Best 4 Curried Butternut Squash Kabobs Recipes

Indulge in a culinary journey with our tantalizing Curried Butternut Squash Kabobs, a symphony of flavors that will ignite your taste buds. These succulent skewers feature tender butternut squash, marinated in a fragrant blend of aromatic spices, then grilled to perfection. Alongside these delightful kabobs, discover a collection of equally enticing recipes that will transform your meals into extraordinary culinary experiences. Embark on a culinary adventure with our diverse selection of dishes, ranging from hearty main courses to refreshing beverages, all designed to tantalize your palate and leave you craving more.

Let's cook with our recipes!

BUTTERNUT SQUASH KABOBS

Butternut Squash Kabobs image

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

Ingredients

2 lbs butternut squash (or acorn)
3 tablespoons butter, melted
1 teaspoon curry powder
8 wooden skewers, 8-inch (or metal)
salt and pepper

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

CURRIED BUTTERNUT SQUASH SOUP

Curried Butternut Squash Soup image

Provided by Ellie Krieger

Time 40m

Yield 4 servings (1 serving is 1 1/2 cups)

Number Of Ingredients 9

Ingredients

1 tablespoon canola oil
1 medium onion, chopped (about 2 cups)
2 cloves garlic, minced
1 (2 1/2-pound) butternut squash, peeled, seeded and cut into 1-inch cubes
6 cups low-sodium chicken broth or vegetable broth
1 tablespoon plus 2 teaspoons curry powder
1/2 teaspoon salt, plus more, to taste
2 tablespoons honey
4 teaspoons plain low-fat yogurt, for garnish

Steps:

Heat oil over medium heat in a 6-quart stockpot. Add onions and garlic and saute until soft but not brown, about 6 to 7 minutes. Add the butternut squash, broth, curry powder and salt and bring to a boil. Reduce heat and simmer until squash is tender, about 12 to 15 minutes. Remove from heat stir in honey and puree with an immersion blender or in batches in a blender until smooth. Season with salt, to taste.
Ladle into serving bowls and add a dollop of yogurt.

BUTTERNUT SQUASH CURRY

Butternut Squash Curry image

Serve this butternut squash curry with rice.

Provided by Dan Denardo

Categories Main Dish Recipes Curries Vegetarian

Time 45m

Yield 5

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil, or as needed
1 medium butternut squash - peeled, seeded, and cubed
1 medium red onion, diced
2 tablespoons red curry paste
1 ¼ cups vegetable broth
4 medium tomatoes, chopped
1 (15 ounce) can chickpeas, drained
salt and ground black pepper to taste
3 tablespoons Greek yogurt
½ tablespoon ground coriander

Steps:

Heat oil in a pot over medium heat. Add squash to the hot oil; cook and stir for 3 minutes. Add onion and curry paste; cook and stir for 4 minutes. Pour in vegetable broth, cover, and cook until squash is tender, about 20 minutes.
Stir tomatoes, chickpeas, salt, and pepper into the pot and cook until heated through, about 4 minutes. Stir in Greek yogurt and coriander.

Nutrition Facts : Calories 253.7 calories, Carbohydrate 50.5 g, Cholesterol 1.7 mg, Fat 4.8 g, Fiber 9.6 g, Protein 7.2 g, SaturatedFat 0.9 g, Sodium 418.5 mg, Sugar 10.5 g

GRILLED SQUASH AND ZUCCHINI KABOBS

Grilled Squash and Zucchini Kabobs image

Looking for a new grilled squash recipe? Thread together sliced zucchini, squash and peppers with BBQ sauce for quick Grilled Squash and Zucchini Kabobs.

Provided by My Food and Family

Categories Home

Time 25m

Yield 8 servings

Number Of Ingredients 5

Ingredients

2 large zucchini, cut into 3/4-inch-thick slices
2 large yellow squash, cut into 3/4-inch-thick slices
2 red peppers, cut into 1-1/2-inch pieces
2 red onions, cut into wedges
1 cup KRAFT Original Barbecue Sauce

Steps:

Heat grill to medium-high heat.
Thread vegetables alternately onto 8 skewers.
Grill 10 min. or until crisp-tender, turning frequently and brushing generously with barbecue sauce.
Serve with any remaining sauce.

Nutrition Facts : Calories 110, Fat 0.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g

Tips:

Choose firm, ripe butternut squash for best results.
Cut the squash into uniform-sized cubes for even cooking.
Use a sharp knife to cut the squash, as a dull knife can make it difficult to get clean cuts.
If you don't have curry powder, you can make your own by combining ground cumin, coriander, turmeric, and ginger.
Adjust the amount of curry powder to taste. For a milder curry, use less powder. For a spicier curry, use more powder.
Be careful not to overcrowd the skewers. If you do, the squash will not cook evenly.
Cook the skewers over medium heat to prevent the squash from burning.
Serve the skewers hot off the grill with your favorite dipping sauce.

Conclusion:

Curried butternut squash kabobs are a delicious and easy-to-make appetizer or main course. They are perfect for a summer barbecue or a weeknight meal. The squash is tender and flavorful, and the curry powder gives it a warm and slightly spicy flavor. Serve the kabobs with your favorite dipping sauce for a complete meal.