The “Roasted Butternut Squash Broccoli Cheddar Chicken Couscous” is a delightful medley of flavors and textures that truly capture the essence of a cozy, comforting meal. Packed with tender butternut squash, perfectly cooked chicken, and vibrant broccoli, it’s a dish that’s not only wholesome but also incredibly satisfying, making it an absolute favorite for weeknight dinners.
Why You’ll Love This Recipe
- Nutrient-Rich Ingredients: Packed with vegetables and lean protein, this dish is both nutritious and filling.
- Versatile Taste Profile: The combination of spices with the sweetness of squash offers a complex, delightful flavor palette.
- Family-Friendly: It’s a hit with kids and adults alike, making it an easy choice for family dinners.
- Quick and Easy Prep: On the table in under an hour, it’s perfect for busy weeknights.
Ingredients You’ll Need
This recipe is a celebration of simple, yet essential ingredients. Each component plays a crucial role, bringing its own unique contribution to the delightful taste and texture of the Roasted Butternut Squash Broccoli Cheddar Chicken Couscous.
- Butternut Squash: Adds a sweet, creamy element when roasted.
- Olive Oil: Harmonizes flavors and ensures perfect roasting.
- Chicken: Provides a hearty protein to balance the dish.
- Broccoli: Offers a nutritional punch and a lively color.
- Couscous: The base element that ties all the ingredients together.
- Cheddar Cheese: Melts beautifully, adding a rich, savory finish.
Variations
Don’t hesitate to put your own twist on this recipe. It’s incredibly accommodating, allowing you to make adjustments based on dietary needs or simply to suit your personal tastes.
- Vegetarian Option: Substitute chicken with chickpeas or white beans for a plant-based protein.
- Gluten-Free Swap: Use white basmati rice instead of couscous, adjusting liquid and cooking time as needed.
- Vegan Cheese Sauce: Opt for a homemade cashew cheese to replace cheddar for a vegan twist.
How to Make Roasted Butternut Squash Broccoli Cheddar Chicken Couscous
Step 1: Roast the Butternut Squash
Begin by preheating your oven to 350 degrees F. Lay the butternut squash cubes on a baking sheet lined with parchment paper. Drizzle them with olive oil and maple syrup, and sprinkle on the spices. Toss everything together so each piece is evenly coated. Roast in the oven for 20-30 minutes, flipping halfway, until tender.
Step 2: Cook the Chicken
While the squash roasts, heat olive oil in a skillet over medium-high heat. Add the chicken chunks, seasoning them with garlic, paprika, and cayenne pepper. Cook for about 5-8 minutes until the chicken is cooked through and no pink remains. Transfer to a bowl and set aside.
Step 3: Prepare the Couscous
In a large pot, bring water or broth to boil and stir in the couscous and broccoli florets. Cover and reduce the heat, allowing it to cook for about 8-10 minutes. Stir midway, and once the liquid is absorbed, add the chicken and cheddar, stirring until the cheese melts.
Step 4: Combine and Serve
Gently fold the roasted butternut squash into the couscous mixture, ensuring everything is well combined. Taste and season with salt and pepper if needed. Serve warm and enjoy this delightful dish with family and friends!
Pro Tips for Making Roasted Butternut Squash Broccoli Cheddar Chicken Couscous
- Perfect Roasting: Ensure your squash is evenly cubed to promote even cooking and perfect caramelization.
- Chicken Uniformity: Cutting chicken into similar-sized pieces helps in cooking evenly, preventing some pieces from drying out.
- Couscous Timing: Keep an eye on the couscous during cooking; stirring halfway prevents sticking and ensures even cooking.
- Cheese Integration: Stir in the cheddar just before serving for a creamy, smooth texture that blends seamlessly.
How to Serve Roasted Butternut Squash Broccoli Cheddar Chicken Couscous
Garnishes
Top your Roasted Butternut Squash Broccoli Cheddar Chicken Couscous with a sprinkle of fresh herbs like parsley or chives to enhance its flavor and provide a pop of color.
