Preheat oven to 400°F (200°C) and prepare a large rimmed baking sheet.

Toss the Brussels sprouts and butternut squash with 2 tablespoons of olive oil, salt, and pepper directly on the baking sheet.

Roast for 20 to 25 minutes, tossing once at the 12-minute mark, until vegetables are tender and charred at the edges.

In a large pot of boiling salted water, cook the pasta according to package instructions until al dente.

While pasta cooks, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.

Add the minced garlic and red pepper flakes to the skillet, sautéing for approximately 60 seconds until fragrant.

Add the chickpeas to the skillet and cook for 3-5 minutes, allowing them to lightly brown and absorb the garlic oil.

Reserve 1/2 cup of the pasta cooking water before draining the pasta.

Add the cooked pasta and the roasted vegetables to the skillet with the chickpeas.

Toss the mixture with the parmesan cheese and enough reserved pasta water to create a light, emulsified sauce that coats the noodles.

Adjust seasoning with additional salt or pepper if necessary and serve immediately.