Sweet and Spicy Red Kuri Squash

There's something about October when the farmers market overflows with sqash that I find myself drawn to the ones with deep orange skin and that particular sweetness. I discovered red kuri squash almost by accident, reaching for what I thought was a smaller pumpkin, and the vendor smiled knowingly when I asked what it was for. That first bowl I made was messy, experimental, and absolutely memorable—the kind of cooking where you throw together what feels right and somehow it becomes a favorite.

I made this bowl for my sister during her first visit after moving back to the city, and watching her face light up when she tasted that first spoonful of warm squash with the lime squeeze—that's when I knew this recipe was special. We ended up eating it twice that week, and now whenever she visits in fall, this is what she requests.

Ingredients

• Red kuri squash: Look for one that feels heavy for its size with deep orange coloring—this variety is sweeter and creamier than most, almost buttery when roasted, and the skin is thin enough you barely notice it.
• Red onion: The slices caramelize beautifully alongside the squash and add a subtle sweetness that balances the heat from the chili.
• Kale: Choose lacinato if possible, but any hearty green works—just remove those thick stems that never quite cook through.
• Olive oil: Good quality makes a real difference here since it's not hidden in a sauce.
• Smoked paprika: This is the backbone of the spice profile, giving everything a subtle depth that regular paprika can't quite match.
• Cinnamon and cumin: The cinnamon might sound odd, but trust it—it whispers sweetness without announcing itself, while cumin adds earthiness.
• Chili flakes: Start with the lower amount and adjust up; they bloom beautifully as things roast.
• Maple syrup and apple cider vinegar: These go on midway through roasting so the squash gets glossy and caramelized rather than candied.
• Pumpkin seeds and cilantro: The seeds add crunch and the cilantro brings brightness that makes the whole bowl sing.
• Lime: Fresh lime is essential, not optional—it cuts through the richness and wakes everything up.

Instructions

Heat your oven and prepare:

Get your oven to 400°F and line a baking sheet with parchment paper so cleanup is barely a thought afterward. This temperature is hot enough to caramelize the squash edges without burning them.

Coat everything evenly:

In a large bowl, toss the squash cubes and onion slices with olive oil and all your spices until each piece is coated. Don't rush this step—you want the spices distributed evenly so every bite tastes consistent.

First roast:

Spread everything on your baking sheet in a single layer and let it roast for 25 minutes. You'll know it's time to check when the kitchen smells like warm cinnamon and your squash edges are starting to brown.

Glaze and finish:

Drizzle the maple syrup and apple cider vinegar over the partially roasted vegetables, toss gently so nothing breaks apart, and return to the oven for 10 more minutes. The vinegar will bubble slightly and everything will turn glossy.

Wilt your greens:

While the final roasting happens, steam or quickly sauté your kale until it just turns dark and tender, about 2 to 3 minutes. Don't let it turn crispy or dry.

Build your bowl:

If you're using quinoa, divide it among four bowls first, then top with the roasted squash and onions, then the wilted kale. This layering keeps everything distinct.

Garnish generously:

Scatter pumpkin seeds for crunch, cilantro for brightness, and serve with lime wedges so people can squeeze as much as they like.

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What surprised me most was how this bowl became my go-to when I wanted to eat something that felt nurturing but didn't require a recipe. There's something about roasted squash that feels like comfort without heaviness, especially when the weather turns cool.

Why Red Kuri Matters

Most people default to butternut squash, and I get it—it's reliable and available everywhere. But red kuri has this distinct sweetness that feels more delicate, almost chestnut-like, and it doesn't get stringy when roasted like some squashes do. The first time I tasted the difference side by side, I understood why farmers at the market were so protective of their red kuri harvests. If you absolutely can't find red kuri, butternut will work, but decrease the roasting time slightly since it's denser.

Making It Yours

The beauty of a bowl like this is how flexible it becomes once you understand the framework. I've made versions with roasted chickpeas stirred in, versions with crispy tofu on the side, versions where I swapped out quinoa for farro when I had it on hand. The constant is that warm spiced squash at the center, and everything else shifts based on what's in your kitchen or what sounds good that day.

Seasonality and Storage

This bowl hits differently depending on the season—in fall it feels like celebration, in winter it becomes pure warmth on a plate. The roasted squash keeps well for three days in the fridge, though the kale is best freshly wilted. You can also roast the squash and onions ahead of time and quickly wilt kale just before serving, making this a surprisingly easy weeknight dinner even when you're tired.

• Roasted squash actually tastes better the next day once the flavors have settled, so feel free to make extra.
• Store everything separately in the fridge so the kale doesn't get soggy mixed with the roasted vegetables.
• This bowl is perfect for lunches because the warm spices keep everything tasting fresh even at room temperature.

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Make this bowl when you want to taste the season, when you need something that feels both grounded and bright. It's the kind of recipe that reminds you why you love to cook.

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 when cooked.

→ Can I make this dish ahead of time?

Yes, you can roast the squash and onions up to 2 days ahead. Reheat in the oven at 350°F for 10-15 minutes before adding fresh garnishes like cilantro and lime.

→ What can I substitute for red kuri squash?

Butternut squash, acorn squash, or pumpkin work well as alternatives. Adjust roasting time slightly as different squashes may vary in density.

→ How can I add more protein to this bowl?

Add cooked chickpeas, grilled tofu, or roasted chickpeas during the last 10 minutes of roasting. You can also serve over quinoa or add a dollop of Greek yogurt.

→ Is this dish freezer-friendly?

The roasted squash freezes well for up to 3 months. However, kale and fresh garnishes are best added after reheating for optimal texture and flavor.

→ How do I adjust the spice level?

Reduce chili flakes to ¼ teaspoon for mild heat or increase to 1 teaspoon for more spice. You can also add fresh jalapeño as a garnish for extra kick.