Description
This Roasted Squash, Cauliflower and Chickpeas recipe is a flavorful and hearty vegetarian dish featuring tender butternut squash, crisp cauliflower florets, and protein-rich chickpeas tossed in a spiced maple glaze and roasted to perfection. It's an easy-to-make, healthy meal perfect for a comforting dinner or side dish.
Ingredients
Scale
Vegetables and Chickpeas
- 2 cups butternut squash, peeled and cut into cubes
- 1 head cauliflower, cut into florets
- 1 (15 oz) can chickpeas, drained and rinsed
Seasonings and Dressing
- 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
Instructions
- Preheat the Oven: Preheat your oven to 425 degrees F to prepare for roasting.
- Prepare the Vegetables and Chickpeas: Cut the cauliflower into florets, peel and cube the butternut squash ensuring uniform size for even cooking, and drain and rinse the canned chickpeas thoroughly.
- Make the Spice Mixture and Toss: In a large bowl, whisk together olive oil, maple syrup, garam masala, salt, black pepper, and crushed red pepper flakes. Add the squash, cauliflower, and chickpeas and toss until everything is evenly coated with the spice mixture.
- Arrange and Roast: Spread the coated vegetables and chickpeas in a single layer on a large sheet pan. Make sure they are not overcrowded to ensure even roasting. Roast them in the preheated oven for 30 minutes, tossing halfway through to promote even browning. For extra color, broil for the last 2 minutes if desired.
- Finish and Serve: Transfer the roasted veggies and chickpeas to a serving platter. Toss with fresh chopped parsley and adjust seasoning with additional salt and pepper if needed before serving.
Notes
- Use fresh, firm butternut squash to ensure nice texture after roasting.
- If you prefer a sweeter flavor, increase the maple syrup slightly.
- To keep the vegetables crispy, avoid overcrowding the baking sheet.
- You can substitute chickpeas with other beans like cannellini or white beans for variety.
- For a gluten-free meal, verify that your garam masala blend contains no added gluten-containing ingredients.
- Leftovers can be refrigerated for up to 3 days and are excellent reheated or added to salads.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 0 mg
