Sweet Spicy Red Kuri Squash Bowl (Printable)

Creamy roasted red kuri squash balanced 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 lbs), 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

# How-To Steps:

01 - Preheat the oven to 400°F. 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 among four bowls if using. 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.

# Expert Tips:

01 -
  • The maple and chili combination creates this addictive sweet-heat balance that keeps you coming back for another bite.
  • It's genuinely filling without feeling heavy, perfect for those days when you want something nourishing but not complicated.
  • Most of the work happens in the oven while you can actually relax or prep other things.
02 -
  • Don't skip tossing the vegetables halfway through roasting if you can—the first time I didn't, half the onions burned and the squash cooked unevenly, teaching me that a quick stir matters.
  • The maple and vinegar should go in during the final 10 minutes, not at the start, or they'll burn and turn bitter instead of caramelizing into something delicious.
03 -
  • Cut your squash cubes as consistently as possible—uniform size means even cooking and no crunchy or mushy pieces competing in the same bowl.
  • Don't be shy with the chili flakes if you like heat, but remember you can always add more at the table with a squeeze of lime to balance it.
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