Sweet and Spicy Red Kuri Squash (Printer-friendly)

Creamy roasted red kuri squash with warming spices, maple sweetness, and a touch of chili heat.

# Ingredient List:

→ Vegetables

01 - 1 medium red kuri squash (about 2 lbs), seeded and cut into 1-inch cubes
02 - 1 medium red onion, sliced
03 - 2 cups kale, chopped with stems removed
04 - 1 cup cooked quinoa, optional for serving

→ Spice and Seasoning

05 - 2 tablespoons olive oil
06 - 1½ teaspoons smoked paprika
07 - 1 teaspoon ground cinnamon
08 - ½ teaspoon ground cumin
09 - ½ teaspoon chili flakes, adjust to heat preference
10 - ¾ teaspoon sea salt
11 - ¼ teaspoon black pepper

→ Sweet and Tangy

12 - 2 tablespoons pure maple syrup
13 - 1 tablespoon apple cider vinegar

→ Garnishes

14 - ¼ cup roasted pumpkin seeds
15 - 2 tablespoons chopped fresh cilantro
16 - 1 small lime, cut into wedges

# How-To Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine red kuri squash cubes and red onion slices with olive oil, smoked paprika, cinnamon, cumin, chili flakes, sea salt, and black pepper. Toss until evenly coated.
03 - Arrange seasoned vegetables in a single layer on the prepared baking sheet. Roast for 25 minutes.
04 - Drizzle maple syrup and apple cider vinegar over partially roasted vegetables, gently toss, and return to oven for 10 additional minutes until caramelized and tender.
05 - While squash roasts, steam or sauté chopped kale until just wilted, approximately 2 to 3 minutes.
06 - Divide cooked quinoa among four bowls if using. Top each with roasted squash, caramelized onions, and wilted kale.
07 - Top each bowl with roasted pumpkin seeds, chopped cilantro, and a fresh lime wedge squeeze.

# Expert Advice:

01 -
  • The squash gets creamy and almost buttery when roasted, while the spices keep things from feeling heavy or one-note.
  • It comes together in under an hour and tastes like you spent way more time on it than you actually did.
  • The chili heat and maple sweetness play off each other in a way that makes you want another bite the second you finish.
02 -
  • Don't skip the second drizzle of maple syrup and vinegar; the first roast alone won't give you that caramelized glaze that makes the squash taste restaurant quality.
  • Spread the vegetables in a true single layer or they'll steam instead of caramelize, and the magic happens in those browned edges.
03 -
  • If your squash pieces are irregular in size, cut the larger ones smaller so everything roasts at the same rate and finishes tender at the same moment.
  • The key to balanced seasoning is tasting a small piece of the roasted squash before plating; if it needs more brightness, that's your cue to squeeze extra lime over the finished bowl.
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