Name: Roasted Squash and Cauliflower with Chickpeas Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Indian-inspired
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

There's something incredibly comforting about the warm, caramelized edges of roasted veggies mingling with the fragrant spice of garam masala. This Roasted Squash and Cauliflower with Chickpeas Recipe is a cozy crowd-pleaser that’s easy to pull together and packs a punch of flavor with every bite.

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 and Cauliflower with Chickpeas Recipe
Top Tip
How to Serve Roasted Squash and Cauliflower with Chickpeas Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Roasted Squash and Cauliflower with Chickpeas Recipe

Why You'll Love This Recipe

I get so excited about this Roasted Squash and Cauliflower with Chickpeas Recipe because it’s one of those dishes that feels special but is actually super simple. The balance of sweet, savory, and spice comes together effortlessly and always gets compliments at the table.

Flavorful Spice Blend: The garam masala and maple syrup combo creates a unique sweet-heat flavor you won’t find in your average roasted veggie dish.
Easy Prep: Just toss everything together in one bowl and roast—no fancy techniques or multiple pans needed.
Versatile and Nutritious: Loaded with fiber and vitamins from the squash, cauliflower, and chickpeas, it’s a healthy choice that satisfies.
Perfect for Meal Prep: Roasts beautifully in advance and tastes just as amazing warmed up the next day.

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

Each ingredient in this Roasted Squash and Cauliflower with Chickpeas Recipe brings something important to the table — from texture to flavor depth. Here’s a quick rundown to help you pick the best versions and understand their role.

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: Choose a firm, unblemished squash for the sweetest, creamiest roast. The natural sugars caramelize beautifully.
Cauliflower: Opt for tight, white florets. It holds up well roasting and absorbs the spice blend nicely.
Chickpeas: Drained and rinsed canned chickpeas save time while adding satisfying protein and a slight nuttiness.
Olive Oil: Use good quality extra virgin olive oil to enhance the earthiness of the veggies and help with caramelization.
Maple Syrup: The subtle sweetness perfectly balances the warm spices and heat from the red pepper flakes.
Garam Masala: This fragrant spice blend is the heart of the dish, bringing warmth and complexity.
Salt and Black Pepper: Essential for seasoning and enhancing all the natural flavors.
Crushed Red Pepper Flakes: Adds just the right amount of kick to keep things interesting.
Fresh Parsley: Brightens up the dish with a fresh, herbal finish.

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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

I love experimenting with this Roasted Squash and Cauliflower with Chickpeas Recipe because it’s so flexible. Feel free to adjust the spices, swap in seasonal veggies, or add toppings that suit your taste—make it truly yours.

Variation: Sometimes I add a sprinkle of toasted pumpkin seeds or pomegranate arils for crunch and bursts of flavor—it’s a game changer.
Dietary Mod: This recipe is naturally vegan and gluten-free, making it perfect for a wide range of diets.
Spice Level: If you like it milder or spicier, adjust the red pepper flakes to match your heat preference.
Seasonal Swaps: In spring, adding roasted asparagus or snap peas brings a fresh twist to the usual mix.

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

Step 1: Prep Your Veggies and Chickpeas

Start by preheating your oven to 425°F. While it’s warming up, peel and cube the butternut squash into even-sized pieces to ensure they cook uniformly. Cut your cauliflower into similar-sized florets. Drain and rinse the chickpeas thoroughly to remove excess sodium and starch, which helps them crisp up in the oven.

Step 2: Toss with Spiced Maple Dressing

In a large mixing bowl, whisk together olive oil, maple syrup, garam masala, salt, black pepper, and red pepper flakes. Pour this over the squash, cauliflower, and chickpeas, then toss until everything is well coated. This base brings together sweetness, spice, and a little heat—trust me, it’s the magic.

Step 3: Roast for Golden Perfection

Spread the coated veggies and chickpeas on a large baking sheet in a single layer. Avoid crowding the pan—that’s key for getting those crispy edges you want! Roast for 30 minutes, tossing halfway through to promote even browning. If you’re craving extra color, turn on the broiler for the last 2 minutes, but watch closely so nothing burns.

