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

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Ingredients

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