Sweet and Spicy Red Kuri Squash Bowl (Printable)

Creamy roasted red kuri squash 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 - 1.5 teaspoons smoked paprika
07 - 1 teaspoon ground cinnamon
08 - 0.5 teaspoon ground cumin
09 - 0.5 teaspoon chili flakes
10 - 0.75 teaspoon sea salt
11 - 0.25 teaspoon black pepper

→ Sweet and Tangy

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

→ Garnishes

14 - 0.25 cup roasted pumpkin seeds
15 - 2 tablespoons chopped fresh cilantro
16 - 1 small lime, cut into wedges

# How-To Steps:

01 - Preheat the 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 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, if using, among four bowls. Top with roasted squash, onions, and wilted kale.
07 - Garnish each bowl with roasted pumpkin seeds, chopped cilantro, and a squeeze of fresh lime.

# Expert Advice:

01 -
  • The sweetness of roasted squash plays perfectly against the heat of chili, creating a flavor balance that feels sophisticated without demanding much skill.
  • It comes together in under an hour and actually looks impressive when you set it down in front of someone.
  • One batch easily feeds four people or gives you leftovers that taste even better the next day.
02 -
  • Don't cut your squash cubes too small or they'll disappear into the pan; 1-inch pieces give you something substantial to bite into and they caramelize beautifully.
  • The maple syrup goes in during the last 10 minutes, not the beginning, or it'll burn and taste bitter instead of creating that sweet caramelized glaze.
03 -
  • Taste your roasted vegetables before adding the maple syrup and vinegar—if they need more salt, add it now so you don't over-salt at the end.
  • If your kale is particularly thick or tough, massage it with a little olive oil and salt a minute before cooking, which softens the leaves and makes them cook faster.
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