A lovely fall-inspired dinner your whole family will love!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 25 minutes
- 1 pound of Kielbasa Sausage – Purchase Here
- 1 small butternut squash
- 1 small bunch kale
- 2 Tablespoon olive or avocado oil, divided
- 1 clove garlic
- 1 teaspoons mustard seeds
- 1 teaspoons salt
- ½ teaspoons 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.
Prep the Veggies
Meanwhile, mince the garlic. Wash the kale and remove any large stems. Tear the leaves into bite-sized pieces and set aside.
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.