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
Scale
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.
