Roasted Butternut Squash Skewers With Rosemary Dip

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   ["1. Heat the oven to 425 F. Cut the squash in half lengthwise and scoop out the seeds. Peel and cut the squash halves into 1"" to 1 1/2"" cubes. Place on baking sheet, toss with t2 tsp f the oil, and sprinkle with the salt and half the pepper", "", "2. Roast the squash for 30-35 minutes or until tender and lightly browned, stirring once or twice. Cool slightly. Thread about 3 squash cubes onto each of 12 small wooden skewers.", "", "3. In a small bowl, combing the yogurt, rosemary, the remaining 1 tsp oil and 1/4 tsp pepper. Serve alongside the skewers"]

* Per serving · 4 servings · Values may vary.

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