Tuesday, October 30, 2012

Tuesday's Twist: Roasted Squash Skewers

Tuesday's Twist:  A basic recipe with a fun twist.  In other words, just another excuse for me to play around with weird recipes I've been dying to try.

Today's twist is less of a recipe and more of a concept you can put your own spin on.  After seeing sweet potato skewers I was hooked on the idea.  I also wanted to try a recipe I saw for for roasted butternut squash seasoned with Chinese five-spice powder.  (I've tried multiple times to link these sources of inspiration, but each time my web browser crashes.)  Blending the two ideas together I decided to go with roasted butternut squash dusted with Chinese five-spice powder, skewered on a stick and drizzled with honey and sea salt.

Funny how putting food on a stick ups the fun factor.  Sliding tender squash cubes onto a skewer, aligned in a neat little row, is much more entertaining than poking and prodding with a fork.  Finger foods are always a sure hit, and a side of dipping sauce can only help matters.  I went with Chinese five-spice powder (a blend of cinnamon, fennel, anise, cloves and ginger), a drizzle of honey and a sprinkle of sea salt.  

The possibilities here are endless, just use your favorite seasonings and skewer away.  Here are a few flavor ideas to get you started:
-cinnamon and brown sugar, sprinkle with crushed graham crackers
-Chinese five-spice powder with honey and sea salt
-pumpkin pie spice and maple syrup
-lime juice and chili powder with garlic dipping sauce
-lemon juice and rosemary
-balsamic vinegar and honey
-cinnamon and cayenne
-curry powder with a touch of toasted coconut
-sesame oil and soy sauce with a sprinkle of sesame seeds

Roasted Squash Skewers

butternut squash, cut into 1-inch pieces
canola or olive oil
desired seasonings (I used Chinese five-spice powder in these pictures, see above for other suggestions)
wooden skewers

* Preheat oven to 425 degrees F. Coat a baking sheet with non-stick spray.
* Toss squash cubes, oil and seasonings together until evenly coated. Spread onto prepared baking sheet.  Roast 30 minutes, stirring after 15 minutes or until squash is just tender but not overly soft.
* Let cool 5-10 minutes. When cool enough to handle, slide squash pieces onto skewers. If desired, drizzle with sauce and sprinkle with additional seasoning or serve with dipping sauce.

Food for Thought: "The Lord your God is with you, he is mighty to save. He will take great delight in you, he will quiet you with his love, he will rejoice over you with singing." -Zephaniah 3:17

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