Sweet and Spicy Red Kuri Squash Bowl (Printable)

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

# 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 - 1½ teaspoons smoked paprika
07 - 1 teaspoon ground cinnamon
08 - ½ teaspoon ground cumin
09 - ½ teaspoon chili flakes, adjust to heat preference
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

# Step-by-Step Guide:

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 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 - Garnish each bowl with roasted pumpkin seeds, chopped cilantro, and a squeeze of fresh lime juice.

# Expert Tips:

01 -
  • The squash becomes caramelized and almost candy-like while staying completely savory, which feels like a happy accident but absolutely works.
  • Everything roasts on one sheet, so cleanup is minimal and your kitchen doesn't smell like a industrial kitchen for hours.
  • You can prep this while standing around on a Sunday afternoon and have something restaurant-worthy ready in under an hour.
02 -
  • Don't crowd your baking sheet or the vegetables will steam instead of roast, which I discovered when my first batch came out soft instead of caramelized and I had to start over with a clearer head.
  • The maple syrup and vinegar go in halfway through roasting, not at the beginning, because early heat will burn the syrup and make it bitter instead of creating that beautiful glaze.
  • Taste as you layer your bowl because the roasted vegetables season each other, and you might not need that extra salt you initially thought.
03 -
  • Cut your squash into fairly uniform pieces so everything roasts at the same rate; a wandering knife means some pieces get crispy while others stay mealy.
  • If you don't have smoked paprika, regular paprika plus a tiny pinch of liquid smoke can approximate the effect, though it's worth keeping smoked paprika in your pantry because you'll find yourself using it constantly.
Go Back