Acorn Squash with Kale and Sausage
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This roasted acorn squash with kale and sausage is a vibrant, dairy-free dish that celebrates the natural sweetness of winter squash. The caramelised edges of the roasted squash provide a soft, buttery base for the savoury filling of spicy Italian turkey sausage and earthy kale. Finished with a crisp walnut and panko topping, it offers a wonderful contrast of textures that makes it feel like an indulgent, gourmet meal.
As a nutritious main course or a substantial side dish, this recipe is perfect for those seeking a lighter alternative to traditional heavy autumn comfort foods. Using lean turkey sausage and nutrient-dense greens ensures this meal is packed with protein and vitamins while remaining low in saturated fat. Serve it alongside a crisp green salad for a balanced midweek dinner that looks beautiful on the plate.
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Ingredients for Acorn Squash with Kale and Sausage
2 medium acorn squash, halved down the middle, seeds removed
1/2 teaspoons kosher salt
1/4 teaspoons freshly ground black pepper
Olive oil cooking spray
3 teaspoons olive oil, divided
230g hot Italian turkey sausage, casings removed
1 large leek, white and light green parts only, halved and sliced
2 cloves garlic, finely chopped
4 cups tightly packed torn kale
1/3 cup reduced-sodium chicken broth
60ml chopped walnuts
2 tablespoons grated fresh Parmesan
2 tablespoons panko breadcrumbs
How to make Acorn Squash with Kale and Sausage
Heat oven to 375°. Cut a thin slice off round side of each squash half to create a stable base. Sprinkle with salt and pepper; coat with cooking spray. Place squash flesh side down on a baking sheet lined with aluminum foil; bake until golden and tender, 30 minutes. Remove from oven; flip squash and set aside. Heat grill. In a large nonstick skillet over medium heat, heat 1 teaspoon oil. Add sausage; cook, breaking into coarse pieces, until brown, 6 minutes; transfer to a bowl. To same skillet, add remaining 2 teaspoons oil and leek; cook until leek is soft, 3 minutes. Add garlic; cook, 30 seconds. Add kale and toss; add broth. Cover and cook until kale is tender, 5 minutes; stir in sausage. Divide kale-sausage filling among squash. In a bowl, combine walnuts, Parmesan and panko; sprinkle evenly over squash bowls and coat with cooking spray. Grill until panko is golden, 2 minutes.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
16 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors

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