Embrace the cozy delights of fall with this delicious Roasted Butternut Squash Broccoli Cheddar Chicken Couscous. It’s a true one-pan wonder that combines savory, sweet, and spicy notes in a melodious culinary harmony.
Why You’ll Love This Recipe
- Flavor Explosion: Each bite is a delightful explosion of savory cheddar mingling with sweet maple and the zest of spices.
- Nutritionally Robust: Packed with proteins, fiber, and vitamins, it’s both delicious and nourishing.
- Easy & Convenient: Done in under an hour, it’s the perfect meal for busy weeknights while still feeling gourmet.
Ingredients You’ll Need
You’ll fall in love with how these simple ingredients come together to create a comforting dish that’s as colorful as it is delicious. Each component – from the tender squash to the savory chicken and cheesy couscous – brings something special to the table.
- Butternut Squash: The natural sweetness of squash pairs perfectly with savory and spicy seasonings.
- Chicken Breast: Provides lean protein to keep the dish satisfying and hearty.
- Pearl Couscous: Adds a delightful, chewy base to soak up the flavors of the dish.
- Broccoli Florets: Adds a pop of green and additional nutrients, creating a well-rounded meal.
- Shredded Cheddar: Melts into the dish for a gooey, cheesy finish that ties everything together.
Variations
One of the best things about our Roasted Butternut Squash Broccoli Cheddar Chicken Couscous is its versatility. You can easily tweak it to fit different preferences and dietary needs while still savoring all the delicious flavors.
- Vegetarian Delight: Swap the chicken for chickpeas or white beans for a plant-based protein boost.
- Gluten-Free Option: Use white basmati rice instead of couscous, but adjust the cooking time and liquid accordingly.
- Vegan Twist: Use a nut-based vegan cheese alternative or a homemade cashew cheese sauce for that creamy finish.
How to Make Roasted Butternut Squash Broccoli Cheddar Chicken Couscous
Step 1: Roast the Butternut Squash
Lining a baking sheet with parchment paper, spread your cubed butternut squash evenly. Drizzle with olive oil and maple syrup before sprinkling on the spices. Toss it all together and roast until they are tender and golden-brown perfection.
Step 2: Cook the Chicken
While the squash roasts, heat olive oil in a skillet and cook your chicken with a savory mix of spices. The goal is juicy, perfectly cooked pieces, rich with flavor and ready to combine with the rest of the dish.
Step 3: Prepare the Couscous
In a large pot, bring your choice of water or chicken broth to a boil with the pearl couscous and broccoli florets. Cover it up and let it simmer to absorb all those lovely flavors. Stir it occasionally and add more spices if desired.
Step 4: Combine and Serve
With everything cooked and ready, fold the succulent chicken pieces and roasted squash into the fluffy couscous. Mix in the shredded cheddar cheese, letting its creamy texture melt into a delightful sauce that coats everything beautifully.
Pro Tips for Making Roasted Butternut Squash Broccoli Cheddar Chicken Couscous
- Spice Control: Adjust the cayenne pepper to your heat preference, or swap it out for smoked paprika for a milder flavor.
- Cheddar Magic: Use sharp cheddar for a more pronounced flavor, or mix in smoked gouda for extra depth.
- Roast Evenness: Ensure even roasting by spreading squash cubes in a single layer on the baking sheet.
How to Serve Roasted Butternut Squash Broccoli Cheddar Chicken Couscous
Garnishes
Sprinkle some finely chopped fresh herbs like parsley or chives over your dish for added freshness and a vivid splash of color that will elevate both the taste and presentation.
Side Dishes
Pair this dish with a simple, crisp green salad or a bowl of roasted vegetables to enhance the meal and offer more of those nutritious greens.
Creative Ways to Present
Consider serving this couscous in individual ramekins for a cozy dinner party or family gathering. Top with additional cheese and broil briefly for a golden finish.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to three days. This keeps the dish fresh, allowing you to enjoy it later in the week.
