Easy Roasted Red Kuri Squash with Kale

Sweet, nutty red kuri squash is tossed with warm, earthy spices and roasted until tender with beautifully caramelized edges. Served over a bed of lightly roasted kale, it’s a colorful, nourishing fall side dish with the perfect balance of sweet, smoky, and savory flavors. Best of all, both vegetables are roasted in the oven, making this delicious dish incredibly easy to prepare.

I love this red kuri squash recipe because it’s easy to make and tastes amazing! The skin is thin and edible, so there’s no peeling required. Just scoop out the seeds, slice, toss with spices, and roast in the oven. The kale is simply tossed with olive oil and seasonings, then popped into the oven for just 3 minutes. No sautéing required! Together it makes a colorful, nutrient-rich fall side dish with very little fuss.

Roasting red kuri squash gives it a buttery texture, caramelized edges, and a delicious savory-sweet flavor. The warm, smoky spices complement the natural sweetness of the squash, while the slightly bitter kale adds a lovely contrast in flavor and texture. A fabulous side dish for a weeknight and exciting enough for your Thanksgiving feast.

The kale is incredibly easy to prepare and makes this dish even more nutritious, but the roasted squash is absolutely delicious all on its own. Feel free to skip the kale and enjoy the sweet, smoky, caramelized squash as a simple side dish.

Why You’ll Love This Recipe

• Incredibly easy to make: Everything is roasted in the oven. No sautéing or standing over the stove. The kale takes just 3 minutes!
• Sweet, smoky, and savory: A touch of maple syrup enhances the squash’s natural sweetness, while smoked paprika, chili powder, and coriander add warm, delicious flavor.
• No peeling required: Red kuri squash has thin, edible skin that becomes tender when roasted, not a lot of work.
• Packed with nutrients: The sweet, buttery squash and earthy kale create a delicious combination packed with fiber, vitamins, and antioxidants.
• Beautiful for entertaining: The vibrant orange squash and deep green kale make a colorful side dish that’s perfect for fall dinners or your Thanksgiving table.
• Naturally gluten-free, dairy free and paleo: Made with simple, wholesome ingredients that nourish your body and taste amazing.

Ingredients for Roasted Red Kuri Squash with Kale

You’ll like this roasted winter squash recipe because there are only has a handful of ingredients needed to create a delicious combination of sweet, smoky, and savory flavors.

For the Roasted Squash

• Red kuri squash: This beautiful orange winter squash has a naturally sweet, nutty flavor and thin, edible skin. Kabocha squash is a good substitute.
• Coconut oil or ghee: Helps the squash caramelize and develop delicious golden edges.
• Maple syrup: Just a little enhances the natural sweetness of the squash and balances the spices.
• Smoked paprika: Adds a wonderful smoky depth of flavor.
• Chili powder: Gives the squash a little warmth and mild spice (check your chili powder, if it’s very hot spicy, use less).
• Ground coriander: Adds a subtle citrusy, earthy flavor that complements the squash.
• Sea salt: Brings all the flavors together.

For the Kale

• Kale: Adds beautiful color, earthy flavor, and plenty of nutrients. Curly kale or lacinato (dinosaur) kale both work well. Remove stems.
• Olive oil: Lightly coats the kale, helping it soften and roast.
• Garlic powder: Adds savory garlic flavor without any chopping. If you don’t have it on hand, it’s fine to leave it out, there’s plenty of flavor from the squash spices.
• Sea salt and black pepper: Simple seasonings that bring out the kale’s natural flavor.

What Makes Red Kuri Squash Special?

Red kuri squash is one of my favorite winter squashes because it’s naturally sweet, has a creamy texture, and is incredibly easy to prepare. But, it’s only available for a short time each fall.

Its beautiful orange skin is thin and edible, so there’s no need to spend time peeling it. Once roasted, the flesh becomes tender and buttery with a rich, slightly nutty flavor.

Like other orange winter squashes, red kuri is a good source of beta-carotene, which the body converts into vitamin A. It also provides fiber and other beneficial plant nutrients.

Roasting brings out its natural sweetness and creates delicious caramelized edges.

Why I Love Adding Kale

Kale makes this dish more nutritious and its deep green color creates a beautiful contrast with the vibrant orange slices. Combining it with winter squash gives you a wonderful variety of plant nutrients in one dish.

The slightly bitter flavor of kale balances the sweet, buttery squash.

Kale is rich in vitamins K, C, and A-related carotenoids, along with fiber and antioxidants.

And the best part? There’s no need to cook it separately on the stove. Just toss it with olive oil and seasonings and pop it into the oven for 3 minutes. So simple!

How to Make Roasted Red Kuri Squash with Kale

This recipe couldn’t be easier! The squash roasts until tender and caramelized, and the kale goes into the oven for just 3 minutes. No sautéing or complicated preparation required.

Step 1: Prepare the Squash and Spice Mixture

Preheat your oven to 425°F and line a baking sheet with parchment paper.

Cut the red kuri squash in half with a sharp knife and scoop out the seeds. I like using a serrated spoon to easily remove the seeds.

Place each half cut-side down on a cutting board and slice into approximately 1/2- 3/4-inch-thick pieces. There’s no need to peel the squash!

In a small bowl, combine the softened coconut oil or ghee, maple syrup, smoked paprika, chili powder, ground coriander, and sea salt. Mix until a paste forms.

Step 3: Season the Squash

Place the squash slices in a large bowl. Add the spice mixture and use a silicone spatula to mix it evenly over the squash.

Step 4: How to Roast Red Kuri Squash

Arrange the slices in a single layer on the prepared baking sheet.

Roast for 25–35 minutes, until the squash is tender and lightly browned around the edges.

Step 5: Roast the Kale

While the squash is roasting, place the chopped kale in a bowl. Add the olive oil, garlic powder, sea salt, and black pepper. Toss until evenly coated.

Spread the kale on a separate baking sheet. During the last 3 minutes of the squash’s cooking time, pop the kale into the oven.

That’s it! No need to sauté the kale in a separate pan.

Step 5: Serve

Transfer the warm kale to a serving platter and arrange the roasted squash slices on top.

Serve immediately and enjoy the wonderful combination of sweet, smoky squash and savory greens.

What to Serve with Roasted Red Kuri Squash

This colorful vegetable dish goes beautifully with a variety of main courses. I especially love it with roasted chicken, turkey, or fish.

It’s also a wonderful addition to a vegetarian meal served with quinoa, lentils, or chickpeas.

For Thanksgiving, it’s a beautiful addition to include along with your sweet potato dishes. The natural sweetness of the squash, smoky spices, and savory kale make it a festive side dish.

How to Store and Reheat

Refrigerator: Store leftover squash and kale in an airtight container in the refrigerator for up to 3–4 days.

Reheat: Spread the leftovers on a baking sheet and warm in a 350°F oven until heated through. You can also reheat them gently in a skillet.

Make ahead: Cut the squash and prepare the spice mixture a day in advance. Wash, dry, and chop the kale ahead of time, too. Store everything separately in the refrigerator until you’re ready to roast.

For the best flavor and texture, I recommend roasting the vegetables just before serving.

More Roasted Vegetable Side Dishes

• Roasted Vegetables with Cranberries
• Roasted Brussels Sprouts with Pomegranates and Oranges
• Roasted Butternut Squash with Crispy Kale
• Miso Roasted Carrots

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