Save The first time I brought home a red kuri squash, my roommate asked why I bought a peculiar looking pumpkin. Its burnished orange skin felt substantial in my hands, heavy with promise. I roasted it simply with olive oil and salt, and the natural sweetness that emerged made me an instant convert. Now every autumn, I keep a bowl of these squash on my counter like edible decoration, waiting for the right chilly evening to transform them into something warming.
Last winter during a particularly relentless cold snap, my friend Sarah dropped by unexpectedly. I threw together this bowl with whatever I had on hand, and we stood around the kitchen island eating straight from the baking sheet. The warmth of the spices and the bright hit of lime seemed to thaw us from the inside out. She texted me the next morning saying she dreamed about that squash.
Ingredients
- Red kuri squash: This variety has the most velvety texture when roasted and naturally sweet flesh that pairs beautifully with warm spices. Dont bother peeling the skin, it becomes tender enough to eat.
- Smoked paprika and cinnamon: This combination is pure magic. The paprika adds depth while cinnamon brings out the squashes inherent sweetness without making it taste like dessert.
- Maple syrup and apple cider vinegar: The maple promotes caramelization while the vinegar cuts through the richness, creating that perfect sweet and tangy balance.
- Fresh lime: Absolutely essential for brightening all those warm, earthy flavors and making each bowl feel alive.
Instructions
- Heat things up:
- Preheat your oven to 400°F and line a baking sheet with parchment. This saves you cleanup time later and prevents sticking.
- Coat everything generously:
- In a large bowl, toss the squash cubes and onion slices with olive oil and all those beautiful spices until every piece is evenly coated. Use your hands to really massage the spices in.
- Start the roast:
- Spread the vegetables in a single layer on your prepared sheet. Give them space to breathe and roast for 25 minutes until they start to soften.
- Add the sweetness:
- Drizzle the maple syrup and vinegar over the partially roasted vegetables, toss gently, and return to the oven for 10 more minutes. Watch for those gorgeous caramelized edges.
- Prep the greens:
- While the squash finishes, quickly steam or sauté the kale just until it wilts. You want it tender but still vibrant green.
- Build your bowl:
- Start with quinoa if you are using it, then pile on the roasted vegetables and wilted kale. Finish with pepitas, fresh cilantro, and a generous squeeze of lime.
Save This recipe has become my go-to for those nights when I want something nourishing but not heavy. There is something deeply satisfying about a bowl that tastes like it took hours but really just needed time in the oven and a little attention.
Making It Your Own
I have discovered that this bowl is incredibly forgiving. Add chickpeas for protein, swap in baby spinach if kale feels too intense, or crumble some feta on top if you eat dairy. The spice blend works on almost any roasted vegetable.
Serving Suggestions
This shines alongside a crisp white wine like Sauvignon Blanc, which cuts through the sweetness beautifully. I have also served it as a side alongside grilled fish or chicken for non vegetarian guests who still want in on the squash action.
Make Ahead Wisdom
The roasted components keep beautifully in the refrigerator for up to four days. Reheat gently in a skillet or eat it cold straight from the container, which I have been known to do standing at the kitchen counter.
- Roast the vegetables up to two days ahead and reheat before serving
- Keep the garnishes separate until the last minute so everything stays crisp
- The kale is best cooked right before serving to avoid it becoming too soft
Save Hope this bowl brings as much warmth to your table as it has to mine.
Recipe FAQs
- → What does red kuri squash taste like?
Red kuri squash has a sweet, nutty flavor similar to butternut squash but with a creamier texture and subtle chestnut notes. It caramelizes beautifully when roasted.
- → Can I make this dish ahead?
Yes, roast the vegetables up to 2 days in advance and reheat gently. The kale is best prepared fresh and added just before serving to maintain its texture.
- → How can I add more protein?
Stir in cooked chickpeas during the final 10 minutes of roasting, add grilled tofu, or serve with cooked quinoa. Roasted chickpeas also add great crunch.
- → Is this bowl spicy?
The chili flakes provide mild warmth rather than intense heat. Adjust the amount to your preference or omit entirely for a purely sweet flavor profile.
- → What can I substitute for red kuri squash?
Butternut squash, kabocha, or acorn squash work well. Adjust roasting time as needed since different varieties may cook at slightly different rates.
- → Can this be made vegan?
The dish is naturally plant-based. Ensure your quinoa is cooked in vegetable broth rather than chicken broth if adding it to the bowl.