- 1 1/2 pounds butternut squash (you can also use sweet potatoes), peeled, seeded, and cut into 1-inch cubes
- 1/4 cup olive oil
- 1 or 2 canned chipotle chiles, chopped, with 2 tablespoons adobo sauce
- 1 tablespoon minced garlic
- 1 tablespoon honey
- Salt and black pepper
- Lime wedges, optional
- Chopped fresh cilantro, optional
If you’re using wooden skewers, soak them in water for 20 – 30 minutes. Heat the oven to 300 degrees F. Grease a large rimmed baking sheet or roasting pan with oil. Thread the squash tightly on 8 to 12 wooden or metal skewers and put them in the roasting pan.
Combine the 1/4 cup oil, 1 chipotle chile, the adobo sauce, garlic, honey, and some salt and pepper in a small bowl. Taste and add another chile if needed.
Brush the glaze evenly over the squash skewers and roast for 45 to 60 minutes, turning once or twice and basting with any pan juices. When the squash is tender and deeply colored, remove the skewers from the oven. Serve at room temperature with lime wedges and cilantro if you like.
Source: 20 Something Cupcakes