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 truly magical about the way **Roasted Squash and Cauliflower with Chickpeas Recipe** fills your kitchen with warm, cozy aromas while delivering layers of flavor and texture. It’s a simple, hearty dish that’s also packed with nutrition, making it a perfect weeknight go-to or a special side to impress guests.

A large white oval plate on a white marbled surface holds a colorful mix of roasted cauliflower florets, bright orange cubed butternut squash, and round beige chickpeas all lightly seasoned with black pepper flakes. Small green parsley leaves are scattered evenly across the top for a fresh touch. A gold spoon rests inside the plate's left side, partially covered by the vegetables. Nearby, there are small wooden bowls, one with coarse salt and the other with more parsley. The scene is bright and clean, with a simple, fresh look 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

This recipe quickly became a favorite in my household because it’s easy, flavorful, and so versatile. You really get that beautiful balance of sweet and spicy, roasted goodness with a touch of earthiness from the chickpeas. Plus, it’s one of those dishes that looks as good on the plate as it tastes.

Simple and Quick: It only takes about 40 minutes from start to finish — perfect for busy days when you want a wholesome meal without fuss.
Balanced Flavors: The maple syrup adds a subtle sweetness that perfectly complements the warmth of garam masala and a little kick from red pepper flakes.
Nutritious and Filling: Between the fiber-rich chickpeas and nutrient-dense veggies, it’s as nourishing as it is delicious.
Flexible for Any Meal: Enjoy it as a side, a light main, or tossed into salads and grain bowls — it’s a recipe that’s ready to play any role.

The image shows a baking tray filled with three layers of food: large white cauliflower florets spread unevenly, bright orange cubes of butternut squash evenly scattered, and small round golden chickpeas filling in the gaps. The food is sprinkled with green chopped herbs, likely parsley, adding some fresh color contrast. The baking tray sits on a white marbled surface, and there is a small wooden bowl with salt in the top left corner and a small wooden bowl with more chopped herbs in the bottom right corner. A white cloth napkin is partially visible at the bottom left corner. The food looks roasted with some light browning on the cauliflower and chickpeas. 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 plays a role in creating a harmonious flavor profile and texture contrast. The butternut squash brings natural sweetness and creaminess, while cauliflower adds a mild, slightly nutty crunch. Chickpeas not only bulk up the dish with protein but also get wonderfully crispy when roasted. The garam masala offers warm spice notes that make the dish feel special but still approachable.

Flat lay of peeled cubed butternut squash, cauliflower cut into florets, a small white ceramic bowl of rinsed chickpeas, a small white ceramic bowl with golden olive oil, a small white ceramic bowl with amber maple syrup, a small white ceramic bowl containing warm brown garam masala powder, a small white ceramic bowl of coarse salt, a small white ceramic bowl with cracked black pepper, a small white ceramic bowl of crushed red pepper flakes, and fresh bright green parsley sprigs 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 firm, bright orange squash for sweetness and easy roasting. Peeling and chopping evenly helps everything cook at the same rate.
Cauliflower: Fresh florets roast up tender and slightly caramelized. Pick a compact head to avoid soggy edges.
Chickpeas: Canned chickpeas are a great shortcut—just rinse and dry them well to help them crisp up in the oven.
Olive Oil: A good quality extra virgin olive oil lends richness and helps those spices cling lovingly to the veggies.
Maple Syrup: This natural sweetener balances the spices without overpowering, creating that perfect roast caramelization.
Garam Masala: The star spice blend that adds warmth and depth. If you don’t have garam masala, a mix of cumin, coriander, and cinnamon works too.
Salt & Black Pepper: These basics are essential for seasoning and enhancing all the other flavors.
Crushed Red Pepper Flakes: Just the right amount of heat to keep your taste buds intrigued.
Fresh Parsley: A sprinkle of brightness at the end, lifting the earthy flavors with a pop of green freshness.

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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 appreciate most about this Roasted Squash and Cauliflower with Chickpeas Recipe is how easy it is to tweak depending on your mood or pantry. Don’t be shy with the spices or swap ingredients to suit what you have.

Variation: I love adding a sprinkle of toasted cumin seeds before roasting to boost the earthy flavor. It adds just a bit more crunch and aroma that’s hard to resist.
Dietary Tweaks: For extra protein, try tossing in some roasted tofu cubes or cooked quinoa when you finish. It turns the dish into a full-blown nourishing bowl.
Seasonal Swaps: If it’s not butternut squash season, sweet potatoes or carrots work beautifully as a stand-in.
Heat Factor: Adjust crushed red pepper flakes according to your heat threshold—sometimes I skip them for the kids, other times I double for a spicier kick.

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

Step 1: Get Your Oven and Veggies Ready

First things first, preheat your oven to 425°F (220°C). While that’s heating up, I like to chop the cauliflower into even-size florets and peel and cube the butternut squash so each piece roasts evenly. Rinsing and draining the chickpeas well is key — this helps them crisp up, rather than steam in the oven.

