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Roasted Squash, Cauliflower and Chickpeas

Prep Time:

10 mins

Cook Time:

30 mins

Servings:

4-6

Flavors Used:

This easy roasted vegetable recipe with chickpeas is a healthy, flavorful side dish perfect for any meal. Tender butternut squash, crisp-tender cauliflower, and protein-packed chickpeas are tossed in olive oil and SPG seasoning, then oven-roasted to golden perfection. Simple to make yet packed with flavor, these roasted veggies are ideal for weeknight dinners, meal prep, or as a vibrant addition to your holiday table.

Ingredients

1 tbsp Dan-O’s SPG Tri-O (Salt, Pepper, Garlic) Seasoning
2 cups butternut squash, peeled and cut into cubes
1 head of cauliflower, cut into florets
1 (15 oz) can chickpeas, drained and rinsed
3 tablespoons olive oil
1/4 cup fresh parsley, chopped

Preparation Instructions

Preheat your oven to 425°F.
Prepare the Vegetables: For the squash: trim the top and bottom, separate the neck from the bulb, peel both sections, cut the bulb in half lengthwise, scoop out the seeds, and chop into evenly sized pieces. For the cauliflower: cut into florets. Drain and rinse the canned chickpeas. Make sure all vegetable pieces are roughly the same size for even roasting.
Toss with Oil and Seasoning: In a large bowl, whisk together olive oil and SPG seasoning. Add the squash, cauliflower, and chickpeas, tossing until everything is evenly coated.
Roast the Vegetables: Spread the vegetables and chickpeas in a single layer on a large sheet pan, avoiding overcrowding. Roast in the oven for 30 minutes, tossing halfway through. For extra color, broil for the last 2 minutes if desired.
Finish and Serve: Transfer the roasted vegetables to a serving platter, sprinkle with fresh parsley, adjust seasoning with extra Dan-O’s SPG Tri-O if needed, and serve warm. Yum Yum Get Ya Sum!®