If you’re craving a dish that’s both hearty and nurturing, the Roasted Butternut Squash Broccoli Cheddar Chicken Couscous is your answer. This delectable creation combines cozy butternut squash, tender chicken, and tangy cheddar cheese, all bound together with fluffy couscous. You’ll find it’s not just a meal—it’s an experience.
Why You’ll Love This Recipe
- Flavor Explosion: The combination of roasted butternut squash with broccoli and cheddar creates a rich, savory symphony.
- Nutritional Powerhouse: Packed full of proteins and vitamins, this dish hits all the right notes for a balanced meal.
- Weeknight Warrior: With a prep and cook time of just 40 minutes, it’s perfect for busy nights.
- Versatile: Easily customizable for vegetarian or gluten-free diets.
Ingredients You’ll Need
Gather these simple, yet flavorful ingredients that each play a vital role. From the creamy cheddar to the tender chicken, every element is crafted to bring out the savoriness and heartiness of this dish.
- Butternut Squash: Roasting it with spices creates a caramelized, tender sweetness that enhances the overall flavor.
- Chicken Breast: Lean and packed with protein, it complements the richness of the cheese and the earthiness of the vegetables.
- Broccoli: Adds a delightful crunch and a burst of green to the plate, balancing the textures.
- Cheddar Cheese: Choose a sharp cheddar for an extra layer of complexity and creaminess.
- Pearl Couscous: These small, round grains absorb the flavors beautifully, adding a gentle, chewy texture.
Variations
Feel free to make this Roasted Butternut Squash Broccoli Cheddar Chicken Couscous your own. It’s incredibly adaptable, so don’t hesitate to tailor it to your dietary needs or taste preferences.
- Vegetarian Delight: Swap the chicken with chickpeas or white beans for a plant-based protein boost.
- Going Gluten-Free: Substitute couscous with white basmati rice; remember to adjust cooking times and liquid amounts as needed.
- Vegan Version: Skip the cheese and prepare a homemade cashew cheese sauce to maintain creaminess.
How to Make Roasted Butternut Squash Broccoli Cheddar Chicken Couscous
Step 1: Roast the Squash
Preheat your oven to 350°F. Toss the butternut squash cubes with olive oil, maple syrup, and spices directly on a baking sheet lined with parchment paper. Roast them for 20-30 minutes, flipping halfway to ensure they become beautifully caramelized and tender.
Step 2: Cook the Chicken
While the squash roasts, heat olive oil in a skillet over medium-high heat. Add the chicken and season generously with garlic powder, paprika, and cayenne pepper. Cook for 5-8 minutes until thoroughly cooked and no longer pink. Set aside.
Step 3: Prepare the Broccoli Cheddar Couscous
In a large pot, combine water or broth, couscous, and broccoli florets. Bring to a boil, cover, then reduce heat and simmer for about 8-10 minutes, stirring occasionally. Once the liquid is absorbed, mix in the cooked chicken and shredded cheddar until gooey and melted.
Step 4: Assemble and Serve
Gently fold in the roasted butternut squash into the couscous mixture. Taste and adjust seasonings as needed. Serve your delightful creation warm, savoring every bite of this culinary masterpiece!
Pro Tips for Making Roasted Butternut Squash Broccoli Cheddar Chicken Couscous
- Spice Balance: If you’re sensitive to spice, adjust the cayenne pepper to taste or omit it for a milder flavor.
- Cheese Melting Magic: For best results, add the cheddar once the pot is removed from heat to ensure a smooth and creamy texture.
- Cooking Time Precision: Keep an eye on the couscous as it cooks, so it remains slightly al dente and doesn’t become mushy.
- Ingredient Swap: Get creative by adding a handful of spinach or kale for an extra dose of greens.
How to Serve Roasted Butternut Squash Broccoli Cheddar Chicken Couscous
Garnishes
Top this dish with toasted pine nuts or a sprinkle of freshly chopped herbs like parsley or chives to add a pop of freshness and a bit of crunch.
Side Dishes
A crisp side salad with lemon vinaigrette beautifully contrasts the richness of the couscous, while a warm, crusty bread can help sop up all the delicious flavors.
