Butternut Squash Seekh Kebabs
Smoky Squash Lollipops
Why This Recipe Works
These smoky squash lollipops are a delightful vegetarian take on traditional kebabs. The natural sweetness of roasted squash and the protein of chickpeas create a texture that browns beautifully in the pan.
Instructions
Preheat the oven to 350°F. Roast the squash chunks in oil for 45 minutes until they are soft and tender.
Pulse the cooled squash with chickpeas, ginger, garlic, chiles, breadcrumbs, and spices in a food processor until just combined but not a complete purée.
Shape the mixture into 8 balls, then roll each ball into a 4-inch long log around a skewer, pressing firmly so it holds together.
Heat a little butter and oil in a pan. Fry the kebabs for 4 minutes, turning frequently, until they are deeply browned and caramelized on all sides.
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 3 days.
Can I make this ahead of time?
The squash can be roasted a day ahead. Store it in the refrigerator.
