Butternut Squash Kabobs with Spicy Lemon Dip

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

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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

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Directions

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

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

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;