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Butternut Squash Kabobs with Spicy Lemon Dip

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Butternut Squash Kabobs with Spicy Lemon Dip
  • Prep 25 min
  • Total 30 min
  • Servings 5
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The tangy flavored dip is a great complement to these roasted squash kabobs.
Updated Nov 28, 2012

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

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Squash can be cut into cubes and threaded onto skewers 1 day ahead. Place in resealable food-storage plastic bag, and refrigerate.
  • tip 2
    One container Greek plain yogurt can be substituted for the lemon yogurt.

Nutrition

130 Calories, 8g Total Fat, 2g Protein, 13g Total Carbohydrate, 1g Sugars

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
% Daily Value*:
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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