If you are craving a dish that combines cozy autumn flavors with a nutritious punch, the Roasted Butternut Squash, Broccoli, and Cheddar Chicken Couscous Recipe is an absolute winner. It’s a vibrant, hearty meal that balances tender roasted squash and broccoli florets with juicy chicken and creamy melted cheddar, all nestled atop fluffy pearl couscous. This recipe is a harmony of textures and tastes—sweet, spicy, cheesy, and savory—all coming together in one colorful, crowd-pleasing plate.
Ingredients You’ll Need
Getting the ingredients right is a breeze with this recipe, and each one plays a vital role in creating the perfect balance of flavor, texture, and color. These simple staples come together effortlessly but bring sophistication and warmth to your table.
- Butternut squash (4 cups cubed): Provides a naturally sweet and creamy base once roasted, adding vibrant orange color and soft texture.
- Olive oil (2 tablespoons): Essential for roasting the squash and cooking the chicken with a rich, smooth finish.
- Pure maple syrup (½ tablespoon): Adds a subtle sweetness that enhances the caramelization of the squash.
- Chili powder (½ teaspoon): Brings a warmth and mild heat to balance the sweet squash.
- Garlic powder (1½ teaspoons): Infuses both the squash and chicken with savory depth and aroma.
- Cayenne pepper (¾ teaspoon): Adds just the right kick without overpowering the dish.
- Freshly ground salt and pepper: To season every layer and bring out the best flavors.
- Boneless skinless chicken breast (1 pound, bite-sized chunks): Provides lean protein and a tender, juicy texture.
- Paprika (½ teaspoon): Adds a smoky undertone that complements the chili and cayenne spices.
- Water or low sodium chicken broth (1 ¾ cups): Used to cook the couscous, enhancing its flavor without overpowering the vegetables.
- Pearl couscous (1 cup): The chewy, pearl-like pasta gives the dish body and a pleasing bite.
- Broccoli florets (about 3½ cups): Introduces a fresh, green element with a satisfying crunch and loads of nutrients.
- Shredded cheddar cheese (1½ cups): Melts beautifully through the dish, offering creamy, tangy goodness.
How to Make Roasted Butternut Squash, Broccoli, and Cheddar Chicken Couscous Recipe
Step 1: Preheat Oven and Prepare Squash
Start by preheating your oven to 350°F (177°C). Line a large baking sheet with parchment paper for easy cleanup. Toss the cubed butternut squash with olive oil, pure maple syrup, chili powder, garlic powder, cayenne pepper, salt, and pepper until every piece is evenly coated. This mixture promises that gorgeously caramelized, slightly spicy flavor that makes the squash irresistible.
Step 2: Roast the Squash
Spread the seasoned squash in a single layer on the baking sheet. Roast for 20 to 30 minutes, flipping halfway through to ensure even caramelization. The squash should be tender with those beautiful browned edges. Once out of the oven, let it rest while you move on to the next components.
Step 3: Cook the Chicken
While the squash roasts, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken chunks and season generously with garlic powder, paprika, cayenne pepper, salt, and pepper. Cook the chicken for 5 to 8 minutes until it’s fully cooked and no longer pink inside. This chicken becomes delightfully spiced and juicy, perfectly complementing the sweet squash and fresh vegetables.
Step 4: Prepare the Couscous and Broccoli
In a large pot or Dutch oven, combine the water or chicken broth, pearl couscous, and broccoli florets. Bring everything to a boil, then reduce the heat to low. Cover and let it simmer for 8 to 10 minutes, stirring once halfway through. The couscous will absorb the liquid and the broccoli will cook until just tender—keeping that perfect bite you want.
Step 5: Finish the Dish
Once the couscous and broccoli have cooked, remove the pot from heat. Stir in the cooked chicken and shredded cheddar cheese, allowing the cheese to melt through every warm grain and vegetable piece. Gently fold in the roasted butternut squash last, and taste to adjust the seasoning with salt and pepper if needed. This step unites all the elements into one creamy, satisfying meal.
Step 6: Serve and Enjoy
Your Roasted Butternut Squash, Broccoli, and Cheddar Chicken Couscous Recipe is ready to be devoured. Serve it hot for the best flavor and texture experience. Every bite delivers sweetness, spice, creaminess, and freshness that you’ll want to make again and again.
How to Serve Roasted Butternut Squash, Broccoli, and Cheddar Chicken Couscous Recipe
Garnishes
Add a sprinkle of chopped fresh parsley or cilantro for a burst of color and bright herbal notes. A light drizzle of a tangy yogurt sauce or a squeeze of lemon can also add refreshing balance to the richness of cheddar and roasted squash.
