Sweet and Spicy Red Kuri Squash Bowl

Last October, I was wandering through a farmers market when a vendor held up this deep orange squash and called it a red kuri—I'd never heard of it before. Something about its shape, almost like a tiny pumpkin, made me curious enough to take one home. That evening, I roasted it with whatever spices I had on hand: paprika, cinnamon, a pinch of heat. The smell that filled my kitchen was unlike anything I'd made before, and when I drizzled it with maple syrup at the last minute, the whole thing caramelized into something transcendent.

I made this for a small dinner party on a gray November evening, and my friend Sarah arrived stressed from work. She sat at the counter while I finished the kale, and by the time we sat down with our bowls, she'd already relaxed just from the smell alone. Something about the combination of warm spices and the sharp lime at the end felt healing, and we ended up talking for hours over second bowls.

Ingredients

• Red kuri squash: This variety is sweeter and less stringy than butternut, with a natural nuttiness that makes it perfect for this preparation; if you can't find it, butternut works in a pinch but you'll want slightly less cooking time.
• Red onion: It brings a sharp sweetness that balances the spices, and roasting makes it surprisingly silky.
• Kale: The sturdy leaves hold up to wilting without turning mushy, and their slight bitterness is the perfect counterpoint to everything else in the bowl.
• Smoked paprika: This is what gives the roasted vegetables that subtle depth—don't skip it or use regular paprika, the difference is noticeable.
• Cinnamon and cumin: Together they create a warm, almost Moroccan quality that makes people pause and ask what you did.
• Chili flakes: Keep a small dish on the side so people can adjust the heat to their preference; I learned this after overseasoning for someone who doesn't like spice.
• Maple syrup and apple cider vinegar: The syrup caramelizes the vegetables during the last ten minutes of roasting, while the vinegar adds brightness that cuts through all that sweetness.
• Pumpkin seeds and cilantro: These are your finishing touches—the seeds add crunch and earthiness, the cilantro brings freshness that makes the whole bowl sing.

Instructions

Heat your oven and prepare your workspace:

Get your oven to 400°F and line a baking sheet with parchment paper—this makes cleanup so much easier and helps everything roast evenly.

Season and coat the squash and onion:

In a large bowl, toss your cubed squash and sliced onion with olive oil and all the spices until everything is evenly coated and glistening. Take a moment to smell this—you'll know you're on the right track when the cinnamon hits your nose.

First roast:

Spread everything in a single layer on your prepared sheet and slide it into the oven for 25 minutes. The squash should be starting to soften at the edges and the onion should be beginning to caramelize.

Add the sweet and tangy:

Drizzle the maple syrup and apple cider vinegar over the partially roasted vegetables, toss gently so nothing breaks, and return to the oven for another 10 minutes. This is when the magic happens—the heat will caramelize the liquid and create these beautiful browned edges.

Prepare the kale:

While everything roasts, heat a skillet and add your chopped kale with a splash of water, cooking it just until it's wilted and tender but still has a bit of color. This usually takes 2-3 minutes, and you want to stay close so it doesn't cook too long.

Build your bowls:

If you're using quinoa, divide it among four bowls as your base, then top with the roasted squash and onions, and finish with the wilted kale.

Finish with flair:

Scatter roasted pumpkin seeds over each bowl for crunch, sprinkle with fresh cilantro, and serve with lime wedges so everyone can squeeze their own brightness onto their meal.

Pin It

There's a moment about halfway through eating this bowl when all the flavors finally come together—the warmth of the spices, the sweetness of the squash, the sharpness of the lime—and suddenly you understand why certain food combinations have stuck around for centuries. That's when you know you've made something worth making again.

Making It Your Own

This bowl is honestly a perfect base for creativity. I've added crispy chickpeas for protein on nights when I want something more substantial, and my roommate swears by tofu cubed and roasted alongside the squash. The spice blend is forgiving too—if cinnamon isn't your thing, a little ginger does something equally lovely, and I've made it with half the chili flakes for people who prefer their food warming rather than spicy.

Why Red Kuri Squash Is Worth Seeking Out

Most people default to butternut because it's everywhere, but red kuri squash has this subtle sweetness and creaminess that butternut can't quite match. The flesh is thinner too, so it roasts faster, and the skin is actually edible if it's roasted long enough, which means less waste and more of that caramelized edge. Once you find one, you'll probably end up buying them whenever they appear at your farmers market.

Serving and Pairing Ideas

This bowl works beautifully on its own, but it's also stellar as a side dish alongside roasted chicken or grilled fish. I've served it at room temperature the next day as a grain-free salad, and it was honestly just as good cold. If you want to drink something with it, crisp white wines like Sauvignon Blanc are your friend, or even a light-bodied amber ale if you're more of a beer person.

• Add a dollop of tahini or coconut yogurt on top for creaminess and richness.
• Make it a grain bowl by serving over farro, farro, or wild rice instead of quinoa for a different texture.
• Batch roast this vegetable mixture and use it throughout the week in grain bowls, on toast, or packed into lunch containers.

Pin It

This bowl became my go-to recipe when I wanted to feel healthy without feeling like I was sacrificing flavor, and it's become the thing I make for friends who are tired of their usual routines. There's comfort in knowing something this good takes less than an hour, tastes like it took all day, and leaves you feeling energized rather than heavy.

Recipe FAQs

→ What does red kuri squash taste like?

Red kuri squash has a sweet, nutty flavor similar to pumpkin but with a creamier texture. It's naturally sweet and pairs beautifully with warm spices like cinnamon and smoked paprika.

→ Can I substitute butternut squash for red kuri?

Yes, butternut squash works well as a substitute. Adjust roasting time as butternut may take slightly longer to become tender due to its denser flesh.

→ How do I adjust the spice level?

Reduce or omit the chili flakes for a milder version. For more heat, increase to 1 teaspoon or add fresh jalapeño slices during roasting.

→ Can I make this ahead?

Roast the vegetables up to 2 days ahead and reheat at 350°F for 10-15 minutes. Add fresh garnishes like cilantro and lime just before serving.

→ What protein options work well?

Add cooked chickpeas, grilled tofu, or roasted chicken during the last 10 minutes of cooking. Alternatively, serve alongside broiled fish or top with a fried egg.