Creative Ways to Present
Serve your culinary masterpiece in a large, shallow bowl to showcase the vibrant colors. For an interesting twist, present it in individual ramekins as a spectacular plated meal during your next gathering!
Make Ahead and Storage
Storing Leftovers
Store any remaining couscous in an airtight container in the refrigerator for up to three days. This keeps it fresh and flavors intact.
Freezing
You can freeze the cooked couscous in a suitable container for up to two months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat portions gently in the microwave, stirring occasionally. Add a splash of water or broth if it appears too dry to maintain its creamy texture.
FAQs
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Can I prepare this dish ahead of time?
Absolutely! Prepare the components separately and combine them when you’re ready to enjoy. Store them in separate containers in the fridge to maintain freshness.
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What substitutes work for couscous?
Consider using quinoa or farro for a different texture and flavor profile. Adjust the liquid ratios and cooking times as needed.
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How can I make this dish less spicy?
Simply reduce or eliminate the cayenne pepper in both the squash and chicken seasoning. Feel free to adjust any of the spices to suit your taste.
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What’s the best way to reheat the couscous?
Reheat it gently on the stovetop or microwave, adding a bit of broth to prevent it from drying out. Stir occasionally to ensure even warming.
Final Thoughts
I hope you’ll fall in love with the Roasted Butternut Squash Broccoli Cheddar Chicken Couscous as much as I have. Its versatility and flavors make it a go-to for any occasion. Gather your ingredients, share the love, and enjoy! Happy cooking!
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, Sautéing
- Cuisine: American
Description
This hearty and flavorful Roasted Butternut Squash Broccoli Cheddar Chicken Couscous combines roasted sweet butternut squash with tender chicken, vibrant broccoli, and gooey cheddar cheese all served over fluffy couscous for a nutritious and satisfying meal.
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, to taste
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, to taste
For the broccoli cheddar couscous:
- 1 3/4 cup water or low sodium chicken broth
- 1 cup pearl couscous
- 1 medium head broccoli, cut into small florets (about 3 1/2 cups broccoli florets)
- 1 1/2 cups shredded cheddar cheese
- Freshly ground salt and pepper, to taste
Instructions
- Preheat oven and prepare squash: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper. Place the cubed butternut squash on the sheet, drizzle with olive oil and maple syrup, and sprinkle with chili powder, garlic powder, cayenne, salt, and pepper. Toss with your hands until evenly coated.
- Roast the squash: Roast in the preheated oven for 20-30 minutes, flipping halfway through, until the squash is tender and caramelized. Remove from oven and set aside.
- Cook the chicken: While the squash roasts, heat olive oil in a large skillet over medium-high heat. Add chicken pieces, sprinkle with garlic powder, paprika, cayenne, salt, and pepper. Cook for 5-8 minutes, turning occasionally, until chicken is cooked through and no longer pink. Transfer cooked chicken to a bowl and set aside.
- Prepare the couscous and broccoli: In a large pot or Dutch oven, add water or broth, the pearl couscous, and broccoli florets. Bring to a boil. Once boiling, cover, reduce heat to low, and cook for 8-10 minutes, stirring after 5 minutes. After cooking, keep covered for an additional 3-5 minutes to absorb remaining liquid.
- Add cheese and combine: Uncover the pot, stir to fluff the couscous and distribute the broccoli. Mix in the cooked chicken and shredded cheddar cheese until melted. Then, fold in the roasted butternut squash gently. Adjust seasonings with salt and pepper as needed.
- Serve: Serve hot, garnished if desired, and enjoy this colorful, comforting dish.
Notes
- To make this vegetarian, replace the chicken with 1 can of drained and rinsed chickpeas or white beans. Add them during the couscous cooking step.
- For gluten-free, you can substitute white basmati rice for the couscous, but cooking times and liquids will differ.
- To make vegan, omit the cheddar cheese and use a homemade cashew cheese or vegan cheese alternative.
- Leftovers can be stored refrigerated for up to 3 days. Reheat thoroughly before serving.
- Feel free to add a squeeze of lemon juice or fresh herbs like parsley for extra flavor.
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 543 kcal
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 18.9 g
- Saturated Fat: 6.8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 26.4 g
- Fiber: 6.3 g
- Protein: 42.4 g
- Cholesterol: 85 mg
