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
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
- 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.
