Description
This vibrant Roasted Squash, Cauliflower and Chickpeas recipe combines tender butternut squash, roasted cauliflower florets, and crispy chickpeas seasoned with garam masala and a touch of maple syrup. Roasted to perfection, it’s a flavorful vegetarian dish that’s perfect as a wholesome side or light main.
Ingredients
Scale
Vegetables and Legumes
- 2 cups butternut squash, peeled and cut into cubes
- 1 head cauliflower, cut into florets
- 1 (15 oz) can chickpeas, drained and rinsed
Seasonings and Garnish
- 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
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to ensure it reaches the right temperature for roasting the vegetables evenly.
- Prepare Vegetables: Cut the cauliflower into florets and peel and cube the butternut squash, making sure the pieces are similar in size for even cooking. Drain and rinse the chickpeas thoroughly to remove excess liquid and starch.
- Make Seasoning Mix: In a large bowl, whisk together olive oil, maple syrup, garam masala, salt, black pepper, and crushed red pepper flakes until well combined.
- Toss Ingredients: Add the squash, cauliflower, and chickpeas to the bowl and toss thoroughly so that all pieces are evenly coated with the seasoning mixture.
- Roast Vegetables: Spread the coated vegetables and chickpeas in a single layer on a large sheet pan without overcrowding. Roast in the preheated oven for 30 minutes, stirring and tossing halfway through to promote even browning.
- Optional Broil: For additional color and slight crispiness, place the pan under the broiler for 2 minutes after roasting, watching carefully to prevent burning.
- Finish and Serve: Transfer the roasted vegetables and chickpeas to a serving platter, sprinkle with fresh chopped parsley, and season with extra salt and pepper to taste. Serve warm and enjoy your flavorful dish!
Notes
- Ensure all vegetable pieces are similar in size to allow for even cooking throughout.
- Use fresh garam masala for the best flavor impact; pre-ground spices can be used if needed.
- To make this dish spicier, increase the crushed red pepper flakes to your preference.
- If you don’t have maple syrup, honey or agave syrup can be used as a substitute.
- For a gluten-free meal, confirm your garam masala blend contains no gluten additives.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 cup
- Calories: 200 kcal
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg
