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If you’re on the lookout for a dish that brings warmth, comfort, and a burst of vibrant flavors to your table, this Roasted Butternut Squash, Broccoli, and Cheddar Chicken Couscous Recipe is an absolute must-try. It effortlessly combines tender roasted butternut squash, fresh green broccoli florets, savory cheddar cheese, and juicy chicken bites nestled in delicate pearl couscous. Every spoonful bursts with a beautiful blend of textures and tastes that will have you coming back for seconds. It’s perfect for cozy dinners and impressively easy to whip up, making it a favorite to share with family and friends alike.
Ingredients You’ll Need
The magic of this Roasted Butternut Squash, Broccoli, and Cheddar Chicken Couscous Recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays a vital role: the butternut squash adds sweetness and creaminess, broccoli offers a fresh crunch, chicken brings protein and a savory bite, cheddar cheese melts in for richness, and couscous wraps it all together with a light, fluffy texture.
- Butternut squash (4 cups cubed): Pick firm, unblemished squash for the best roasting results and natural sweetness.
- Olive oil (2 tablespoons): Used for roasting the squash and cooking the chicken—adds richness and helps with caramelization.
- Pure maple syrup (½ tablespoon): A touch of sweetness to enhance the caramelized notes of the roasted squash.
- Chili powder (½ teaspoon): Infuses the squash with a gentle, smoky warmth.
- Garlic powder (1½ teaspoons, divided): Brings depth and savoriness to both squash and chicken.
- Cayenne pepper (¾ teaspoon, divided): Offers brightness and a mild kick balanced through the dish.
- Salt and freshly ground pepper: Essential to elevate every layer of flavor perfectly.
- Boneless skinless chicken breast (1 pound): Cut into bite-sized chunks for a tender and juicy protein addition.
- Paprika (½ teaspoon): Adds subtle smokiness and color to the chicken.
- Water or low sodium chicken broth (1¾ cups): Provides the cooking liquid for the couscous and broccoli for enhanced flavor.
- Pearl couscous (1 cup): The lovely, chewy texture offers something special beyond typical couscous.
- Broccoli florets (about 3½ cups): Fresh and crisp, they bring vibrant color and nutrients.
- Shredded cheddar cheese (1½ cups): Melts beautifully for a creamy, cheesy finish.
How to Make Roasted Butternut Squash, Broccoli, and Cheddar Chicken Couscous Recipe
Step 1: Preheat oven and prepare squash
Begin by heating your oven to 350°F (177°C). This temperature is just right to roast the butternut squash until it’s tender and caramelized without drying out. While the oven warms, toss your cubed squash with olive oil, maple syrup, chili powder, garlic powder, cayenne pepper, salt, and pepper. This seasoning blend is the secret behind that perfect balance of sweet, spicy, and savory flavors.
Step 2: Roast the squash
Arrange the seasoned butternut squash cubes in a single layer on a parchment-lined baking sheet. Roasting for about 20 to 30 minutes and flipping halfway through ensures each cube cooks evenly and caramelizes beautifully. When the squash is tender and its edges turn a gorgeous golden brown, remove it and let it cool slightly before adding it to the couscous.
Step 3: Cook the chicken
While the squash is roasting, heat a tablespoon of olive oil in a skillet over medium-high heat. Season your bite-sized chicken chunks with garlic powder, paprika, cayenne, salt, and pepper. Cooking the chicken until it’s just done guarantees juicy, flavorful bites that complement the roasted veggies impeccably. Once the chicken turns opaque and is cooked through, take it off the heat and set it aside.
Step 4: Prepare the couscous and broccoli
In a large pot or Dutch oven, bring water or chicken broth to a boil. Add the pearl couscous and broccoli florets. Cover the pot and reduce the heat to low, letting everything simmer gently. Stir once after about five minutes to prevent sticking. The couscous will absorb the liquid and the broccoli will cook to a vibrant, tender-crisp state in about 8 to 10 minutes.
Step 5: Finish the dish
Once the couscous and broccoli are perfectly cooked, remove from heat. Stir in the cooked chicken and shredded cheddar cheese, allowing the cheese to melt luxuriously throughout the mixture. Finally, gently fold in the roasted butternut squash to keep those soft cubes intact. Taste and adjust the seasoning with salt and freshly ground pepper as you like.
How to Serve Roasted Butternut Squash, Broccoli, and Cheddar Chicken Couscous Recipe
Garnishes
A sprinkle of freshly chopped parsley or green onions can add a lovely pop of color and a fresh, slightly peppery flavor to top off your dish. You might also enjoy a few crushed red pepper flakes if you love a bit more heat. A light drizzle of olive oil or a squeeze of fresh lemon juice can brighten the flavors beautifully.
