Best Butternut Squash Kabobs With Spicy Lemon Dip Recipes

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BUTTERNUT SQUASH KABOBS



Butternut Squash Kabobs image

Make and share this Butternut Squash Kabobs recipe from Food.com.

Provided by Sharon123

Categories     Vegetable

Time 35m

Yield 8 serving(s)

Number Of Ingredients 5

2 lbs butternut squash (or acorn)
3 tablespoons butter, melted
1 teaspoon curry powder
8 wooden skewers, 8-inch (or metal)
salt and pepper

Steps:

  • Preheat the oven to 450*F. Cut the squash in half lengthwise and remove the seeds. Peel and cut squash halves into 1"-1 1/2" cubes. Place in shallow rectangular baking dish or cookie sheet. In a small bowl, combine butter and curry powder. Drizzle over the squash, tossing to coat thoroughly.
  • Roast the squash, uncovered, for 20 to 25 minutes or until tender and lightly browned, stirring once or twice. Serve immediately or let cool. Store in an airtight container in the refrigerator up to 2 days.
  • Serve squash at room temperature threaded on eight 8" skewers. Season to taste with salt and pepper.
  • Makes 8 servings.
  • Note:.
  • To reheat kabobs, grill on gas or charcoal grill directly over medium coals(or preheat gas to medium) about 10 minutes or until heated through, turning kabobs occasionally. Enjoy!

Nutrition Facts : Calories 90.2, Fat 4.5, SaturatedFat 2.8, Cholesterol 11.4, Sodium 35.4, Carbohydrate 13.4, Fiber 2.4, Sugar 2.5, Protein 1.2

CHICKEN-AND-SUMMER-SQUASH KEBABS



Chicken-and-Summer-Squash Kebabs image

Provided by Elissa Meadow

Categories     Chicken     Citrus     Leafy Green     Onion     Tomato     Vegetable     Marinate     Fourth of July     Summer     Healthy     Self

Yield Makes 4 servings

Number Of Ingredients 15

1 orange, juiced, plus zest
1 lemon, juiced, plus zest
1 lime, juiced, plus zest
2 teaspoons ground cumin
2 teaspoons chili powder
1/2 cup olive oil
1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch chunks (16 pieces)
1/4 cup balsamic vinegar
1 red onion, halved, cut into 1-inch wedges
2 large zucchini, halved, cut into eighths
2 yellow squash, halved, cut into eighths
Coarsely ground black pepper
Vegetable oil cooking spray
5 cups arugula (or other salad greens)
2 cups cherry tomatoes, cut in half

Steps:

  • If using wooden skewers, soak in water at least 20 minutes. Whisk first 5 ingredients and 1/4 cup oil in a bowl. Add chicken, arranging to make sure liquid covers all pieces. Cover with plastic wrap. Marinate 1 hour. Meanwhile, whisk together remaining 1/4 cup oil and vinegar and brush liberally on vegetables; reserve remaining liquid to use as salad dressing. On a wooden or metal skewer, thread (in any order you like) a piece each of onion, zucchini, chicken and squash, then repeat for remaining skewers. Season with pepper. Coat grill with cooking spray. Heat grill to medium-high heat. Cook kebabs about 7 1/2 minutes per side or until chicken is firm and cooked through. Toss greens with remaining oil and vinegar mixture. Add salt and pepper. Divide greens among 4 plates. Place 2 kebabs on each plate. Garnish with tomatoes and serve immediately.

SPICY HONEY-GLAZED BUTTERNUT SQUASH



Spicy Honey-Glazed Butternut Squash image

The combination of harissa, honey, lemon and cumin works incredibly well with butternut squash. Everything gets tossed together in the same pan and roasted until the squash is beautifully glazed.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 10

1 2-pound butternut squash, peeled, halved lengthwise, seeded and sliced into 1/2-inch-thick half-moons
3 tablespoons harissa paste
3 tablespoons honey
2 tablespoons extra-virgin olive oil
1/2 lemon, sliced
2 cloves garlic, smashed
1 teaspoon ground cumin
Kosher salt
2 teaspoons red wine vinegar
Torn fresh mint, for topping

Steps:

  • Preheat the oven to 450˚ F. Put the squash in a foil-lined 9-by-13-inch baking dish and toss with the harissa, honey, olive oil, lemon, garlic, cumin and 1 teaspoon salt. Roast, tossing halfway through, until the squash is caramelized and tender, 50 to 60 minutes.
  • Drizzle the squash with the vinegar and top with mint.

BUTTERNUT SQUASH KABOBS WITH SPICY LEMON DIP



Butternut Squash Kabobs with Spicy Lemon Dip image

The tangy flavored dip is a great complement to these roasted squash kabobs.

Provided by By Betty Crocker Kitchens

Categories     Dinner

Time 30m

Yield 5

Number Of Ingredients 10

2 tablespoons olive oil
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon Mexican-style chili powder or chili powder
1 butternut squash (about 1 lb) peeled, seeded, cut into 1-inch cubes
10 (6-inch) wooden skewers
1 container (6 oz) Liberté® Méditerranée lemon yogurt
2 tablespoons chopped fresh cilantro
1 medium jalapeño chile, seeded, finely chopped
1 teaspoon lemon juice

Steps:

  • Heat oven to 450°F. Line 15x10x1-inch pan with foil. In small bowl, stir oil, cumin, salt and chili powder until well mixed. Set aside.
  • Thread 5 to 6 squash cubes onto each wooden skewer; brush with oil mixture. Place in pan. Bake 30 to 40 minutes, turning once, until tender.
  • In small bowl, mix Dip ingredients until well blended. Serve kabobs with dip.

Nutrition Facts : Calories 130, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 1 g, TransFat 0 g

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