Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.

Cube the honeynut squash and slice the shallots thinly. Drain and rinse the chickpeas.

Spread the cubed honeynut squash, shallots, and chickpeas on the prepared baking sheet. Drizzle with olive oil and sprinkle with kosher salt.

Roast for about 30 minutes, stirring halfway through.

Bring a medium pot of water to a boil. Add couscous and a pinch of salt, cooking until soft yet firm, about 8-10 minutes.

Drain and rinse the couscous under cold water.

In a skillet, heat olive oil over medium heat. Add sliced garlic and cook until golden.

Stir in coriander, cayenne pepper, and cinnamon, then add maple syrup. Remove from heat.

In a large bowl, combine roasted vegetables, crispy chickpeas, and cooked couscous. Toss in pepitas and minced parsley.

Pour in the spiced maple dressing and toss gently.

Taste and adjust seasoning with salt or lemon juice. Serve warm.