Side Dishes
This hearty couscous casserole pairs wonderfully with crisp green salads, like arugula with lemon vinaigrette, or roasted root vegetables for an extra helping of warmth. For a lighter touch, steamed green beans or simple garlic bread make excellent companions.
Creative Ways to Present
Serve this Roasted Butternut Squash, Broccoli, and Cheddar Chicken Couscous Recipe in individual earthenware bowls for a rustic look or on a large serving platter for family-style dinners. For a fun twist, spoon the couscous mixture into hollowed-out mini pumpkins or bell peppers, making an eye-catching and edible bowl that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
This dish keeps very well in the refrigerator for up to 3 days when stored in an airtight container. The flavors even deepen after a day, so leftovers are a real treat. Just be sure to cool it down before refrigerating to maintain texture and taste.
Freezing
If you want to save some for later, this recipe freezes beautifully. Cool the dish completely, then pack it into freezer-safe containers or bags. It can be frozen for up to 2 months. Just note that the texture of the broccoli might soften slightly upon thawing, but the flavors remain delicious.
Reheating
Reheat leftovers in a microwave or on the stovetop over low heat until warmed through. If it seems a bit dry, add a splash of chicken broth or water and stir gently. For best results, cover the dish while reheating to keep moisture locked in and cheese melty.
FAQs
Can I use other types of cheese instead of cheddar?
Absolutely! While cheddar adds a nice sharpness and melts well, feel free to experiment with mozzarella for a milder melt or gouda for a smoky twist. Just choose cheeses that melt nicely and complement the other ingredients.
Is pearl couscous necessary, or can I use regular couscous?
Pearl couscous offers a lovely chewy texture that holds up well against the hearty ingredients. You can use regular couscous if needed, but it will result in a lighter, finer texture — just watch the cooking time carefully.
How can I make this dish vegetarian?
Replace the chicken with hearty plant-based proteins like chickpeas or roasted tofu. You can also boost the veggie portion by adding mushrooms or extra broccoli to maintain that satisfying bite and flavor.
Can I prepare parts of this recipe ahead of time?
Yes! You can roast the butternut squash and cook the chicken a day in advance, storing them separately in the fridge. When ready to eat, just prepare the couscous and broccoli, then combine everything for a quick finish.
What if I don’t have maple syrup? What’s a good substitute?
Honey or a mild agave syrup works well to bring that subtle sweetness to the roasted squash. If you prefer, a small pinch of brown sugar can be used, too, but go easy to avoid overpowering the spices.
Final Thoughts
This Roasted Butternut Squash, Broccoli, and Cheddar Chicken Couscous Recipe is one of those dishes that feels like a warm hug after a long day. It’s packed with comforting flavors, vibrant colors, and wholesome ingredients that your whole family will adore. Whether you’re serving it up for a simple weeknight dinner or sharing it at your next gathering, this recipe is guaranteed to put a smile on every plate. So go ahead, give it a try—you’ll be so glad you did!
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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 is a hearty and flavorful dish combining tender roasted butternut squash, sautéed chicken, steamed broccoli, pearl couscous, and melted cheddar cheese. It’s a comforting casserole perfect for a wholesome weeknight dinner with balanced textures and a delicious blend of spices.
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
- 1¾ cups water or low sodium chicken broth
- 1 cup pearl couscous
- 1 medium head broccoli, cut into small florets (about 3½ cups)
- 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. Toss the cubed butternut squash with olive oil, maple syrup, chili powder, garlic powder, cayenne pepper, salt, and pepper until evenly coated. Spread on the baking sheet in a single layer.
- Roast the squash: Roast for 20-30 minutes, flipping halfway through, until the squash is tender and caramelized. Remove from oven and let it rest until ready to add to the dish.
- 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, season with garlic powder, paprika, cayenne, salt, and pepper. Cook for about 5-8 minutes, stirring occasionally, until fully cooked and no longer pink inside. Remove from heat.
- Prepare the couscous and broccoli: In a large pot or Dutch oven, combine water or broth, pearl couscous, and broccoli florets. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 8-10 minutes. Stir once after 5 minutes to ensure even cooking.
- Finish the dish: Once couscous and broccoli have absorbed the liquid and are tender, remove from heat. Stir in the cooked chicken and shredded cheddar cheese until the cheese is melted and creamy. Gently fold in the roasted butternut squash. Taste and adjust seasonings with salt and pepper as needed.
- Serve: Serve the casserole hot for a comforting and satisfying meal. Enjoy your hearty and flavorful couscous dish!
Notes
- Use low sodium chicken broth to control salt content and enhance flavor.
- Adjust cayenne pepper quantity to your preferred spice level.
- Roasting the butternut squash caramelizes natural sugars and intensifies flavor.
- Make sure not to overcook the chicken to keep it juicy.
- This dish can be prepared ahead and reheated gently before serving.
- For a vegetarian version, omit the chicken and add extra broccoli or chickpeas.
