Kielbasa Dinner Skillet

This kielbasa dinner combines savory Polish sausage, roasted butternut squash, and kale for a hearty, flavorful fall meal the whole family can enjoy.

Prep Time10

Cook Time25

Total Time35

Servings: people

Calories: 154kcal

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.

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.

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.

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.