Name: Roasted Squash Cauliflower and Chickpeas Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Fusion
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 comforting and vibrant about this Roasted Squash Cauliflower and Chickpeas Recipe—a perfect balance of warm spices, sweet maple notes, and hearty veggies that roast to perfection. You’ll love how easy it is to pull together yet delivers on flavor and texture every time.

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

Honestly, this recipe feels like a cozy hug on a plate. Once you try roasting squash, cauliflower, and chickpeas together with garam masala and maple syrup, it becomes a go-to because of how simple and flavorful it is. Plus, it’s versatile enough for weeknights or meal prep.

Simple prep: You toss everything in one bowl with spices and oil — no fancy steps needed.
Perfect balance of flavors: Sweet, spicy, and earthy come together beautifully without overpowering each other.
Healthy and filling: Chickpeas add protein, while squash and cauliflower provide fiber and vitamins.
Easy to customize: You can swap spices or veggies to suit your tastes or what you have on hand.

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

All these ingredients bring their own magic to the table. The creaminess of the butternut squash contrasts with the nuttiness of chickpeas and the slight bite of cauliflower. Together, they create a harmonious, colorful dish you’ll want to make again and again.

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 caramelizes beautifully in the oven and balances the spices.
Cauliflower: Adds texture and soaks up the delicious seasoning — plus it's a low-calorie powerhouse.
Chickpeas: Offering protein and a satisfying bite, they roast with a slight crisp that’s addictive.
Olive oil: Helps everything roast evenly and adds richness without overpowering.
Maple syrup: Just a touch adds a lovely sweetness that complements the garam masala.
Garam masala: This warm, aromatic spice blend is the star, tying every flavor together.
Salt and black pepper: Essential for seasoning to enhance all the natural flavors.
Crushed red pepper flakes: Give just the right hint of heat—adjust per your preference.
Fresh parsley: A bright, herbaceous finish that cuts through the richness.

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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 making this recipe mine by switching up the spices or adding extra veggies. You can easily tailor it to your spice comfort level and make it as bold or mild as you like.

Variation: Sometimes I swap garam masala for curry powder or smoked paprika, which brings a different but just as delicious twist.
Make it vegan: This recipe is naturally vegan, so it’s great when you want a warmed-up, hearty plant-based meal.
Seasonal swaps: Switch out butternut with sweet potato or carrots depending on what’s fresh and available.
Extra crunch: Adding toasted pumpkin seeds right before serving adds a wonderful nutty texture I adore.

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

Step 1: Prep your ingredients with care

Start by cutting your cauliflower into evenly sized florets and peeling the butternut squash into uniform cubes—this helps everything cook at the same pace. Don’t forget to drain and rinse the chickpeas well; it removes that canned flavor and helps them crisp up in the oven.

Step 2: Coat with spice magic

In a large bowl, whisk olive oil, maple syrup, garam masala, salt, pepper, and crushed red pepper flakes. Toss this vibrant mixture with your veggies and chickpeas so every piece gets a lovely, flavorful sheen. This step locks in the spices and helps with caramelization during roasting.

Step 3: Roast to golden perfection

Spread everything out on a large sheet pan in a single layer — overcrowding is the enemy of crispness! Roast at 425°F for 30 minutes, tossing halfway to brown all sides. If you want an extra charred edge, switch to the broiler for the last couple of minutes, but watch closely to avoid burning!

Step 4: Finish fresh and serve

Once roasted, transfer your golden veggies and chickpeas to a platter, sprinkle with fresh chopped parsley for brightness, and adjust seasoning if needed. This simple finish breathes life into the dish and makes it visually inviting.

Top Tip

From my experience, a few small tweaks make all the difference with this dish. Here’s what I’ve learned to bring out the best flavors and textures:

Uniform sizes: Cutting squash and cauliflower into similar-sized chunks ensures even roasting — no one likes some parts mushy while others are undercooked.
Don’t skip the toss: Stirring halfway makes sure every side crisps, and spices don’t just sit on one side.
Use fresh parsley right at the end: It adds a pop of herbal freshness that lifts the whole dish.
Give chickpeas a rinse: This is key to eliminating that canned flavor and helps them roast up crispier.

How to Serve Roasted Squash Cauliflower and Chickpeas Recipe

Roasted Squash Cauliflower - Serving Suggestion

Garnishes

I almost always finish this dish with fresh parsley—it brightens the rich roasted flavors. Sometimes, I add a squeeze of lemon juice for a zesty twist or sprinkle some toasted nuts or seeds for crunch. A dollop of yogurt or tahini drizzle also pairs wonderfully if you want creaminess.

Side Dishes

This dish stands beautifully on its own but also pairs nicely with fluffy rice, warm flatbreads, or a simple green salad. I've found serving it alongside some steamed quinoa makes a complete, nourishing meal that keeps well for leftovers too.

Creative Ways to Present

For special occasions, I love serving this recipe over a bed of baby spinach or arugula for a pop of color and added texture. You can also pile it into warm pita pockets with a drizzle of tahini sauce or turn it into a vibrant Buddha bowl with grains, avocado, and pickled veggies.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, where they keep nicely for about 3-4 days. Just make sure to cool them completely before sealing for best texture and freshness.

Freezing

Freezing works okay, but keep in mind roasted squash can get a bit soft after thawing. I usually freeze leftovers if I plan to blend them into soups or use as a base for a curry later on, rather than reheating as is.

Reheating

To bring back the crispiness, I reheat leftovers in a hot oven or toaster oven rather than the microwave. Spread the veggies on a baking sheet and roast at 375°F for about 10 minutes until warmed through and a little crisp again.

Frequently Asked Questions:

Can I use other types of squash in this recipe?

Absolutely! Kabocha, acorn squash, or even sweet potatoes are excellent alternatives and will roast just as beautifully with the spices.

How do I make this recipe spicier or milder?

To increase the heat, add more crushed red pepper flakes or a dash of cayenne pepper. For a milder version, reduce or omit the red pepper flakes altogether and consider using sweet paprika for a smoky but gentle flavor.

Can I prepare this dish ahead of time?

Yes! Prep the veggies and chickpeas in advance and toss them in the seasoning mixture. Keep them refrigerated and roast fresh when you’re ready to eat for the best texture.

Is this recipe gluten-free and vegan?

Definitely! All the ingredients are naturally gluten-free and vegan, making this recipe suitable for a variety of diets. Just double-check your spices and canned goods to be safe.

Final Thoughts

This Roasted Squash Cauliflower and Chickpeas Recipe has become one of those dishes I turn to when I want something healthy, hearty, and full of cozy spice. It’s not fussy but still feels special—a perfect side or main you can rely on. I hope you find it as satisfying and easy as I do, and I can’t wait for you to make it your own!