Roasted Butternut Squash and Red Cabbage with Lemon-Miso-Maple Dressing

Roasted Butternut Squash and Red Cabbage with Lemon-Miso-Maple Dressing - Add chickpeas to this sheet pan dinner and you're set! foody first - vegan, gluten free, paleo (if not using the chickpeas) #vegan #plantbased #glutenfree #dairyfree #paleo #sheetpan #sheetpandinner #butternutsquash #butternut #cabbage #easydinners

What’s a good fall recipe without some sort of roasted veggie?! And when it’s a vegan, paleo, gluten free, and dairy free roasted butternut side dish - you know it’s going to be GOOD.

This recipe stood out to me on the A Brit in Helsinki blog and I knew immediately that I needed to make it. Those colours! Those veggies! Food is so gorgeous sometimes, and these veggies truly show off in this meal!

Roasted cabbage is one of my favourite roasted veggies. It becomes soft, caramelized, and takes on a whole new flavour. Such a humble, cheap, nutritious vegetable! Packed full with antioxidants and minerals, fibre and vitamin C - this veggie is loaded!

If you are wanting this one-pan dish to become more of a proper meal, feel free to add a can of drained chickpeas to the roasting mix and you’ll have some plant based protein to keep you fuller, longer.

I chose to leave the peel on the butternut squash. The peel becomes very soft once roasted and it saves you time! Win win!

Roasted Butternut Squash and Red Cabbage with Lemon-Miso-Maple Dressing

Serves 4-6 // Vegan, Paleo (if not using chickpeas), Refined Sugar-Free, Gluten Free, Dairy Free


  • 1 small butternut, well-washed, unpeeled and cut into 1” half-moons slices or triangles

  • 1 small red cabbage, cut into 1” half moons

  • 1-2 Tbs avocado oil for roasting

  • 1 can (19oz/540ml) chickpeas, drained & rinsed (optional)

  • salt & pepper

  • 2 Tbs toasted or raw pumpkin seeds

  • 1 pomegranate, seeded

  • small bunch of cilantro


  • 1 Tbs lemon juice

  • 1 Tbs miso (chickpea or soy based)

  • 1 Tbs dijon mustard

  • 1 Tbs maple syrup

  • 1 Tbs olive oil

  • 1-2 Tbs water optional and only if necessary


  1. Roasting veggies: Preheat oven to 400F and get out a large baking tray. Lay out butternut squash and red cabbage slices onto baking tray. If wanting to make this into a more of a main meal, add the can of drained chickpeas. Drizzle with avocado oil, toss and sprinkle with salt and pepper. Put on centre rack of oven and bake for 30min.

  2. Dressing: While the veggies are roasting, whisk together dressing ingredients. Add water if necessary to thin it out.

  3. Serving: Once veggies are done baking, top with pomegranate jewels, pumpkin seeds, bits of cilantro and drizzle with the zesty dressing. Enjoy!

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* Recipe heavily inspired from A Brit in Helsinki