Sweet and Spicy Red Kuri Squash Bowl (Print)

Creamy roasted red kuri squash with warming spices, maple sweetness, and chili heat on wilted kale.

# Components:

→ 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 - 1½ teaspoons smoked paprika
07 - 1 teaspoon ground cinnamon
08 - ½ teaspoon ground cumin
09 - ½ teaspoon chili flakes
10 - ¾ teaspoon sea salt
11 - ¼ teaspoon black pepper

→ Sweet and Tangy

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

→ Garnishes

14 - ¼ cup roasted pumpkin seeds
15 - 2 tablespoons chopped fresh cilantro
16 - 1 small lime, cut into wedges

# Directions:

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

# Expert Advice:

01 -
  • The squash gets caramelized and sticky while the spices deepen into something almost savory-sweet, creating layers of flavor that keep surprising you.
  • It's genuinely easy to make but looks like you spent way more effort than you actually did, which feels like the best kind of kitchen magic.
  • Works perfectly as a vegetarian main or a stunning side dish, and leftovers taste even better the next day when all the flavors have had time to get to know each other.
02 -
  • Don't overcrowd the baking sheet when roasting—the vegetables need space to caramelize, not steam, so use two sheets if needed rather than piling everything into one.
  • The maple syrup and vinegar go in during the last 10 minutes for a reason: add them too early and the sugar burns instead of caramelizing beautifully.
03 -
  • Cut your squash into truly uniform 1-inch cubes—any larger and the centers won't cook through before the edges burn, any smaller and they'll turn to mush.
  • Save a pinch of the raw spice mixture before tossing it with the oil; you can taste-test as you roast and adjust seasoning if needed before that final maple-vinegar step.
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