Best Butternut Squash Kabobs Recipes
CURRIED BUTTERNUT SQUASH KABOBS
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
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
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
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
BUTTERNUT SQUASH KABOBS WITH SPICY LEMON DIP
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
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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