Curried Butternut Squash Kabobs Recipe

5 2 5
Curried Butternut Squash Kabobs Recipe
Curried Butternut Squash Kabobs Recipe photo by Taste of Home
Publisher Photo

Curried Butternut Squash Kabobs Recipe

Read Reviews
5 2 5
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + cooling Grill: 10 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + cooling Grill: 10 min.

Ingredients

  • 1 butternut squash (2 pounds), peeled, seeded and cut into 1-inch cubes
  • 3 tablespoons butter, melted
  • 1 teaspoon curry powder
  • 1/4 teaspoon salt

Directions

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. Yield: 12 servings.
Originally published as Curried Butternut Squash Kabobs in Taste of Home June/July 2006, p29

Nutritional Facts

1 each: 42 calories, 2g fat (1g saturated fat), 5mg cholesterol, 69mg sodium, 8g carbohydrate (2g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

  • 1 butternut squash (2 pounds), peeled, seeded and cut into 1-inch cubes
  • 3 tablespoons butter, melted
  • 1 teaspoon curry powder
  • 1/4 teaspoon salt
  1. 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.
  2. Bake, uncovered, at 450° for 20-25 minutes or until tender and lightly browned, stirring twice. Cool on a wire rack.
  3. 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. Yield: 12 servings.
Originally published as Curried Butternut Squash Kabobs in Taste of Home June/July 2006, p29

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Reviews forCurried Butternut Squash Kabobs

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katlaydee3 User ID: 3741999 207943
Reviewed Aug. 16, 2013

"Delicious side dish with our beef kabobs and corn-on-the-cob."

MY REVIEW
LoriAnnSeethaler User ID: 4589370 79426
Reviewed Feb. 5, 2010

"These were super good - I also added red onion and cherry tomatoes on the skewer and lightly brushed with some roasted red pepper dressing while grilling."

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