Want to see all the fall goodness in just one pan? This one pan sautéed kielbasa skillet has all the delicious flavors of the season – butternut squash, kale, garlic, mustard seeds, and perfectly sautéed kielbasa.
Back in college, I’d call my grandma up a few nights a week, and tell her, “Ok Grams, I’ve got a can of beans, an onion, a few tomatoes, and some chicken broth… what can I make?” And she’d talk me through the steps to make my own meal. She’d end the call by giving me a list of a few staples to pick up next time I was at the store. Everything was unbelievably simple, and it’s how I learned to cook.
These days, I still cook mainly on the fly. There’s not often a recipe (I can never seem to follow recipes!), and as I go, I taste, smell, and adjust things to fit what I like. So if you’re just starting out on your cooking journey, this is a very easy dish to customize. You could swap sweet potatoes or another type of squash for the butternut squash, or switch out another type of green for the kale, if you’d prefer. don’t be afraid to change things up. If it doesn’t work exactly right, know that you’re learning and growing as a cook.
How do you like to cook? Do you always follow a recipe, or do you like to let things come together as you go? A little of both? Let me know in the comments below!
Sautéed Kielbasa & Butternut Squash Skillet
A Whole30 & Paleo compliant one-pan dinner your family will love!
- 1 10-12 oz kielbasa
- 1 clove garlic
- 1 tsp mustard seeds
- 2 tbsp olive or avocado oil, divided
- 1 small bunch kale
- 1 small butternut squash
- 1 tsp salt
- ½ tsp pepper
Preheat oven to 425.
Cut the butternut squash in half and scrape out the seeds (hint – I use a grapefruit spoon and it makes the process so much easier!). Cut away the skin and dice into bite-sized pieces.
Toss with 1 Tbsp oil and spread evenly on a parchment lined baking sheet.
Cook for about 30 minutes, flipping once or twice, until the pieces are browned and soft.
As the squash cooks, wash the kale and remove any large stems. Tear the leaves into bite-sized pieces and set aside.
Mince the garlic.
Warm the remaining oil in a large skillet, and sautee the garlic and mustard seeds until fragrant, about 3 minutes.
Slice the kielbasa and add to the skillet, stirring.
Stir in the kale and allow to cook together for about 5 minutes. The kale will be bright green and tender.
Stir in the cooked squash and season to taste with salt and pepper.