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Spiced Roasted Red Kuri Squash Rice Bowls

Name: Spiced Red Kuri Squash Rice Bowls
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 medium red kuri squash; 3 tbsp coconut aminos; 2 tbsp maple syrup; 1½ tsp chipotle chili powder; 1 tsp garlic powder; 1 tsp sea salt; 1 cup forbidden black rice (cooked according to package); 3 tbsp tahini; 1 lemon (juiced); 3-4 tbsp water; 1 bunch Tuscan kale (stems removed, finely chopped); 2 tbsp roasted pepitas

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These Spiced Red Kuri Squash Rice Bowls are the perfect fall dinner. Combining smoky, sweet spices with roasted red kuri squash, lemony kale, black rice, and maple-tahini drizzle, they’re cozy, wholesome, and full of seasonal flavor, making them a wonderful dinner option for any night of the week.

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Spiced Red Kuri Squash Rice Bowls

You guys! This Roasted Red Kuri Squash with Black Rice and Tahini is truly fall in a bowl, not just in terms of flavor but also in appearance! This bowl is colorful, cozy and packed with flavor and texture. Honestly, once you start cooking with red kuri squash, you’ll wonder how you ever settled for butternut. It might just be my favorite of all the winter squashes because it’s rich and nutty like chestnuts, buttery smooth when roasted, and best of all, you don’t even have to peel it. Just slice, roast, and let it caramelize until golden and tender. Plus, the skin softens beautifully and adds extra flavor (and fiber).

I opted for black rice, or forbidden rice, in this recipe, and my goodness, it totally steals the show with its deep purple hue and subtle, nutty chew. And it’s not just for looks – it’s loaded with antioxidants, fiber, and protein. Together, the creamy squash, tender massaged kale, and nutty rice make the most satisfying base for these deliciously spiced fall grain bowls.

No Jackfruitful bowl is complete without an absolutely drinkable sauce. I went with a classic tahini base with a mix of lemon and maple syrup, and it complements the main characters of this bowl perfectly! Arrange the ingredients beautifully in your favorite wide shallow serving bowl, add a drizzle of tahini sauce, and if your goal was: looks fancy but is so easy to make, you just nailed it! Perfect for a weeknight meal or a dinner party where you want to show off your “effortless gourmet” skills.

The Magic of Roasted Squash

There’s something truly special about roasted red kuri squash in particular. Don’t get me wrong, I’m all for roasted squash of all types, but, seriously, if you want a squash that’s even easier than butternut and also even tastier, you need to get on the red kuri train! When it hits a hot oven, it transforms from dense and firm to silky, caramelized perfection. The edges get crisp and golden, while the inside turns soft and creamy, with a subtle nuttiness that feels like a mix between sweet potato and chestnut.

Ingredients for Spiced Red Kuri Squash Rice Bowls

Red Kuri Squash: This beautiful orange winter squash has smooth, edible skin and a delicate flavor. When roasted, it becomes creamy, rich, and slightly nutty, aka the perfect centerpiece for your bowl.
Coconut Aminos: Adds depth, saltiness, and umami flavor, a soy-free alternative that’s slightly sweet and caramel-like.
Maple Syrup: Brings just the right touch of sweetness to balance the heat from the chipotle.
Chipotle Chili Powder: Adds a smoky warmth that gives this roasted red kuri squash recipe its signature fall flavor.
Garlic Powder & Sea Salt: Simple, classic seasonings that round out every layer of flavor.
Forbidden Black Rice: Nutty, slightly chewy, and full of antioxidants, black rice adds contrast in both color and texture to the roasted squash.
Tahini: Smooth, creamy, and full of healthy fats, it forms the base of the lemon-maple dressing that brings everything together.
Lemon Juice: Brightens and balances the richness of the sauce and tenderizes the kale for a softer and less bitter bite.
Kale: The perfect green base for this bowl. Its hearty texture, along with its slightly bitter flavor, pairs perfectly with the sweetness of the squash.
Roasted Pepitas: A crunchy topping that adds texture and a toasty, nutty flavor. Crushed nuts would also be a delicious topping if you don’t have pepitas!

What Does Red Kuri Squash Taste Like?

Red kuri squash has a naturally sweet, nutty flavor that’s milder than sweet potato but richer than butternut. Its texture becomes creamy when roasted, almost buttery, with subtle chestnut undertones. It pairs really nicely with savory, spicy, and sweet ingredients, which is why I love it in these bowls with the maple, chipotle, and garlic! If you’ve never tried it before, think of it as the more refined, silky cousin of the classic butternut. It’s slightly earthy, incredibly smooth, and don’t say I didn’t warn you when it becomes your new favorite!

Can You Eat the Skin of Red Kuri Squash?

Yes! One of the best things about red kuri squash is that its skin is completely edible once roasted. It becomes tender and slightly crisp, adding color, texture, and nutrients to your dish. No peeling required, just wash it well, slice it, and roast away. The minimal prep and maximum flavor of this squash are just two of the reasons why I use it time and time again.

