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 Tbsp avocado oil, divided

2 cups brown rice, prepared

1 package Ferndale uncured smoked turkey Rachel sausage

1 red bell pepper, chopped into 1" pieces

1 bunch Lacinato kale

1/2 small white onion, finely diced

1 ripe avocado, quartered and peeled

1 package alfalfa sprouts

Salt and pepper to taste

Optional: 4 Tbsp 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 Tbsp avocado oil and salt and pepper. Place in oven and roast for 25-30 min or until tender.
  • Place the Ferndale sausages in a cast iron skillet and pour water into the skillet so that y ½” 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 Tbsp avocado oil into another skillet and turn to med-low. Add diced onion and chopped red bell pepper. De-stem the Lacinato 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 Tbsp extra virgin olive oil

2 tsp Dijon mustard

2 tsp honey

4 Tbsp 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 Tbsp of sauerkraut brine to the mixture. If you like it sweeter, add an extra Tbsp of olive oil.