Name: Roasted Butternut Squash Broccoli Cheddar Chicken Couscous Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup pearl couscous; 2 tablespoons olive oil; 2 cups butternut squash (peeled and cubed); 1 ½ cups broccoli florets; 2 boneless skinless chicken breasts (cut into bite-sized pieces); 1 teaspoon garlic powder; ½ teaspoon onion powder; Salt and black pepper to taste; 1 cup shredded sharp cheddar cheese; 2 tablespoons butter; 2 cups low-sodium chicken broth or water; Optional chopped parsley for garnish

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Imagine a cozy, comforting meal that brings together the sweetness of caramelized squash, the earthy bite of broccoli, the melty richness of sharp cheddar, and juicy, golden chicken—all nestled into a fluffy bed of pearl couscous. That’s exactly what you get with this Roasted Butternut Squash Broccoli Cheddar Chicken Couscous Recipe. It’s a wholesome, all-in-one dish that sings with color and flavor, making dinnertime something you’ll genuinely look forward to. Whether you’re craving something nourishing after a long day or looking for an impressive yet fuss-free dish to delight your friends, this recipe is your new secret weapon.

Roasted Butternut Squash Broccoli Cheddar Chicken Couscous Recipe - Recipe Image

Ingredients You’ll Need

What I love most about this Roasted Butternut Squash Broccoli Cheddar Chicken Couscous Recipe is how it transforms a few simple ingredients into magic. Every component brings something different—color, texture, and big flavor—so don’t skip a thing!

Pearl couscous: Adds delightful chew and soaks up all the good flavors—you can swap for quinoa or rice if that’s what you have.
Olive oil: Helps veggies roast to perfection and keeps the chicken juicy.
Butternut squash: The star for sweetness and a gorgeous pop of orange to brighten your bowl.
Broccoli florets: Offers a tender bite and a lovely green contrast—fresh or frozen works here!
Boneless skinless chicken breasts: Keeps things lean and protein-rich; thighs are okay if you prefer juicier meat.
Garlic powder: A pantry hero, giving subtle flavor depth to the chicken.
Onion powder: Rounds out the savory layer perfectly.
Salt and black pepper: Simple, essential, and key for seasoning each ingredient right.
Shredded sharp cheddar cheese: Melts into the couscous for that irresistible, creamy, cheesy finish.
Butter: Creates a luscious, silky mouthfeel—don’t skip this final touch!
Low-sodium chicken broth or water: Infuses the couscous with more flavor and keeps the dish moist.
Optional chopped parsley for garnish: Adds a fresh, herbal finishing flair that makes the whole dish pop.

How to Make Roasted Butternut Squash Broccoli Cheddar Chicken Couscous Recipe

Step 1: Roast the Vegetables

Start by preheating your oven to 400°F. Toss those vibrant cubes of butternut squash and broccoli florets with a swoosh of olive oil, sprinkle on some salt and pepper, then spread them out in a single layer on a baking sheet. Roasting brings out their natural sweetness while gently crisping the edges, giving this dish that signature soulful flavor. Slide them in and let them roast for 20 to 25 minutes, just until they’re tender and a little golden in places.

Step 2: Sauté and Season the Chicken

While your veggies roast, season the chicken pieces with garlic powder, onion powder, salt, and pepper. Heat the remaining olive oil in a large skillet over medium heat, and add the chicken. Cook for 6 to 8 minutes, letting the outside get wonderfully golden brown while making sure the inside stays juicy and fully cooked. Once done, transfer the chicken to a plate and set aside—it’ll make a glorious comeback soon.

Step 3: Toast and Cook the Couscous

In the same skillet (no need to wash out those tasty browned bits!), pour in the pearl couscous. Stir it around for 1 or 2 minutes until you see a little color develop. This simple step gives the couscous an almost nutty flavor that’s out of this world. Next, add the chicken broth or water, bring everything to a gentle boil, then lower the heat, cover, and let it simmer for about 10 minutes. You want the couscous tender and the liquid absorbed.

Step 4: Make It Creamy and Cheesy

Once the couscous is cooked, stir in the butter and the shredded sharp cheddar cheese. Give it a moment to melt and blend, turning everything creamy and irresistible. This cheesy couscous is the perfect cozy cushion for your roasted vegetables and chicken!

Step 5: Put it All Together

Gently fold your cooked chicken, roasted butternut squash, and broccoli right into the skillet with the cheesy couscous. Toss everything together so every bite gets a little of each component. Taste and adjust the seasoning if needed—sometimes a fresh pinch of salt or black pepper is all it takes to make everything sing. Finish with a generous handful of chopped parsley for color and a final pop of freshness!

