Sweet and Spicy Red Kuri Squash (Print page)

Creamy roasted red kuri squash balanced with warming spices, sweet maple, and chili for a vibrant seasonal bowl.

# 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 & Seasoning

05 - 2 tablespoons olive oil
06 - 1 1/2 teaspoons smoked paprika
07 - 1 teaspoon ground cinnamon
08 - 1/2 teaspoon ground cumin
09 - 1/2 teaspoon chili flakes, adjust to heat preference
10 - 3/4 teaspoon sea salt
11 - 1/4 teaspoon black pepper

→ Sweet & Tangy

12 - 2 tablespoons pure maple syrup
13 - 1 tablespoon apple cider vinegar

→ Garnishes

14 - 1/4 cup roasted pumpkin seeds
15 - 2 tablespoons chopped fresh cilantro
16 - 1 small lime, cut into wedges

# Directions:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine the red kuri squash cubes and red onion slices with olive oil, smoked paprika, cinnamon, cumin, chili flakes, sea salt, and black pepper. Toss until evenly coated.
03 - Spread the seasoned 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. Gently toss to combine and return to the oven for 10 additional minutes until caramelized and tender.
05 - While the squash finishes roasting, steam or sauté the chopped kale until just wilted, approximately 2 to 3 minutes.
06 - Divide the cooked quinoa evenly among four bowls if using. Top each portion 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 Advice:

01 -
  • The squash turns caramelized and tender while the spices create this warm, cozy flavor that tastes way more complicated than it actually is.
  • It's a one-sheet meal (mostly) that feels elegant enough for guests but simple enough for a quiet Tuesday dinner.
  • Naturally vegetarian and gluten-free without tasting like you're missing anything.
02 -
  • Don't skip the parchment paper—roasted vegetables stick and cleanup becomes its own frustration, plus the caramelization on the pan is harder to achieve if you're fighting stickiness.
  • The maple syrup and vinegar timing matters; if you add them at the beginning, they'll burn or evaporate instead of creating that glossy caramelized finish.
03 -
  • Toast your pumpkin seeds separately in a dry skillet for two minutes before garnishing—it deepens their flavor and adds a satisfying crunch you won't get from store-bought roasted seeds.
  • Add the lime juice right before eating, not before serving, so the squash doesn't steam in its own condensation and lose that caramelized exterior.
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