Kielbasa Dinner Skillet
This post may contain affiliate links.
This kielbasa dinner is one of those dependable meals I turn to when I want a hearty dinner without making a whole project out of it. It’s a simple weeknight meal that’s warm and comforting.
I usually start making this again as soon as fall rolls around, and every year I remember why it’s stayed in our rotation. Some recipes just earn a permanent spot at the dinner table, and this has definitely been one of those for us.
Why This Recipe is a Family Favorite
The combination of savory kielbasa and slightly sweet butternut squash is what makes this recipe so good. Kale, garlic, and mustard seeds round everything out without requiring a long list of ingredients.
⭐️ ⭐️ ⭐️ ⭐️ ⭐️
This was FANTASTIC! Super easy, came together quickly and oh so delicious! I added mushrooms (big fan) and finished with a little lemon juice. I love the versatility of this dish!
–Jennifer
I also love how easy it is to adapt. Swap in another winter squash or use a different leafy green, all depending on what your family enjoys.
Happy Kitchen Secrets
Here are my important mom-tested cooking tips for making this kielbasa dish. I’ve made this countless times, so let me save you from a failed attempt.
- Cut the squash into similar-sized pieces. They’ll roast more evenly, so you don’t end up with some pieces that are tender while others are still firm.
- Give the squash room to roast. Spread the pieces out on the baking sheet rather than crowding them together.
- Keep those browned bits in the skillet. After cooking the kielbasa, don’t wipe out the pan. That extra flavor is perfect for the garlic, mustard seeds, and kale.
Ingredients
You only need a handful of simple ingredients to make this skillet dinner.
Kielbasa: I use uncooked kielbasa for this recipe and brown it in the skillet before slicing. You can substitute precooked kielbasa; just shorten the cooking time since it only needs to brown and heat through.
Kielbasa is a type of Polish sausage, so look for either name when you’re shopping.
Butternut squash: Fresh butternut squash is delicious here, but frozen cubed squash is one of my favorite shortcuts when I don’t want to deal with all the chopping and seed scraping. You can substitute sweet potatoes or another winter squash.
Kale: Kale holds up really well without becoming mushy. Collard greens and mustard greens are both good substitutes. Spinach works too, but add it near the end because it wilts much faster.
Garlic: Fresh garlic adds savory flavor to the skillet. If you’re out of fresh cloves, pre-minced garlic works perfectly too.
Mustard seeds: These add a little bite that pairs especially well with the kielbasa. Ground mustard powder is a great substitute for mustard seeds. Use about ½ teaspoon for every 1 teaspoon of mustard seeds called for in my recipe.
Optional Additions
Add mushrooms: Sauté sliced mushrooms in the skillet for another vegetable and some extra texture.
Finish with lemon: Jennifer, one of our readers, added a little lemon juice to hers. A squeeze at the end is an easy way to add some brightness.
How to Cook the Kielbasa Skillet
For the full instructions, scroll or jump to the recipe card! ⬇️
Jump to Recipe
- Roast the squash. Get the squash on a sheet pan in the oven first and let it roast until it’s tender with golden edges. I use that oven time to prep everything else for the skillet.
- Brown the kielbasa. Cook the kielbasa until it’s nicely browned on the outside, then set it aside while you get the rest of the ingredients ready.
- Add the garlic and mustard seeds. Keep everything in the same skillet and let them cook just until fragrant. This part goes quickly, so keep an eye on the garlic!
- Add the kielbasa and kale. Slice the kielbasa and add it back with the kale. Give everything a good toss and let the kale soften a bit.
- Finish the skillet. Gently fold in the roasted squash once the kale has softened. Then, give everything one final toss to combine the ingredients.
Make it kid friendly:
If kale isn’t a favorite with your kids, chop it into smaller pieces so it mixes more evenly throughout the skillet. You can also swap it for spinach or give them a little extra roasted squash and kielbasa on their plate.
Tips for Success
Don't overcook the squash. I like it fork-tender but still firm enough to hold its shape when I toss everything together at the end.
Use a roomy skillet. A large, heavy-bottomed skillet gives you enough room to toss everything together without breaking apart the squash.
Taste before adding salt. Kielbasa can be plenty salty on its own, so I always taste the finished skillet before adding any extra seasoning.
Meal Prep Tips
Chop the butternut squash and kale ahead of time and store them separately in the refrigerator. When it’s time to cook, they’ll be prepped and ready to go.
Storing and Reheating
Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
I usually reheat this dish in a skillet so the kielbasa can get a little crispy again. The microwave works when I need to reheat it quicker, but I only heat it until it's just warmed through. This way, the squash doesn't get too soft.
Serving Suggestions
With protein and veggies in the same skillet, this dinner is hearty enough that I usually serve it on its own. If you want something extra, rice or egg noodles work well on the side. Homemade focaccia bread would be fantastic with it, too.
Kielbasa Dinner FAQs
Yes. Peel the squash before cutting it into cubes so the pieces are tender and easy to eat once roasted.
I like a large cast iron or other heavy-bottomed skillet. It holds heat well and gives you plenty of room to cook the kielbasa and toss everything together.
After you make it, please leave a comment and star rating below to let me know how it went!
Kielbasa Dinner Skillet
Video
Ingredients
- 1 small butternut squash
- 2 Tablespoon olive or avocado oil, divided
- 1 teaspoons salt
- ½ teaspoons pepper
- 1 clove garlic minced
- 1 small bunch kale
- 1 10-12 oz kielbasa
- 1 teaspoons mustard seeds
Instructions
Cook the Squash
- Preheat oven to 425°F (218°C). Cut the 1 small butternut squash in half and scrape out the seeds. Cut away the skin and dice into bite-sized pieces.
- Toss with 1 Tablespoon olive or avocado oil, and season with 1 teaspoons salt and ½ teaspoons 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 1 clove garlic. Wash the 1 small bunch 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 1 Tablespoon olive or avocado oil, over medium heat.
- Poke the 1 10-12 oz 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 1 teaspoons 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.
Equipment
Notes
Nutrition
2026 Update: This recipe is still a favorite of ours! It's been updated to simplify the cooking instructions and include extra cooking tips. We hope you love it as much as we do!
This was FANTASTIC! Super easy, came together quickly and oh so delicious! I added mushrooms (big fan) and finished with a little lemon juice. I love the versatility of this dish!
Fresh and delish! Thanks for the inspiration.
Thanks, Brianna! Enjoy! -Laura
Thanks for the pederson’s tip. I have been on the hunt for good kielbasa to eat while I do Whole30.
Hi Steven, Glad to help! Hope you enjoy it! – Laura