Juicy Sausage, Squash, and Kale Bake

March 22, 2019

Sausage, Squash, and Kale Bake

A hearty and healthy one-pot wonder.

Course Main Course
Cuisine American
Keyword bake, breadcrumbs, cornbread, kale, sausage, squash
Author Déja Todman


  • 1 small kabocha squash about 1½ pounds
  • 1 pound fresh pork sausage such as sweet Italian (about 4 links)
  • 1 piece store-bought cornbread about 6x4 inches
  • 5 garlic cloves
  • 3 6- inch-long rosemary sprigs
  • ½ cup heavy cream
  • 1 bunch Tuscan kale
  • 2 medium shallots
  • Kosher salt
  • Freshly ground black pepper
  • 5 tablespoons unsalted butter divided


  1. Preheat the oven to 400 degrees.
  2. Cut the stem off the squash then cut in half. Scoop out seeds then peel the skin off.
  3. Cur squash into wedges. Peel the garlic cloves.
  4. Transfer both the squash and garlic to a saucepan then pour in cream, 1/4 cup water, rosemary, salt, and pepper.
  5. Cover and simmer 10-15 minutes.
  6. Remove stem from kale and chop into pieces.
  7. Slice the shallot into thin rounds.
  8. Crumble cornbread.
  9. Remove rosemary from sm squash and transfer the mixture to a bowl. Smash the mixture until smooth and creamy.
  10. Heat the same saucepan over medium heat with butter. Add shallots and cook until transluscent. Now, put in the kale and cook until wilted. Add to squash mix and stir.
  11. Prick holes into sausages. In the same pan, heat more butter and brown sausages on all sides.
  12. Remove and reserve sausage fat. Add cumbled cornbread and toast for 2-4 minutes.
  13. Assemble: Spread squash/kale mix on the bottom of the baking dish. Cut sausages into pieces and nestle evenly into it. Sprinkle cornbread cumble over.
  14. Bake for 20--25 minutes or until golden brown.
  15. Serve and enjoy! 😀

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