Butternut Squash Kabobs with Spicy Lemon Dip

Name: Butternut Squash Kabobs with Spicy Lemon Dip
Prep time: 25 min
Total time: 30 min
Yield: 5
Ingredients: 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 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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Betty Crocker Kitchens

Updated Nov 28, 2012

Butternut Squash Kabobs with Spicy Lemon Dip

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Prep Time 25 min
Total 30 min
Servings 5
Ingredients 10

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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

Instructions

Step
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.
Step
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.
Step
3

In small bowl, mix Dip ingredients until well blended. Serve kabobs with dip.

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;