BUTTERNUT SQUASH KABOBS WITH SPICY LEMON DIP
The tangy flavored dip is a great complement to these roasted squash kabobs.
Provided by By Betty Crocker Kitchens
Categories Dinner
Time 30m
Yield 5
Number Of Ingredients 10
Steps:
- 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.
- 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.
- In small bowl, mix Dip ingredients until well blended. Serve kabobs with dip.
Nutrition Facts : Calories 130, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 1 g, TransFat 0 g
FRIED BUTTERNUT SQUASH WITH SPICY HONEY
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Mix 1/2 cup flour and 1/2 teaspoon salt on a plate. Whisk the remaining 1 cup flour, the cornmeal, sage and 2 teaspoons salt in a large bowl. Pour the buttermilk into a medium bowl. Dredge the squash slices in the flour, dip in the buttermilk, then coat with the cornmeal mixture, shaking off any excess. Place on a rack set on a baking sheet.
- Heat about 2 inches vegetable oil in a large heavy pot or Dutch oven over medium-high heat until a deep-fry thermometer registers 350 degrees F. Mix the honey and hot sauce in a small bowl.
- Working in batches, fry the squash, turning once, until golden brown, about 4 minutes. (Adjust the heat as needed to maintain the oil temperature.) Remove with a slotted spoon and return to the rack to drain. Season with salt. Serve hot or at room temperature with the spicy honey.
BUTTERNUT SQUASH KABOBS
Make and share this Butternut Squash Kabobs recipe from Food.com.
Provided by Sharon123
Categories Vegetable
Time 35m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 450*F. Cut the squash in half lengthwise and remove the seeds. Peel and cut squash halves into 1"-1 1/2" cubes. Place in shallow rectangular baking dish or cookie sheet. In a small bowl, combine butter and curry powder. Drizzle over the squash, tossing to coat thoroughly.
- Roast the squash, uncovered, for 20 to 25 minutes or until tender and lightly browned, stirring once or twice. Serve immediately or let cool. Store in an airtight container in the refrigerator up to 2 days.
- Serve squash at room temperature threaded on eight 8" skewers. Season to taste with salt and pepper.
- Makes 8 servings.
- Note:.
- To reheat kabobs, grill on gas or charcoal grill directly over medium coals(or preheat gas to medium) about 10 minutes or until heated through, turning kabobs occasionally. Enjoy!
Nutrition Facts : Calories 90.2, Fat 4.5, SaturatedFat 2.8, Cholesterol 11.4, Sodium 35.4, Carbohydrate 13.4, Fiber 2.4, Sugar 2.5, Protein 1.2
CHICKEN-AND-SUMMER-SQUASH KEBABS
Steps:
- If using wooden skewers, soak in water at least 20 minutes. Whisk first 5 ingredients and 1/4 cup oil in a bowl. Add chicken, arranging to make sure liquid covers all pieces. Cover with plastic wrap. Marinate 1 hour. Meanwhile, whisk together remaining 1/4 cup oil and vinegar and brush liberally on vegetables; reserve remaining liquid to use as salad dressing. On a wooden or metal skewer, thread (in any order you like) a piece each of onion, zucchini, chicken and squash, then repeat for remaining skewers. Season with pepper. Coat grill with cooking spray. Heat grill to medium-high heat. Cook kebabs about 7 1/2 minutes per side or until chicken is firm and cooked through. Toss greens with remaining oil and vinegar mixture. Add salt and pepper. Divide greens among 4 plates. Place 2 kebabs on each plate. Garnish with tomatoes and serve immediately.
CURRIED BUTTERNUT SQUASH KABOBS
These baked squash cubes pick up a mouthwatering grilled taste along with a mild curry butter flavor. The pretty orange side dish adds interest to more traditional summer entrees.-Mary E. Relyea, Canastota, New York
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 12 servings.
Number Of Ingredients 4
Steps:
- Place squash in a greased 13-in. x 9-in. baking dish. Combine the butter, curry powder and salt; drizzle over squash and toss to coat. , Bake, uncovered, at 450° for 20-25 minutes or until tender and lightly browned, stirring twice. Cool on a wire rack. , On 12 metal or soaked wooden skewers, thread squash cubes. Grill, covered, over medium heat for 3-5 minutes on each side or until heated through.
Nutrition Facts : Calories 42 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 69mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
SPICY BUTTERNUT SQUASH
This recipe is based on one from Carl Jerome's cookbook, Cooking for a New Earth. This is a microwave recipe. He says in its intro, "The spicy coating on these cubes of rich butternut squash can be either sweet or hot, depending on the kind of chili powder used. When the chili powder is barely hot, the sweet taste of the squash will dominate; if it is fiery hot, it will add contrast to this autumn vegetable. This versatile recipe can be served as part of a cold meal in August, when the first winter squashes appear in the market, or hot from the oven during the winter months."
Provided by mersaydees
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Mix chili powder and lemon juice together in small bowl. Place the squash in a very large microwave-safe bowl and pour the spicy lemon juice over it. Toss to coat cubes evenly. Push cubes toward the sides of the bowl so that they cook evenly.
- Cover and microwave on high (100%) for 14 minutes. The squash is done when the tip of a small sharp knife or toothpick slides through a few of the cubes easily. Until done, re-cover and microwave at 2 minute intervals.
- If serving hot, scoop onto plate with a large serving spoon and serve immediately. If serving cold, refrigerate until cool.
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