Save to Pinterest A vibrant seasonal bowl featuring creamy roasted red kuri squash, balanced with warming spices, sweet maple, and a touch of chili. This Sweet and Spicy Red Kuri Squash Bowl is perfect for chilly days and packed with flavor.
Save to Pinterest This Modern American recipe takes 55 minutes total to create a satisfying and wholesome meal. The creamy texture of the red kuri squash pairs beautifully with the savory red onion and slightly bitter kale.
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).
- 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
Utilize a baking sheet, parchment paper, and a large mixing bowl for preparation. A small skillet or steamer is needed for the kale. Be mindful that the dish contains seeds (pumpkin seeds) and is naturally dairy-free.
Varianten und Anpassungen
For extra protein, you can add cooked chickpeas or grilled tofu. If kale is not available, baby spinach is an excellent substitute.
Serviervorschläge
Pair this bowl with a crisp Sauvignon Blanc. For a vegan-friendly version, ensure the quinoa is cooked in vegetable broth. One serving (without quinoa) contains 210 calories, 8g fat, 36g carbohydrates, and 4g protein.
Save to Pinterest Enjoy this warm, comforting bowl as a nutritious main dish that captures the vibrant essence of seasonal cooking.
Recipe Q&A
- → What does red kuri squash taste like?
Red kuri squash has a sweet, nutty flavor similar to pumpkin but with a smoother, creamier texture. It roasts beautifully and develops a natural sweetness that pairs perfectly with warming spices and maple syrup.
- → Can I use other squash varieties?
Yes, butternut squash, acorn squash, or delicata squash work well as substitutes. Keep in mind that cooking times may vary slightly depending on the squash variety and cube size.
- → How do I know when the squash is done roasting?
The squash is ready when it's fork-tender and has golden caramelized edges. The total roasting time should be about 35 minutes, with the maple syrup glaze added during the last 10 minutes for optimal caramelization.
- → Can I make this dish ahead?
The roasted vegetables can be prepared up to 2 days in advance and stored in the refrigerator. Reheat in a 350°F oven for 10-15 minutes before serving, then add fresh garnishes just before eating.
- → Is this bowl suitable for meal prep?
Absolutely. Portion the roasted squash, kale, and quinoa into separate containers. Add garnishes like pumpkin seeds and cilantro just before serving to maintain texture and freshness.
- → What can I use instead of maple syrup?
Honey, agave nectar, or brown sugar can replace maple syrup. Each sweetener will impart slightly different flavor notes, but all will create that desirable caramelized glaze.