Best Butternut Squash Kabobs With Spicy Lemon Dip Recipes

CURRIED BUTTERNUT SQUASH KABOBS

Curried Butternut Squash Kabobs image

These baked squash cubes pick up a mouthwatering grilled taste along with a mild curry butter flavor. The pretty orange side dish adds interest to more traditional summer entrees.-Mary E. Relyea, Canastota, New York

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 12 servings.

Number Of Ingredients 4

Ingredients

1 butternut squash (2 pounds), peeled, seeded and cut into 1-inch cubes
3 tablespoons butter, melted
1 teaspoon curry powder
1/4 teaspoon salt

Steps:

Place squash in a greased 13-in. x 9-in. baking dish. Combine the butter, curry powder and salt; drizzle over squash and toss to coat. , Bake, uncovered, at 450° for 20-25 minutes or until tender and lightly browned, stirring twice. Cool on a wire rack. , On 12 metal or soaked wooden skewers, thread squash cubes. Grill, covered, over medium heat for 3-5 minutes on each side or until heated through.

Nutrition Facts : Calories 42 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 69mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

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

Ingredients

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

Ingredients

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.