Ever have one of those days that seem to drag on forever? Fortunately I don`t have too many but yesterday was one of ¨those days¨. Finally got home from work & didn`t feel like cooking which fortunately almost never happens. Typically the kitchen is my place to relax & unwind but not yesterday. Was so tempted to order out but nothing even sounded good. On days like this I usually bite the bullet & look for something EASY, COMFORTING & QUICK to prepare. This Easy Kielbasa Brussel Sprout Squash & Pepper Skillet dish fit the bill perfectly. On the table in less than 30 minutes, fast prep, minimal clean up this is simplicity at it`s finest. And most important of all it just tastes great! Sometimes aren`t the simplest things just the best! Sausage & cabbage go so well together right. Sausage & peppers are just meant to be! And the squash just added another level of yum to the whole plate! At the end I added a little honey Dijon cream to tie everything together & the end result was pretty much fantastic!
I whipped up a batch of my Crispy Duck Fat Potatoes to accompany the meal but if you happen to be watching your carbs it`s great as is. This is also gluten free for anyone with gluten sensitivities. Protein & veggies, how can you really go wrong.
Here`s all you need for your Easy Kielbasa Brussel Sprout Squash & Pepper Skillet:
Kielbasa- 1 lb sliced
Red Bell Pepper- 1 thinly sliced
Orange Bell Pepper- 1 thinly sliced
Brussel Sprouts- 1 lb whole if small, halved if larger
Squash- 1 lb
Honey Dijon Mustard- 1/4 cup
Cream- 1/4 cup
Let`s start by getting the prep work done. Slice the peppers.
You can leave any small Brussel sprouts whole but halve the larger ones. You probably want to trim the ends as well.
I used baby yellow squash (aren`t they pretty) which I halved as well but zucchini or any other summer squash will work beautifully. Just cut in bite size pieces.
Slice the Kielbasa. It`s nice using this sausage because it comes fully cooked which makes the dish that much faster.
This step is totally optional but I love the crisp texture it adds & also renders out some of the excess fat. Heat a large skillet over medium high & add the sausage. Cook until they start to crisp, turn them over & repeat, 3-4 minutes per side. Remove to a plate & discard all but a Tablespoon or to of the rendered grease.
While the Kielbasa is browning bring a saucepan with a couple of cups of water to a boil & add the Brussel`s & squash. Cook for 2 minutes & drain.
Add the drained squash & Brussel sprouts to the hot skillet, stir & cook for 3-4 minutes until just starting to brown in spots.Add the sliced peppers & cook for a couple of minutes.
Add the crisped Kielbasa back to the mix & stir.
Mix the Honey Dijon & cream thoroughly to combine.
Add in the mustard cream & stir well to evenly coat. That`s all there is to it! BAM, just like that dinner`s ready & was pretty painless to throw together yes? Even on one of ¨those¨ days.
Serve & enjoy your Easy Kielbasa Brussel Sprout Squash & Pepper Skillet!!
For other QUICK & EASY dinner ideas take a look at my Seared Sea Scallops with Minted Sweet Peas , Easy Weeknight Teriyaki Chicken or Weeknight Baked Fish in Foil with Kale, Asparagus & Tomato.