Squash, Sausage, & Kale Harvest Bowl


Kuri Squash, Ferndale Turkey Sausage, & Kale Harvest Bowl

Yield 4 servings

As the temperature drops and the days get shorter, here’s a comfort food recipe to add to your menu. Our harvest bowl is made with local Ferndale uncured smoked turkey Rachel sausage and sweet, buttery Kuri squash. It’s a hearty, savory delight that will appeal to all ages and tastes and just might help ward off the cold—for a little while.


  • 1 medium red kuri squash
  • 3 Tablespoons avocado oil, divided
  • 2 cups brown rice, prepared
  • 1 package smoked or cured sausage of your choice
  • 1 red bell pepper, chopped into 1" pieces
  • 1 bunch lacinato kale
  • ½ small white onion, finely diced
  • 1 ripe avocado, quartered and peeled
  • 1 package alfalfa sprouts
  • Salt and pepper to taste
  • Optional: 4 Tablespoons hemp hearts


Using a paring knife or sharp peeler, peel the red kuri squash. Cut the squash in half and use a spoon to scoop out and discard the seeds. Slice the halves into 1” long strips and chop strips into 1” cubes. Place on a parchment-lined baking sheet and toss with 2 Tablespoons avocado oil and salt and pepper. Place in oven and roast for 25-30 min or until tender.

Place the sausages in a cast iron skillet and pour water into the skillet so that ½-inch of water covers the bottom. Turn the heat on med-low and allow the sausages to heat, turning when needed, about 15-20 min.

Pour 1 Tablespoon avocado oil into another skillet and turn to med-low. Add diced onion and chopped red bell pepper. De-stem the kale and chop the stems into fine, ¼” disks. Add to pan and cook for approximately 5-10 min, stirring. Chop the remaining kale leaves into 1” strips and add to the pan once the vegetables are tender. Cook for approximately 5 more minutes.

Assemble the bowls: Place 1 cup of rice in the bottom of each bowl and top with sliced turkey sausage, ¼ of the avocado, a serving of the kale and pepper mixture, and a small portion of alfalfa sprouts. Drizzle creamy Dijon dressing over each bowl and serve. Enjoy!

Optional: sprinkle 1 Tbsp of hemp hearts over each bowl for an additional healthy serving of fats


Creamy Dijon Dressing


  • 4 Tablespoons extra virgin olive oil
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey
  • 4 Tablespoons sauerkraut brine
  • 1 garlic clove, finely minced (optional)
  • Salt and pepper to taste


Combine all ingredients in a jar with a lid and shake to combine. Pour over each individual harvest bowl and store remainder in refrigerator for up to two weeks.

Tip: If you like your dressing more acidic, try adding another Tablespoon of sauerkraut brine to the mixture. If you like it sweeter, add an extra Tablespoon of olive oil.