Butternut Squash Kabobs
Vibrant, flavorful, and incredibly easy to make, these Butternut Squash Kabobs are the perfect blend of wholesome ingredients and smoky, char-grilled goodness. Featuring tender cubes of butternut squash, crisp bell peppers, zucchini, and red onion, all tossed in a savory marinade of olive oil, garlic powder, paprika, and dried oregano, these veggie skewers deliver a medley of roasted sweetness and bold, aromatic spices. Whether grilled to perfection or oven-roasted for convenience, these kabobs are a versatile choice for vegetarian mains, side dishes, or even as a colorful addition to your next backyard barbecue. Ready in just under 45 minutes, these nutrient-packed skewers are as visually appealing as they are delicious, making them a crowd-pleaser for every occasion.
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Recipe Information
Ingredients
- 1 medium-sized butternut squash
- 1 large red onion
- 2 medium-sized zucchini
- 2 bell peppers
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 skewers
Instructions
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
Preheat your grill or oven to 400°F (200°C).
Peel and seed the butternut squash, then cut it into 1-inch cubes.
Peel the red onion and cut it into large 1-inch chunks.
Slice the zucchini into 1/2-inch thick rounds.
Cut the bell peppers into similar-sized 1-inch pieces, discarding the seeds and stem.
In a large mixing bowl, combine the olive oil, garlic powder, paprika, dried oregano, salt, and black pepper. Mix well to form a marinade.
Add the butternut squash, red onion, zucchini, and bell peppers to the bowl. Toss to coat the vegetables evenly with the marinade.
Thread the vegetables onto the skewers, alternating between the different types for variety and color.
Place the skewers on the grill or arrange them on a baking sheet for oven roasting.
Grill or roast for 20-25 minutes, turning occasionally, until the vegetables are tender and slightly charred.
Remove the kabobs from the heat and let them cool slightly before serving.
Serve warm as a side dish or a light vegetarian main course.
Nutrition Facts
Calories |
2109 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.3 g | 139% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 8604 mg | 374% | |
| Total Carbohydrate | 169.1 g | 61% | |
| Dietary Fiber | 40.8 g | 146% | |
| Total Sugars | 71.3 g | ||
| Protein | 134.3 g | 269% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 574 mg | 44% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 5603 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
