A Whole30 & Paleo compliant one-pan dinner your family will love!
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.