Sweet and Spicy Red Kuri Squash Bowl

Embrace the flavors of autumn with this Sweet and Spicy Red Kuri Squash Bowl. A vibrant seasonal dish, it features creamy roasted red kuri squash balanced with warming spices, sweet maple, and a touch of chili. Perfect for chilly days, this Modern American main dish is both vegetarian and naturally gluten-free.

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Red kuri squash is the star of this bowl, known for its beautiful color and nutty flavor. By roasting the squash at 400°F (200°C) with a blend of smoked paprika, cinnamon, and cumin, you create a complex flavor profile that pairs beautifully with the acidity of apple cider vinegar and the crunch of roasted pepitas.

Ingredients

• Vegetables
• 1 medium red kuri squash (about 2 lbs), seeded and cut into 1-inch cubes
• 1 medium red onion, sliced
• 2 cups kale, chopped (stems removed)
• 1 cup cooked quinoa (optional, for serving)
• Spice & Seasoning
• 2 tbsp olive oil
• 1 ½ tsp smoked paprika
• 1 tsp ground cinnamon
• ½ tsp ground cumin
• ½ tsp chili flakes (adjust to heat preference)
• ¾ tsp sea salt
• ¼ tsp black pepper
• Sweet & Tangy
• 2 tbsp pure maple syrup
• 1 tbsp apple cider vinegar
• Garnishes
• ¼ cup roasted pumpkin seeds (pepitas)
• 2 tbsp chopped fresh cilantro
• 1 small lime, cut into wedges

Instructions

1

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2

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.

3

Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25 minutes.

4

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.

5

While the squash roasts, steam or sauté the chopped kale until just wilted, about 2-3 minutes.

6

To serve, divide cooked quinoa (if using) among four bowls. Top with roasted squash, onions, and wilted kale.

7

Garnish each bowl with roasted pumpkin seeds, chopped cilantro, and a squeeze of fresh lime.

Zusatztipps für die Zubereitung

To ensure even cooking, cut the red kuri squash into uniform 1-inch cubes. Using parchment paper on your baking sheet is essential, as the maple syrup glaze can become sticky during the final 10 minutes of roasting.

Varianten und Anpassungen

For an extra boost of protein, add cooked chickpeas or grilled tofu to your bowl. If you prefer a milder green, feel free to substitute baby spinach for the chopped kale.

Serviervorschläge

Divide the squash and kale over a bed of quinoa for a hearty meal. This dish pairs exceptionally well with a crisp white wine like Sauvignon Blanc to complement the sweet and spicy seasoning.

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This nutritious dish provides 210 calories, 8g of fat, 36g of carbohydrates, and 4g of protein per serving (without quinoa). Finish each bowl with fresh cilantro and a generous squeeze of lime for a bright, seasonal finish.

Recipe FAQs

→ What does red kuri squash taste like?

Red kuri squash has a sweet, nutty flavor similar to chestnuts with a creamy texture when roasted. It's naturally sweeter than butternut squash and pairs beautifully with warming spices like cinnamon and smoked paprika.

→ Can I substitute other squash varieties?

Yes! Butternut squash, kabocha, or acorn squash work well as substitutes. Adjust roasting time slightly as different varieties may cook at different rates. Red kuri's edible skin also saves prep time.

→ How do I store leftovers?

Store roasted vegetables and garnishes separately in airtight containers. Keep roasted squash for up to 4 days. Reheat in the oven at 375°F for 10-15 minutes to maintain texture, or enjoy cold over salads.

→ Is this bowl protein-rich enough for a full meal?

While satisfying on its own, you can boost protein by adding cooked chickpeas, grilled tofu, or serving over protein-packed quinoa. The kale and seeds provide additional nutrients and texture contrast.

→ Can I adjust the spice level?

Absolutely! Reduce chili flakes to ¼ teaspoon for mild heat or increase to 1 teaspoon for more kick. The maple syrup helps balance the spice, so taste and adjust before roasting to suit your preference.