Sweet and Spicy Red Kuri Squash Bowl (Printable Version)

Creamy roasted red kuri squash balanced with warming spices, sweet maple, and chili. A vibrant seasonal bowl perfect for chilly days.

# What You'll Need:

→ Vegetables

01 - 1 medium red kuri squash (about 2 pounds), seeded and cut into 1-inch cubes
02 - 1 medium red onion, sliced
03 - 2 cups kale, chopped with stems removed
04 - 1 cup cooked quinoa, optional for serving

→ Spice and Seasoning

05 - 2 tablespoons olive oil
06 - 1 and 1/2 teaspoons smoked paprika
07 - 1 teaspoon ground cinnamon
08 - 1/2 teaspoon ground cumin
09 - 1/2 teaspoon chili flakes, adjust to heat preference
10 - 3/4 teaspoon sea salt
11 - 1/4 teaspoon black pepper

→ Sweet and Tangy

12 - 2 tablespoons pure maple syrup
13 - 1 tablespoon apple cider vinegar

→ Garnishes

14 - 1/4 cup roasted pumpkin seeds
15 - 2 tablespoons chopped fresh cilantro
16 - 1 small lime, cut into wedges

# How To Make It:

01 - Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
02 - In a large bowl, toss the red kuri squash and red onion with olive oil, smoked paprika, cinnamon, cumin, chili flakes, salt, and black pepper until evenly coated.
03 - Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast for 25 minutes.
04 - Drizzle the maple syrup and apple cider vinegar over the partially roasted vegetables, toss gently, and return to the oven for another 10 minutes until caramelized and tender.
05 - While the squash roasts, steam or sauté the chopped kale until just wilted, approximately 2 to 3 minutes.
06 - Divide cooked quinoa among four bowls if using. Top with roasted squash, onions, and wilted kale.
07 - Top each bowl with roasted pumpkin seeds, chopped cilantro, and a squeeze of fresh lime juice before serving.

# Expert Advice:

01 -
  • The squash becomes impossibly creamy and caramelized without any cream involved, making it feel indulgent on even the busiest weeknights.
  • That sweet-spicy-tangy balance keeps you coming back for another bite, and it honestly tastes better as leftovers the next day.
  • One bowl somehow feels like comfort food and a celebration at the same time, which is the whole point of cooking seasonally.
02 -
  • Don't skip tossing the vegetables halfway through roasting—I learned this the hard way when one batch's edges burned while the centers stayed firm, and it taught me that movement matters as much as heat.
  • If your maple syrup seems too thick to drizzle, warm it slightly before adding it, and don't let it sit on raw vegetables or it'll just pool at the bottom instead of coating everything evenly.
  • The lime is absolutely essential, not a garnish—it's the acid that prevents palate fatigue and keeps you wanting another bite, so don't be timid with it.
03 -
  • Toast your spices in a dry pan for thirty seconds before tossing them with the oil and vegetables—this wakes them up and makes the entire bowl taste more vibrant and alive.
  • Use a sharp knife and cut your squash into pieces that are as uniform as possible; uneven pieces will roast at different rates and you'll end up with some mushy and some undercooked.
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