Tuesday, March 5, 2024
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Sautéed Kielbasa & Butternut Squash Skillet

This content originally appeared here. Republished with permission.

This Sautéed Kielbasa, Butternut Squash, and Kale Skillet recipe is fall in a dish! It’s so simple as might be for a delicious and hearty weeknight dinner! This one-pan meal can also be Whole30 and Paleo friendly!

Why We Love It

I really like seasonal cooking! When the leaves start to vary, you’ll find me grabbing my favorite healthy cookbooks and celebrating fall goodness with recipes like Oven Baked Brats and sides like roasted Acorn SquashSpaghetti squash.

And naturally, this Kielbasa and Butternut Squash skillet! It has all of the delicious flavors of the season: Butternut squash, kale, garlic, mustard seeds, and perfectly sautéed kielbasa.

Make it up in a snap and with only one bite, you’ll be immediately cozy!

👉You’ll want to take a look at a few of my other one pan recipes, like my skillet Garlic Butter Steak Bites or stuffed Italian Sausage!


Ingredients Notes:

  • Swap sweet potatoes or one other form of squash for the butternut squash.
  • Save time by buying the frozen, pre-cubed squash. You’ll save yourself the trouble of all of the chopping and seed scraping, plus it cooks up sooooo quickly!
  • Switch out one other form of green for the kale, like collard greens, mustard greens, or spinach, if you happen to’d prefer. If you happen to use spinach, add that in last since it cooks in a short time.
  • I really like the sugar-free raw Kielbasa from Porter Road, but I’ve also seen healthy options in stores like Kroger and Walmart. If you happen to’re using pre-cooked kielbasa, shorten the cook time!
  • If you happen to’re following Whole30 or some other special weight loss program, be sure you check the ingredients label in your sausage to make sure that all of the ingredients are compatible.


Step 1: Dice the butternut squash into bite sized pieces and roast within the oven.

In a heavy-bottomed skillet (like this forged iron skillet that I absolutely ADORE!), cook the kielbasa over medium heat, turning because it browns. Don’t forget to poke it a couple of times before cooking to permit the steam to flee!

Step 2: Set the kielbasa aside. Sauté the garlic and mustard seeds in the identical skillet until fragrant.

Slice the kielbasa and chop the kale. Add each 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 needs to be cooked and delicious! Toss every thing together and finish within the skillet, letting the flavors meld together.

Related Recipes

I’d love to listen to about your experience making this recipe!
Please leave a comment below or tag me on Instagram @cookathomemom.

Sautéed Kielbasa and Butternut Squash Skillet

A stunning fall-inspired dinner your whole family will love! Whole30, Paleo.

Calories 158 kcal per serving


  • 1 10-12
  • 1
    small butternut squash
  • 1
    small bunch kale
  • 2
    olive or avocado oil
  • 1
  • 1
    mustard seeds
  • 1
  • ½


Cook the Squash

  1. 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.

  2. Toss with 1 Tbsp oil and season with slightly salt and pepper. Spread evenly on a parchment lined baking sheet. Cook for about 20 minutes, turning a few times halfway through, until the pieces are browning and softened through.

Prep the Veggies

  1. Meanwhile, mince the garlic. Wash the kale and take away any large stems. Tear the leaves into bite-sized pieces and put aside.

Cook the Dish

  1. In a big skillet, heat the remaining oil over medium heat.

  2. Poke the kielbasa a couple of times with a fork to make small holes. This enables steam to flee while cooking. Add the kielbasa to the skillet, turning because it browns, until cooked through. Set it aside.

  3. Optional: Drain any excess grease, leaving about 1-2 tablespoons within the skillet. Saute the garlic and mustard seeds until fragrant, about 3 minutes.

  4. Slice the kielbasa into smaller pieces and add to the skillet. Stir within the kale and permit all of it to cook together for about 5 minutes, just until the kale turns shiny green and tender.

  5. Stir within the cooked squash. Season to taste with salt and pepper and serve.

Recipe Notes

  • This recipe is written for raw kielbasa sausage. If you happen to’re using pre-cooked kielbasa (many stores sell it fully cooked), shorten the cook time. You simply must cook it until it’s warmed through and starting to get crispy.
  • To avoid wasting time, buy pre-diced fresh or frozen butternut squash.
  • Substitute sweet potatoes or some 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 slightly easier!

Nutrition Facts

Sautéed Kielbasa and Butternut Squash Skillet

Amount Per Serving

Calories 158
Calories from Fat 72

% Each day Value*

Fat 8g12%

Saturated Fat 1g6%

Cholesterol 1mg0%

Sodium 597mg26%

Potassium 730mg21%

Carbohydrates 24g8%

Fiber 4g17%

Sugar 4g4%

Protein 3g6%

Calcium 111mg11%

Vitamin C 57mg69%

Vitamin A 21355IU427%

Iron 2mg11%

* Percent Each day Values are based on a 2000 calorie weight loss program.

Please note that the dietary information may vary depending
on the particular brands of products used. We encourage everyone to examine specific
product labels in calculating the precise dietary information.

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