If you’re looking for a hearty, healthy, and downright comforting meal, this Roasted Butternut Squash Broccoli Cheddar Chicken Couscous Recipe is an absolute showstopper. Imagine tender pearl couscous bathed in rich chicken broth, mingling with sweet roasted butternut squash and crisp broccoli florets, all smothered in melty sharp cheddar and Parmesan cheeses. It’s a perfect balance of textures and flavors that feels like a warm hug on a plate, effortlessly combining nutrient-packed veggies with protein and a cheesy finish that everyone will love.
Ingredients You’ll Need
These ingredients come together seamlessly, each playing a vital role in creating a balanced dish that’s full of flavor and texture. From the nutty couscous to the vibrant roasted vegetables and creamy cheeses, every component shines.
- 1 cup pearl couscous: The star grain that soaks up all the savory broth and flavors beautifully.
- 1 ½ cups chicken broth: Adds a rich depth and moisture to cook the couscous perfectly.
- 2 cups diced butternut squash: Provides a sweet, buttery bite with a lovely orange hue.
- 1 ½ cups small broccoli florets: Gives a fresh, slightly crisp texture and vibrant green color.
- 2 tablespoons olive oil: Helps roast the veggies to golden perfection while adding richness.
- 1 teaspoon garlic powder: Infuses a subtle, comforting aroma without overpowering.
- ½ teaspoon paprika: Adds a hint of smoky warmth to the roasted vegetables.
- 1 teaspoon salt: Enhances every flavor and ties the dish together.
- ½ teaspoon black pepper: Provides a gentle kick and balances the seasoning.
- 2 cups cooked and shredded chicken breast: The lean protein that makes this dish filling and satisfying.
- 1 cup shredded sharp cheddar cheese: Melts into gooey goodness, lending sharp, savory notes.
- 2 tablespoons grated Parmesan cheese: Adds a salty, nutty brightness to elevate the flavors.
- 1 tablespoon butter: Stirred in for extra creaminess and a luscious finish.
How to Make Roasted Butternut Squash Broccoli Cheddar Chicken Couscous Recipe
Step 1: Roast the Butternut Squash and Broccoli
Begin by preheating your oven to 400°F. While it heats, toss the diced butternut squash and broccoli florets with olive oil, garlic powder, paprika, salt, and black pepper. This seasoning mix guarantees every bite bursts with flavor. Spread the veggies on a baking sheet in a single layer to ensure even roasting. Pop them into the oven and roast for 20 to 25 minutes, stirring halfway through, until they’re tender and just starting to turn golden. This roasting process intensifies the natural sweetness of the squash and brings out the broccoli’s best qualities.
Step 2: Cook the Pearl Couscous
While your veggies roast, bring the chicken broth to a boil in a medium saucepan. Add the pearl couscous, reduce the heat to a simmer, and cover it up so the couscous can absorb all that wonderful broth. Let it cook for 8 to 10 minutes until the couscous is tender and the liquid has completely absorbed. Fluff it gently with a fork to separate the grains and stir in the butter for a rich, silky texture that will carry the dish beautifully.
Step 3: Combine and Melt the Cheeses
Once the veggies are perfectly roasted and the couscous is fluffy, move everything into a large mixing bowl. Add the shredded chicken, sharp cheddar cheese, and Parmesan. Mix until the cheeses melt into the warm couscous and veggies, creating a creamy, cohesive mixture where each ingredient complements the others. This step turns the dish into a comforting blend that’s perfect for any night of the week.
How to Serve Roasted Butternut Squash Broccoli Cheddar Chicken Couscous Recipe
Garnishes
A sprinkle of fresh herbs like chopped parsley or chives brightens this dish beautifully, adding a pop of green and a fresh flavor contrast to the richness. For those who love a little zing, a squeeze of lemon juice right before serving brings a light, refreshing brightness that elevates every bite.
Side Dishes
This dish is hearty and filling, but pairing it with a crisp side salad or a simple garlic bread can add variety and balance. A crunchy green salad with a tangy vinaigrette cuts through the creamy cheeses and keeps the meal light and fresh. Garlic bread is always a crowd-pleaser, perfect for mopping up any extra cheesy goodness.
