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Parmesan Squash Kebabs with Tahini Pesto Sauce

Serves 8.


    Parmesan Squash Kebabs with Tahini Pesto Sauce

    A vegetarian take on the always kid-approved chicken nugget, these kebabs are sure to be a hit with the entire family. Kids will love the slightly sweet taste of butternut squash while also reaping the benefits of its vitamin A, potassium, and fibre content. Try serving these kebabs over pasta or spiralized vegetable noodles to round out the meal.



    • You can make these kebabs with chunks of wild salmon or organic chicken instead of squash. Just note there is no pre-roasting required. Simply thread everything onto skewers and roast until protein is cooked through.
    • Instead of discarding butternut squash seeds, try roasting them. Toss washed seeds with 1 tsp (5 mL) grapeseed oil and roast in 400 F (200 C) oven, stirring occasionally, until brown and crisp. Toasted seeds make a great snack or topping for salads or soups.

    Parmesan Squash Kebabs with Tahini Pesto Sauce


    • 1 lb (450 g) butternut squash
    • 1 cup (250 mL) lightly crushed puffed brown rice cereal
    • 1/4 cup (60 mL) finely chopped fresh flat-leaf parsley
    • 2 garlic cloves, minced
    • 1/4 cup (60 mL) finely grated Parmesan cheese
    • 1/2 tsp (2 mL) sweet smoked paprika
    • 1/4 tsp (1 mL) sea salt
    • 1/4 tsp (1 mL) freshly ground black pepper
    • 1/3 cup (80 mL) rice flour
    • 1 large organic egg
    • 1 Tbsp (15 mL) water
    • 16 cherry tomatoes
    • 16 snap pea pods
    Tahini Pesto
    • 1 cup (250 mL) lightly packed fresh basil leaves
    • 1 ripe avocado
    • 3 Tbsp (45 mL) tahini
    • 2 Tbsp (30 mL) lemon juice
    • 2 Tbsp (30 mL) extra-virgin olive oil
    • 3 Tbsp (45 mL) water
    • 1 garlic clove
    • 1/4 tsp (1 mL) salt
    • 3 Tbsp (45 mL) grated Parmesan cheese or nutritional yeast


    Per serving:

    • calories208
    • protein6g
    • fat12g
      • saturated fat2g
      • trans fat0g
    • carbohydrates22g
      • sugars3g
      • fibre5g
    • sodium233mg



    Preheat oven to 400 F (200 C). Line baking sheet with parchment paper and set aside.


    Peel squash, discard seeds, and cut into 24 - 1 in (2.5 cm) chunks. Set aside.


    In medium bowl, stir together rice cereal, parsley, garlic, cheese, paprika, salt, and pepper until combined. Add flour to another medium bowl. In third medium bowl, whisk together egg with water.


    In batches, coat squash pieces first in flour, then egg wash, and finally rice cereal mixture, lightly pressing onto all sides. Place on prepared baking sheet and roast for 15 minutes. Flip squash pieces over and continue to roast for another 10 minutes.


    Allow to cool slightly before threading 3 pieces of squash onto 8 - 9 in (23 cm) presoaked wooden or metal skewers alternating with a couple of cherry tomatoes and snap pea pods. Place skewers back on baking sheet, and return to oven and roast until squash is golden brown and tomatoes have warmed through, about 20 to 25 minutes.


    Meanwhile, make pesto by placing all ingredients in food processor and pulsing together until sauce is creamy yet still a little chunky. Transfer to serving bowl and refrigerate until ready to use.


    Enjoy kebabs while warm with Tahini Pesto sauce.


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    This recipe is part of the Pick-Up Sticks collection.



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