Sweet and Spicy Red Kuri Squash

Embrace the cozy vibes of autumn with this Sweet and Spicy Red Kuri Squash Bowl. This vibrant seasonal meal features the natural creaminess of roasted red kuri squash, balanced by warming spices, a touch of maple sweetness, and a gentle chili kick. It is a hearty and flavorful dish, perfect for warming up on chilly days.

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Red kuri squash is a standout ingredient, known for its edible skin and rich, nutty flavor. By roasting it alongside sliced red onions and aromatic spices like smoked paprika and cinnamon, the squash develops a beautiful caramelization that pairs wonderfully with nutty quinoa and fresh garnishes like cilantro and lime.

Ingredients

• Vegetables: 1 medium red kuri squash (about 2 lbs), seeded and cut into 1-inch cubes; 1 medium red onion, sliced; 2 cups kale, chopped (stems removed); 1 cup cooked quinoa (optional, for serving).
• Spice & Seasoning: 2 tbsp olive oil, 1 ½ tsp smoked paprika, 1 tsp ground cinnamon, ½ tsp ground cumin, ½ tsp chili flakes, ¾ tsp sea salt, ¼ tsp black pepper.
• Sweet & Tangy: 2 tbsp pure maple syrup, 1 tbsp apple cider vinegar.
• Garnishes: ¼ cup roasted pumpkin seeds (pepitas), 2 tbsp chopped fresh cilantro, 1 small lime, cut into wedges.

Instructions

Step 1

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

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.

Step 3

Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25 minutes.

Step 4

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.

Step 5

While the squash roasts, steam or sauté the chopped kale until just wilted, about 2-3 minutes.

Step 6

To serve, divide cooked quinoa (if using) among four bowls. Top with roasted squash, onions, and wilted kale.

Step 7

Garnish each bowl with roasted pumpkin seeds, chopped cilantro, and a squeeze of fresh lime.

Zusatztipps für die Zubereitung

To ensure the best texture, make sure the squash and onions are spread in a single layer on the baking sheet. This prevents the vegetables from steaming and ensures they become perfectly caramelized and tender during the roasting process.

Varianten und Anpassungen

For extra protein, you can add cooked chickpeas or grilled tofu to the bowl. If you prefer a milder leafy green, substitute baby spinach for the chopped kale.

Serviervorschläge

For a fully vegan meal, ensure your quinoa is cooked in vegetable broth. This dish pairs exceptionally well with a crisp white wine like Sauvignon Blanc to complement the sweet and tangy notes.

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Whether you are serving it as a healthy weeknight dinner or as part of a seasonal gathering, this Red Kuri Squash Bowl is sure to impress with its vibrant colors and balanced flavors. Enjoy the combination of smoky, sweet, and spicy notes in every bite.

Recipe FAQs

→ What does red kuri squash taste like?

Red kuri squash has a sweet, nutty flavor similar to butternut squash but with a slightly creamier texture and earthier undertones. It roasts beautifully and becomes tender while holding its shape.

→ Can I make this dish ahead of time?

Yes, you can roast the squash and onions up to 2 days ahead. Store them in an airtight container in the refrigerator. Reheat in the oven at 350°F for 10-15 minutes before adding fresh garnishes like cilantro and lime.

→ What can I substitute for red kuri squash?

Butternut squash, kabocha squash, or delicata squash all work well as substitutes. Adjust roasting time slightly depending on the squash variety—delicata cooks faster while kabocha may need a few extra minutes.

→ How can I add more protein to this bowl?

Add cooked chickpeas, grilled tofu cubes, or roasted tempeh alongside the vegetables. You can also serve over quinoa as suggested, or top with hemp seeds or toasted walnuts for plant-based protein.

→ Is this dish very spicy?

The chili flakes provide mild warmth rather than intense heat. Start with a smaller amount if you're sensitive to spice, or increase to 1 teaspoon if you prefer more kick. The maple syrup helps balance the heat beautifully.

→ Can I use other greens instead of kale?

Absolutely. Baby spinach, Swiss chard, or arugula all work well. Add spinach at the very end and let it wilt from the residual heat of the roasted vegetables, while heartier greens like chard can be sautéed briefly like the kale.