If you’re on the lookout for a comforting meal that’s bursting with vibrant colors and a harmony of flavors, then I can’t wait for you to try this Roasted Butternut Squash, Broccoli, and Cheddar Chicken Couscous Recipe. It’s one of those dishes that feels cozy and nutritious all at the same time, with tender chunks of chicken, sweet caramelized squash, crisp broccoli, and gooey cheddar cheese brought together by fluffy pearl couscous. Every bite is a delightful adventure, perfectly balanced between savory, sweet, and just a little bit spicy. It’s a great weeknight dinner that will quickly become a go-to favorite for your family or friends.
Ingredients You’ll Need
The list of ingredients here might look simple, but every single item plays a vital role in making this dish truly sing. From the sweetness of roasted butternut squash to the rich sharpness of cheddar cheese, each component adds a unique flavor, lovely texture, or vibrant color.
- Butternut squash: Use fresh cubed squash for natural sweetness and creaminess once roasted.
- Olive oil: Essential for roasting the squash and cooking the chicken, adding richness.
- Pure maple syrup: Adds a subtle sweetness that caramelizes beautifully on the squash.
- Chili powder and cayenne pepper: Bring a gentle heat and complexity.
- Garlic powder: Adds savory depth throughout the dish.
- Salt and freshly ground pepper: To season perfectly and enhance all the flavors.
- Boneless skinless chicken breast: Provides lean protein and soaks up the spices wonderfully.
- Paprika: Adds smoky warmth to the chicken.
- Water or low sodium chicken broth: For cooking the couscous and broccoli, boosting flavor.
- Pearl couscous: The perfect chewy base to cradle all the ingredients.
- Broccoli florets: Offers a fresh crunch and vibrant green color.
- Shredded cheddar cheese: Melts into the dish for a creamy, tangy finish.
How to Make Roasted Butternut Squash, Broccoli, and Cheddar Chicken Couscous Recipe
Step 1: Preheat and Prep the Butternut Squash
Start by preheating your oven to 350°F (177°C). Line a baking sheet with parchment paper for easy cleanup. Toss those gorgeous cubed butternut squash pieces in olive oil, pure maple syrup, chili powder, garlic powder, cayenne pepper, salt, and pepper to coat them evenly. This combination will give the squash that irresistible sweet and spicy glaze once roasted. Spread them out in a single layer so they roast nicely and don’t steam.
Step 2: Roast the Butternut Squash
Pop the squash into the oven and roast for about 20 to 30 minutes, flipping halfway through for even caramelization. You’ll know they’re ready when the chunks are tender and have those delicious golden brown edges. Let them cool slightly while you move on to the chicken, as they bring that signature sweetness and texture to the final dish.
Step 3: Cook the Chicken Chunks
Heat a tablespoon of olive oil in a skillet over medium-high heat—it’s time to sear the chicken. Season the bite-sized pieces with garlic powder, paprika, cayenne pepper, salt, and pepper for a flavorful punch. Cook for around 5 to 8 minutes until they’re cooked through and slightly browned. The spices infuse the chicken with warmth and depth that balances beautifully with the other ingredients.
Step 4: Prepare the Couscous and Broccoli
In a large pot or Dutch oven, combine your water or low sodium chicken broth, pearl couscous, and broccoli florets. Bring it all to a boil, then reduce the heat to low, cover, and simmer for 8 to 10 minutes. Give it a gentle stir halfway through to prevent sticking. The broccoli will soften but still keep a slight bite, giving the dish a lovely contrast in texture.
Step 5: Combine and Melt the Cheese
Once your couscous and broccoli have absorbed all the liquid, remove the pot from heat. Stir in the cooked chicken and shredded cheddar cheese while the mixture is still hot. The cheddar melts into creamy pockets of cheesy goodness that make the dish truly irresistible. Finally, gently fold in your roasted butternut squash, giving everything a delightful blend of flavors and textures.
Step 6: Final Seasoning and Serve
Give your couscous dish a final taste test and adjust the seasoning with salt and pepper as needed. Now, it’s time to serve up this deliciously hearty and vibrant meal that practically smiles back at you from the plate. Every forkful is a perfect mix of sweet, savory, crunchy, and creamy.
