Name: Roasted Squash Cauliflower and 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 so cozy and satisfying about this **Roasted Squash Cauliflower and Chickpeas Recipe**—it’s warm, hearty, and packed with flavor without being complicated. The blend of spices kisses each bite, and I promise it’s one of those dishes you’ll want to make again and again, especially when you want comfort food that’s also nourishing.

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

This Roasted Squash Cauliflower and Chickpeas Recipe quickly became a favorite in my kitchen because it’s effortless yet packed with cozy, comforting flavors. It’s perfect for busy weeknights or when you want to impress friends without spending hours cooking.

Simple One-Pan Magic: Everything roasts together on a single sheet pan, saving you time on cleanup and fuss.
Flavor-Packed Spice Blend: Garam masala brings warmth and depth, making these veggies far from ordinary.
Perfect Texture Combination: The tender squash, slightly crispy cauliflower edges, and roasted chickpeas create a satisfying bite every time.
Flexible and Nourishing: It’s hearty enough to be a main or a standout side, loaded with nutrients and flavor.

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

This recipe’s beauty lies in its simple, wholesome ingredients working in harmony. Butternut squash and cauliflower are like a power duo—both roast beautifully and soak up the garam masala glaze just right. Chickpeas add the perfect protein punch and texture to round it all out.

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, medium-sized squash for perfect roasting; peel and cube evenly so they cook uniformly.
Cauliflower: A fresh head with tight florets works best; cutting into similar-sized pieces helps with even roasting.
Chickpeas: Canned chickpeas save time—just rinse and drain well to avoid sogginess.
Olive Oil: Use a good quality extra virgin olive oil for that subtle fruity flavor and to help everything brown nicely.
Maple Syrup: Adds a gentle sweetness that balances the warmth of the spices.
Garam Masala: This warm Indian spice blend is the star here—aromatic, slightly spicy, and full of depth.
Salt & Pepper: Essential for seasoning; don’t be shy with these to bring out all the flavors.
Crushed Red Pepper Flakes: A subtle kick to wake up the dish without overpowering it.
Fresh Parsley: Added at the end for freshness and a pop of green color.

📝

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 Cauliflower and Chickpeas Recipe depending on the season or what’s in my pantry. Feel free to play around with the spices and add-ins to suit your taste or diet—it’s super versatile!

Variation: I sometimes swap the butternut squash for sweet potatoes or pumpkin in the fall, which adds a lovely twist and keeps things interesting.
Dietary Twist: For a nuttier, crunchier finish, I toss on some toasted pumpkin seeds or chopped nuts before serving.
Heat Level Up: If you love spice, add extra crushed red pepper or a dash of cayenne for more kick.
Herbal Changes: Fresh cilantro or mint can replace parsley for a vibrant, different flavor profile.

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

Step 1: Prep Your Veggies Like a Pro

Start by preheating your oven to 425°F (220°C)—this high heat is key to getting those gorgeous roasted edges. While it heats, peel your butternut squash and cut it into even cubes about 1-inch in size. Cut the cauliflower into similarly sized florets to make sure everything cooks evenly. Rinse and drain the chickpeas well to keep them from getting soggy during roasting. Evenness is everything here; if pieces vary too much, you'll get a mix of burnt and undercooked bites!

Step 2: Toss with the Magic Spice Mix

In a large bowl, whisk together three tablespoons of olive oil, a tablespoon of maple syrup, two teaspoons of garam masala, half a teaspoon each of salt and black pepper, and a quarter teaspoon of crushed red pepper flakes. Pour this over your veggies and chickpeas, then toss everything gently but thoroughly until each piece is coated. Don't be shy—this is where the flavor really starts to shine.

Step 3: Roast and Rotate

Spread the coated mixture out on a large baking sheet in a single layer. It’s tempting to cram it all in, but give your veggies some breathing space to ensure they get crispy rather than steam. Roast for about 30 minutes, remembering to toss everything halfway through to get that even caramelization. Feeling fancy? Crank on the broiler for the last 2 minutes for extra crisp edges—but watch closely so nothing burns!

Step 4: Freshen Up & Serve

Once roasted, transfer your colorful veggies and chickpeas to a serving platter, then sprinkle with freshly chopped parsley. Taste, and add extra salt or pepper if you think it needs it. Serve warm and enjoy every bite of this cozy, nutrient-packed dish!

Top Tip

After making this Roasted Squash Cauliflower and Chickpeas Recipe many times, I’ve learned a few tricks that make all the difference between “meh” and “WOW”. Here’s what’s helped me nail it every time.

Even Cutting Matters: I can’t stress enough how important it is to cut your squash and cauliflower into uniform pieces. It ensures even roasting and prevents some pieces from burning while others are underdone.
Don’t Skip the Tossing: Toss veggies halfway through roasting. This keeps everything crispy and caramelized on all sides, which really amps up the flavor.
Give Space on the Baking Sheet: Overcrowding leads to steaming rather than roasting. Using two pans if needed gets you that delicious roasted texture.
Watch the Broiler Closely: If you use the broiler to finish, keep an eye on it—those last two minutes can go from perfect to burnt in seconds!

How to Serve Roasted Squash Cauliflower and Chickpeas Recipe

Roasted Squash Cauliflower Chickpeas - Serving Suggestion

Garnishes

I love finishing this dish with a generous handful of fresh parsley because it adds brightness and a nice contrast to the roasted flavors. Sometimes I sprinkle on a little toasted pumpkin seeds for crunch, or a dollop of plain yogurt if I want a cooling element on the side.

Side Dishes

This roasted mix pairs beautifully with fluffy quinoa or a simple lemony couscous for a full meal. I also like to serve it alongside naan or warm pita for scooping. For a lighter meal, pair it with a green salad dressed in tangy vinaigrette.

Creative Ways to Present

For a dinner party, I’ve arranged this roasted veggie mix in a big communal bowl garnished with pomegranate seeds and a drizzle of tahini sauce. It’s colorful, flavorful, and looks impressive without requiring extra effort.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 4 days. They reheat nicely and maintain their texture surprisingly well if you spread them out on a baking sheet and warm in the oven instead of the microwave.

Freezing

Freezing works okay, but the texture of the squash softens a bit upon thawing. I recommend freezing only if you’re in a pinch, and reheating gently to avoid mushiness.

Reheating

To reheat, spread leftovers on a baking sheet and warm at 350°F for 10-15 minutes until heated through and slightly crisp again. This method brings back some of the original roast flavor and texture better than microwaving.

Frequently Asked Questions:

Can I use frozen cauliflower or squash?

Yes, but fresh vegetables roast better. Frozen tends to release more water and can become mushy. If you use frozen, pat dry well and reduce roasting time to prevent sogginess.

How spicy is this Roasted Squash Cauliflower and Chickpeas Recipe?

The crushed red pepper flakes add a gentle heat, but it’s not overly spicy. You can adjust by adding more or less depending on your preference.

Can I prepare this recipe vegan?

Absolutely! This recipe is naturally vegan since it uses no animal products. Just ensure the maple syrup and other ingredients you use fit your dietary preferences.

What’s the best way to serve this as a main dish?

Pair it with grain like quinoa, brown rice, or couscous, and consider adding a side of greens or a simple salad to make it a balanced, satisfying meal.

Final Thoughts

This Roasted Squash Cauliflower and Chickpeas Recipe has become a true kitchen staple for me. It feels like a warm hug on a plate—nutritious, comforting, and bursting with flavor. Whether it’s a quick weekday dinner or a relaxed weekend meal, I’m always coming back to it, and I hope you will, too. Give it a try and watch it become one of your favorite go-tos!