Sautéed Kielbasa & Butternut Squash Skillet
A lovely fall-inspired dinner your whole family will love! Whole30, Paleo.
Servings 4 people
- 1 10-12 oz kielbasa
- 1 small butternut squash
- 1 small bunch kale
- 2 tbsp olive or avocado oil, divided
- 1 clove garlic
- 1 tsp mustard seeds
- 1 tsp salt
- ½ tsp pepper
Cook the Squash
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 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.
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.
Calories: 158kcal | Carbohydrates: 24g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 597mg | Potassium: 730mg | Fiber: 4g | Sugar: 4g | Vitamin A: 21355IU | Vitamin C: 57mg | Calcium: 111mg | Iron: 2mg