Roasted butternut squash, cauliflower, and chickpeas seasoned with garam masala, maple syrup and a touch of crushed red pepper—roasted together on one sheet pan for an easy, flavorful and healthy side dish that’s perfect for weeknights or holiday meals.
This recipe combines the natural sweetness of roasted squash and maple with warm, aromatic garam masala and a little heat from crushed red pepper flakes. The result is a colorful, nutrient-rich side that pairs well with roasted poultry, salmon, or a grain bowl. Everything cooks together on a single sheet pan for minimal cleanup, and leftover portions reheat well—making this a great option for meal prep.
Why You’ll Love this Recipe
- Simple, wholesome ingredients with big flavor.
- Roasted together on one sheet pan for fast prep and easy cleanup.
- Balanced flavors—sweet maple, warm spice, and a little heat.
- Versatile: great for weeknight dinners, meal prep, or served at holiday tables.
Ingredients You’ll Need
- Butternut squash – 2 cups, peeled and cubed. You can substitute pumpkin, acorn squash or sweet potatoes.
- Cauliflower – 1 large head, cut into florets (or use pre-chopped florets from the produce section).
- Chickpeas – 1 (15 oz) can, drained and rinsed. Chickpeas add fiber and plant-based protein.
- Olive oil – about 3 tablespoons to help the vegetables roast and caramelize.
- Garam masala – 2 teaspoons. This warm spice blend typically contains coriander, cardamom, cumin and cinnamon.
- Maple syrup – 1 tablespoon, for a touch of sweetness and caramelization.
- Crushed red pepper flakes – 1/4 teaspoon, or to taste for a subtle kick.
- Salt and black pepper – 1/2 teaspoon each, or to taste.
- Fresh parsley – 1/4 cup, chopped, for a fresh finish (or substitute cilantro if preferred).
How to Make Roasted Squash, Cauliflower and Chickpeas
- Preheat the oven. Set the oven to 425°F (220°C).
- Prepare the vegetables. Cut the cauliflower into florets and peel and cube the butternut squash so the pieces are roughly the same size to ensure even roasting. Drain and rinse the chickpeas.
- Mix the dressing. In a large bowl, whisk together olive oil, maple syrup, garam masala, salt, black pepper and crushed red pepper flakes.
- Toss to coat. Add the squash, cauliflower and chickpeas to the bowl and toss until everything is evenly coated with the spiced oil-and-maple mixture.
- Arrange on a sheet pan. Spread the vegetables and chickpeas in a single layer on a large sheet pan. Avoid overcrowding so the pieces roast instead of steaming.
- Roast. Roast for about 30 minutes at 425°F, stirring or tossing once halfway through. For a deeper color and a bit more char, broil for 1–2 minutes at the end—watch closely to avoid burning.
- Finish and serve. Transfer the roasted vegetables to a serving platter, sprinkle with chopped parsley, and adjust seasoning with more salt and pepper if needed. Serve warm.
How to Serve and Store
These roasted vegetables are delicious served alongside roasted or grilled chicken, salmon, or tossed into a grain bowl with quinoa or brown rice. They also work well as a warm salad base—top with a dollop of yogurt or a squeeze of lemon for brightness.
Store leftovers in an airtight container in the refrigerator for 4–5 days. To reheat, spread the veggies on a baking sheet and warm in a 350°F oven for about 10–15 minutes, or use the microwave for a quicker option. For best texture, re-crisp in the oven rather than microwaving when possible.
Variations and Tips
- Adjust the spice level by increasing or reducing crushed red pepper flakes.
- Swap the garam masala for curry powder or smoked paprika for a different flavor profile.
- Add other root vegetables—carrots or parsnips roast beautifully alongside squash and cauliflower.
- For extra crunch, finish with toasted nuts or seeds such as chopped pistachios, almonds or pumpkin seeds.
- If you prefer a tangy finish, drizzle a little lemon juice or a splash of balsamic before serving.
Recipe Details
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
- Servings: 6
Ingredients (summary)
- 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
Instructions (summary)
- Preheat oven to 425°F.
- Cut vegetables into even pieces and drain chickpeas.
- Whisk oil, maple, garam masala, salt, pepper and red pepper flakes; toss with veggies and chickpeas.
- Spread on a sheet pan in a single layer; roast 30 minutes, tossing halfway. Broil 1–2 minutes if desired.
- Toss with parsley, season to taste and serve.
Nutrition
Per serving (1/6 of recipe): Calories: 209 kcal | Carbohydrates: 31.3 g | Protein: 6.2 g | Fat: 8 g | Saturated Fat: 1.2 g | Sodium: 350.5 mg | Fiber: 5.3 g | Sugar: 5.4 g
Nutrition information is an approximation.
If you try this roasted squash, cauliflower and chickpeas, enjoy the bright, warm flavors—and feel free to adapt the spices or vegetables to suit your taste. Leave a comment below to share how you served it!