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Butternut Squash Kabobs with Spicy Lemon Dip
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-
Prep
25
min
-
Total
30
min
-
Servings
5
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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
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Steps
-
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.
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-
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.
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Nutrition Facts
Serving Size:
1 Serving
- Calories
- 130
- Calories from Fat
- 70
- Total Fat
- 8g
- 12%
- Saturated Fat
- 2g
- 11%
- Trans Fat
- 0g
- Cholesterol
- 10mg
- 3%
- Sodium
- 270mg
- 11%
- Potassium
- 200mg
- 6%
- Total Carbohydrate
- 13g
- 4%
- Dietary Fiber
- 2g
- 9%
- Sugars
- 1g
- Protein
- 2g
- Vitamin A
- 150%
- 150%
- Vitamin C
- 10%
- 10%
- Calcium
- 10%
- 10%
- Iron
- 4%
- 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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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