How to Make These Spiced Red Kuri Squash Rice Bowls

These Spiced Red Kuri Squash Rice Bowls come together in under 30 minutes with simple, nourishing ingredients. Here’s how to make them:

Roast the Squash

Preheat your oven to 450°F convection bake. Carefully cut your red kuri squash in half and scoop out the seeds. Slice into 1-inch half moons. Don’t bother peeling this squash, as mentioned previously, once roasted, the skin is totally edible. In a small bowl, whisk together coconut aminos, maple syrup, chipotle chili powder, garlic powder, and sea salt. Brush the mixture evenly over both sides of the squash slices. Spread them on a baking sheet and roast for 30 minutes, flipping halfway through, until caramelized and tender.

Make the Maple Tahini Sauce

While the squash is roasting. Grab another bowl and whisk together tahini, the remaining maple syrup, half a lemon (juiced), and water until smooth and creamy. Adjust the thickness to your liking. Try and aim for a pourable texture, but not too thin, and add salt as desired.

Build the Bowls

Massage the chopped kale with the remaining lemon juice for about 15 seconds to soften. Click here to read my blog all about massaging kale. Divide the kale between bowls, add a scoop of black rice, and top with the roasted red kuri squash. Drizzle with tahini sauce and finish with roasted pepitas for crunch.

Why You’ll Love These Spiced Red Kuri Squash Rice Bowls

These roasted red kuri squash bowls are cozy, colorful, and full of texture. They’re vegan, gluten-free, and made with wholesome ingredients that are both nourishing and indulgent. One of the things that I love the most about bowls like this is that each bite is a little different. From the smoky spice of chipotle to the creamy sweetness of squash and the brightness of lemon-tahini sauce, it’s pretty much anything you could ever want from a quick and easy healthy rice bowl. Serve it for a casual dinner party, meal prep it for the week or whip it up on a busy weeknight; it fits every occasion and is sure to impress.

Prep Tips for Spiced Red Kuri Squash Rice Bowls

If you want to make this recipe ahead of time, you’re in luck! These rice bowls are pretty much meal prep heaven, so here are a few quick tips to make this recipe even easier!

Cook the rice ahead. Black rice takes longer than white rice, so meal prep it the day before to save time.
Don’t skip the massage! Kale becomes softer and easier to digest after a quick massage with lemon juice. You can even have your kale off the stem and chopped, so all you need to do is massage whenever you’re ready.
Roast ahead of time: roast your squash the day before and reheat whenever you’re ready to serve up these bowls.
Double the sauce. The maple-tahini drizzle goes with everything, so make a double batch and use it throughout the week in other recipes like roasted veggies or salads.

FAQs About Roasted Red Kuri Squash

What does red kuri squash taste like? It’s mildly sweet, nutty, and smooth, similar to chestnut or butternut squash but silkier in texture.

Can I eat the skin of red kuri squash? Yes! Once roasted, the skin becomes soft and completely edible.

What’s the best way to cook red kuri squash? Roasting enhances its natural sweetness and caramelizes the edges for the best flavor and texture.

Can I use another type of squash? Absolutely. Try this recipe with acorn, delicata, or butternut squash for a slightly different flavor profile.

Are these rice bowls good for meal prep? Yes! They store beautifully, and all you need to do is make all the bits and store them separately until you’re ready to assemble and enjoy.

Did You Make This Recipe?

Don’t forget to leave a rating and review below! Try these delicious recipes next:

High Protein Butternut Squash Soup

Butternut Squash and Brussels Sprouts Orzo Salad

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Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.

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Spiced Red Kuri Squash Rice Bowls

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Prep Time 5

Cook Time 30

Total Time 35

Servings: 4 servings

Course: Dinner, Main Course

Calories: 442

Equipment

Oven

Ingredients

1 medium red kuri squash
3 tbsp coconut aminos
2 tbsp maple syrup
1½ tsp chipotle chili powder
1 tsp garlic powder
1 tsp sea salt
1 cup forbidden black rice, cooked according to package
3 tbsp tahini
1 lemon, juiced
3-4 tbsp water
1 bunch Tuscan kale, stems removed, finely chopped
2 tbsp roasted pepitas

Method

Preheat oven to 450 convection bake.
Carefully slice the squash and half and remove the seeds. Slice into 1" thick half moons.
In a small bowl, combine the coconut aminos, 1 tbsp of maple syrup, spices, and sea salt. Spread the squash on a large baking sheet and use a basting brush to evenly coat each side of the squash slices. Transfer to the oven and bake for 30 minutes, flipping once half way through.
Meanwhile, prepare the tahini sauce by combining the tahini, remaining maple syrup, 1/2 of the lemon, juiced, water for desired thickness and a pinch of salt.
Add the chopped kale to a bowl and drizzle with remaining lemon juice. Use your hands to massage for 15 seconds until tender.
Divide the kale between 4 serving bowls. Top with the roasted squash and rice and drizzle with tahini sauce. Sprinkle with pepitas and enjoy!

Nutrition

Serving 1servingCalories 442kcalCarbohydrates 83gProtein 12gFat 10gSaturated Fat 2gPolyunsaturated Fat 4gMonounsaturated Fat 3gSodium 913mgPotassium 1683mgFiber 11gSugar 15gVitamin A 11627IUVitamin C 120mgCalcium 316mgIron 5mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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Spiced Roasted Red Kuri Squash Rice Bowls

Spiced Red Kuri Squash Rice Bowls

The Magic of Roasted Squash

Ingredients for Spiced Red Kuri Squash Rice Bowls

What Does Red Kuri Squash Taste Like?

Can You Eat the Skin of Red Kuri Squash?