Ingredients
2
tablespoons olive oil
1/2
teaspoon ground cumin
1/2
teaspoon salt
1/4
teaspoon Mexican-style chili powder or chili powder
1
butternut squash (about 1 lb) peeled, seeded, cut into 1-inch cubes
10
(6-inch) wooden skewers
1
container (6 oz) Liberté® Méditerranée lemon yogurt
2
tablespoons chopped fresh cilantro
1
medium jalapeño chile, seeded, finely chopped
1
teaspoon lemon juice
Preparation
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.
