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roasted butternut squash skewers

by Jackie Newgent  |  October 12, 2015  |  7 Comments

roasted butternut squash skewers

You simply can’t go wrong by serving roasted butternut squash as a seasonal side dish. But adding extra herbs and spice and serving it as a fun hors d’oeuvres on skewers is way more intriguing. So voila, here’s the recipe! These seasonal vegetable kebabs are crazy good! And when you’re able to give each and every butternut squash cube the individual attention it deserves, you’ll be more satisfied.

This recipe can be easily doubled for a party buffet. The skewers are perfect to help you ‘Sideline Meat’ on Meatless Monday nights. Pair them with almond nog for a holiday celebration!

Calories saved: 107

Why it’s better for you? The just-right portion size is a fun way to boost party-time veggie intake.

Disclosure Note: I am an official Meatless Monday blogger! I did not receive compensation for this blog post. The recipe and opinions expressed here are my own.

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roasted butternut squash skewers

  • Yield: 6 servings 1x


Units Scale
  • 2 tablespoons + 1 teaspoon extra-virgin olive oil
  • 2 teaspoons minced fresh sage
  • 1 teaspoon white balsamic or cider vinegar
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon ground cayenne pepper
  • 1 pound butternut squash cubes (about 30 cubes)
  • 1/4 teaspoon freshly ground black pepper


  1. Preheat the oven to 425°F.*
  2. Whisk together 2 tablespoons of the olive oil, the sage, vinegar, salt, and cayenne in a medium bowl. Add the butternut squash cubes and toss to combine. Arrange the squash cubes in a single layer on an unbleached parchment paper-lined large baking sheet.
  3. Roast in the oven until cooked through and lightly browned, about 30 minutes, flipping each squash cube over halfway through the roasting process. Let stand for about 5 minutes.
  4. Arrange the roasted butternut squash cubes onto six (6- to 8-inch) skewers. Lightly brush with the remaining 1 teaspoon olive oil, sprinkle with the black pepper, and serve while warm.


*If you prefer richer caramelization (browning), roast at 450°F.

Per serving: 70 calories, 5g total fat, 0.5g saturated fat, 0g trans fat, 0mg cholesterol, 200mg sodium, 7g total carbohydrate, 2g dietary fiber, 1g sugars, 1g protein

[Hint: Wanna serve these skewers with a dip? These are delicious with fresh chive dip: Stir together 1 ounce soft goat cheese, 1/4 cup plain 0% fat Greek yogurt, 2 teaspoons minced fresh chives, and pinch of sea salt. Or, better yet, try with a natural vegan party dip.]


  • Serving Size: 1 skewer

The “Before” Version

Inspired by Simple Roasted Butternut Squash

Per serving: 177 calories, 7g total fat, 1g saturated fat, 0mg cholesterol, 30.3g total carbohydrates, 5.6g sugars, 5.1g dietary fiber, 2.6g protein


Tasteover Tips

  • Sprinkling with fresh sage before roasting adds seasonal flair and herbal fragrance.
  • Adding a little cayenne pepper provides a hint of spice and extra appeal.
  • Splashing with white balsamic vinegar helps balance taste for a better overall flavor experience.
roasted butternut squash skewers

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    1. Thanks! And sure, you can roast the butternut squash cubes in a toaster oven or saute them in a skillet until golden brown!