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
Units
Scale
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
