Name: Roasted Butternut Squash Broccoli Cheddar Chicken Couscous Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups butternut squash, peeled and cubed; 1 tablespoon olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 cups broccoli florets; 1 tablespoon olive oil (for broccoli); 1 pound boneless skinless chicken breasts, cooked and shredded; 1 cup couscous; 1 cup chicken broth (or water); 1 cup sharp cheddar cheese, shredded; 1/2 teaspoon garlic powder; 1/4 teaspoon smoked paprika; Salt and pepper to taste

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When cozy comfort food calls your name, this Roasted Butternut Squash Broccoli Cheddar Chicken Couscous Recipe truly delivers. This vibrant main dish layers roasted butternut squash and charred broccoli with juicy shredded chicken, fluffy couscous, and a generous handful of sharp cheddar cheese. The result is a bowl brimming with color, nutrients, and rich, melty flavors—deliciously satisfying for any weeknight, yet impressive enough for guests. Each bite harmonizes creamy cheddar, sweet roasted veggies, and the hearty savor of chicken, making this dish as nourishing as it is irresistible.

Roasted Butternut Squash Broccoli Cheddar Chicken Couscous Recipe - Recipe Image

Ingredients You’ll Need

You won’t believe how this dish puts together a handful of everyday favorites and turns them into something craveable and memorable! Every ingredient in the Roasted Butternut Squash Broccoli Cheddar Chicken Couscous Recipe plays a special part, contributing color, flavor, and plenty of texture to every bite.

Butternut squash: Roasting transforms these golden cubes into sweet, caramelized bites with melt-in-your-mouth texture.
Olive oil: This adds richness and helps the squash and broccoli roast to golden, crispy perfection.
Salt: A must for balancing the sweetness of the squash and bringing out all the flavors.
Black pepper: Just a little kick to wake up the veggies and round out the overall taste.
Broccoli florets: Roasting elevates humble broccoli, giving delicious, slightly crunchy edges.
Boneless skinless chicken breasts: Cooked and shredded chicken adds lean protein and hearty substance to the mix.
Couscous: These tiny pasta pearls soak up all the flavors and create a fluffy, satisfying base.
Chicken broth (or water): Using broth infuses the couscous with savory notes; water is a helpful backup.
Sharp cheddar cheese: Adds creamy, melty goodness and a hit of tangy flavor—don’t skimp!
Garlic powder: A sprinkle ensures the whole dish feels savory, warm, and aromatic.
Smoked paprika: Adds subtle warmth and a hint of smokiness that brings all the elements together.
Salt and pepper to taste: Essential final touches letting you fine-tune the seasoning to your liking.

How to Make Roasted Butternut Squash Broccoli Cheddar Chicken Couscous Recipe

Step 1: Roast the Butternut Squash

Preheat your oven to 400°F (200°C). Toss your peeled and cubed butternut squash with olive oil, salt, and black pepper, making sure every piece is glistening and seasoned. Spread the squash out on a baking sheet in a single layer so it roasts up beautifully caramelized and doesn’t steam.

Step 2: Add Broccoli and Finish Roasting

Once the squash has roasted for 20 minutes, it’s time to invite broccoli florets to the party! Toss them with a splash of olive oil for good measure, then nestle them onto the same baking sheet. Continue roasting for another 15 to 20 minutes—your kitchen will smell heavenly, and the vegetables will turn perfectly tender with gorgeous golden edges.

Step 3: Prepare the Couscous

While those vegetables work their magic, bring chicken broth (or water) to a boil in a saucepan. Stir in the couscous, pop on a lid, and remove it from the heat. In just 5 minutes, you’ll have light, fluffy couscous ready to soak up all the flavors from your roasted veggies and savory chicken.

Step 4: Shred the Chicken

If you haven’t already, shred your cooked chicken breasts using two forks. Rotisserie chicken works so well here if you want to speed things up—just be sure to remove the skin for the best texture in this Roasted Butternut Squash Broccoli Cheddar Chicken Couscous Recipe.

Step 5: Combine and Melt

In a large mixing bowl, bring together the roasted butternut squash and broccoli, shredded chicken, fluffed couscous, cheddar cheese, garlic powder, and smoked paprika. Stir everything together until the cheese melts right in, making every forkful creamy and irresistible. Give it a taste, then add more salt and pepper if needed.

Step 6: Serve and Enjoy

Dish up your Roasted Butternut Squash Broccoli Cheddar Chicken Couscous Recipe while it’s still warm and cozy. Watch the cheese string as you scoop—100 percent comfort food! Now you’re ready to dig in.

