Butternut Squash Kabobs with Spicy Lemon Dip

Butternut Squash Kabobs with Spicy Lemon Dip

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

Prep Time

25

Minutes

Total Time

30

Minutes

Makes

5

servings

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.
Makes 5 servings (2 kabobs and 1 tablespoon dip each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving)
  • Calories 130
    • (Calories from Fat 70),
  • Total Fat 8g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 270mg;
  • Total Carbohydrate 13g
    • (Dietary Fiber 2g,
    • Sugars 1g),
  • Protein 2g;
Percent Daily Value*:
    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.