Side Dishes
This dish is a meal all on its own, but if you want to round it out, crispy garlic bread or a crisp green salad with a lemon vinaigrette pairs beautifully. The fresh crunch and acidity provide a lovely contrast to the warm and comforting couscous casserole.
Creative Ways to Present
For a stunning dinner presentation, serve the couscous in hollowed-out roasted butternut squash or colorful serving bowls. You could also layer everything in individual ramekins for elegant personal servings that wow your guests. A sprinkle of extra cheddar or toasted nuts on top adds texture and visual interest.
Make Ahead and Storage
Storing Leftovers
Cool any leftovers to room temperature before transferring them to airtight containers. Store in the refrigerator for up to 3 days. Keeping the squash separate can help maintain its texture, but the dish reheats beautifully whether combined or stored in parts.
Freezing
You can freeze this dish for up to 2 months. For best results, freeze in portions so you can thaw only what you need. Note that the texture of roasted squash may soften a bit after freezing, but the flavors will remain intact and delicious.
Reheating
Reheat in the microwave or on the stove over medium-low heat, stirring occasionally to heat evenly. If the dish seems dry, add a splash of water, broth, or milk to bring back creaminess and prevent sticking. Freshly shredded cheddar on top added before reheating can also revive the cheesy goodness.
FAQs
Can I use other types of cheese in the Roasted Butternut Squash, Broccoli, and Cheddar Chicken Couscous Recipe?
Absolutely! While cheddar provides great sharpness and meltiness, you can try mozzarella for creaminess, gouda for a smoky flavor, or even a tangy feta if you prefer a crumbly texture. Just keep in mind how the cheese flavor pairs with the other ingredients.
Is it possible to make this dish vegetarian?
Definitely. Simply skip the chicken and add extra broccoli or other vegetables like mushrooms or bell peppers. You might also consider using vegetable broth instead of chicken broth to keep it vegetarian.
Can I prepare this recipe for meal prep?
Yes! This Roasted Butternut Squash, Broccoli, and Cheddar Chicken Couscous Recipe is perfect for meal prep. It reheats well, maintains great flavor, and provides balanced nutrition, making it a fantastic make-ahead option for busy weeks.
What type of couscous works best?
Pearl couscous is ideal here because of its chewy texture and ability to hold up well with the other ingredients. Regular couscous can be used but may result in a softer, more grainy texture rather than the delightful bite of the pearl variety.
Can I add some heat if I like spicy food?
For sure! This recipe already includes cayenne pepper and chili powder, but you can increase those spices or add fresh chopped jalapeños or a dash of hot sauce to amp up the heat to your liking.
Final Thoughts
If you’re looking for a dish that’s bursting with flavor and packed with wholesome ingredients, you simply must try the Roasted Butternut Squash, Broccoli, and Cheddar Chicken Couscous Recipe. It’s truly a comforting yet vibrant meal perfect for any season, easy to make, and hard to forget. Trust me, once you’ve tasted this cozy, cheesy, and nourishing dish, it’ll quickly become one of your favorites too!
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 is a hearty and flavorful one-pot meal combining tender roasted butternut squash, succulent seasoned chicken, tender broccoli florets, pearl couscous, and melted sharp cheddar cheese. It’s a balanced and comforting dish perfect for a nutritious family dinner that can be prepared in just 40 minutes.
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 1 tablespoon olive oil, maple syrup, chili powder, garlic powder, cayenne pepper, salt, and pepper until evenly coated. Spread the squash in a single layer on the prepared baking sheet.
- Roast the squash: Roast the squash in the preheated oven for 20-30 minutes, flipping once halfway through, until tender and caramelized. Remove from the oven and let it rest until ready to combine with the other ingredients.
- Cook the chicken: While the squash roasts, heat 1 tablespoon 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 the chicken for 5-8 minutes, stirring occasionally, until fully cooked and no longer pink. Remove the skillet 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 the heat to low, cover, and simmer for 8-10 minutes, stirring once after 5 minutes, until the couscous is tender and the broccoli is cooked but still crisp.
- Finish the dish: Remove the pot from heat once the couscous and broccoli have absorbed the liquid. Stir in the cooked chicken and shredded cheddar cheese until the cheese is melted and well combined. Gently fold in the roasted butternut squash. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Serve the couscous casserole hot. Enjoy this nourishing, flavorful dish as a satisfying meal for the whole family.
Notes
- You can substitute chicken broth with vegetable broth for extra flavor or to make it vegetarian if you omit the chicken and cheddar cheese.
- Adjust the cayenne pepper amount to control the spiciness based on your preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a gluten-free alternative, substitute pearl couscous with gluten-free couscous or quinoa.
- Make sure to stir the couscous halfway through cooking to prevent sticking and ensure even cooking.
