Creamy roasted squash with maple, smoked paprika, cinnamon, and chili in a vibrant seasonal bowl.
# What You Need:
→ 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 (stems removed)
04 - 1 cup cooked quinoa (optional, for serving)
→ Spice & Seasoning
05 - 2 tablespoons olive oil
06 - 1 ½ 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 & Tangy
12 - 2 tablespoons pure maple syrup
13 - 1 tablespoon apple cider vinegar
→ Garnishes
14 - ¼ cup roasted pumpkin seeds (pepitas)
15 - 2 tablespoons chopped fresh cilantro
16 - 1 small lime, cut into wedges
# Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss the red kuri squash and red onion with olive oil, smoked paprika, cinnamon, cumin, chili flakes, salt, and black pepper until evenly coated.
03 - Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25 minutes.
04 - Drizzle the maple syrup and apple cider vinegar over the partially roasted vegetables, toss gently, and return to the oven for another 10 minutes, until caramelized and tender.
05 - While the squash roasts, steam or sauté the chopped kale until just wilted, about 2-3 minutes.
06 - To serve, divide cooked quinoa (if using) among four bowls. Top with roasted squash, onions, and wilted kale.
07 - Garnish each bowl with roasted pumpkin seeds, chopped cilantro, and a squeeze of fresh lime.
