Sweet and Spicy Red Kuri Squash (Printable)

Creamy roasted squash glazed with sweet maple, smoked paprika, and chili. Served with kale and optional quinoa.

# 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 - 1.5 teaspoons smoked paprika
07 - 1 teaspoon ground cinnamon
08 - 0.5 teaspoon ground cumin
09 - 0.5 teaspoon chili flakes
10 - 0.75 teaspoon sea salt
11 - 0.25 teaspoon black pepper

→ Sweet and Tangy

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

# How-To Steps:

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 seasoned 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.

# Expert Suggestions:

01 -
  • The squash gets so creamy and soft you barely need a knife, while those crispy edges catch the maple glaze perfectly.
  • One bowl somehow feels fancy enough for guests but simple enough for a quiet Tuesday night dinner.
  • It's naturally vegetarian and gluten-free, so no awkward ingredient substitutions or stressed cooking.
02 -
  • Don't skip the halfway stir during the first roasting phase—I learned this the hard way when half my squash stayed pale while the other half burned.
  • The maple syrup and vinegar go in only during the final minutes; add them earlier and they'll burn or evaporate before they can work their magic.
03 -
  • Keep your oven racks in the middle position—this ensures even heat circulation so nothing roasts faster than anything else.
  • If you prep the vegetables the morning of and store them in a container, you can have this meal on the table in under 45 minutes on a busy night.
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