Freezing
This dish can be frozen for up to a month. Simply portion it into freezer-safe containers and thaw overnight in the refrigerator before reheating.
Reheating
Reheat your Roasted Butternut Squash Broccoli Cheddar Chicken Couscous thoroughly in the microwave or oven. Add a splash of broth if it seems dry to refresh the textures.
FAQs
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Can I use another type of cheese in this recipe?
Absolutely! While cheddar is traditional, feel free to experiment with mozzarella or a spicy pepper jack for a different twist.
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What can I substitute for broccoli if I’m not a fan?
You can swap broccoli with other vegetables like kale, spinach, or even roasted brussels sprouts to mix up the flavors and textures.
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Is there a way to make it spicier?
For an extra kick, add a finely chopped jalapeño or a dash of hot sauce to the chicken while it cooks.
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How can I add more protein to this dish?
Consider adding a can of drained and rinsed chickpeas or doubling the chicken for a protein-rich boost.
Final Thoughts
This Roasted Butternut Squash Broccoli Cheddar Chicken Couscous is a wonderful blend of flavors and textures that makes every bite a delight. I hope your family enjoys this as much as mine does. I’d love to hear your take on it and any fun variations you create!
Print
Roasted Butternut Squash Broccoli Cheddar Chicken Couscous Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This savory Roasted Butternut Squash Broccoli Cheddar Chicken Couscous is a hearty and nutritious dish combining tender roasted butternut squash, flavorful seasoned chicken, and fluffy couscous infused with broccoli and melted cheddar cheese. Perfect for a wholesome family dinner, it’s a balanced blend of vegetables, protein, and carbs with warm, comforting flavors.
Ingredients
For the butternut squash:
- 4 cups cubed butternut squash (from about 2 pounds butternut squash)
- 1 tablespoon olive oil
- 1/2 tablespoon pure maple syrup
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- Freshly ground salt and pepper
For the chicken:
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breast, cut into bite-sized chunks
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- Freshly ground salt and pepper
For the broccoli cheddar couscous:
- 1 3/4 cups water or low sodium chicken broth
- 1 cup pearl couscous
- 1 medium head broccoli, cut into small florets (about 3 1/2 cups florets)
- 1 1/2 cups shredded cheddar cheese
- Freshly ground salt and pepper, to taste
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper and prepare the butternut squash cubes on it.
- Roast the squash: Toss the cubed butternut squash with olive oil, maple syrup, chili powder, garlic powder, cayenne pepper, salt, and pepper until well coated. Roast for 20-30 minutes, flipping halfway through, until tender and caramelized. Set aside to cool slightly.
- 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, sprinkle with garlic powder, paprika, cayenne, salt, and pepper. Sear for 5-8 minutes until cooked through and no longer pink. Remove from heat and set aside.
- Prepare the couscous: In a large pot, combine water or broth, couscous, and broccoli florets. Bring to a boil over high heat. Cover, reduce heat to low, and cook for 8-10 minutes, stirring lightly after 5 minutes. Remove from heat, let sit for 3-5 minutes, then fluff with a fork.
- Add cheese and chicken: Stir the shredded cheddar into the hot couscous mixture until melted. Incorporate the cooked chicken and folded roasted butternut squash gently. Adjust seasonings with salt and pepper as needed.
- Serve: Divide among bowls or plates and serve warm. Enjoy this wholesome, flavor-packed dish!
Notes
- To make vegetarian: replace chicken with a can of drained and rinsed chickpeas or white beans, adding them to the couscous after cooking.
- For gluten-free variation: substitute with cooked white basmati rice, keeping in mind different liquids and cook times.
- Vegan option: replace cheddar with homemade cashew cheese or other plant-based cheese alternatives.
Nutrition
- Serving Size: 1 bowl
- Calories: 543 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 18.9 g
- Saturated Fat: 6.8 g
- Unsaturated Fat: 11.5 g
- Trans Fat: 0 g
- Carbohydrates: 26.4 g
- Fiber: 6.3 g
- Protein: 42.4 g
- Cholesterol: 125 mg
