Ingredients

2 1/2 pounds butternut squash

1 Tbsp olive oil

1/4 tsp salt

1/4 tsp ground black pepper

1/2 cup low fat yogurt

1/2 tsp dried rosemary

Preparation

  1. Heat the oven to 425˚F. Cut the squash in half lengthwise and scoop out the seeds. Peel and cut the squash halves into 1" to 1 1/2" cubes. Place on baking sheet, toss with t2 tsp f the oil, and sprinkle with the salt and half the pepper

  2. Roast the squash for 30-35 minutes or until tender and lightly browned, stirring once or twice. Cool slightly. Thread about 3 squash cubes onto each of 12 small wooden skewers.

  3. In a small bowl, combing the yogurt, rosemary, the remaining 1 tsp oil and 1/4 tsp pepper. Serve alongside the skewers