Roasted Butternut Squash Broccoli Cheddar Chicken Couscous Recipe
Some recipes you plan weeks in advance. Others… just happen.
This one was a happy accident. I was standing in my kitchen on a chilly evening, hungry and not in the mood to run to the store. I opened my fridge and saw a few things:
- Half a butternut squash
- A head of broccoli
- Leftover cooked chicken from last night
- A block of cheddar cheese
- And way in the back of the pantry—a forgotten bag of couscous.
It was one of those moments where you think, “Well, this could either be a disaster or my new favorite meal.” Spoiler alert: it was the second one.
When I took that first bite, I knew this needed to be written down and shared. The sweetness of roasted squash, the roasted broccoli’s earthy flavor, the tender chicken, and that creamy cheddar sauce wrapping around fluffy couscous—pure comfort food.
Why You’ll Love This Recipe
Before we start chopping, here’s why I think this dish is a keeper:
- All-in-one meal – Protein, veggies, carbs, and cheese all in one bowl.
- Quick cooking time – The longest part is roasting the squash, but even that’s under 30 minutes.
- Kid-friendly – Cheese sauce makes veggies more fun.
- Meal prep friendly – You can roast veggies and cook chicken ahead.
- Customizable – Swap the cheese, change the grain, or add more vegetables.
This is the kind of recipe that’s perfect for busy weeknights, cozy weekends, or even as a side dish for a bigger dinner.
Ingredient Breakdown – What You’ll Need & Why
I’m not just giving you a list; I want to explain why each thing is here so you can swap or tweak as needed.
Butternut Squash
- Why: Sweet, slightly nutty, and gets caramelized when roasted.
- Tip: Use pre-cut squash if you want to save time (peeling can be a pain).
Broccoli
- Why: Adds earthy flavor and a fresh, slightly bitter contrast to the sweet squash.
- Tip: Cut into medium florets so they roast evenly without burning.
Chicken
- Why: Adds protein and makes it a full meal.
- Tip: Leftover rotisserie chicken works beautifully here.
Couscous
- Why: Light, fluffy texture that soaks up sauce like a sponge.
- Tip: Use pearl couscous for more bite, or regular for softer texture.
Cheddar Cheese
- Why: Sharp cheddar gives the sauce a deep, tangy flavor.
- Tip: Always shred your own cheese—pre-shredded has anti-caking agents that make sauces grainy.
Seasonings
- Garlic powder, smoked paprika, Italian seasoning, salt, pepper.
- Why: They enhance flavor without overpowering the natural taste of the vegetables.
Full Ingredient List (Serves 4)
For Roasted Veggies
- 2 cups butternut squash, peeled & cubed
- 2 cups broccoli florets
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp pepper
- 1 tsp garlic powder
- ½ tsp smoked paprika
For Chicken
- 2 chicken breasts (or thighs), cooked & shredded
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp pepper
- ½ tsp Italian seasoning
For Couscous
- 1 cup couscous
- 1 cup chicken broth
- 1 tbsp butter
For Cheddar Cheese Sauce
- 2 tbsp butter
- 2 tbsp flour
- 1½ cups milk
- 1½ cups shredded sharp cheddar cheese
- Salt & pepper to taste
Step-by-Step Cooking Guide
Step 1 – Roasting the Veggies
- Preheat oven to 400°F (200°C).
- Toss butternut squash and broccoli in a bowl with olive oil, salt, pepper, garlic powder, and smoked paprika.
- Spread on a baking sheet in a single layer.
- Roast 20–25 minutes, flipping halfway, until squash is golden and broccoli has crispy edges.
Pro Tip: Start the squash 10 minutes earlier than the broccoli if your cubes are large—this keeps broccoli from burning.
Step 2 – Cooking the Chicken
If using raw chicken:
- Heat olive oil in skillet over medium heat.
- Season chicken with salt, pepper, and Italian seasoning.
- Cook 5–6 minutes per side until fully cooked, then shred.
If using leftover chicken:
- Warm in skillet for 2–3 minutes with a little olive oil to refresh the flavor.
Step 3 – Making the Couscous
- Bring chicken broth to a boil in a small pot.
- Stir in couscous and butter, cover, remove from heat.
- Let sit 5 minutes, then fluff with fork.
Step 4 – The Cheddar Cheese Sauce
- Melt butter in saucepan over medium heat.
- Whisk in flour; cook 1 minute.
- Slowly whisk in milk until smooth.
- Stir until thickened, about 3–4 minutes.
- Remove from heat, stir in cheddar cheese until melted.
- Season with salt & pepper.
Cheese Sauce Tip: If it’s too thick, add a splash of milk. If too thin, simmer 1–2 more minutes.
Step 5 – Bringing It All Together
- In a large bowl, mix couscous, chicken, squash, and broccoli.
- Pour over cheese sauce, stir gently.
- Serve warm with extra cheese on top if you like.
Flavor & Texture – The Perfect Bite
Here’s what happens when you take that first forkful:
- Sweetness from squash
- Slight char from roasted broccoli
- Savory tenderness from chicken
- Creamy tang from cheddar sauce
- Light fluffiness from couscous
It’s a full party of flavors without being heavy.
Extra Tips for the Best Results
- Cut veggies evenly so they roast at the same time.
- Don’t skip the flipping—turning veggies halfway gives even caramelization.
- Season in layers—veggies, chicken, couscous, and sauce should each taste good alone.
- Shred cheese yourself—smoother sauce, better flavor.
- Serve immediately—cheese sauce is best fresh.
Variations to Try
This recipe is flexible. Here are fun twists:
- Mediterranean – Swap cheddar for feta, add sun-dried tomatoes & olives.
- Mexican – Add black beans, corn, cumin, and use pepper jack cheese.
- Italian – Swap couscous for orzo pasta and add basil pesto.
- Vegetarian – Skip chicken, add roasted chickpeas for protein.
Storing & Reheating
- Fridge: 3 days in airtight container.
- Reheat: Stovetop with splash of milk to revive sauce.
- Not freezer friendly: Cheese sauce separates when frozen.
Nutritional Info (Approx per serving)
- Calories: 480
- Protein: 30g
- Carbs: 45g
- Fat: 18g
- Fiber: 6g
Why This Recipe Works Every Time
This dish works because of flavor layering:
- Roasting brings sweetness to squash & depth to broccoli.
- Chicken adds a savory bite.
- Cheese sauce ties everything together.
- Couscous soaks up all the flavors like a sponge.
It’s balanced, filling, and comforting without being greasy or too heavy.
Troubleshooting Guide
Veggies too soft? – Roast at higher temp or use larger cuts.
Sauce too thick? – Add milk, whisk until smooth.
Sauce grainy? – Use freshly shredded cheese & lower heat.
Couscous clumpy? – Fluff with fork right after cooking.
Final Thoughts
Cooking doesn’t have to be complicated to be amazing. This recipe is proof—you don’t need dozens of fancy ingredients or hours in the kitchen.
If you’ve got a squash, some broccoli, chicken, and cheese—you’re halfway there. In under an hour, you can have a colorful, creamy, and deeply satisfying meal that will make your kitchen smell incredible.
The next time you’re staring at random ingredients in your fridge, think about this recipe. It might just turn into one of your favorites like it did for me.
