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roasted butternut squash skewers
by Jackie Newgent | October 12, 2015 | 5 Comments
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.
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.
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.
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.]