This Sautéed Kielbasa, Butternut Squash, and Kale Skillet recipe is as simple as it gets for a great weeknight dinner! It’s a one-pan meal that’s Whole30, Paleo, and Gluten Free!
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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 (Psst- check out some of my other one pan recipes).
- Kielbasa: I love the sugar-free Kielbasa from Porter Road, but I’ve also seen options in stores like Kroger and Walmart.
- Butternut Squash: I made this recipe with roasted butternut squash, but if you’d like to save a ton of time, buy the frozen, pre-cubed kind. You’ll save yourself the hassle of all the chopping and seed scraping, plus it cooks up sooooo quickly! I sometimes pick frozen squash up at Walmart and keep it in my freezer for a quick veggie to add to any meal!
- Mustard Seeds
- Oil: I prefer olive oil or avocado oil.
- Salt & Pepper
Making the Recipe
- Dice the butternut squash into bite sized pieces and roast in the oven.
- In a heavy-bottomed skillet (like this cast iron skillet that I absolutely ADORE!), cook the Kielbasa over medium heat, turning as it browns. Don’t forget to poke it a few times before cooking to allow the steam to escape!
- Set the kielbasa aside. Sauté the garlic and mustard seeds in the same skillet until fragrant.
- Slice the kielbasa and chop the kale. Add both back into the skillet and sauté together, just until the kale is wilted a bit.
- Add the roasted butternut squash, which by now should be cooked and delicious!
- Swap sweet potatoes or another type of squash for the butternut squash.
- Switch out another type of green for the kale, if you’d prefer. If you use spinach, add that in last because it cooks very quickly.
Kielbasa and Butternut Squash: a Soul-Satisfying Combo
Meals like this always remind me of my grandma. Back in college, I’d call her up a few nights a week and tell her, “Ok, I’ve got a can of beans, an onion, a few tomatoes, and some chicken broth… what can I make?”
Without fail, she’d talk me through the steps to make my meal, and then 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.
Cookin’ on the fly
These days, I still cook mainly on the fly, but with less help from Grams. 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. Whether you’re just starting out on your cooking journey or comfortable making changes as-needed, this is a very easy dish to customize!
Don’t be afraid to try new or different things! If it doesn’t work exactly right, just remember that you’re learning and growing as a cook.
How do you like to make your meals? Do you always follow recipes to the T from your favorite cookbooks, or do you like to let things come together as you go? A little of both? I’d love to know I’m not alone!
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Sautéed Kielbasa & Butternut Squash Skillet
- Oven Safe Skillet
- 1 10-12 oz kielbasa
- 1 small butternut squash
- 1 small bunch kale
- 2 tbsp olive or avocado oil, divided
- 1 clove garlic
- 1 tsp mustard seeds
- 1 tsp salt
- ½ tsp pepper
Cook the Squash
- 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 season with a little salt and pepper. Spread evenly on a parchment lined baking sheet. Cook for about 20 minutes, turning once or twice halfway through, until the pieces are browning and softened through.
Prep the Veggies
- Meanwhile, mince the garlic. Wash the kale and remove any large stems. Tear the leaves into bite-sized pieces and set aside.
Cook the Dish
- In a large skillet, heat the remaining oil over medium heat.
- Poke the kielbasa a few times with a fork to make small holes. This allows steam to escape while cooking. Add the kielbasa to the skillet, turning as it browns, until cooked through. Set it aside.
- Optional: Drain any excess grease, leaving about 1-2 tablespoons in the skillet. Saute the garlic and mustard seeds until fragrant, about 3 minutes.
- Slice the kielbasa into smaller pieces and add to the skillet. Stir in the kale and allow it all to cook together for about 5 minutes, just until the kale turns bright green and tender.
- Stir in the cooked squash. Season to taste with salt and pepper and serve.