Name: Roasted Butternut Squash Cauliflower and 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 so cozy and vibrant about this Roasted Butternut Squash Cauliflower and Chickpeas Recipe—a perfect blend of sweet, spicy, and savory roasted goodness that just warms your kitchen and your soul. It’s one of those dishes that feels fancy but comes together without fuss, making it a regular in my weeknight rotation.

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

Why You'll Love This Recipe

I’m genuinely excited about this Roasted Butternut Squash Cauliflower and Chickpeas Recipe because it’s just so approachable yet packed with flavor. It’s what I turn to when I want something hearty and healthy that satisfies without feeling heavy.

Simple Ingredients: Everything you need is likely in your pantry or fridge already, so no last-minute runs to the store.
Flavorful Spice Blend: The garam masala and maple syrup combo gives a wonderful warmth and subtle sweetness you won’t forget.
Perfect Texture Balance: Roasting gives the squash and cauliflower a beautiful caramelization while the chickpeas add a nice bite.
Healthy & Versatile: This dish is packed with fiber and nutrients, perfect for a main or a side, and it’s easy to customize.

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

These ingredients just sing together when roasted—each bringing its own texture and flavor. The butternut squash adds natural sweetness and silkiness, while cauliflower brings a subtle nuttiness and firm bite. Chickpeas round things out with protein and a lovely earthiness. Here’s a quick rundown:

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: Pick a bright orange one that feels heavy for its size—it means it’s juicy and flavorful.
Cauliflower: Fresh heads with tight, creamy white florets roast beautifully and keep their texture.
Chickpeas: Rinsed and drained canned chickpeas save time and get wonderfully crispy when roasted.
Olive oil: Helps everything roast evenly and adds a fruity depth.
Maple syrup: Balances the spices with a gentle sweetness and aids caramelization.
Garam masala: This warm, aromatic spice blend is key—it’s what makes the flavor pop.
Salt and pepper: Season simply but enough to bring out all the natural flavors.
Crushed red pepper flakes: Just a hint adds a subtle touch of heat that lifts the whole dish.
Fresh parsley: Bright, fresh finish that adds color and freshness to balance the roasted veggies.

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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 like to keep this recipe flexible. Sometimes I'll swap in sweet potatoes for butternut squash or add a sprinkle of cumin for extra warmth. You can easily tailor it to your tastes or whatever you have on hand.

Variation: Adding a handful of toasted pine nuts or pumpkin seeds on top gives a nutty crunch I adore.
Make it vegan/optional: This recipe is naturally vegan, but tossed with a dollop of plain yogurt or a sprinkle of feta, it turns into a different, yet equally delicious, experience.
Adjusting heat: If you prefer less spice, reduce or omit the red pepper flakes; for more kick, add a dash of cayenne.
Seasonal swap: In the warmer months, I swap parsley for fresh cilantro or mint—both add a fresh lift.

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

Step 1: Prep Your Veggies and Chickpeas

Start by peeling and cutting your butternut squash into uniform cubes—aim for about 1-inch pieces to ensure they roast evenly and cook through perfectly. Then, break your cauliflower into florets roughly the same size as the squash. Don’t skip rinsing and draining the chickpeas; this helps them crisp up in the oven instead of steaming.

Step 2: Toss with Olive Oil, Maple Syrup, and Spices

In a big mixing bowl, whisk together your olive oil, maple syrup, garam masala, salt, black pepper, and red pepper flakes. Pour this over your veggies and chickpeas and toss everything until it’s evenly coated. This mix is where the magic starts—the maple syrup adds just the right caramelly sweetness to balance the warm spices.

Step 3: Roast It Right

Spread your veggie and chickpea mixture out on a large baking sheet in a single layer. Avoid overcrowding—it’s key to achieving that fantastic golden roast rather than steaming. Pop that in the preheated oven at 425°F. Roast for about 30 minutes, giving everything a good toss halfway through to caramelize evenly.

When I want a little more crunch or color, I crank on the broiler for the last 2 minutes—but watch it closely so nothing burns.

