Name: Roasted Squash Cauliflower and Chickpeas Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Vegetarian
Ingredients: 2 cups butternut squash, peeled and cut into cubes; 1 head cauliflower, cut into florets; 1 (15 oz) can chickpeas, drained and rinsed; 3 tablespoons olive oil; 1 tablespoon maple syrup; 2 teaspoons garam masala; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon crushed red pepper flakes; 1/4 cup fresh parsley, chopped

Let me tell you, this Roasted Squash Cauliflower and Chickpeas Recipe is a total game changer for cozy weeknight dinners. The blend of warm spices and the caramelized veggies creates this unbeatable combo of sweetness and earthiness you won’t want to miss.

A white oval plate filled with a colorful mix of roasted vegetables and chickpeas, featuring three main layers: light beige roasted cauliflower florets with a slightly crispy texture, bright orange cubed butternut squash, and round beige chickpeas scattered evenly throughout. The dish is sprinkled with finely chopped green parsley and black pepper flakes, adding contrast and freshness. A golden spoon rests on the left side of the plate, partially mixing the ingredients. The plate is set on a white marbled surface with a small wooden bowl of salt and another wooden bowl filled with parsley nearby. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Roasted Squash Cauliflower and Chickpeas Recipe
Top Tip
How to Serve Roasted Squash Cauliflower and Chickpeas Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Roasted Squash Cauliflower and Chickpeas Recipe

Why You'll Love This Recipe

I honestly make this Roasted Squash Cauliflower and Chickpeas Recipe over and over because it’s so simple, yet it's packed with flavor and texture. It’s perfect for feeding a crowd or meal prepping for the week, and it feels like a warm hug from your oven.

Effortless prep: Toss everything in a bowl, roast, and you’re done—no fuss, no fancy equipment needed.
Balanced flavors: The sweet butternut squash, spiced cauliflower, and hearty chickpeas play beautifully off each other.
Healthy and hearty: Vegan, gluten-free, and full of fiber and nutrients thanks to the veggies and legumes.
Versatile side or main: Serve it solo or paired with grains, and it always shines.

The image shows a baking tray filled with three main layers of roasted vegetables: bright orange cubed butternut squash scattered evenly across the tray, light beige cauliflower florets placed intermittently among the squash, and small round golden chickpeas spread throughout. All pieces have a slightly browned, roasted texture and are sprinkled with small green parsley leaves for garnish. The tray is set against a white marbled surface with a small white dish in the top left corner containing salt and a wooden bowl of green herbs in the bottom right corner. A light-colored cloth is partially visible on the bottom edge near the tray photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Roasted Squash Cauliflower and Chickpeas Recipe has a job: bring in flavor, texture, or nutrition. This combo of veggies and spices helps you create that perfect roasted, slightly caramelized texture everyone loves.

Flat lay of peeled bright orange butternut squash cubes, fresh white cauliflower florets, a small white bowl of smooth golden olive oil, a small white bowl of amber maple syrup, a small white bowl filled with warm brown garam masala powder, a small white bowl of fine salt crystals, a small white bowl of coarse black peppercorns, a small white bowl with vibrant red crushed pepper flakes, a small white bowl of beige chickpeas, and a handful of fresh green parsley sprigs arranged symmetrically on a clean white ceramic plate placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Butternut squash: Its natural sweetness and creamy texture contrast perfectly with the nuttiness of chickpeas.
Cauliflower: Adds a little bite and soaks up the spices beautifully when roasted.
Chickpeas: Provide protein and a satisfying bite; roasting crisps them up just right.
Olive oil: Helps everything roast evenly and brings richness.
Maple syrup: Enhances the natural sweetness of the squash without being overpowering.
Garam masala: This Indian spice blend adds warm, complex layers of flavor.
Salt and pepper: Essential seasonings to bring all the flavors alive.
Crushed red pepper flakes: A subtle kick that wakes up your taste buds without stealing the show.
Fresh parsley: Adds a fresh, bright finish at the end.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this dish is how easy it is to make it your own. You can swap spices, add your favorite veggies, or even toss in some nuts for crunch. Don’t be afraid to experiment!

Variation: I’ve played around with adding smoked paprika or cumin instead of garam masala for a different smoky twist, and it turned out great.
Protein boost: Adding some roasted tofu cubes or grilled chicken works well if you want a non-vegetarian spin.
Seasonal swaps: Try sweet potatoes or Brussels sprouts in place of the squash or cauliflower when they’re in season.
Spice level: For more heat, I crank up the red pepper flakes or add a dash of cayenne.

