwave until warmed through.