Step 2: Spice It Up and Toss

In a big mixing bowl, whisk together olive oil, maple syrup, garam masala, salt, black pepper, and crushed red pepper flakes. Then add your chopped veggies and chickpeas, tossing everything well until every piece is coated with that fragrant, sticky mixture. This is where the magic starts!

Step 3: Roast to Perfection

Spread the mixture out on a sheet pan in a single layer, making sure nothing overcrowds. Crowded pans steam rather than roast, and you want those crispy edges and beautiful caramelization. Roast for 30 minutes, give everything a good toss halfway through so every side gets some love. If you want even more color, I’ve found broiling for the last 2 minutes works wonders—just watch closely so nothing burns!

Step 4: Finish with Fresh Parsley and Serve

After roasting, transfer your veggies and chickpeas to a serving dish and sprinkle with fresh chopped parsley. Give it a gentle toss, taste, and add a bit more salt or pepper if needed. Then dig in and enjoy those layers of sweet, spicy, roasted deliciousness!

Top Tip

From countless batches of this recipe I’ve whipped up, here are some friendly pointers that make all the difference in getting it just right every time.

Don’t Crowd the Pan: Proper roasting relies on space, so use two pans if needed — it prevents steaming and helps veggies caramelize beautifully.
Dry the Chickpeas Well: After rinsing, pat them with a clean towel. Moisture is the enemy of crispiness in the oven.
Layer Flavors with Maple Syrup and Spices: This combo brings out a balance of sweet, savory, and warm spicy notes; don’t be tempted to skip the maple syrup!
Watch the Broiler: If you finish with a broil for extra color, stay close — things can go from gorgeous to burnt in minutes.

How to Serve Roasted Squash and Cauliflower with Chickpeas Recipe

Roasted Squash and Cauliflower - Serving Suggestion

Garnishes

I like to keep the garnishes simple but fresh. A sprinkle of parsley adds a bright herbal note that wakes up the dish and balances the roasted warmth. Sometimes, I’ll add a squeeze of lemon juice or a dusting of za’atar for a twist — your call!

Side Dishes

This recipe pairs beautifully with fluffy basmati rice, warm pita bread, or a crisp green salad with lemon vinaigrette. On colder days, I serve it alongside creamy hummus and roasted eggplant for a Middle Eastern-inspired feast.

Creative Ways to Present

For special occasions, I’ve plated this Roasted Squash and Cauliflower with Chickpeas Recipe in individual bowls over a swirl of tahini sauce, topped with toasted pumpkin seeds and a few pomegranate arils — it’s stunning and a guaranteed conversation starter.

Make Ahead and Storage

Storing Leftovers

I’ve stored leftovers in an airtight container in the fridge for up to 5 days. The flavors actually deepen overnight, and it’s a quick way to have a nutritious lunch or dinner ready to go.

Freezing

While you can freeze roasted chickpeas and veggies, I find the texture changes a bit once thawed. If you do freeze this Roasted Squash and Cauliflower with Chickpeas Recipe, freeze in a single layer on a sheet pan first, then transfer to a freezer-safe bag or container to prevent clumping.

Reheating

To revive leftovers, reheat in a hot oven at 375°F for 10–12 minutes to recapture crisp edges. Avoid microwaving if you want to keep that lovely roasted texture intact.

Frequently Asked Questions:

Can I make this recipe vegan and gluten-free?

Absolutely! The Roasted Squash and Cauliflower with Chickpeas Recipe is naturally vegan and gluten-free, making it perfect for many dietary needs. Just be sure your maple syrup and spices are certified gluten-free if that’s a concern.

What’s the best way to get crispy chickpeas in this recipe?

Drying the chickpeas really well after rinsing and not overcrowding the pan are the keys. Also, roasting them with a little oil helps, and tossing halfway through ensures even crisping. Avoid steaming by giving them plenty of space on the baking sheet.

Can I use other squash varieties besides butternut?

Absolutely! Sweet potatoes, acorn squash, or kabocha all make tasty substitutes. Just aim for similar-sized chunks to ensure even cooking times and enjoy experimenting with different textures and flavors.

How spicy is this recipe and can I adjust it?

This recipe has a gentle kick from the crushed red pepper flakes, but it’s easy to adjust based on your preference. Leave out the flakes for a milder dish or add more if you love heat. The garam masala adds warmth without being hot.

Final Thoughts

This Roasted Squash and Cauliflower with Chickpeas Recipe has become a comforting staple in my kitchen that I’m always happy to share. It’s approachable enough for weeknights but has enough personality to show off when guests drop by. Give it a try—you’ll be amazed at how simple ingredients come together to create something so satisfying and truly delicious!