Name: Roasted Squash Cauliflower 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

Nothing beats the cozy warmth and rich flavors of roasted veggies on a cool day, and this Roasted Squash Cauliflower Chickpeas Recipe brings that comforting vibe right to your table. It’s packed with spiced-up goodness, vibrant colors, and enough heartiness to satisfy without any fuss. Trust me, once you try it, you’ll be making it again and again!

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

Why You'll Love This Recipe

It’s one of those simple but elevated dishes where every ingredient shines, and combined, they create something truly special. I love sharing this one because it’s fuss-free, endlessly versatile, and always a crowd-pleaser—even my picky eaters ask for seconds.

Easy and Hands-Off: Toss everything together and let the oven do the work—minimal prep with maximum flavor.
Flavor-Packed: The garam masala and maple syrup add a sweet, spicy warmth that turns simple veggies into a crave-worthy meal.
Nutritious & Satisfying: Chickpeas add protein and fiber, making it a balanced dish that fills you up.
Customizable: You can easily swap veggies or tweak the spices to suit your mood or pantry.

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

The magic of this Roasted Squash Cauliflower Chickpeas Recipe lies in the perfect balance of textures and flavors. The butternut squash adds sweetness and a tender bite, cauliflower brings a subtle nuttiness and crunch, and chickpeas provide hearty protein along with creaminess when roasted. Together, tossed in warm spices and a touch of maple syrup, you get a dish that’s both flavorful and comforting.

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: Peel and cube for even roasting; its natural sweetness plays beautifully against the spices.
Cauliflower: Cut into similar-sized florets for uniform cooking; its mild flavor soaks up the spices nicely.
Chickpeas: Rinsed and drained to get rid of excess sodium and add a creamy texture with a slight crisp when roasted.
Olive oil: Helps everything roast evenly and enhances flavor without overpowering.
Maple syrup: Adds subtle sweetness and caramelizes during roasting for that beautiful golden color.
Garam masala: This warm spice blend brings earthy, aromatic layers of flavor that make each bite interesting.
Salt and black pepper: Essential for seasoning and balancing the sweetness and spices.
Crushed red pepper flakes: Add just a hint of heat without overwhelming the dish.
Fresh parsley: Brightens the dish at the end with fresh herbal notes and a pop of green.

📝

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 like to play around with this recipe depending on the season and what’s in my fridge. It’s so easy to swap the squash or cauliflower for other veggies you love or toss in some different spices for a new twist.

Variation: I once tried swapping the butternut squash for sweet potatoes and added cinnamon along with the garam masala — it was an autumnal dream! You could also add a sprinkle of cumin or smoked paprika if you want a smoky edge.
Dietary Modification: Gluten-free and vegan-friendly right out of the box — no changes needed for these diets.
Seasonal Swap: In spring, I’ve used asparagus or green beans instead of cauliflower for a fresh, lighter touch.

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

Step 1: Prep with care for even roasting

Start by preheating the oven to 425°F (220°C). Cut your cauliflower into bite-sized florets and peel your butternut squash, making sure the cubes are roughly the same size so they roast evenly. Rinse and drain your chickpeas well — this helps remove any canned taste and makes them crispier.

Step 2: Whisk the magic marinade

In a large bowl, whisk together olive oil, maple syrup, garam masala, salt, black pepper, and crushed red pepper flakes. You want the spices and flavors to coat every bit of the veggies and chickpeas. This step locks in flavor and helps caramelize the veggies beautifully.

Step 3: Toss, spread, and roast

Toss the cauliflower, squash, and chickpeas in the marinade until they're all evenly coated. Spread them out in a single layer on a large baking sheet — overcrowding is the enemy of crisp, so give them some breathing room! Roast for about 30 minutes, tossing halfway through for even color and doneness. If you love a bit of char, pop on the broiler for the last 2 minutes but watch closely.

Step 4: Finish with fresh herbs and seasoning

Once roasted to golden perfection, transfer your veggies and chickpeas to a serving dish. Toss with fresh chopped parsley and taste for seasoning - add more salt or pepper if it needs a bit more punch. Serve warm and watch it disappear!

Top Tip

Over the years, roasting veggies has become my go-to quick fix meal, and this recipe taught me so much about balancing flavors and textures. Here are some tips I’ve picked up to make your Roasted Squash Cauliflower Chickpeas Recipe absolutely foolproof and delicious every single time.

Size Matters: Cutting your squash and cauliflower into evenly sized pieces ensures they cook at the same rate, preventing some from burning while others stay raw.
Dry Chickpeas: Pat your canned chickpeas really dry before tossing in the marinade; it helps them crisp up instead of steaming in the oven.
Single Layer Roasting: Resist the urge to overcrowd your pan. Roasting in a crowded pan will cause steaming and soggy veggies — spread out for the best results.
Broil with Care: Broil only at the very end and for a short time to get a nice char without burning. Keep a close eye on it!

How to Serve Roasted Squash Cauliflower Chickpeas Recipe

roasted squash cauliflower - Serving Suggestion

Garnishes

Fresh parsley is my go-to finish; it adds brightness and color. Sometimes I sprinkle on toasted pumpkin seeds or a dollop of Greek yogurt for creaminess. A squeeze of lemon just before serving elevates the whole dish too.

Side Dishes

I love serving this with a side of fluffy couscous or warm naan bread to soak up any leftover flavors. It also pairs wonderfully with a simple side salad or steamed greens for a lighter meal.

Creative Ways to Present

For special dinners, I’ve arranged the roasted veggies over a bed of herbed quinoa or stuffed them into pita pockets with tahini sauce. It makes a beautiful centerpiece and guests always ask for the recipe!

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the fridge, and they’ll keep well for up to 4 days. I find the flavors actually deepen overnight, making leftovers even tastier!

Freezing

While you can freeze this dish, I prefer fresh because the texture of roasted vegetables changes slightly after freezing and thawing. If you freeze, lay the roasted mixture flat in a freezer bag to keep it from clumping and use within 2 months.

Reheating

Reheat leftovers in a 350°F oven on a sheet pan for 10-15 minutes to revive the crispiness. Microwave works in a pinch but can make it a bit softer.

Frequently Asked Questions:

Can I use frozen cauliflower or squash for this recipe?

Yes, you can substitute frozen cauliflower or squash, but be mindful that frozen veggies have more moisture, which may result in a softer texture after roasting. Pat them dry as much as possible and adjust roasting time as needed to achieve some caramelization.

What does garam masala taste like and can I substitute it?

Garam masala is a warm, aromatic spice blend with notes of cinnamon, cardamom, cumin, and cloves. If you don't have it on hand, a mix of curry powder or ground cumin with a pinch of cinnamon can work as a substitute, though the flavor profile will change slightly.

Can I meal prep this Roasted Squash Cauliflower Chickpeas Recipe?

Absolutely! This recipe is fantastic for meal prep because it keeps well in the fridge and reheats beautifully. Make a big batch at the start of the week and enjoy quick, healthy meals anytime. Just be sure to reheat in the oven to keep the texture pleasant.

How spicy is this recipe?

This recipe has just a touch of heat from crushed red pepper flakes, which you can easily adjust to your taste. If you prefer it milder, reduce or omit the red pepper flakes; for more kick, add a pinch more or serve with a hot sauce on the side.

Final Thoughts

This Roasted Squash Cauliflower Chickpeas Recipe holds a special spot in my weeknight dinner rotation because it’s quick, reliable, and packed with flavor and nutrients. I love how easy it is to whip up but still feels like a little celebration on your plate. I hope you enjoy making it as much as I do—and maybe it’ll become one of your favorite go-tos too!