Prep 15 mins
Cook 20 mins
Veggies on a stick! Wonderful hot or cold! Adapted from Better Homes & Gardens magazine.
- 2 lbs butternut squash (or acorn)
- 3 tablespoons butter, melted
- 1 teaspoon curry powder
- 8 wooden skewers, 8-inch (or metal)
- salt and pepper
- 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.
- 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!
I really liked this. The curry/butter sauce was just right with the squash. Thanks for posting. Nick's Mom
These were quite good. I replaced the butter with olive oil (same fat but less cholesterol), and reduced it to about 2 tablespoons. Also added a bit (1/2 teaspoon maybe) of garam masala. Really liked the way the spices contrasted with the natural sweetness of the squash. These would be a great way to get some veggies on the menu at a party dominated by finger foods. I think next time I might include sweet onions and red peppers to add a little more dimension and color to the dish. Thanks Sharon.
I liked this one and thought the curry powder worked well on butternut squash. I used Femmes' Revenge Caribbean Curry Mix Femmes' Revenge Caribbean Curry Mix I also didn't bother with threading on skewers. I served right out of the oven. Thanks Sharon!!!