Roasted Butternut Squash Broccoli Cheddar Chicken Couscous Recipe
If you’re craving a cozy meal that’s both comforting and colorful, the Roasted Butternut Squash Broccoli Cheddar Chicken Couscous Recipe is about to become your new favorite. Imagine tender roasted butternut squash and broccoli mingled with juicy chicken, all tossed with fluffy couscous and smothered in melty sharp cheddar cheese. It’s the kind of all-in-one bowl that brings a little joy to busy weeknights, delivers big on flavor, and sneaks in plenty of veggies in every spoonful!
Ingredients You’ll Need
This ingredient list is short and sweet, but each item truly shines. Fresh produce adds color and nutrition, while sharp cheddar and tender chicken bring all the comfort. You’ll love how each element of the Roasted Butternut Squash Broccoli Cheddar Chicken Couscous Recipe works together for maximum deliciousness.
- Butternut squash (1 ½ cups, peeled and diced): Adds a natural sweetness and gorgeous orange color that brightens up the dish.
- Broccoli florets (1 ½ cups): Bring a satisfying crunch and a nutritious punch of green.
- Olive oil (2 tablespoons): Helps roast the veggies to golden, caramelized perfection.
- Garlic powder (1 teaspoon): Infuses the veggies with savory depth and warmth.
- Salt (½ teaspoon): Essential for seasoning every layer and making the flavors pop.
- Black pepper (¼ teaspoon): Offers a subtle kick and rounds out the seasoning.
- Couscous (1 cup, uncooked): The perfect base that soaks up all the delicious juices and cheese.
- Chicken broth (1 cup): Adds a savory richness to the couscous, making every bite more flavorful.
- Cooked chicken breast (1 ½ cups, shredded or diced): A hearty, protein-packed addition that makes this a satisfying meal.
- Sharp cheddar cheese (1 cup, shredded): Melts into creamy goodness, binding all the ingredients together.
- Butter (1 tablespoon): Adds a silky finish to the couscous for extra comfort.
- Fresh parsley (1 tablespoon, chopped, optional): The finishing touch for a burst of color and freshness.
How to Make Roasted Butternut Squash Broccoli Cheddar Chicken Couscous Recipe
Step 1: Roast the Butternut Squash and Broccoli
Start by cranking up your oven to 400°F (200°C). Toss the diced butternut squash and broccoli florets with olive oil, garlic powder, salt, and black pepper right on a baking sheet. Spread them out in a single layer so they roast rather than steam, and pop them in the oven for about 20 to 25 minutes. You’re looking for vegetables that are tender inside and have those irresistible golden, caramelized edges.
Step 2: Cook the Couscous
While your veggies are roasting, grab a medium saucepan and bring the chicken broth to a boil. Pour in the couscous, give it a stir, then cover and take it off the heat. Let it sit for five minutes—no peeking! When time’s up, fluff the couscous with a fork and stir in that pat of butter for extra richness.
Step 3: Combine Everything
In a large bowl or a skillet set over low heat, bring together the fluffy couscous, roasted veggies, and shredded (or diced) chicken. Sprinkle in the sharp cheddar cheese and gently fold everything until the cheese is completely melted and every bite is speckled with gooey goodness. Taste and adjust the seasoning with a little extra salt or pepper if you’d like.
Step 4: Garnish and Serve
Just before serving, shower the dish with chopped fresh parsley for a burst of color and herby freshness. The Roasted Butternut Squash Broccoli Cheddar Chicken Couscous Recipe is now ready to hit the table, piping hot and full of flavor!
How to Serve Roasted Butternut Squash Broccoli Cheddar Chicken Couscous Recipe
Garnishes
Finish your bowl with a sprinkle of extra sharp cheddar, a handful of chopped parsley, or even a few cracks of fresh black pepper. For a little zing, try a squeeze of lemon juice or a dash of hot sauce right before serving—the brightness is a perfect contrast to the creamy cheese and roasted veggies.
Side Dishes
This dish is hearty enough to stand alone, but if you want to round out the meal, serve it with a crisp green salad or some warm, crusty bread. A simple cucumber and tomato salad or a tangy slaw would add a refreshing crunch alongside your Roasted Butternut Squash Broccoli Cheddar Chicken Couscous Recipe.
Creative Ways to Present
Try serving this dish in colorful bowls, or scoop it into roasted squash halves for a fun and festive presentation. You can even pile it high on a platter and let everyone help themselves—family-style always brings a little extra joy to the table. Tiny ramekins or mini cocottes make adorable individual servings for dinner parties!
