Butternut Squash and Kielbasa Kabobs with Apple Jelly Glaze

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Butternut Squash and Kielbasa Kabobs with Apple Jelly Glaze
Weber's Recipe of the week


1 small butternut squash, about 1-1/4 pounds
1 large red onion
1 kielbasa or other fully cooked sausage, about 1 pound, cut into 3/4-inch pieces
Extra virgin olive oil
Kosher salt
Freshly ground black pepper


1/2 cup apple jelly
2 tablespoons fresh lemon juice
2 tablespoons water
4 to 5 drops Tabasco® sauce



Trim and peel the butternut squash. With a heavy knife, cut the squash crosswise at the point where it widens into a bulb. Cut the top cylinder crosswise into 3/4-inch thick rounds. Cut the bulb part in half lengthwise, scoop out and discard the seeds. Cut the squash rings and the bulb portion into 3/4-inch pieces. Trim and peel the onion, and cut in half through the stem. Separate the onion leaves and cut into 1-inch squares.

Thread the squash, onion, and sausage pieces alternately on skewers, being sure to skewer the sausage slices through the skin. Lightly brush or spray the kabobs with oil and sprinkle the squash pieces with salt and pepper.

In a small saucepan over low heat, melt the jelly with the lemon juice, water, and Tabasco sauce.

Grill the kabobs over Direct Medium heat until the sausages are browned and the squash is tender when pierced with the tip of a knife, 16 to 18 minutes, turning 3 or 4 times during grilling. Start basting the kabobs with the glaze after 12 minutes. Remove from the grill and baste generously. Serve warm.

Makes 4 servings
 
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