Name: Roasted Butternut Squash Cauliflower Chickpeas Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: International
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

Imagine sweet, caramelized cubes of butternut squash mingling with tender roasted cauliflower and crispy chickpeas, all kissed by warm spices — that’s exactly what the Roasted Butternut Squash Cauliflower Chickpeas Recipe delivers. This dish is a vibrant, cozy crowd-pleaser that’s surprisingly easy to make and perfect for any time you want comforting veggies with a punch of flavor.

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

Why You'll Love This Recipe

This roasted medley has become one of my favorite go-tos because it’s that perfect blend of sweet, savory, and a bit smoky from the roasting process. Plus, it’s a one-pan wonder that doesn’t demand much fuss — always a win in my book.

Easy Prep: Just toss everything in a bowl, coat with simple spices and oil, then roast — minimal chopping and mess.
Balanced Flavors: The maple syrup adds a subtle sweetness that pairs unbelievably well with the earthy garam masala and a touch of heat from red pepper flakes.
Nutritious & Filling: Chickpeas add protein and fiber, making this dish satisfyingly hearty without becoming heavy.
Versatile: Great as a side, a main when paired with grains, or even tucked into wraps or salads for a quick meal.

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

Every ingredient here plays a part in creating a dish that’s vibrant, flavorful, and seasonal-friendly. The combination of butternut squash, cauliflower, and chickpeas delivers a mix of textures and tastes that roast beautifully together.

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: Sweet and creamy when roasted, it soaks up the spices beautifully.
Cauliflower: Adds a tender crunch and earthiness that pairs well with the sweet squash.
Chickpeas: Their crisp edges give a lovely texture contrast, plus protein to round out the dish.
Olive Oil: Helps everything roast evenly and adds richness.
Maple Syrup: Just a touch to bring balance and enhance caramelization.
Garam Masala: This warm spice blend adds depth and a subtle exotic twist.
Salt and Pepper: Essential for seasoning and highlighting the natural flavors.
Crushed Red Pepper Flakes: Provides a mild kick without overpowering.
Fresh Parsley: Adds brightness and a fresh herbal note at the end.

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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 swapping up this recipe depending on what’s in season or what I have on hand. It invites experimentation, so don’t hesitate to tweak the spices or ingredients to match your mood or diet.

Variation: Sometimes I add a sprinkle of smoked paprika for a deeper smoky flavor — it turns out amazing!
Spice it up: If you like more heat, toss in some cayenne pepper or fresh chopped chilies.
Make it a meal: Serve over quinoa or brown rice and drizzle with tahini for a filling vegan option.
Seasonal swaps: In spring, I swap butternut for sweet potatoes or carrots for a fresh take.

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

Step 1: Prep Your Veggies Just Right

First things first, chop the cauliflower into bite-sized florets and peel the butternut squash, cutting it into evenly sized cubes. Even sizing is key here — it helps everything cook evenly and finish roasting at the same time. I always rinse and drain the canned chickpeas really well to wash off any canned flavor, then pat them dry with a towel to help them crisp up in the oven.

Step 2: Coat Everything with Love

In a big bowl, whisk together olive oil, maple syrup, garam masala, salt, black pepper, and crushed red pepper flakes. Pour this aromatic mixture over the veggies and chickpeas, then toss gently but thoroughly. Making sure everything is evenly coated ensures every bite has a balanced flavor — trust me, that’s the magic.

Step 3: Roast to Caramelized Perfection

Spread the coated veggies and chickpeas in a single layer on a large baking sheet—crowding causes steaming instead of roasting, so give them plenty of space. Roast at 425°F for about 30 minutes, flipping everything gently halfway through so they brown evenly. I often pop the oven on broil for the last 2 minutes just to get those edges beautifully crispy but watch closely so they don’t burn!

Step 4: The Finishing Touch

Once out of the oven, transfer the veggies to a serving platter and toss with fresh chopped parsley. Give it a quick taste and add a pinch more salt or pepper if you feel it needs a little boost. And that’s it — dinner’s ready!

Top Tip

Over the years of making this Roasted Butternut Squash Cauliflower Chickpeas Recipe, I’ve learned that roasting time and oil amount are game-changers. These tips really help bring out the best flavors and textures.

Don’t overcrowd your pan: Give the veggies room — this is how you get that golden, caramelized roast instead of soggy veggies.
Dry chickpeas thoroughly: After rinsing, pat chickpeas dry to avoid steaming and promote crispiness.
Adjust spices to taste: Garam masala can vary in intensity — taste as you go so the warming spices complement but don’t overpower.
Broil carefully: The last minute or two under the broiler can transform the dish, but keep a close eye to prevent burning.

How to Serve Roasted Butternut Squash Cauliflower Chickpeas Recipe

roasted butternut squash - Serving Suggestion

Garnishes

I usually toss the dish with fresh parsley, but sometimes I like to switch it up with chopped cilantro or a sprinkle of toasted pumpkin seeds for crunch. A drizzle of tahini or a squeeze of lemon juice brightens the flavors amazingly well too.

Side Dishes

This roast pairs perfectly with fluffy couscous, warm quinoa, or even creamy mashed potatoes for a filling dinner. On busy nights, I serve it alongside some warm pita bread and a dollop of Greek yogurt or a garlicky labneh for a simple feast.

Creative Ways to Present

For special occasions, I like to serve the roasted veggies over a bed of herbed rice and sprinkle with pomegranate seeds to add pops of color and a juicy sweetness. It’s a real showstopper and brings a festive vibe to the table.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 4 days. It reheats nicely and the flavors actually meld together more after resting overnight.

Freezing

This recipe freezes well — I portion it into freezer-safe containers for up to 3 months. To enjoy, just thaw in the fridge overnight and reheat gently in the oven or on the stove to keep that crispness.

Reheating

To bring leftover roasted veggies back to life, I find reheating in a 350°F oven for 10-15 minutes does the trick, letting them crisp up a bit again. Microwaving works in a pinch but they won’t keep that roast texture.

Frequently Asked Questions:

Can I use frozen cauliflower or butternut squash for this recipe?

Yes! Frozen cauliflower and butternut squash work well here. Just make sure to thaw and pat them dry thoroughly before tossing with the oil and spices to help them roast properly and avoid sogginess.

How spicy is the Roasted Butternut Squash Cauliflower Chickpeas Recipe?

This dish has a mild to medium spice level due to the crushed red pepper flakes and garam masala. You can easily adjust the heat by adding more or less crushed red pepper flakes or cayenne if you prefer it spicier or milder.

Can I prepare this recipe ahead of time?

Absolutely! You can prep and toss all the ingredients together in the bowl, then refrigerate for up to a few hours before roasting. This makes it an excellent option for meal prep or entertaining.

What are good protein options to serve alongside this?

If you want to add more protein, grilled chicken, baked tofu, or a scoop of your favorite lentil salad pairs beautifully. The chickpeas already add a good protein base, but these options round out a balanced meal nicely.

Final Thoughts

This Roasted Butternut Squash Cauliflower Chickpeas Recipe holds a special place in my kitchen. It’s simple, wholesome, and endlessly adaptable — perfect for weeknights or when you want to impress without stress. Give it a try, and I promise you’ll find yourself making it again and again, just like I do when I want a nourishing, flavor-packed dish on the table fast.