Description
This Roasted Butternut Squash Broccoli Cheddar Chicken Couscous recipe combines tender roasted butternut squash, flavorful seasoned chicken, fresh broccoli, and melted cheddar cheese over fluffy pearl couscous. It’s a hearty, nutritious, and comforting one-pot meal perfect for a quick weeknight dinner, delivering a delightful blend of textures and flavors with a mild kick from the 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
- 1 ¾ cups water or low sodium chicken broth
- 1 cup pearl couscous
- 1 medium head broccoli, cut into small florets (about 3½ cups)
Finishing Touch
- 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 out in a single layer on the baking sheet.
- Roast the squash: Place the baking sheet in the oven and roast the squash for 20-30 minutes, flipping the cubes halfway through cooking to ensure even caramelization. Roast until the squash is tender and has a nice golden-brown color. Remove from the oven and set aside.
- 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 and season with garlic powder, paprika, cayenne pepper, salt, and pepper. Cook the chicken for 5-8 minutes, stirring occasionally, until fully cooked and no longer pink in the center. Remove the skillet 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 medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 8-10 minutes. Stir once after 5 minutes to prevent sticking and ensure even cooking.
- Finish the dish: When the couscous and broccoli have absorbed the liquid and are tender, remove the pot from heat. Stir in the cooked chicken chunks and shredded cheddar cheese. Mix gently until the cheese is melted and incorporated. Then carefully fold in the roasted butternut squash. Taste and adjust seasoning with salt and pepper if needed.
- Serve: Serve the dish hot immediately. Enjoy this hearty and flavorful roasted butternut squash, broccoli, cheddar chicken couscous casserole for a nutritious and comforting meal.
Notes
- For a vegetarian option, replace chicken with sautéed mushrooms or chickpeas and use vegetable broth.
- Adjust the cayenne pepper to control the spiciness to your preference.
- Maple syrup adds a subtle sweetness and helps caramelize the squash, but you can substitute with honey if preferred.
- To save time, you can use pre-cubed butternut squash from the store.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave, adding a splash of broth or water to loosen the couscous if it thickens too much.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
