Sweet and Spicy Red Kuri Squash Bowl

Embrace the flavors of the season with this Sweet and Spicy Red Kuri Squash Bowl. Featuring the naturally creamy texture of red kuri squash, this dish is elevated with a warming blend of cinnamon, smoked paprika, and a hint of chili heat. It is a vibrant, comforting meal designed for chilly days, offering a perfect balance of sweetness and spice.

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The magic of this bowl lies in the caramelization process. As the squash and red onions roast, the addition of pure maple syrup and apple cider vinegar creates a glossy, flavorful glaze that binds the earthy spices together. It is a wholesome dish that feels indulgent while remaining packed with nutrients.

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, for serving).
• 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: Prep

Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

Step 2: Season

In a large mixing bowl, toss the cubed red kuri squash and sliced red onion with olive oil, smoked paprika, cinnamon, cumin, chili flakes, salt, and black pepper until every piece is evenly coated.

Step 3: First Roast

Spread the vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 25 minutes.

Step 4: Glaze

Drizzle the maple syrup and apple cider vinegar over the partially roasted vegetables. Toss them gently on the pan and return to the oven for another 10 minutes until they are tender and caramelized.

Step 5: Prepare Greens

While the squash finishes roasting, use a small skillet or steamer to cook the chopped kale until it is just wilted (about 2-3 minutes).

Step 6: Assemble

Divide the cooked quinoa (if using) among four bowls. Top with the roasted squash mixture and the wilted kale.

Step 7: Garnish

Finish each bowl with a sprinkle of roasted pumpkin seeds, fresh cilantro, and a squeeze of lime juice.

Zusatztipps für die Zubereitung

To ensure the squash roasts properly rather than steaming, use a large enough baking sheet to keep the vegetables in a single layer. Essential tools include a sharp knife for the squash, a mixing bowl, and parchment paper to prevent the maple glaze from sticking to the pan.

Varianten und Anpassungen

For an extra boost of protein, add cooked chickpeas or grilled tofu to the bowl. If you prefer a different green, baby spinach can easily be substituted for kale. To keep the dish strictly vegan, ensure that your optional quinoa is prepared using vegetable broth.

Serviervorschläge

This bowl is best served warm as a main dish. For a complete dining experience, pair it with a crisp white wine such as Sauvignon Blanc. The acidity of the wine beautifully complements the sweet and spicy notes of the roasted squash.

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This Red Kuri Squash Bowl is a nutritional powerhouse, providing 210 calories per serving (without quinoa), with 8g of healthy fats and 4g of protein. It's a flavorful way to enjoy a healthy, plant-based meal during the autumn and winter months.

Recipe FAQs

→ What does red kuri squash taste like?

Red kuri squash has a naturally sweet, nutty flavor similar to pumpkin but with a creamier texture. It roasts beautifully and becomes tender without getting mushy, making it ideal for bowls and salads.

→ Can I make this spicier?

Absolutely. Increase the chili flakes to 1 teaspoon for moderate heat or add fresh minced jalapeño when tossing the vegetables. You can also serve with hot sauce on the side.

→ What can I substitute for red kuri squash?

Butternut squash, kabocha, or acorn squash work well here. Sweet potatoes also make a delicious substitute with similar roasting times and flavor profile.

→ How do I store leftovers?

Keep roasted vegetables and kale separate from quinoa and garnishes. Store in airtight containers for up to 4 days. Reheat squash at 350°F until warmed through, then add fresh toppings.

→ Is this suitable for meal prep?

Yes, this bowl meal preps beautifully. Roast the vegetables in bulk, cook quinoa ahead, and portion everything into containers. Add fresh cilantro, lime, and pepitas just before serving.

→ Can I add protein to make it more filling?

Roasted chickpeas, grilled tofu cubes, or pan-seared tempeh add protein while keeping it vegetarian. For non-vegetarian options, shredded chicken or roasted chickpeas work well.