A hearty one-pan dinner with roasted butternut squash, chickpeas, red onion, and cozy spices. Fully plant-based, easy to prep, and fall-perfect.

1 medium butternut squash, peeled, seeded, cut into 1-inch cubes

1 can (15 oz) chickpeas, drained & rinsed

1 red onion, cut into wedges

2 tablespoons olive oil

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/4 teaspoon ground cinnamon

Pinch of cayenne (optional)

Salt and black pepper, to taste

Fresh parsley or cilantro, chopped (for garnish)

Lemon wedges (for serving)

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment or lightly grease.

2. In a bowl, mix butternut squash, chickpeas, and onion.

3. Drizzle with olive oil and toss.

4. Add cumin, paprika, cinnamon, cayenne, salt, and pepper. Mix until coated.

5. Spread everything in a single layer on the baking sheet.

6. Roast for 25 minutes, stir, then roast another 15–20 minutes until tender and crisp.

7. Garnish with parsley or cilantro and serve with lemon wedges.

Don’t overcrowd the tray — give veggies space to crisp.

For meal prep, store chopped ingredients separately and roast when ready.

Add tahini or yogurt sauce for serving.

Keywords: one-pan butternut squash chickpea bake, vegan fall dinner, plant-based squash recipes