Save My tiny apartment kitchen smelled incredible last Tuesday, which was lucky because my brother had dropped by unexpectedly and we were both starving. I'd picked up this gorgeous red kuri squash from the farmers market, mostly because the color reminded me of sunset, and decided to wing a recipe with whatever spices I could find in the back of my cupboard. The combination worked so well that we ended up eating straight from the baking sheet while leaning against the counter, talking for hours.
Last autumn I made this for a potluck when I was running late and hadn't planned anything properly. People kept asking for the recipe, which was slightly awkward because I'd literally thrown it together twenty minutes before leaving. Now it's become my go-to when I want something that looks impressive but barely requires any real effort.
Ingredients
- Red kuri squash: The star here, with chestnut-like sweetness and a texture that gets almost buttery when roasted
- Red onion: Adds sweetness and depth while softening beautifully alongside the squash
- Kale: Provides a fresh, slightly bitter contrast to all that roasted sweetness
- Smoked paprika: Gives this lovely smoky undertone that makes everything taste more complex
- Maple syrup: Caramelizes in the oven creating those irresistible sticky edges
- Chili flakes: Just enough heat to keep things interesting and wake up your palate
- Pumpkin seeds: Essential for that satisfying crunch in every single bite
Instructions
- Preheat your oven:
- Get it to 400°F and line a baking sheet with parchment because cleanup should never be the hard part of cooking
- Coat the vegetables:
- Toss the squash and onion with olive oil and all those spices until every piece is hugged by flavor
- Roast until golden:
- Spread everything out and let it roast for 25 minutes while your kitchen fills with the most amazing smell
- Add the sweet and tangy glaze:
- Drizzle with maple syrup and vinegar, toss gently, and return to the oven for another 10 minutes until caramelized and tender
- Prepare the kale:
- While everything roasts, wilt the kale in a skillet for just a few minutes until it's bright green and tender
- Assemble your bowls:
- Start with quinoa if you're using it, then pile on the roasted vegetables and kale
- Finish with love:
- Squeeze fresh lime over everything and sprinkle with pumpkin seeds and cilantro
Save My friend Sarah called me at midnight once just to say she'd made this three days in a row and couldn't stop thinking about it. There's something about the balance of flavors that just works in your head and your stomach simultaneously.
Make It Your Own
I've added chickpeas halfway through roasting for protein, and my sister swaps kale for baby spinach when she's feeling less adventurous. The spice blend is flexible too—sometimes I'll add a pinch of coriander or extra cinnamon depending on my mood.
Serving Suggestions
This bowl holds up beautifully for meal prep and actually tastes better the next day when the flavors have had time to know each other. I've served it alongside grilled fish for dinner and eaten it cold straight from the fridge for breakfast.
Timing Tips
The active prep time is honestly twenty minutes tops, leaving you free to do other things while it roasts. I usually prep everything during a commercial break when I'm watching TV.
- Cut your squash into uniform cubes so everything finishes cooking at the same time
- Warm your lime slightly before squeezing to get more juice out
- Toast your pumpkin seeds in a dry pan for extra crunch before garnishing
Save Hope this recipe brings as much warmth to your table as it has to mine.
Common Recipe 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 beautiful orange-red skin that's edible when tender.
- → Can I make this bowl ahead of time?
Yes! The roasted vegetables keep well for 3-4 days in the refrigerator. Store components separately and reheat gently before serving. Add fresh garnishes like cilantro and lime just before eating.
- → Is this dish spicy?
The chili flakes provide a gentle warmth rather than overwhelming heat. You can easily adjust the spice level by reducing or increasing the amount of chili flakes to suit your preference.
- → What protein additions work well?
Chickpeas, grilled tofu, or roasted chicken complement the flavors beautifully. The bowl also works wonderfully over quinoa, brown rice, or served with crusty bread for a more substantial meal.
- → Can I use other winter squash varieties?
Butternut squash, acorn squash, or delicata make excellent substitutes. Adjust cooking time slightly depending on the size of your cubes—smaller pieces cook faster while larger chunks may need extra time.