Creamy roasted squash with warming spices, maple sweetness, and a hint of chili for a vibrant seasonal bowl.
# What You’ll Need:
→ Vegetables
01 - 1 medium red kuri squash (about 2 pounds), 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 Make:
01 - Preheat the oven to 400 degrees Fahrenheit. 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, approximately 2 to 3 minutes.
06 - 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. Serve immediately.