Step 4: Finish with Fresh Parsley

Once your roasted veggies come out of the oven, toss them with freshly chopped parsley. It’s that bright herbal note that lifts the whole dish to a new level. Taste and adjust seasoning with additional salt and pepper if needed, then dive in!

Top Tip

From my experience making this recipe again and again, a few simple tips have taken it from good to unforgettable. These tricks can help you avoid common pitfalls and bring out maximum flavor and texture.

Uniform Size Matters: Cutting your squash and cauliflower evenly ensures everything finishes roasting at the same time without mushy or undercooked bits.
Don’t Skip the Tossing: Tossing halfway through roasting prevents burning and gives you beautifully even caramelization.
Broil at the End: If you love crispy edges like I do, broiling for just a couple of minutes at the end adds a perfect golden crunch without drying the veggies.
Fresh Herbs Finish Strong: Adding parsley last not only adds color but brightens and balances the warm spices and richness.

How to Serve Roasted Squash and Cauliflower with Chickpeas Recipe

roasted squash cauliflower - Serving Suggestion

Garnishes

I usually sprinkle extra fresh parsley, but sometimes I add a few dashes of lemon juice or a dollop of Greek yogurt for tang and creaminess. Toasted nuts like almonds or walnuts give a lovely crunch if you want to elevate the dish for guests.

Side Dishes

This recipe pairs beautifully with warm, crusty bread or a simple grain like quinoa or couscous to soak up all those wonderful juices. I often serve it alongside a crisp green salad to round out the meal.

Creative Ways to Present

For special occasions, I like to serve this roasted medley over a bed of creamy hummus or inside warmed whole wheat pita pockets topped with a drizzle of tahini. It’s a visually stunning way to show off those vibrant colors and textures.

Make Ahead and Storage

Storing Leftovers

After the meal, I store leftovers in an airtight container in the fridge. It keeps beautifully for up to 4 days, making it an easy grab-and-go lunch or side for dinner throughout the week.

Freezing

I haven’t frozen this exact recipe often because it’s so quick to make, but if you want to, it freezes well. Just flash cool completely, freeze in a single layer on a tray, then transfer to a freezer-safe container for up to 2 months.

Reheating

To reheat, I prefer popping it back in a 375°F oven for about 10-15 minutes—it revives the crispiness and warmth without making the chickpeas soggy. Microwave works too for busy days, but you’ll lose some crunch that way.

Frequently Asked Questions:

Can I use other types of squash or vegetables in this recipe?

Absolutely! Butternut squash is ideal for its sweetness and texture, but feel free to try acorn squash, kabocha, or pumpkin. Other sturdy veggies like carrots or sweet potatoes also work well—just make sure everything is cut to similar sizes for even roasting.

How spicy is this Roasted Squash and Cauliflower with Chickpeas Recipe?

The recipe has a gentle kick from the red pepper flakes, balanced by the sweetness of maple syrup and the warmth of garam masala. If you prefer less spice, reduce or omit the red pepper flakes. For more heat, add an extra pinch or sprinkle with cayenne pepper.

Can this recipe be made gluten-free and vegan?

Yes! This dish is naturally gluten-free and vegan, since all ingredients are plant-based and do not contain gluten. Just double-check your spice blend to ensure it has no added gluten-containing fillers if that’s a concern.

What can I serve with this for a full meal?

This Roasted Squash and Cauliflower with Chickpeas Recipe shines as a side or main. Pair it with warm grains like quinoa, couscous, or rice, and add a protein such as grilled chicken or tofu. A fresh, crisp salad or steamed greens round out the plate perfectly.

Final Thoughts

This Roasted Squash and Cauliflower with Chickpeas Recipe has become one of my go-to dishes for busy nights and welcoming friends alike. It’s a cozy, flavorful, and nourishing way to enjoy fall vegetables that never disappoints. I truly hope you enjoy making and eating it as much as I do—it’s a little warm hug on a plate!