Save to Pinterest Last October, I found myself at the farmer's market with no real plan, just wandering between stalls when a pile of deep orange red kuri squashes caught my eye. Their smooth, teardrop shape felt almost sculptural in my hands, and something about their color made me think of autumn afternoons. I brought one home, roasted it on a whim with spices I had scattered around the kitchen, and by the time it came out of the oven with those caramelized edges and that maple-touched sweetness, I knew I'd stumbled onto something special.
I made this for my sister one gray November evening when she needed comfort food but didn't want anything predictable. She was skeptical about squash in a bowl until she tasted how the paprika and cinnamon bloomed across her palate, then caught the lime brightness at the end. We sat at my kitchen counter talking for hours, and she kept reaching for another forkful between sentences.
Ingredients
- Red kuri squash (1 medium, about 2 lbs): This variety has a naturally sweet, chestnut-like flavor that deepens when roasted, and the skin is thin enough you don't need to peel it if you prefer a rustier texture.
- Red onion (1 medium): The thin slices caramelize beautifully alongside the squash, turning almost jammy and losing their harshness.
- Kale (2 cups, chopped): The sturdy leaves hold their shape without turning to mush, and a quick wilt is all they need.
- Cooked quinoa (1 cup optional): Use it as your base for substance, or skip it if you want something lighter.
- Olive oil (2 tbsp): This is your vehicle for coating everything evenly, so don't skimp here.
- Smoked paprika (1 ½ tsp): The smokiness plays beautifully against the sweetness of the squash and maple.
- Ground cinnamon (1 tsp): A warm spice that ties the whole bowl together without making it taste like dessert.
- Ground cumin (½ tsp): Just enough to add earthiness and depth.
- Chili flakes (½ tsp): Adjust this based on your tolerance, but even a small amount creates a pleasant tingle that makes you appreciate every other flavor in the bowl.
- Sea salt and black pepper (¾ tsp and ¼ tsp): Season aggressively so the roasted vegetables taste like themselves, just elevated.
- Pure maple syrup (2 tbsp): The real thing matters here because the syrup's complexity plays against the heat and smoke.
- Apple cider vinegar (1 tbsp): This cuts through the richness and adds a subtle brightness that keeps the bowl from feeling one-dimensional.
- Roasted pumpkin seeds (¼ cup): They add crunch and a toasty nuttiness that contrasts with the soft squash.
- Fresh cilantro (2 tbsp, chopped): An herbaceous finish that feels almost cleansing on the palate.
- Lime wedges (1 small lime): A squeeze of juice at the end brings everything into focus.
Instructions
- Set your oven and prep your stage:
- Get your oven to 400°F and line a baking sheet with parchment paper so nothing sticks and you're not scrubbing later. Think of this as giving yourself permission to relax once the roasting starts.
- Build your spice coating:
- Toss your cubed squash and sliced onion in a large bowl with olive oil and all the spices, stirring until every piece is coated in that rust-colored mixture. You'll notice the paprika and cinnamon start releasing their aroma just from the tossing.
- First roast:
- Spread everything in a single layer on the sheet and roast for 25 minutes, letting the edges caramelize and the squash begin to soften. Resist the urge to stir too much; let those flat surfaces kiss the hot pan.
- Add the sweetness and tang:
- Drizzle the maple syrup and apple cider vinegar over the partially roasted vegetables, give everything a gentle toss, and return to the oven for another 10 minutes. As it finishes, the vinegar will mellow and marry with the maple, creating a glaze that clings to each piece.
- Wilt the kale while you wait:
- In a small skillet or steamer, cook your chopped kale for just 2 to 3 minutes until it softens and darkens slightly, keeping it tender but still with a bit of structure. You want it alive, not sad and collapsed.
- Assemble your bowls:
- If you're using quinoa, divide it among four bowls as your base, then pile the roasted squash and onions on top, tucking the wilted kale in around the edges. The warmth of everything will slightly soften the quinoa and help the flavors mingle.
- Finish and serve:
- Scatter the roasted pumpkin seeds over each bowl for crunch, sprinkle with cilantro for color and freshness, and place a lime wedge on the rim so people can squeeze it over as they eat. The lime is the final note that makes everything sing.
Save to Pinterest There's a moment when you pull this bowl from the oven and the kitchen fills with that smell of warm spice and caramelized squash, and suddenly whatever day you were having feels a little softer. Food like this reminds you that feeding yourself well doesn't have to be complicated.
Why This Spice Blend Works
The paprika and cinnamon are a classic pairing that feels almost autumnal, but the cumin grounds everything in something more savory and unexpected. When you add the chili flakes, they don't scream heat; instead, they wake up your palate and make you pay attention to how the maple sweetness plays against the smoke. It's a conversation between flavors rather than one overpowering the rest.
Customizing Your Bowl
This recipe is more forgiving than it looks, and the base of roasted squash and spices can be your canvas for whatever proteins or grains you have on hand. I've made it with chickpeas for protein, with cooked farro instead of quinoa for more texture, and even served it cold the next day as a grain salad. The magic happens in the roasting, so once you nail that part, everything else becomes your preference.
Timing and Make-Ahead Options
This is one of those meals that tastes best served warm and assembled just before eating, but you can absolutely roast your squash and onions earlier in the day and gently reheat them in a 350°F oven for about five minutes before serving. The kale is the only component that really needs to be fresh, though even that can be wilted ahead of time if you're in a time crunch.
- Roast the squash and onions up to four hours ahead and store them in an airtight container.
- Cook your quinoa the night before and let it sit in the fridge so it's ready to go.
- Prep all your spices and have them mixed together in a small bowl so assembly moves quickly when you're ready to cook.
Save to Pinterest This bowl became my answer to the question of how to eat seasonally without feeling restricted, and I hope it becomes the same for you. Every time I make it, I remember why I fell for that pile of squashes at the market in the first place.
Recipe FAQs
- → Can I use butternut squash instead of red kuri?
Yes, butternut squash works beautifully as a substitute. Adjust roasting time as needed since butternut may take slightly longer to become tender.
- → How spicy is this bowl?
The chili flakes provide mild to medium heat. Start with ¼ teaspoon if you prefer gentle warmth, or increase to 1 teaspoon for more intensity.
- → Can I make this ahead?
The roasted vegetables keep well for 3-4 days refrigerated. Store components separately and reheat gently, adding fresh garnishes before serving.
- → What protein options work best?
Roasted chickpeas, grilled tofu, or black beans complement the flavors. For non-vegetarian options, roasted chicken or shrimp pair nicely.
- → Is red kuri squash available year-round?
Red kuri peaks in fall and winter but can often be found in well-stocked markets through early spring. Delicata or kabocha make excellent alternatives.
- → Can I roast the kale instead of wilting it?
Absolutely. Toss kale with a little oil and roast alongside the squash for the last 5-8 minutes until crispy edges form.