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Butternut Squash Kebabs with Spicy Lemon Dip

Quantity :

5 (2 kebabs and 1 tablespoon dip each)

Cooking time :

25 minutes

Preparation time:

30 minutes



  • 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




  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.
  3. Place in pan. Bake 30 to 40 minutes, turning once, until tender.
  4. In small bowl, mix dip ingredients until well blended. Serve kebabs with dip.

* 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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