acorn squash with kale and spicy sausage acorn squash with kale and spicy sausage Israeli Kitchen Using Italian dressing to jazz up this dish makes for a fun shortcut. (Photo: Sarah F. Berkowitz)

Acorn squash stuffed with kale and sausage

This simple, 5-ingredient recipe turns sweet squash into a savory, filling side dish.

  • Yield: Serves 4
  • Prep time: 10 minutes
  • Cook time: 30 minutes

I love using the beautiful squash that show up in the grocery stores and farmers market in abundance. Adding some high-nutrient kale and spicy sausage, and the fact that there are only 5 ingredients, makes this dish a perfect 10 in my book!


  • 2 small acorn squash
  • 2 spicy sausages (I use Italian Tofurkey)
  • 1/3 cup Italian dressing
  • 3 cups baby kale
  • Salt and pepper, to taste


Preheat oven to 375. Line a baking pan with parchment paper.

Wash acorn squash and slice in half. Use an ice cream scoop to remove the seeds from the centers. Pierce squash with a fork, and then brush on Italian dressing. Place squash halves face down on pan, and bake for 30 minutes, or until soft.

Spray a small frying pan with non-stick spray, and heat on medium flame. Add baby kale, and stir until wilted. Season with salt and pepper. Transfer to another dish (don’t wash pan).

Slice sausage into half rounds, and add to frying pan. Saute for 5 minutes, or until sausage crisps up.

Fill acorn squash halves with a mixture of greens and sausage, and serve hot.

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen