Save The first time red kuri squash appeared in my CSA box, I had no idea what to do with its teardrop shape and stunning terra cotta skin. Now it is the squash I dream about when autumn leaves start turning. Something magical happens when that creamy interior meets heat and spices, turning ordinary vegetables into something that feels like a warm hug on a plate.
I made this for my sister last November when she was feeling overwhelmed by life and just needed food that said everything would be okay. We sat at my kitchen table, steam rising from our bowls, and she actually stopped scrolling through her phone for the first time all evening. Sometimes vegetables cooked with this much care can do what words cannot.
Ingredients
- 1 medium red kuri squash: This variety has the creamiest, sweetest flesh of all winter squash and roasts beautifully without getting mushy
- 1 medium red onion: Sliced into thick wedges so they caramelize alongside the squash and become sweet savory gems
- 2 cups kale: The sturdy leaves hold up against roasted vegetables and add a lovely earthy contrast to all that sweetness
- 1 cup cooked quinoa: Optional but turns this from side dish into proper dinner that keeps you satisfied for hours
- 2 tbsp olive oil: Helps those spices cling to every surface and encourages the caramelization we are after
- 1 ½ tsp smoked paprika: The secret ingredient that adds this incredible depth and makes people ask what is in this
- 1 tsp ground cinnamon: Just enough to highlight the natural sweetness without making things taste like dessert
- ½ tsp ground cumin: Adds an earthy backbone that keeps all those warm spices from becoming too one note
- ½ tsp chili flakes: Start here and adjust up or down depending on your spice tolerance that day
- ¾ tsp sea salt: Essential to bring out all the flavors and balance the maple sweetness
- ¼ tsp black pepper: Freshly ground adds a little warmth and bite at the end
- 2 tbsp pure maple syrup: Creates that gorgeous sticky glaze in the final minutes of roasting
- 1 tbsp apple cider vinegar: Cuts through the richness and adds just enough brightness to wake everything up
- ¼ cup roasted pumpkin seeds: That essential crunch element on top that makes every bite interesting
- 2 tbsp chopped fresh cilantro: Adds a fresh pop that cuts through all those roasted flavors
- 1 small lime: A squeeze right before serving brightens the whole bowl and ties everything together
Instructions
- Get your oven ready:
- Preheat to 400°F and line a baking sheet with parchment paper because those caramelized bits from the maple syrup are a joy to eat but terrible to clean off bare metal.
- Coat everything in those spices:
- In your largest bowl, toss the squash cubes and onion slices with olive oil and all those gorgeous spices until every single piece is wearing its red orange coat evenly.
- Start the roasting magic:
- Spread the vegetables in a single layer without overcrowding and let them roast for 25 minutes while your kitchen starts to smell incredible.
- Add the sweet glaze:
- Drizzle the maple syrup and vinegar over the pan, toss everything gently, and return to the oven for 10 more minutes until edges are browning and sticky.
- Prep the greens:
- While the squash finishes, steam or sauté your kale just until it wilts and turns bright green, about 2 to 3 minutes depending on your preference.
- Build your bowl:
- Scoop quinoa into each bowl if using, then pile on roasted squash and onions with that wilted kale tucked in around the edges.
- Finish with flair:
- Scatter pumpkin seeds and cilantro over the top, then serve with lime wedges so everyone can add their own squeeze of brightness.
Save 
Save Last winter I made a triple batch of this on Sunday and ate it for lunch almost every day that week, and I never once got tired of it. There is something about those flavors melding together over time that makes it even better on day three.
Make It Your Own
Sometimes I toss a can of chickpeas onto the baking sheet during the last 15 minutes for extra protein and the crispiest texture. Or crumble some salty feta on top if I am feeling indulgent. This bowl is incredibly forgiving and welcomes whatever you have on hand.
The Spice Balance
The ratio of cinnamon to smoked paprika is what makes this sing, but heat preferences vary so much from person to person. Start with the suggested amount of chili flakes and taste a piece of squash straight from the oven before deciding if you need more heat.
Serving Suggestions
I have learned this bowl needs something bright and acidic alongside it, which is why that lime squeeze is non negotiable in my house. The quinoa makes it a meal but honestly I have eaten it straight from the baking sheet with a fork more times than I care to admit.
- Serve with a simple green salad dressed with apple cider vinaigrette
- Warm some naan or flatbread to scoop up every last bit of those caramelized juices
- Pair with a chilled glass of white wine if it has been that kind of day
Save 
Save This bowl has become my go to when I want food that feels nourishing without being boring, and I hope it finds its way into your regular rotation too.
Recipe FAQs
- → What does red kuri squash taste like?
Red kuri squash has a naturally sweet, nutty flavor reminiscent of chestnuts and sweet potatoes. Its texture becomes incredibly creamy when roasted, making it perfect for absorbing spices and maple glaze.
- → Can I make this ahead for meal prep?
Absolutely. Roast the vegetables and prepare the kale in advance. Store components separately in airtight containers for up to 4 days. Reheat the squash and onions before assembling bowls for best texture.
- → Is this suitable for special diets?
Yes, this bowl is naturally vegetarian, gluten-free, and dairy-free. It's packed with vitamins from the squash and kale while providing fiber and plant-based nutrients.
- → How can I add more protein?
Stir in cooked chickpeas during the last 10 minutes of roasting, top with grilled tofu cubes, or add a dollop of Greek yogurt if not dairy-free. Hemp seeds also make a great protein-rich garnish.
- → What if I can't find red kuri squash?
Butternut squash, acorn squash, or kabocha squash work beautifully as substitutes. Adjust roasting time slightly as different varieties may tenderize at different rates.