Roasted Butternut Squash Broccoli Cheddar Chicken Couscous
User Reviews
5
Roasted Butternut Squash Broccoli Cheddar Chicken Couscous
Description
This recipe features cubed butternut squash roasted with maple syrup and spices including chili powder, garlic powder, and cayenne pepper, which create a balanced sweet and mildly spicy flavor. While the squash is roasting, bite-sized chicken pieces get cooked in olive oil with garlic powder, paprika, and cayenne pepper, giving them a warm, subtly smoky taste. Pearl couscous cooks in water or broth alongside steamed broccoli florets, which adds a fresh, slightly crunchy contrast. Finally, shredded cheddar cheese is stirred into the couscous for richness and a creamy texture that complements the savory chicken and seasoned squash.
The dish combines multiple textures: the tender, slightly caramelized squash; juicy, spiced chicken bites; soft pearl couscous; tender broccoli; and melted cheddar for creaminess. It's a complete dinner option with vegetables, grain, and protein in one pan.
The recipe allows adaptations such as substituting chickpeas for chicken for a vegetarian version or using white basmati rice instead of couscous for a gluten-free version, though liquids and cook times will vary. There is also an option for a vegan version using homemade cashew cheese instead of cheddar. These flexible options make it easier to cater to different dietary needs while keeping the harmonious flavor combination.
Ingredients
- For the butternut squash:
- 4 cups butternut squash cubed, from about 2 pounds
- 1 tablespoon olive oil
- ½ tablespoon pure maple syrup
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- salt freshly ground
- black pepper freshly ground
- FOR THE CHICKEN:
- 1 tablespoon olive oil
- 1 pound chicken breast boneless skinless, cut into bite sized chunks; can also use boneless skinless chicken thighs
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper
- salt freshly ground
- black pepper freshly ground
- For the broccoli cheddar couscous:
- 1 ¾ cup water or low sodium chicken broth
- 1 cup pearl couscous
- 1 broccoli medium head, cut into small florets (about 3 ½ cups
- 1 ½ cups cheddar cheese shredded
- salt freshly ground, to taste
- black pepper freshly ground, to taste
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper. Place butternut squash cubes on the baking sheet. Drizzle with olive oil and maple syrup. Sprinkle on chili powder, garlic powder and cayenne pepper. Generously season with freshly ground salt and pepper. Use your hands to toss together so that the squash is well coated.
- Bake for 20-30 minutes, flipping halfway through, until the squash is tender. Once done, allow to rest on baking sheet until you are ready to add to the rest of the dish.
- While the squash is cooking, cook your chicken breast. Add 1 tablespoon of olive oil to a large skillet and place over medium-high heat. Add in chicken. Immediately sprinkle with garlic powder, paprika and cayenne pepper and generously season with salt and pepper. Cook chicken for 5-8 minutes until no longer pink. Remove from heat and set skillet aside or transfer to a bowl.
- To make the couscous: In this order add the following to a large pot or dutch oven: water, couscous and broccoli florets. Bring to a boil, then cover, reduce heat to low and cook for 8-10 minutes total; check after 5 minutes and give everything a stir.
- Replace the lid and allow to cook for 3-5 more minutes to absorb the water. Stir again, and then add in cooked chicken and shredded cheddar. Stir to melt the cheddar.
- Finally fold in the roasted butternut squash. Taste and adjust seasonings as necessary. Enjoy! Serves 4.
Notes
- To make this dish vegetarian, swap chicken for a can of drained and rinsed chickpeas or white beans, added after couscous is cooked.
- For gluten-free, substitute white basmati rice for couscous, adjusting liquids and cooking time accordingly.
- A vegan option replaces cheddar cheese with homemade cashew cheese sauce mixed in at the end.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 543 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 543cal | 27% |
| Carbohydrates | 26.4g | 9% |
| Protein | 42.4g | 85% |
| Fat | 18.9g | 29% |
| Saturated Fat | 6.8g | 34% |
| Fiber | 6.3g | 25% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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