squash, kale, and sausage casserole

Squash, kale, and sausage casserole



Yield 6-8 servings


For the squash

2 acorn squash, halved and seeded

2 tablespoons butter

2 teaspoons brown sugar

1/2 teaspoon salt

For the kale

1 tablespoon extra-virgin olive oil

1 garlic clove, minced

3 cups chopped kale

1/2 teaspoon salt

For the topping

1/2 cup butter

24 fresh sage leaves

8 ounces sausage

1 cup breadcrumbs

2 teaspoons brown sugar

1 1/2 teaspoons salt

To finish

1/4 cup heavy cream


  1. Drop a dab of butter into each acorn squash and then sprinkle with the brown sugar and salt.
  2. Roast the squash at 375 degrees F for one hour or until soft. 
  3. While the squash is in the oven, heat the olive oil in garlic in a large skillet over medium heat.
  4. When the garlic is fragrant and browned, add the kale and salt and saute until wilted. Remove the cooked kale from the skillet and set aside. 
  5. Return the large skillet to the stove to make the topping. Melt the butter over high heat, and then add the sage leaves and sausage. Cook until the meat is browned, stirring as you go to break it up into crumbles. 
  6. Remove the skillet from the heat and stir in the breadcrumbs, brown sugar, and salt. 
  7. When the squash has roasted and then cooled, scoop out the flesh. (Two acorn squash should yield about 4 cups of cooked squash.)
  8. Blend the squash with the heavy cream in a food processor until smooth.
  9. Stir together the squash puree with the kale, folding until everything is evenly distributed.
  10. Spread the squash-kale mixture into a casserole dish and top with the sausage crumble.
  11. Return to the oven and bake until heated through, about 30 minutes.


I used a 1 3/4 quart casserole dish for this recipe. An 8 x 8 dish holds 2 quarts, and a 9 x 13 dish holds 3 quarts. 

Make sure to chop your kale well. Think bite-sized pieces, then go one step smaller.

If your sage leaves are huge, feel free to chop them up a bit before cooking them with the sausage. Likewise, feel free to adjust the number of sage leaves you use depending on how large or how small the leaves are.

Recipe by Love & Flour at