Butternut Squash Kabobs with Spicy Lemon Dip

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

  • Prep Time 25 min
  • Total Time 30 min
  • Servings 5

Ingredients

Kabobs

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

Dip

1
container (6 oz) Liberté® Méditerranée lemon yogurt
2
tablespoons chopped fresh cilantro
1
medium jalapeño chile, seeded, finely chopped
1
teaspoon lemon juice
  • 1 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.
  • 2 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.
  • 3 In small bowl, mix Dip ingredients until well blended. Serve kabobs with dip.

Expert Tips

Squash can be cut into cubes and threaded onto skewers 1 day ahead. Place in resealable food-storage plastic bag, and refrigerate.

One container Greek plain yogurt can be substituted for the lemon yogurt.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
130
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
270mg
270%;
Total Carbohydrate
13g
13%
(Dietary Fiber
2g
2%
  Sugars
1g
1%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
150%;
Vitamin C
10%;
Calcium
10%;
Iron
4%;
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.