How to Serve Roasted Butternut Squash, Broccoli, and Cheddar Chicken Couscous Recipe
Garnishes
Fresh herbs like chopped parsley or chives sprinkle on top can add a fresh pop of color and a burst of bright flavor that lifts the dish even further. A light drizzle of good quality olive oil or a squeeze of lemon juice can also brighten the flavors beautifully.
Side Dishes
This dish is a standalone star, but if you want to round out the meal, a crisp green salad with a tangy vinaigrette or a warm crusty bread would pair wonderfully and help soak up any cheesy goodness left on your plate.
Creative Ways to Present
For a crowd or a special dinner, serve this couscous recipe in individual mini casserole dishes or hollowed-out bell peppers for a festive and eye-catching presentation. Adding toasted pine nuts or pumpkin seeds as a finishing crunch also makes for a delightful surprise!
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually meld nicely overnight, making reheated portions even tastier the next day.
Freezing
You can freeze this dish, although for best texture, it’s recommended to keep the cheese separate if you plan to freeze. Freeze in portion-sized containers for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently in a skillet or microwave, adding a splash of water or broth if needed to keep it moist and creamy. Stir frequently to re-melt the cheddar cheese evenly and keep all the ingredients perfectly combined.
FAQs
Can I use another type of squash in this recipe?
Absolutely! While butternut squash provides sweetness and creaminess, delicata or acorn squash can also work well, just adjust roasting time according to the squash size and density.
Is pearl couscous the same as regular couscous?
No, pearl couscous (also called Israeli couscous) is larger and has a chewier texture compared to the tiny granular regular couscous. It stands up well to roasting and hearty ingredients like chicken and cheese.
Can I make this dish vegetarian?
Definitely! Simply omit the chicken and consider adding chickpeas or another favorite protein. The roasted veggies and cheese provide plenty of flavor and satisfaction.
What type of cheddar cheese works best?
Sharp or extra-sharp cheddar adds a nice tang and richness, but mild cheddar can be used if you prefer something gentler. Freshly shredded cheese melts better than pre-shredded for this recipe.
How spicy is this dish?
The recipe has a gentle warmth from chili powder and cayenne pepper, which can easily be adjusted. Feel free to reduce or increase the spices based on your heat preference.
Final Thoughts
This Roasted Butternut Squash, Broccoli, and Cheddar Chicken Couscous Recipe is truly one of those comforting meals that manages to be both wholesome and indulgent. It’s simple enough to prepare after a busy day but impressive enough to serve guests with a smile. I promise once you try it, it will earn a permanent spot in your recipe rotation, delivering cozy, flavorful happiness straight to your table. Give it a go, and enjoy every delicious bite!
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 and Stovetop
- Cuisine: American
Description
This Roasted Butternut Squash Broccoli Cheddar Chicken Couscous recipe combines tender roasted butternut squash, sautéed spiced chicken, and vibrant broccoli with pearl couscous and melted cheddar cheese for a hearty, flavorful one-pot meal. Perfect for a cozy weeknight dinner, it balances sweet, spicy, and savory flavors with easy prep and a satisfying texture.
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 & 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)
- 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 in a single layer on the prepared baking sheet.
- Roast the squash: Roast the butternut squash in the preheated oven for 20-30 minutes, flipping halfway through, until the squash is tender and nicely caramelized. Remove from the oven and let it rest 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 the chicken for about 5-8 minutes, stirring occasionally, until fully cooked and no longer pink in the center. 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 the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and simmer gently for 8-10 minutes, stirring once after 5 minutes, until the couscous is tender and the broccoli is cooked through.
- 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, mixing gently until the cheese melts into the hot couscous. Then fold in the roasted butternut squash carefully to combine all ingredients without mashing the squash.
- Serve: Taste the dish and adjust seasonings with salt and pepper as needed. Serve hot and enjoy this hearty, comforting couscous casserole full of vibrant flavors.
Notes
- You can substitute chicken broth with vegetable broth or water if preferred.
- Adjust the cayenne pepper amount to your preferred spice level.
- For a vegetarian version, omit the chicken and add chickpeas or your favorite plant-based protein.
- Leftovers store well and can be reheated in a microwave or stovetop.
- To add more texture, sprinkle toasted nuts or seeds on top before serving.