Step 4: Finish with Fresh Parsley and Serve

Once roasted, transfer the veggies to a serving dish and scatter over chopped fresh parsley. Taste, then add more salt or pepper if needed to brighten everything up. Serve warm and enjoy the medley of flavors and textures that make this dish so special.

Top Tip

I’ve made this Roasted Butternut Squash Cauliflower and Chickpeas Recipe dozens of times, and a few small things really changed the game for me—helping you get restaurant-quality results every time.

Uniform Cutting: Taking a little extra time to chop the squash and cauliflower the same size ensures everything cooks evenly and you avoid mushy or underdone pieces.
Don’t Skip Tossing Midway: Stirring halfway through roasting helps develop those gorgeous, even caramelized edges you want in a roasted veggie medley.
Watch the Broiler: Turning on the broiler for color is a fantastic finishing move—but stay close and keep an eye on it to avoid bitterness from burning.
Fresh Herbs Last: Add parsley or any fresh herbs right at the end to keep their brightness and color shining through without wilting from the heat.

How to Serve Roasted Butternut Squash Cauliflower and Chickpeas Recipe

roasted butternut squash - Serving Suggestion

Garnishes

I love sprinkling fresh parsley on top—its bright, herbaceous notes really lift the roasted veggies. Sometimes, I add a squeeze of lemon juice for a pop of acidity or sprinkle on toasted pumpkin seeds for crunch. If I’m feeling indulgent, a dollop of tangy yogurt or crumbled feta rounds out the flavors beautifully.

Side Dishes

This recipe shines alongside fluffy couscous, warm pita bread, or even over a bed of quinoa or brown rice for a filling meal. It also pairs well with a simple green salad dressed with lemon vinaigrette or creamy tahini sauce for extra depth.

Creative Ways to Present

For special occasions, I’ve served this Roasted Butternut Squash Cauliflower and Chickpeas Recipe in beautiful shallow bowls sprinkled with pomegranate seeds and fresh mint—it looks stunning and tastes fresh and festive. You can also stuff it into whole wheat pita pockets or roasted pepper halves for a fun, portable option.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 4 days. The flavors actually intensify, but if you notice moisture, giving it a quick re-roast or sautéing in a hot skillet refreshes the texture nicely.

Freezing

This recipe freezes well—just cool completely, spread the mixture on a baking sheet to flash freeze, then transfer to a freezer bag. When you’re ready, thaw overnight in the fridge and reheat in the oven for best texture.

Reheating

To bring leftovers back to life, reheat in a 400°F oven for 10-15 minutes or in a hot skillet on the stove with a drizzle of olive oil to regain that lovely roasted crispness. Avoid microwaving when you can—it tends to make the veggies soggy.

Frequently Asked Questions:

Can I use fresh chickpeas instead of canned?

Fresh chickpeas take longer to cook and won’t crisp up as easily in the oven. For this recipe, canned chickpeas are the easiest and best choice for texture. Just make sure to rinse and drain well.

What if I don’t have garam masala?

If you don’t have garam masala, you can substitute with a mix of ground cumin, coriander, cinnamon, and a pinch of ground cloves or allspice. It won’t be exactly the same but will still offer a warming, spiced flavor.

How do I prevent the chickpeas from getting soggy?

Tossing the chickpeas with olive oil and roasting them on a single layer without overcrowding helps them crisp up beautifully. Make sure they’re well-drained and dry before roasting, and stir halfway through cooking for even roasting.

Can I make this recipe gluten-free?

Absolutely! All the ingredients are naturally gluten-free. Just be mindful of any spices or packaged ingredients to ensure they don’t contain gluten additives.

Final Thoughts

This Roasted Butternut Squash Cauliflower and Chickpeas Recipe holds a special place in my kitchen because it combines simplicity, health, and comfort in one beautiful dish. I hope you’ll give it a try and find it as satisfying and versatile as I do—perfect for busy weeknights, meal prep, or even dinner parties. It’s the kind of recipe you come back to again and again, and I’m sure you’ll love it just as much!