How to Serve Roasted Butternut Squash Broccoli Cheddar Chicken Couscous Recipe

Garnishes

A finishing touch makes all the difference. Sprinkle a little extra sharp cheddar, finely chopped parsley, or even toasted pumpkin seeds on top for color and crunch. A tiny drizzle of olive oil or a fresh grind of black pepper brings out the flavors beautifully in the Roasted Butternut Squash Broccoli Cheddar Chicken Couscous Recipe.

Side Dishes

This hearty main dish stands strong all on its own, but a simple green salad or a wedge of warm sourdough takes dinner up a notch. For a lighter pairing, try crisp apple slices or a tangy citrus salad on the side—refreshing and complimentary!

Creative Ways to Present

Try serving this recipe in large individual bowls for a cozy, café-style meal. For gatherings, scoop the Roasted Butternut Squash Broccoli Cheddar Chicken Couscous Recipe into a colorful casserole dish and let everyone serve themselves. If you’re feeling fancy, use roasted acorn squash halves as edible bowls—absolutely gorgeous and perfectly autumnal!

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully! Transfer any extras to an airtight container and refrigerate—they’ll stay fresh and tasty for up to 4 days. The flavors meld and deepen overnight, making this Roasted Butternut Squash Broccoli Cheddar Chicken Couscous Recipe a superb meal-prep option.

Freezing

Freeze individual portions for up to 2 months. For best texture, let the dish cool completely before chilling, and wrap portions tightly. Thaw overnight in the refrigerator for easiest reheating. Cheddar cheese may separate a little, but the taste will still be wonderful.

Reheating

Reheat your Roasted Butternut Squash Broccoli Cheddar Chicken Couscous Recipe in the microwave or gently on the stovetop with a splash of broth or milk to keep it moist and creamy. If you like, add a little fresh cheese before serving for an extra-melty touch.

FAQs

Can I use frozen butternut squash or broccoli instead of fresh?

Absolutely! Frozen veggies save time and work well here. Roast them straight from frozen—just know they might take a few extra minutes in the oven and may turn out a bit softer than fresh.

Is it possible to make this recipe vegetarian?

You sure can! Skip the chicken and use vegetable broth in the couscous. Toss in cooked chickpeas or white beans for plant-based protein and texture without sacrificing the heartiness of the Roasted Butternut Squash Broccoli Cheddar Chicken Couscous Recipe.

Can I prepare parts of this in advance?

Definitely—roast the veggies, cook and shred the chicken, and make the couscous up to a day ahead. Just store each component separately, then assemble and warm everything with the cheese right before serving for the freshest taste.

What’s the best substitute for couscous?

Quinoa and brown rice both work beautifully if you want a gluten-free or whole-grain swap. Both pick up the flavors beautifully and provide a slightly different but equally satisfying texture.

Can I use a different cheese if I don’t have sharp cheddar?

Absolutely—try mild cheddar, Monterey Jack, Gruyere, or even mozzarella. The most important thing is to use a flavorful, good melting cheese, so you get that creamy, gooey comfort with every forkful.

Final Thoughts

If you’re looking to shake up your dinner routine with a meal that’s vibrant, filling, and loaded with flavor, you simply have to try this Roasted Butternut Squash Broccoli Cheddar Chicken Couscous Recipe. It’s become a personal favorite—and I hope it earns a top spot at your table, too!

Roasted Butternut Squash Broccoli Cheddar Chicken Couscous Recipe

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4.6 from 24 reviews

Author: admin
Total Time: 55 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Roasted Butternut Squash Broccoli Cheddar Chicken Couscous recipe is a delicious and hearty meal that combines the flavors of roasted vegetables, tender chicken, and cheesy couscous. Perfect for a cozy dinner on a chilly evening!

Ingredients

Scale

For the Butternut Squash:

2 cups butternut squash, peeled and cubed
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Broccoli:

2 cups broccoli florets
1 tablespoon olive oil (for broccoli)

For the Chicken and Couscous:

1 pound boneless skinless chicken breasts, cooked and shredded
1 cup couscous
1 cup chicken broth (or water)
1 cup sharp cheddar cheese, shredded
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
Salt and pepper to taste

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Instructions

Preheat the oven: Preheat the oven to 400°F (200°C).
Roast Butternut Squash: Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper, and spread on a baking sheet. Roast for 20 minutes.
Roast Broccoli: Toss the broccoli florets with 1 tablespoon olive oil and add them to the baking sheet after 20 minutes. Roast everything for another 15-20 minutes.
Prepare Couscous: Bring chicken broth to a boil, stir in couscous, cover, and let sit for 5 minutes. Fluff with a fork.
Combine Ingredients: In a large bowl, mix roasted squash, broccoli, shredded chicken, cooked couscous, cheddar cheese, garlic powder, and smoked paprika until cheese is melted.
Adjust Seasoning: Taste and adjust seasoning with salt and pepper. Serve warm.