This content originally appeared here. Republished with permission.
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.
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
Cook the Squash
Prep the Veggies
Cook the Dish
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!
Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.