How to Serve Roasted Butternut Squash Broccoli Cheddar Chicken Couscous Recipe

Garnishes

For a finishing touch, sprinkle extra freshly chopped parsley over the top, or even add a little more shredded cheddar for extra richness. A dash of red pepper flakes is fantastic if you like a bit of gentle warmth. Lemon zest also works beautifully to cut through the richness and lift the whole plate.

Side Dishes

This Roasted Butternut Squash Broccoli Cheddar Chicken Couscous Recipe is hearty enough on its own but plays nicely with a crisp green salad or a tangy slaw. A simple side of roasted cherry tomatoes or an herby yogurt dipping sauce would add something special without overshadowing the main event.

Creative Ways to Present

For effortless entertaining, mound the couscous mixture onto a colorful platter and let guests help themselves. Or try serving it in individual bowls, topped artfully with extra roasted veggies and a drizzle of olive oil. If you want to make it picnic-friendly, pack it warm or cold in jars—easy, portable, and totally fun.

Make Ahead and Storage

Storing Leftovers

Have some left after dinner? Lucky you! Store leftovers of this Roasted Butternut Squash Broccoli Cheddar Chicken Couscous Recipe in an airtight container in the fridge for up to 3-4 days. The flavors actually deepen as it sits, and it’s just as tasty for lunch the next day.

Freezing

While you can freeze this dish, keep in mind the texture of the veggies and couscous may change a bit. If you do, portion it out and freeze in sealed containers for up to 2 months. Thaw in the fridge overnight for best results.

Reheating

The best way to reheat is gently on the stovetop or in the microwave with a splash of chicken broth or water to re-loosen the couscous. Stir halfway through for even heating—don’t worry, the cheddar cheese gets creamy again!

FAQs

Can I substitute another grain for couscous?

Absolutely! Quinoa, orzo, or even plain cooked rice are perfect swaps in the Roasted Butternut Squash Broccoli Cheddar Chicken Couscous Recipe. Just adjust the cook time and liquid as needed to match your grain.

Is it possible to make this vegetarian?

Definitely—just leave out the chicken and swap in chickpeas or white beans for protein. Use vegetable broth instead of chicken for a wonderful vegetarian version of this recipe.

Can I use frozen vegetables instead of fresh?

Yes, you can use frozen broccoli and even butternut squash, though they may need a little extra roasting time to evaporate excess moisture. Just keep an eye on the oven and roast until lightly browned and tender.

What cheese works best besides cheddar?

Cheddar is classic for sharpness and melting ability, but feel free to experiment. Gruyère, Monterey Jack, or a sprinkle of Parmesan would all add their own delicious character to your Roasted Butternut Squash Broccoli Cheddar Chicken Couscous Recipe.

What’s the best way to meal prep this dish?

You can roast the veggies and cook the chicken ahead of time, storing them separately until you’re ready to assemble. Cook the couscous fresh for the fluffiest texture, then combine and warm everything together with cheese and butter when it’s mealtime.

Final Thoughts

I hope you have as much fun making (and devouring) this Roasted Butternut Squash Broccoli Cheddar Chicken Couscous Recipe as I do every time it’s on my table. It’s comforting, colorful, and packs a ton of flavor into every bite. Give it a go—you might just find it becomes your new go-to for weeknights and beyond!

Roasted Butternut Squash Broccoli Cheddar Chicken Couscous Recipe

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4.9 from 8 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Roasted Butternut Squash Broccoli Cheddar Chicken Couscous recipe is a delightful one-pan meal that combines the earthy sweetness of butternut squash, the freshness of broccoli, tender chicken, and creamy cheddar cheese over fluffy couscous. A comforting and flavorful dish perfect for a weeknight dinner.

Ingredients

Scale

Pearl Couscous:

1 cup pearl couscous

Roasted Vegetables:

2 tablespoons olive oil
2 cups butternut squash (peeled and cubed)
1 ½ cups broccoli florets

Chicken:

2 boneless skinless chicken breasts (cut into bite-sized pieces)
1 teaspoon garlic powder
½ teaspoon onion powder
Salt and black pepper to taste

Cheese Sauce:

1 cup shredded sharp cheddar cheese
2 tablespoons butter
2 cups low-sodium chicken broth or water

Garnish:

Optional chopped parsley for garnish

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Instructions

Preheat the oven: Preheat the oven to 400°F.
Roast Vegetables: Toss butternut squash and broccoli with olive oil, salt, and pepper. Roast for 20–25 minutes.
Cook Chicken: Season chicken and cook until golden brown and cooked through.
Cook Couscous: Toast couscous, add broth, simmer until tender. Stir in butter and cheddar cheese.
Combine: Add chicken, roasted vegetables, and stir. Adjust seasoning and garnish with parsley.