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Grilled Butternut Squash Skewers

Scott Phillips

Servings: four to six as a side dish

These colorful skewers are a delicious accompaniment to Spicy-Smoky Mexican Pork Kebabs (grill the squash after grilling the meat).


  • 1 medium butternut squash, peeled, seeded and cut into 1-inch pieces
  • 3 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper


  • Bring a large pot of water to a boil. Boil the squash until tender but still firm, about 10 min. Drain and cool under cold water. Toss the squash with olive oil and season with salt and pepper. Thread the squash onto skewers and set aside.
  • Build a medium-hot charcoal fire or heat a gas grill to medium high and oil the grill grate. Grill the squash skewers, basting with the reserved marinade, until browned and tender, 5 to 7 min.


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