Creamy roasted squash balanced with maple sweetness, warming spices, and gentle chili heat in 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
→ Spices and Seasonings
05 - 2 tablespoons olive oil
06 - 1.5 teaspoons smoked paprika
07 - 1 teaspoon ground cinnamon
08 - 0.5 teaspoon ground cumin
09 - 0.5 teaspoon chili flakes, adjusted to heat preference
10 - 0.75 teaspoon sea salt
11 - 0.25 teaspoon black pepper
→ Sweet and Tangy Elements
12 - 2 tablespoons pure maple syrup
13 - 1 tablespoon apple cider vinegar
→ Garnishes
14 - 0.25 cup roasted pumpkin seeds
15 - 2 tablespoons chopped fresh cilantro
16 - 1 small lime, cut into wedges
# Directions:
01 - Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
02 - In a large bowl, combine red kuri squash cubes and red onion slices with olive oil, smoked paprika, cinnamon, cumin, chili flakes, sea salt, and black pepper. Toss until vegetables are evenly coated with spice mixture.
03 - Spread seasoned vegetables in a single layer on prepared baking sheet. Roast in preheated oven for 25 minutes.
04 - Drizzle maple syrup and apple cider vinegar over partially roasted vegetables. Toss gently to coat and return to oven for 10 minutes until caramelized and tender.
05 - While squash continues roasting, steam or sauté chopped kale until just wilted, approximately 2 to 3 minutes.
06 - Divide cooked quinoa, if using, among four serving bowls. Top each with roasted squash, caramelized onions, and wilted kale.
07 - Top each bowl with roasted pumpkin seeds, chopped cilantro, and a squeeze of fresh lime juice. Serve immediately.