Step-by-Step: How I Make Roasted Squash Cauliflower and Chickpeas Recipe

Step 1: Prep Your Veggies Just Right

Start by preheating your oven to 425°F (220°C). Cut the cauliflower into bite-size florets and peel the butternut squash, chopping it into cubes about the same size as the cauliflower for even cooking. Don’t forget to drain and rinse your chickpeas well — I always pat them dry so they roast crispy instead of steaming.

Step 2: Mix the Magic Sauce

In a large mixing bowl, whisk together olive oil, maple syrup, garam masala, salt, black pepper, and red pepper flakes until smooth. This blend coats your veggies and chickpeas, bringing those cozy aromatic flavors through every bite.

Step 3: Toss and Roast

Toss the squash, cauliflower, and chickpeas in the spice mixture until everything’s evenly coated. Spread them out on a large baking sheet in a single layer, giving each piece some space — overcrowding leads to soggy veggies, which we don’t want. Roast for about 30 minutes, flipping halfway through to get that gorgeous even caramelization. If you like things extra crispy, hit the broiler for the last 2 minutes, but watch closely so nothing burns!

Step 4: Finish With Freshness

Once they’re beautifully roasted, transfer to a serving dish and sprinkle fresh chopped parsley on top. Taste and adjust seasoning with extra salt or pepper if needed, then dig in!

Top Tip

From my experience making this recipe a bunch of times, a few tweaks can really elevate it — here’s what I’ve learned. These tips might save you some trial and error so you get the best results.

Even Cutting: Make sure your squash and cauliflower pieces are similar in size so everything roasts evenly and nothing burns or undercooks.
Dry Chickpeas: Thoroughly dry those chickpeas after rinsing to help them crisp up instead of steaming.
Don’t Crowd the Pan: Give your veggies breathing room on the sheet pan or they’ll steam rather than roast—spreading out really makes a difference.
Broil with Caution: If you use the broiler for extra color, watch carefully to avoid burning; 2 minutes is usually perfect.

How to Serve Roasted Squash Cauliflower and Chickpeas Recipe

roasted squash cauliflower and chickpeas - Serving Suggestion

Garnishes

I always top mine with fresh parsley for that pop of color and brightness, but sometimes I add a squeeze of fresh lemon juice or a sprinkle of toasted pine nuts for texture. A dollop of yogurt or tahini drizzle can also add a lovely creamy contrast.

Side Dishes

This Roasted Squash Cauliflower and Chickpeas Recipe pairs beautifully with fluffy basmati rice, warm naan bread, or even quinoa for a wholesome, filling meal. You can also serve it alongside a crisp green salad to balance the rich roastiness.

Creative Ways to Present

For a casual dinner party, I like to serve this in a big rustic bowl layered with grains underneath—looks gorgeous and is super inviting. Or for meal prep, pack it in mason jars topped with avocado slices for a colorful, grab-and-go lunch.

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer leftovers to airtight containers and refrigerate for up to 4-5 days. It holds up so well — the flavors even marry together more overnight. Just make sure it’s completely cooled before sealing.

Freezing

I’ve frozen this recipe a few times with good results. You want to use freezer-safe bags or containers and try to remove as much air as possible. Thaw in the fridge overnight before reheating. It’s not as crisp as fresh but still super tasty and convenient.

Reheating

My favorite way to reheat leftover roasted veggies is in a hot oven or toaster oven at 375°F for about 10-15 minutes. This helps refresh some of that crispiness. You can also warm in a skillet on medium heat, stirring occasionally.

Frequently Asked Questions:

Can I use other types of squash for this recipe?

Absolutely! Butternut squash works great because of its sweetness and texture, but you can swap it for acorn or kabocha squash, adjusting cook time if needed since sizes and densities vary.

What if I don’t have garam masala on hand?

No worries! You can substitute with a mix of ground cumin, coriander, turmeric, and a pinch of cinnamon to replicate those warm, complex flavors garam masala brings.

How can I make this recipe spicier?

Increasing the amount of crushed red pepper flakes is your easiest bet, or add a pinch of cayenne powder to the spice mix. Be cautious and add small amounts to avoid overpowering other flavors.

Is this recipe good for meal prep?

Definitely! Roasted Squash Cauliflower and Chickpeas store well in the fridge and can be reheated easily, making it a perfect make-ahead dish for lunches or quick dinners throughout the week.

Final Thoughts

This Roasted Squash Cauliflower and Chickpeas Recipe holds a special place in my kitchen because it’s reliable, tasty, and hits all the comfort food notes without being heavy. It’s the kind of dish I recommend to friends when they want to eat well but simply. Once you try it, I’m confident it’ll become a staple in your cooking rhythm, too.