Curry Chicken Kabobs with Roasted Squash and Yogurt Sauce

Name: Curry Chicken Kabobs with Roasted Squash and Yogurt Sauce
Ingredients: 3-4 containers Zupan’s freshly cut acorn squash; ⅓ cup Zupan’s organic olive oil, plus more as needed; 1 teaspoon sea salt, plus more for squash; 4.25 pounds Zupan’s Chicken Curry Kabobs (about 6 skewers); 2 cups White Mountain Organic Full-Fat Bulgarian Yogurt or Greek Yogurt; ⅓ cup tahini; 1 tablespoon lemon juice; 2-3 teaspoons nutritional yeast, to taste; ¾ cup pine nuts, lightly toasted (optional); Fresh dill and parsley, chopped (optional); Preheat the oven to 400°F. Arrange the squash in a single layer on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with salt.; Roast for 20 to 25 minutes, or until golden and fork-tender. Remove from the oven and reduce the temperature to 375°F.; Place the skewers on a parchment paper-lined baking sheet, leaving 1 to 2 inches between each. Roast for 15 to 18 minutes, or until the chicken is cooked through.; In a small bowl, whisk together the yogurt, tahini, lemon juice, 1 teaspoon salt, and nutritional yeast until creamy and smooth.; To serve, spread the yogurt sauce on individual plates or a large platter. Top with roasted squash and kabobs. Garnish with toasted pine nuts and chopped herbs if you like. Enjoy!

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Grab Zupan's marinated kabobs to make this easy meal work for any night of the week. It’s mostly hands-off, thanks to oven-roasted pre-cut acorn squash. The yog

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Ingredients

3-4 containers Zupan’s freshly cut acorn squash
⅓ cup Zupan’s organic olive oil, plus more as needed
1 teaspoon sea salt, plus more for squash
4.25 pounds Zupan’s Chicken Curry Kabobs (about 6 skewers)
2 cups White Mountain Organic Full-Fat Bulgarian Yogurt or Greek Yogurt
⅓ cup tahini
1 tablespoon lemon juice
2-3 teaspoons nutritional yeast, to taste
¾ cup pine nuts, lightly toasted (optional)
Fresh dill and parsley, chopped (optional)
Preheat the oven to 400°F. Arrange the squash in a single layer on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with salt.
Roast for 20 to 25 minutes, or until golden and fork-tender. Remove from the oven and reduce the temperature to 375°F.
Place the skewers on a parchment paper-lined baking sheet, leaving 1 to 2 inches between each. Roast for 15 to 18 minutes, or until the chicken is cooked through.
In a small bowl, whisk together the yogurt, tahini, lemon juice, 1 teaspoon salt, and nutritional yeast until creamy and smooth.
To serve, spread the yogurt sauce on individual plates or a large platter. Top with roasted squash and kabobs. Garnish with toasted pine nuts and chopped herbs if you like. Enjoy!