Sweet and Spicy Red Kuri Squash Bowl (Printable)

Creamy roasted red kuri squash with warming spices, sweet maple glaze, and kale. A vibrant seasonal bowl perfect for cold weather.

# What You 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

→ Spices and Seasonings

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 Components

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:

01 - Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
02 - In a large bowl, toss the red kuri squash cubes and sliced red onion with olive oil, smoked paprika, cinnamon, cumin, chili flakes, sea 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 until edges begin to caramelize.
04 - Drizzle maple syrup and apple cider vinegar over the partially roasted vegetables, toss gently, and return to the oven for 10 minutes until caramelized and tender.
05 - While the squash finishes roasting, steam or sauté the chopped kale until just wilted, approximately 2 to 3 minutes.
06 - Divide cooked quinoa evenly among four bowls. Top each with roasted squash, caramelized onions, and wilted kale.
07 - Garnish each bowl with roasted pumpkin seeds, chopped cilantro, and a squeeze of fresh lime juice. Serve immediately.

# Expert Hacks:

01 -
  • The spices warm you from the inside out while the maple keeps things bright and not heavy.
  • It comes together in under an hour but tastes like you spent all afternoon cooking.
  • Roasting caramelizes the squash into something so tender it barely needs chewing, and the kale adds that satisfying chew you actually crave.
02 -
  • Don't skip the parchment paper—roasted vegetables sticking to a bare pan is a frustration you can completely avoid with this one small step.
  • The maple syrup and vinegar go in during the last 10 minutes, not at the beginning, or they'll burn and turn bitter and nothing will save it.
  • Taste your spice blend before it hits the oven—if chili flakes aren't your thing, reduce them, because you can't undo too much heat once everything's roasted.
03 -
  • Buy your red kuri squash a few days early so it sits at room temperature—this makes it sweeter and softer when roasted, a secret the farmers taught me.
  • Toast your pumpkin seeds yourself in a dry skillet if you can, because they taste so much better than store-bought and the whole kitchen smells like fall.
  • Keep extra lime wedges nearby because people always want more, and it costs nothing but tastes like you thought of everything.
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