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
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 & 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.