Side Dishes
This dish pairs wonderfully with a light, crisp salad or some roasted seasonal vegetables to keep the meal balanced and delightful.
Creative Ways to Present
For a creative presentation, serve this dish in individual bowls or hollowed-out squash halves for an inviting and rustic look that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to three days, ensuring that the flavors meld further over time.
Freezing
For longer storage, you can freeze this dish for up to two months. Thaw it overnight in the refrigerator before reheating.
Reheating
To reheat, use a stovetop on low heat, stirring occasionally. Add a splash of chicken broth or water to restore moisture and keep the couscous fluffy.
FAQs
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Can I use frozen broccoli instead of fresh?
Yes, you can! Just make sure to thaw and drain the broccoli well to prevent excess moisture in the dish.
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Can this dish be made dairy-free?
Absolutely. Simply omit the cheddar cheese or substitute it with a dairy-free alternative or a homemade cashew cheese.
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What if I can’t find pearl couscous?
If pearl couscous isn’t available, you can use traditional couscous or opt for a small pasta like orzo.
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Is there a vegetarian protein substitute?
Yes, you can use drained and rinsed chickpeas or white beans as a protein-rich, vegetarian-friendly substitute for the chicken.
Final Thoughts
I hope you’re as excited as I am to try this Roasted Butternut Squash Broccoli Cheddar Chicken Couscous. Its comforting flavors and easy preparation make it a perfect addition to any meal rotation. Gather your ingredients and enjoy this cozy, delicious dish with those you love!
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, Stovetop
- Cuisine: American
Description
Enjoy a comforting and nutritious Roasted Butternut Squash Broccoli Cheddar Chicken Couscous, combining sweet roasted squash, tender chicken, vibrant broccoli, and gooey cheddar cheese for a wholesome dinner. Perfect for a quick weeknight meal, this dish balances flavors and textures with ease.
Ingredients
For the butternut squash:
- 4 cups cubed butternut squash (about 2 pounds)
- 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 cups water or low sodium chicken broth
- 1 cup pearl couscous
- 1 medium head broccoli, cut into small florets (about 3 1/2 cups)
- 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 (177°C). Line a large baking sheet with parchment paper. Toss the cubed butternut squash with olive oil, maple syrup, chili powder, garlic powder, cayenne pepper, salt, and pepper until evenly coated. Spread on the baking sheet in a single layer.
- Roast the squash: Roast for 20-30 minutes, flipping halfway through, until the squash is tender and caramelized. Remove from oven and let it rest until ready to add to the dish.
- 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, season with garlic powder, paprika, cayenne, salt, and pepper. Cook for about 5-8 minutes until fully cooked and no longer pink. Remove from heat.
- Prepare the couscous: In a large pot or Dutch oven, combine water or broth, couscous, and broccoli florets. Bring to a boil, then reduce heat to low, cover, and simmer for 8-10 minutes, stirring once after 5 minutes.
- Finish the dish: Once the couscous and broccoli have absorbed the water, remove from heat, and stir in cooked chicken and shredded cheddar cheese until melted. Gently fold in roasted butternut squash. Taste and adjust seasonings as needed.
- Serve: Dish is ready to serve hot. Enjoy your hearty and flavorful couscous casserole!
Notes
- To make vegetarian: Replace chicken with 1 can of drained and rinsed chickpeas or white beans; add to the couscous after cooking.
- To make gluten free: Substitute pearl couscous with cooked white basmati rice—liquids and cooking times will differ.
- To make vegan: Use a homemade cashew cheese sauce instead of cheddar.
Nutrition
- Serving Size: 1 cup
- Calories: 543 kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 18.9 g
- Saturated Fat: 6.8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 26.4 g
- Fiber: 6.3 g
- Protein: 42.4 g
- Cholesterol: 80 mg
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