Kielbasa Dinner Skillet

Ingredients

• 1 small butternut squash
• 2 Tablespoon olive or avocado oil, (divided)
• 1 teaspoons salt
• 1/2 teaspoons pepper
• 1 clove garlic (minced)
• 1 small bunch kale
• 1 10-12 oz kielbasa
• 1 teaspoons mustard seeds

Instructions

1. 1

   --- Cook the Squash ---

2. 2

   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.

3. 3

   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.

4. 4

   --- Prep the Veggies ---

5. 5

   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.

6. 6

   --- Cook the Dish ---

7. 7

   In a large skillet, heat the remaining 1 Tablespoon olive or avocado oil, over medium heat.

8. 8

   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.

9. 9

   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.

10. 10

    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.

11. 11

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