Roasted Squash, Cauliflower and Chickpeas perfectly seasoned and baked together on a single sheet pan—an easy, healthy side dish the whole family will enjoy.
I love a flavorful side dish, and this one delivers. Cubes of butternut squash, tender cauliflower florets and protein-packed chickpeas are tossed with warm, Indian-inspired spices, a touch of maple syrup, a pinch of red pepper flakes and a drizzle of olive oil, then roasted until caramelized and golden. The combination of garam masala with maple syrup and crushed red pepper creates a sweet-savory balance with a gentle kick. This recipe is simple enough for weeknight dinners and attractive enough to serve at holiday gatherings.
Why You’ll Love this Recipe
- Simple, wholesome and packed with flavor.
- Roasted together on one sheet pan for easy prep and quick cleanup.
- Balanced seasoning: warm garam masala, bright herbs, sweet maple and a touch of heat.
- Versatile—great for weeknight sides, meal prep or a holiday vegetable dish.
Ingredients You’ll Need
- butternut squash – 2 cups, peeled and cut into 1-inch cubes. (You can substitute pumpkin, acorn squash, or sweet potatoes.)
- cauliflower – 1 large head, cut into bite-sized florets.
- chickpeas – 1 (15 oz) can, drained and rinsed.
- olive oil – 3 tablespoons, enough to coat the vegetables evenly.
- maple syrup – 1 tablespoon for subtle sweetness and caramelization.
- garam masala – 2 teaspoons, the warm spice blend that anchors the flavor.
- salt – 1/2 teaspoon, or to taste.
- black pepper – 1/2 teaspoon.
- crushed red pepper flakes – 1/4 teaspoon for a gentle heat.
- fresh parsley – 1/4 cup chopped, for brightness and color (fresh cilantro is a fine alternative).
How to Make Roasted Squash, Cauliflower and Chickpeas
- Preheat oven to 425°F (220°C).
- Prepare the vegetables. Cut the cauliflower into even florets and peel and cube the squash so pieces are similar in size for uniform roasting. Drain and rinse the chickpeas.
- Mix the dressing. In a large bowl, whisk together olive oil, maple syrup, garam masala, salt, pepper and crushed red pepper flakes.
- Toss everything together. Add the squash, cauliflower and chickpeas to the bowl and toss until all pieces are evenly coated with the spiced oil and syrup mixture.
- Arrange on a sheet pan. Spread the vegetables in a single layer on a large sheet pan; avoid overcrowding to ensure proper browning.
- Roast for 30 minutes. Bake for about 30 minutes, turning the vegetables once halfway through. For more color and crisp edges, broil for 1–2 minutes at the end—watch closely to prevent burning.
- Finish and serve. Transfer the roasted vegetables to a serving platter, sprinkle with chopped parsley and adjust seasoning with additional salt and pepper if needed. Serve warm.
How to Serve and Store
This dish stores well and is convenient for meal prep. Keep leftovers in an airtight container in the refrigerator for 4–5 days. Reheat on a baking sheet in a 350°F (175°C) oven for about 15 minutes to restore some crispness, or warm individual portions in the microwave. These roasted vegetables pair well with roasted or grilled proteins, such as chicken or salmon, or served over grain bowls, salads or alongside a simple green salad for a complete meal.
Recipe Snapshot
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 6
Ingredients (Compact)
- 2 cups butternut squash, peeled and cubed
- 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 (Compact)
- Preheat oven to 425°F (220°C).
- Cut squash and cauliflower into even pieces; drain and rinse chickpeas.
- Whisk olive oil, maple syrup, garam masala, salt, pepper and red pepper flakes in a large bowl.
- Toss vegetables and chickpeas with the dressing until coated.
- Spread in a single layer on a sheet pan and roast 30 minutes, turning once. Broil briefly if desired.
- Toss with parsley, season to taste and serve warm.
Nutrition (per serving)
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 estimate and should be used as a guide.
More Side Dishes You’ll Love
- Bourbon Maple Pecan Sweet Potatoes
- Maple Glazed Butternut Squash and Brussels Sprouts
- Simple Sautéed Vegetables
- Garlic Parmesan Brussels Sprouts
- Easy Mashed Cauliflower
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