Save to Pins Found red kuri squash at the farmers market last autumn, that gorgeous terracotta skin catching the morning light through fog. The farmer told me it roasts up creamier than butternut, with this subtle chestnut-like sweetness. I bought two on impulse, still wearing my coat from the morning chill. That first batch became the foundation for this bowl, which has since claimed permanent residence in my cold-weather rotation. Something about how the spices bloom against the squash's natural sugars feels like exactly what November should taste like.
Served this to my sister during one of those conversations that starts at dinner and somehow continues until midnight. She kept absently picking pumpkin seeds off the top while we talked, never realizing she was demolishing the garnish I'd carefully arranged. By the time she noticed, the bowl was half-empty and she was already asking when I could make it again. That's when I knew this wasn't just a recipe, it was the kind of food that makes people stay at the table longer than they planned.
Ingredients
- 1 medium red kuri squash: This variety's edible skin and creamy flesh make it ideal for roasting, developing a chestnut-like sweetness that butternut just cant match
- 1 medium red onion: Sliced thin so it caramelizes alongside the squash, adding savory depth and those crisp sweet edges everyone fights over
- 2 cups kale: Removes bitterness when quickly wilted, providing a earthy counterpoint to all that sweet roasted flavor
- 1 cup cooked quinoa: Optional base that makes this a complete meal, soaking up all those spiced maple juices at the bottom of the bowl
- 2 tbsp olive oil: Helps the spices cling to every surface and ensures that gorgeous golden caramelization we're all after
- 1 ½ tsp smoked paprika: The secret ingredient that adds this incredible smoky undertone, making the dish taste complex without much effort
- 1 tsp ground cinnamon: Warms up the whole spice blend and plays beautifully against the squash's natural sweetness
- ½ tsp ground cumin: Provides this earthy base note that keeps the sweet elements from becoming cloying
- ½ tsp chili flakes: Just enough heat to make things interesting, letting all the other flavors pop while keeping it approachable
- ¾ tsp sea salt: Essential for drawing out the squash's natural sweetness and balancing the maple syrup
- 2 tbsp pure maple syrup: Creates those irresistible sticky caramelized edges in the final minutes of roasting
- 1 tbsp apple cider vinegar: Cuts through the richness with just the right amount of brightness, making every bite taste alive
- ¼ cup roasted pumpkin seeds: Adds this essential crunch that keeps every spoonful interesting texturally
- 2 tbsp chopped fresh cilantro: Brings a fresh herbal lift that lightens up all those roasted spices
- 1 small lime: A final squeeze wakes up all the flavors and makes the whole bowl taste incredibly fresh
Instructions
- Get your oven ready:
- Preheat to 400°F and line a baking sheet with parchment paper, because you'll thank yourself later when cleanup takes thirty seconds
- Coat the vegetables:
- In a large bowl, toss the squash and onion with olive oil and all the spices until every piece is wearing that gorgeous red coating
- Start the roast:
- Spread everything in a single layer on your prepared sheet and roast for 25 minutes, giving the squash a head start on tenderness
- Add the sweet finish:
- Drizzle the maple syrup and vinegar over the partially roasted vegetables, toss gently, and return to the oven for 10 more minutes until everything is sticky and caramelized
- Prepare the kale:
- While the squash finishes its glorious transformation, quickly steam or sauté the kale until just wilted, still bright and barely tender
- Build your bowl:
- Start with quinoa if you're using it, then arrange those roasted vegetables and wilted kale like you're plating for a food magazine
- Finish with flair:
- Scatter pumpkin seeds and cilantro across the top, then serve with lime wedges so everyone can add that final bright squeeze themselves
Save to Pins This recipe has become my go-to when friends need comfort food but still want to feel nourished. Last month, my neighbor was recovering from surgery and I dropped off a container of this squash mixture, already roasted and warm. She texted two hours later saying she'd eaten the entire portion standing up in her kitchen, forgetting all about the reheating instructions. Sometimes the best meals aren't the ones we plan, but the ones that simply show up at exactly the right moment.
Making This Your Own
I've discovered that this spice blend works magic on almost any winter squash, but there's something special about how red kuri's particular sweetness plays with the smoked paprika. When butternut's all I can find, I'll add a pinch more cinnamon to compensate for its milder flavor. The real magic happens in those final minutes when the maple syrup hits the hot pan, creating these incredible caramelized bits that are worth the price of admission alone.
Timing Is Everything
Learned the hard way that adding the maple syrup too early results in a smoking oven and vegetables that taste more burnt than caramelized. The vinegar gets added at the same time because its acidity needs those final high-heat minutes to mellow into something complex instead of sharply sour. Now I set a timer and don't even think about opening that oven door until the first 25 minutes are up.
Beyond The Bowl
These roasted vegetables have transformed into countless meals in my kitchen. They're incredible stuffed into corn tortillas with a dollop of Greek yogurt. They've topped grain bowls with farro and roasted chickpeas. They've even been folded into scrambled eggs for a breakfast that makes morning meetings feel less terrible. The flavors are flexible enough that you can take this base anywhere.
- Double the spice blend and keep the extra in a jar for quick weeknight roasted vegetables
- The roasted vegetables keep beautifully for four days and actually taste better after the flavors have time to mingle
- If serving this for guests, offer crumbled feta or toasted walnuts as additional toppings for those who want extra richness
Save to Pins There's something deeply satisfying about a recipe that turns simple ingredients into something that feels like a celebration. Hope this bowl finds its way into your regular rotation too.
Frequently Asked Questions
- → What does red kuri squash taste like?
Red kuri squash has a naturally sweet, nutty flavor with a smooth, creamy texture when roasted. It's similar to butternut squash but with a slightly richer taste and vibrant orange-red skin that's edible when cooked.
- → Can I make this bowl ahead of time?
Yes! The roasted squash and onions keep well in the refrigerator for up to 4 days. Store components separately and reheat the squash before assembling. Add fresh garnishes like cilantro and lime just before serving.
- → How can I add more protein to this bowl?
This bowl pairs beautifully with cooked chickpeas, lentils, or grilled tofu. You can also serve it over quinoa as suggested, or add a dollop of Greek yogurt or hemp seeds for extra protein.
- → Is red kuri squash the same as pumpkin?
While related, red kuri squash is a distinct variety with a teardrop shape and reddish-orange skin. It's sweeter and creamier than carving pumpkins, making it perfect for roasting and seasonal bowls.
- → What can I substitute for the kale?
Baby spinach, Swiss chard, or arugula work well as alternatives. Simply wilt them briefly in a skillet with a splash of olive oil until just tender, about 2-3 minutes.