Save to Pinterest There's something magical about red kuri squash that first caught my attention at the farmers market last autumn. Its chestnut-like sweetness and creamy texture transform beautifully in the oven, and I've been obsessed with finding the perfect spice balance ever since. This bowl became our go-to weeknight dinner during those gray November days when you need something vibrant and warming.
I remember making this for my sister on a rainy Tuesday when she was feeling overwhelmed with work. She took one bite and actually stopped mid-sentence to tell me this was exactly what she needed. The way the roasted squash gets those caramelized edges while staying creamy inside is something special.
Ingredients
- 1 medium red kuri squash: This Japanese variety has naturally sweet, nutty flesh that roasts incredibly well and develops a velvety texture that butternut can't quite match
- 1 medium red onion: Slicing it thin lets it caramelize alongside the squash and adds a sweet savory depth
- 2 cups kale: Remove those tough stems because they'll make your eating experience unpleasant, and massage the leaves slightly if you have time
- 2 tbsp olive oil: This helps the spices adhere and creates those gorgeous crispy edges we're after
- 1 ½ tsp smoked paprika: The smokiness is crucial here, don't substitute regular paprika or you'll lose the dish's soul
- 1 tsp ground cinnamon: Sounds unusual but it bridges the maple sweetness with the earthy squash beautifully
- ½ tsp chili flakes: Start here and adjust up if you love heat, but remember a little goes a long way
- 2 tbsp pure maple syrup: Real maple syrup creates this incredible glaze that turns ordinary roasted vegetables into something restaurant-worthy
- 1 tbsp apple cider vinegar: The acid cuts through the sweetness and wakes up all the other flavors
Instructions
- Get your oven ready:
- Preheat to 400°F and line a baking sheet with parchment paper because that maple syrup gets sticky fast
- Coat the vegetables:
- Toss the squash cubes and onion slices with olive oil and all those spices until every piece is evenly covered
- Start the roasting:
- Spread everything in a single layer with some breathing room between pieces so they roast instead of steam
- Add the sweetness:
- After 25 minutes, drizzle the maple syrup and vinegar over the vegetables and toss gently to coat
- Finish roasting:
- Return to the oven for 10 more minutes until you see those gorgeous caramelized edges forming
- Prepare the kale:
- While the squash finishes, 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
- Add the finishing touches:
- Sprinkle with pepitas for crunch, fresh cilantro for brightness, and squeeze that lime right before eating
Save to Pinterest This recipe has evolved into our Sunday meal prep staple because everything holds up beautifully for days. My partner actually requests it on their birthday now, which says something about how comforting it feels.
Making It Your Own
Sometimes I'll add a can of chickpeas to the roasting pan for extra protein and they get wonderfully crispy. The beauty of this bowl is how forgiving it is with substitutions while still tasting amazing.
Perfect Pairings
A crisp Sauvignon Blanc cuts through the maple sweetness perfectly, or try a light-bodiedPinot Noir if you prefer red. I've also served this alongside roasted chicken for non-vegetarian guests who loved the combination.
Storage And Reheating
The roasted components keep beautifully in the refrigerator for up to four days. I actually think the flavors meld together even better after a night in the fridge.
- Store the roasted squash separately from the kale if meal prepping
- Reheat at 375°F for about 10 minutes to recrisp those edges
- Add fresh garnishes just before serving to keep them vibrant
Save to Pinterest I hope this bowl brings as much warmth to your table as it has to mine. There's nothing quite like a dish that feels both nourishing and exciting.
Ask About This Recipe
- → What does red kuri squash taste like?
Red kuri squash has a sweet, nutty flavor similar to pumpkin but with a smoother, creamier texture. It's naturally sweet and becomes even more caramelized when roasted with maple syrup and spices.
- → Can I use other squash varieties?
Yes! Butternut squash, acorn squash, or kabocha squash work well as substitutes. Adjust roasting time slightly as different varieties may cook at different rates.
- → Is this dish spicy?
The chili flakes provide a mild warmth that balances the sweetness. Adjust the amount to your preference, or omit them entirely for a purely sweet flavor profile.
- → How do I store leftovers?
Store components separately in airtight containers in the refrigerator for up to 4 days. Reheat the squash in the oven at 350°F for best results, and add fresh garnishes before serving.
- → Can I make this ahead?
Yes! Roast the squash and onions up to 2 days ahead. Reheat before serving and prepare the kale and garnishes fresh for the best texture and flavor.
- → What protein additions work well?
Roasted chickpeas, grilled tofu, or even pan-seared shrimp complement the flavors beautifully. For non-vegetarians, roasted chicken or salmon also pair wonderfully.