Creating the Vegan Roasted Butternut Squash & Chickpea Rice Bake is a simple process if you follow these steps:

1. Preheat your oven: Preheat the oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper.
2. Roast the squash: Spread the diced butternut squash on the prepared baking sheet. Drizzle with olive oil and season with salt, pepper, cumin, smoked paprika, and cinnamon.
3. Bake the squash: Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the squash is tender and lightly caramelized.
4. Cook the rice: While the squash is baking, rinse the brown rice under cold water. In a medium saucepan, combine the rice and vegetable broth, and bring to a boil. Once boiling, cover and reduce heat to low. Cook for about 45 minutes, or until the rice is cooked through and fluffy.
5. Sauté onion and garlic: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent. Stir in the minced garlic and cook for an additional minute, or until fragrant.
6. Combine ingredients: In a large bowl, combine the cooked brown rice, roasted butternut squash, and chickpeas. Mix thoroughly to combine all ingredients.
7. Transfer to baking dish: Pour the mixture into a greased 9×13-inch baking dish, spreading it evenly.
8. Bake: Place the baking dish in the oven and bake for an additional 20 minutes to warm it through and allow the flavors to meld.
9. Garnish: Remove from the oven and let it cool slightly. Garnish with fresh parsley, if desired.
10. Serve: Enjoy hot or let it cool and store for meal prep throughout the week.