This Sautéed Kielbasa, Butternut Squash, and Kale Skillet recipe is fall in a dish! It’s as simple as can be for a delicious and hearty weeknight dinner! This one-pan meal is also Whole30 and Paleo friendly!
Why We Love It
I love seasonal cooking! When the leaves start to change, you’ll find me grabbing my favorite healthy cookbooks and celebrating fall goodness with recipes like Oven Baked Brats and sides like roasted Acorn Squash, Spaghetti squash.
And of course, this Kielbasa and Butternut Squash skillet! It has all the delicious flavors of the season: Butternut squash, kale, garlic, mustard seeds, and perfectly sautéed kielbasa.
Make it up in a snap and with just one bite, you’ll be instantly cozy!
- Swap sweet potatoes or another type of squash for the butternut squash.
- Save time by buying the frozen, pre-cubed squash. You’ll save yourself the hassle of all the chopping and seed scraping, plus it cooks up sooooo quickly!
- Switch out another type of green for the kale, like collard greens, mustard greens, or spinach, if you’d prefer. If you use spinach, add that in last because it cooks very quickly.
- I love the sugar-free raw Kielbasa from Porter Road, but I’ve also seen healthy options in stores like Kroger and Walmart. If you’re using pre-cooked kielbasa, shorten the cook time!
- If you’re following Whole30 or any other special diet, be sure to check the ingredients label on your sausage to make sure all the ingredients are compatible.
Step 1: 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!
Step 2: 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.
Step 3: Last, add the roasted butternut squash to the skillet, which by now should be cooked and delicious! Toss everything together and finish in the skillet, letting the flavors meld together.
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I’d love to hear about your experience making this recipe!
Please leave a comment below or tag me on Instagram @cookathomemom.
Sautéed Kielbasa and Butternut Squash Skillet
- 1 10-12 oz kielbasa
- 1 small butternut squash
- 1 small bunch kale
- 2 Tablespoon olive or avocado oil, divided
- 1 clove garlic
- 1 teaspoons mustard seeds
- 1 teaspoons salt
- ½ teaspoons pepper
Cook the Squash
- Preheat oven to 425°F (218°C). Cut the butternut squash in half and scrape out the seeds. 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.
- This recipe is written for raw kielbasa sausage. If you’re using pre-cooked kielbasa (many stores sell it fully cooked), shorten the cook time. You only need to cook it until it’s warmed through and beginning to get crispy.
- To save time, buy pre-diced fresh or frozen butternut squash.
- Substitute sweet potatoes or any other squash for the butternut squash.
- Substitute collard greens or mustard greens for the kale.
- Use a grapefruit spoon to make scraping the seeds out of squash a little easier!