A one-pan meal that’s Whole30, Paleo, and Gluten Free! This Sautéed Kielbasa, Butternut Squash, and Kale Skillet recipe is as simple as it gets for a great weeknight dinner!
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!).
Time Saving Tip
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!
Check out my Walmart Grocery Finds post to see what else I buy when I’m at Walmart!
But today I used fresh roasted butternut squash and a Pederson’s Kielbasa because it’s sugar-free and Whole30 Approved (yay!). I’ve seen other sugar free kielbasa at my local Kroger (check out my Kroger Whole30 finds), so I *think* that means it’s not too hard to come by!
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!
- You could swap sweet potatoes or another type of squash for the butternut squash.
- You could also switch out another type of green for the kale, if you’d prefer.
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 a recipe, 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!
Pin it for later:
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.