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Fall Flavours: Butternut Squash Kebab
Ingredients
| Ingredient | Quantity |
|---|---|
| butternut squash, peeled and cut into chunks | 1 |
| skewers (8 x 5 inches) | 8 |
| jerk chicken spice mix | 2 tbsp |
| olive oil (drizzle) | A drizzle |
| salt | To season |
| baby gem lettuce, thinly shredded | 1 |
| tomato, chopped | 1 |
| coriander, leaves picked | 1 bunch |
| green chili, thinly sliced | 1 |
| FOR THE FLATBREADS | |
| water | 120ml |
| plain flour | 300g |
| hot smoked paprika | 1 tbsp |
| olive oil (drizzle) | A drizzle |
| salt | A pinch |
| FOR THE SOUR CREAM | |
| lemon, zest and juiced | 1 |
| double cream | 400ml |
| salt | To season |
Steps
I have a lot of vegetarian friends and when we host fall gatherings, I want to make sure they're enjoying a meal, and not just being given a replacement. This Butternut Squash Kebab recipe is easy to master but your friends will be blown away by the flavours. Now, you can grill these kebabs directly on your barbecues grates but I always prefer to use the Rotisserie feature on the Napoleon BBQ. The shish kebab wheel makes this cook a "set it and forget it" kind of cook.
Let's Get Started:
1. Place a large pot of water over high heat and boil the butternut squash for about 10 minutes until al dente and still firm. Drain and refresh with some cold water to cool down slightly. Let it dry and season with some salt, jerk seasoning powder and olive oil. Insert as many pieces as you can into each of the skewers. Grill over medium heat for about 2 minutes on each side.
2. In a large bowl with the flour and hot paprika, make a well in the middle and pour the olive oil and water in it. Mix with a fork until it it is no longer comfortable to do it. Start kneading with our hand for a minute and as soon as all the dough is together in 1 ball continue over a worktop. Stretch and fold for about 2 minutes and roll into 4 balls. Let it rest for 5 minutes while preparing the rest of the ingredients. Dust the worktop with some flour and flatten them with the help of a rolling pin. Place straight into the medium hot grill and cook for 1 minute on each side.
3. In a bowl, pour the double cream with a pinch of salt and the lemon zest and whisk for 30 seconds. Squeeze the lemon juice over it and whisk vigorously for a further 30 seconds until it thickens up.
4. Serve it by placing the bread on a plate, filling it with the salad ingredients, the skewers of butternut squash and topping it with sour cream and some extra leaves of coriander.
Happy grilling and remember, you got this!
Written by: Phylicia Burd
Recipe by: Napoleon BBQ