Sweet and Spicy Red Kuri Squash Bowl (Print Version)

Creamy roasted squash with sweet maple, smoked paprika, cinnamon, and a touch of chili. Topped with pumpkin seeds and fresh lime.

# 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, 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

# Steps:

01 - Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. In a large bowl, toss red kuri squash and red onion with olive oil, smoked paprika, cinnamon, cumin, chili flakes, sea salt, and black pepper until evenly coated.
02 - Spread seasoned vegetables in a single layer on the prepared baking sheet. Roast for 25 minutes until edges begin to caramelize.
03 - Drizzle maple syrup and apple cider vinegar over partially roasted vegetables, toss gently, and return to oven for 10 minutes until fully caramelized and tender.
04 - While squash roasts, steam or sauté chopped kale in a small skillet until just wilted, approximately 2 to 3 minutes.
05 - Divide cooked quinoa, if using, among four serving bowls. Top each with roasted squash mixture, roasted onions, and wilted kale.
06 - Top each bowl with roasted pumpkin seeds, chopped fresh cilantro, and a squeeze of fresh lime juice. Serve immediately.

# Expert Advice:

01 -
  • The squash gets sweet and caramelized while the chili keeps things from feeling too indulgent.
  • One sheet pan means less cleanup, more time to actually enjoy your meal.
  • It feels restaurant-quality but honest, like something you'd make for yourself on a night you needed comfort.
02 -
  • Don't skip the second roast with maple syrup; that caramelization is where the magic happens and the difference between good and unforgettable.
  • Cutting your squash into uniform 1-inch cubes matters more than you'd think because they roast evenly and finish at the same time instead of some pieces being hard while others fall apart.
03 -
  • Buy your red kuri squash a few days before cooking; they actually improve as they sit on the counter, becoming slightly sweeter as their starches convert.
  • If maple syrup hardens slightly before you can drizzle it, warm it for 10 seconds in a small bowl so it coats the vegetables smoothly instead of in stiff drizzles.
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