Make Ahead and Storage
Storing Leftovers
Store any leftover Roasted Butternut Squash Broccoli Cheddar Chicken Couscous Recipe in an airtight container in the refrigerator. It stays fresh and tasty for up to three days, making it a great option for meal prepping or next-day lunches.
Freezing
If you’d like to freeze this dish, let it cool completely first. Portion it into freezer-safe containers, making sure to press out any extra air. It will keep well in the freezer for up to two months. When you’re ready to enjoy, thaw overnight in the fridge for best texture.
Reheating
For best results, reheat leftovers gently in a skillet over low heat with a splash of chicken broth or water to keep everything moist and creamy. You can also microwave individual portions, stirring halfway through to ensure even heating. Add a little extra cheese on top if you’re feeling indulgent!
FAQs
Can I make this recipe vegetarian?
Absolutely! Simply skip the chicken and swap the chicken broth for vegetable broth. You can add in extra veggies like roasted carrots or chickpeas to keep it hearty and satisfying.
Is there a substitute for couscous?
Yes—you can use cooked quinoa, brown rice, or even small pasta like orzo. Each brings a slightly different texture, but all are delicious with the roasted veggies and cheddar.
Can I use pre-cooked or rotisserie chicken?
Definitely! Using rotisserie chicken is a fantastic shortcut, and it makes the Roasted Butternut Squash Broccoli Cheddar Chicken Couscous Recipe even faster to prepare. Just shred or dice it and mix it in as directed.
What kind of cheddar works best?
Sharp cheddar is our favorite for its bold flavor, but you can use mild cheddar, a cheddar blend, or even pepper jack if you want a little heat. Freshly grated cheese melts best and gives the creamiest texture.
Can I make the Roasted Butternut Squash Broccoli Cheddar Chicken Couscous Recipe ahead of time?
Yes! You can prepare the whole dish in advance and store it in the fridge, then reheat just before serving. It’s also easy to roast the veggies or cook the couscous ahead, then assemble everything when you’re ready to eat.
Final Thoughts
There’s something truly magical about how the flavors and textures come together in this Roasted Butternut Squash Broccoli Cheddar Chicken Couscous Recipe. It’s warm, satisfying, and perfect for sharing with family or friends. I can’t wait for you to dig in and discover just how easy and delicious this dish can be—give it a try and make it your own!
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Roasted Butternut Squash Broccoli Cheddar Chicken Couscous Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Roasted Butternut Squash Broccoli Cheddar Chicken Couscous recipe is a flavorful and comforting one-pot meal that combines tender roasted vegetables, savory shredded chicken, and sharp cheddar cheese with fluffy couscous. Perfect for a wholesome weeknight dinner, this dish balances nutritious ingredients with rich, comforting flavors.
Ingredients
Vegetables
- 1 ½ cups butternut squash (peeled and diced)
- 1 ½ cups broccoli florets
Seasonings & Oils
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Grains & Broth
- 1 cup couscous (uncooked)
- 1 cup chicken broth
Proteins & Dairy
- 1 ½ cups cooked chicken breast (shredded or diced)
- 1 cup shredded sharp cheddar cheese
- 1 tablespoon butter
Garnish
- 1 tablespoon fresh parsley (chopped, optional)
Instructions
- Preheat and Roast Vegetables: Preheat your oven to 400°F (200°C). On a baking sheet, toss the diced butternut squash and broccoli florets with olive oil, garlic powder, salt, and black pepper until evenly coated. Spread the vegetables in a single layer to ensure even roasting. Roast in the oven for 20 to 25 minutes, or until tender and lightly browned, stirring halfway through for uniform cooking.
- Prepare Couscous: While the vegetables roast, bring the chicken broth to a boil in a medium saucepan. Stir in the uncooked couscous quickly, cover the pot, and remove it from heat. Allow the couscous to absorb the liquid undisturbed for 5 minutes. Afterward, fluff the couscous gently with a fork and mix in the butter to add richness.
- Combine Ingredients: In a large bowl or skillet set over low heat, combine the cooked couscous, roasted butternut squash, broccoli, and shredded chicken. Add the shredded sharp cheddar cheese and stir continuously until the cheese melts and all the ingredients are well incorporated. Taste and adjust seasoning with additional salt or pepper if necessary.
- Garnish and Serve: Remove from heat, sprinkle with chopped fresh parsley if desired, and serve warm. This dish can be enjoyed as a wholesome main course for lunch or dinner.
Notes
- Use rotisserie chicken to save time on cooking and shredding chicken breast.
- You can substitute quinoa or rice for couscous if you prefer a different grain or need a gluten-free option.
- Add a squeeze of fresh lemon juice or a dash of hot sauce for added brightness or a touch of heat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 490
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 23 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 5 g
- Protein: 33 g
- Cholesterol: 90 mg
