Sweet and Spicy Red Kuri Squash Bowl (Print version)

Creamy roasted squash with sweet maple, warming spices, and chili. A vibrant seasonal bowl perfect for autumn.

# 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, adjust to heat preference
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

# Directions:

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, about 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 Tips:

01 -
  • The squash gets deeply caramelized while staying creamy inside, creating this textural magic that shouldn't work but absolutely does.
  • It's the kind of dish that tastes like you spent hours in the kitchen but honestly comes together in under an hour.
  • One bowl manages to feel both nourishing and indulgent, which is the sweet spot I'm always chasing on weeknight dinners.
02 -
  • Don't skip the second roast with the maple and vinegar; I learned this the hard way by thinking I'd save time, and the result was delicious but flat compared to when you let that caramelization happen.
  • Cut your squash pieces relatively uniform or the smaller ones will burn while you're waiting for the bigger ones to soften.
  • The kale wilts fast, so keep your eye on it and don't let it go mushy; it should still have a slight chew.
03 -
  • Make the roasted squash and onions ahead of time and reheat them; they actually taste better the next day as the flavors meld together, and you'll only need to quickly wilt the kale and assemble when you're ready to eat.
  • If your squash is particularly large or dense, cut the pieces slightly smaller so they finish roasting in the same 35 minutes; uneven sizes are the enemy of perfectly cooked vegetables.
  • Taste your kale while it's wilting and stop the moment it softens; there's a window between perfectly wilted and sad that closes fast.
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