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Preheat your oven to 425°F.
In a small bowl, mix together the salt, chili powder, cumin, paprika, garlic powder, onion powder, and cayenne if using.
In a large bowl, combine the butternut squash cubes, chickpeas, red onion, bell peppers, maple syrup, lime juice, and olive oil.
Sprinkle the seasoning mixture over the vegetables and chickpeas, then toss everything until well coated.
Spread the mixture evenly on one or two sheet pans and bake for 25 minutes, stirring once halfway through the cooking time.
Once cooked, spoon the filling into tortillas and top with avocado, coconut yogurt, salsa, or your favorite fajita toppings.