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
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 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.