Creative Ways to Present
For a fun twist, serve this recipe inside hollowed-out roasted butternut squash halves for an all-in-one edible bowl that’s as pretty as it is tasty. Alternatively, turning it into individual casserole dishes topped with a little extra cheese and broiled until bubbly makes for a cozy, comforting presentation perfect for sharing.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator. This Roasted Butternut Squash Broccoli Cheddar Chicken Couscous Recipe holds up well for up to 3 days, making it a great option for meal prep or quick lunches.
Freezing
This dish can be frozen, but it’s best to do so before adding the cheese to prevent texture changes. Freeze in a tightly sealed container for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge, then stir in fresh cheese when reheating to preserve that melty magic.
Reheating
Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally to ensure even warming. Adding a splash of chicken broth or water helps to keep the couscous moist and creamy as it warms back up.
FAQs
Can I use pre-cooked chicken or rotisserie chicken in this recipe?
Absolutely! Using rotisserie or pre-cooked chicken is a fantastic shortcut that saves time without sacrificing flavor or texture. Just shred and add it in during the mixing step.
Is pearl couscous the same as regular couscous?
Pearl couscous, also known as Israeli couscous, is larger and has a chewier, nuttier texture compared to the tiny granules of regular couscous. It holds up well when roasted veggies and cheese are added, making it perfect for this recipe.
Can I add spices or herbs for extra flavor?
Yes! Feel free to experiment by adding a pinch of crushed red pepper for a subtle heat or fresh herbs like thyme or rosemary during roasting for added aroma and depth.
Is this recipe suitable for meal prep?
Definitely. This Roasted Butternut Squash Broccoli Cheddar Chicken Couscous Recipe reheats well and stays delicious over a few days, making it an excellent meal prep option for busy weeks.
Can I substitute the cheddar cheese?
Sharp cheddar gives a wonderful tang and meltiness, but you can swap it with mozzarella for a milder taste or a blend of Gruyère and Parmesan for a more complex flavor profile.
Final Thoughts
This Roasted Butternut Squash Broccoli Cheddar Chicken Couscous Recipe is one of those magical meals that feels special yet comes together so easily. It’s packed with colorful veggies, comforting cheese, and lean protein—all wrapped up in tender, buttery couscous. I hope you dive into making this recipe soon, because it’s guaranteed to bring warmth and satisfaction to your table time and time again.
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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: Roasting
- Cuisine: American
Description
This Roasted Butternut Squash Broccoli Cheddar Chicken Couscous is a wholesome and flavorful one-pan meal. Tender roasted butternut squash and broccoli are combined with fluffy pearl couscous, juicy shredded chicken breast, and rich sharp cheddar and Parmesan cheeses. This comforting dish is easy to prepare, packed with protein, and perfect for a healthy, satisfying dinner.
Ingredients
Vegetables and Roasting
- 2 cups diced butternut squash
- 1 ½ cups small broccoli florets
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
Couscous
- 1 cup pearl couscous
- 1 ½ cups chicken broth
- 1 tablespoon butter
Protein and Cheese
- 2 cups cooked and shredded chicken breast
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons grated Parmesan cheese
Instructions
- Preheat and Roast Vegetables: Preheat your oven to 400°F (200°C). In a mixing bowl, toss the diced butternut squash and broccoli florets with olive oil, garlic powder, paprika, salt, and pepper until evenly coated. Spread the vegetables on a baking sheet in a single layer and roast for 20–25 minutes, stirring halfway through, until they are tender and lightly browned.
- Cook the Couscous: While the vegetables roast, bring the chicken broth to a boil in a medium saucepan. Add the pearl couscous, reduce heat to a simmer, then cover and cook for 8–10 minutes or until the couscous is tender and the liquid has been absorbed. Fluff the couscous with a fork and stir in the butter for richness.
- Combine Ingredients: In a large mixing bowl, combine the cooked couscous, roasted butternut squash and broccoli, shredded chicken, cheddar cheese, and Parmesan cheese. Mix well until the cheeses melt and everything is incorporated evenly.
- Serve Warm: Serve the mixture warm as a comforting main dish that’s both hearty and nutritious.
Notes
- You can use rotisserie chicken to save time and add flavor.
- Add a pinch of crushed red pepper flakes for a subtle spicy kick.
- A squeeze of fresh lemon juice before serving brightens the flavors.
