Save to Pinterest The first time I brought home a red kuri squash, my roommate asked if I was decorating for fall. Those teardrop-shaped beauties do look like something you'd put on a mantle, not roast for dinner. But once I cut into that vibrant orange flesh and got it into the oven with cinnamon and chili, the whole apartment filled with this incredible sweet-spiced aroma. Now it's become my go-to when I want something that feels special but doesn't require hours of standing at the stove.
Last autumn, I made this bowl for a friend who claimed she hated squash. She took one skeptical bite, eyes widened, and proceeded to ask for thirds. There's something about the way the sweetness plays with that hint of heat that makes people forget they're eating something so healthy. The kale wilts down into these tender greens that nestle perfectly against the creamy squash, and the pumpkin seeds add this satisfying crunch that keeps every forkful interesting.
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Ingredients
- 1 medium red kuri squash: The natural sweetness in red kuri is incredible, and the skin is thin enough that you can eat it after roasting—no peeling necessary
- 1 medium red onion: Slicing the onion into wedges rather than chopping it means they caramelize beautifully alongside the squash
- 2 cups kale: Remove those tough stems first—they'll make your final bowl pleasantly bitter and chewy in the wrong way
- 2 tbsp olive oil: This helps those spices cling to every surface and encourages the caramelization that makes this dish sing
- Smoked paprika, cinnamon, and cumin: This trio creates such a warm, complex flavor base that feels much fancier than it actually is
- Chili flakes: Start with half a teaspoon if you're heat-sensitive, but don't skip it entirely—the contrast is what makes the bowl memorable
- 2 tbsp pure maple syrup: Add this halfway through roasting so it creates a sticky glaze without burning
- 1 tbsp apple cider vinegar: The acid cuts right through the sweetness and richness, balancing every bite
- Pumpkin seeds and fresh cilantro: These garnishes aren't optional—they're what transforms this from roasted vegetables into a complete, satisfying meal
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Instructions
- Get your oven ready:
- Preheat to 400°F and line a baking sheet with parchment paper—cleanup will be so much easier
- Coat the vegetables:
- Toss the squash cubes and onion wedges with olive oil and all those spices until everything is evenly coated
- Start the roasting:
- Spread everything in a single layer and roast for 25 minutes, giving the squash time to start tenderizing
- Add the glaze:
- Drizzle with maple syrup and vinegar, toss gently, and return to the oven for 10 more minutes until edges are golden and sticky
- Prep the kale:
- While the squash finishes roasting, quickly wilt the kale in a skillet with a splash of water or oil
- Assemble your bowls:
- Start with quinoa if you're using it, then pile on the roasted vegetables and kale generously
- Finish with flair:
- Squeeze fresh lime over everything and sprinkle with pumpkin seeds and cilantro right before serving
Save to Pinterest This recipe has become my secret weapon for dinner guests who claim they don't like vegetables. Something about that sweet-spicy combination and the beautiful colors makes people forget they're eating something so wholesome. I've started making double batches just so I can have leftovers for lunch the next day.
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Making It Your Own
Sometimes I'll toss in chickpeas during the last 15 minutes of roasting—they get wonderfully crispy and add protein that makes this a complete meal. Grilled tofu works beautifully too, especially if you marinate it in a little soy sauce and maple syrup beforehand. The beauty of this bowl is how forgiving it is.
Perfect Pairings
A crisp Sauvignon Blanc cuts through the sweetness of the squash beautifully, though a light cider works just as well if you prefer non-alcoholic options. For something heartier, serve alongside warm naan or crusty bread to soak up all those flavorful roasting juices. On colder nights, a simple lentil soup makes this feel like a feast.
Make-Ahead Magic
You can roast the squash and onions up to three days ahead and reheat them in a 350°F oven until warmed through. The kale is best cooked fresh, though it will keep for a day or two if stored separately. Keep the garnishes in individual containers so everything stays crisp and vibrant until you're ready to eat.
- Store the roasted vegetables and garnishes in separate containers to maintain texture
- Reheat at 350°F for about 10-15 minutes rather than microwaving to preserve that roasted flavor
- Add the fresh lime squeeze and cilantro just before serving for the brightest flavor
Save to Pinterest There's something deeply satisfying about eating from a bowl filled with such vibrant colors and flavors. Hope this becomes as much of a comfort staple in your kitchen as it has in mine.
Recipe FAQs
- → What does red kuri squash taste like?
Red kuri squash has a naturally sweet, nutty flavor with a smooth, creamy texture similar to pumpkin but more delicate. It roasts beautifully and becomes tender inside while developing a lovely caramelized exterior.
- → Can I make this ahead for meal prep?
Absolutely. The roasted vegetables store well in the refrigerator for up to 4 days. Keep the garnishes separate and add fresh pepitas, cilantro, and lime just before serving for the best texture and flavor.
- → Is this bowl spicy?
The heat level is mild to medium, adjustable to your preference. The chili flakes provide gentle warmth that balances beautifully with the sweet maple and squash. Reduce or omit them for a milder version.
- → What protein options work well?
Roasted chickpeas, grilled tofu, or even shredded chicken would complement these flavors nicely. The quinoa already provides plant-based protein, but adding legumes makes it more substantial.
- → Can I use other winter squash varieties?
Butternut, acorn, or delicata squash all work wonderfully here. Adjust cooking time slightly depending on the size of your cubes—smaller pieces cook faster, while larger ones may need a few extra minutes.
