Sausage Squash Kabobs Recipes

GRILLED SQUASH AND ZUCCHINI KABOBS

Looking for a new grilled squash recipe? Thread together sliced zucchini, squash and peppers with BBQ sauce for quick Grilled Squash and Zucchini Kabobs.

Provided by My Food and Family

Categories Home

Time 25m

Yield 8 servings

Number Of Ingredients 5

Grilled Squash and Zucchini Kabobs image

Steps:

Heat grill to medium-high heat.
Thread vegetables alternately onto 8 skewers.
Grill 10 min. or until crisp-tender, turning frequently and brushing generously with barbecue sauce.
Serve with any remaining sauce.

Nutrition Facts : Calories 110, Fat 0.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g

Ingredients

2 large zucchini, cut into 3/4-inch-thick slices
2 large yellow squash, cut into 3/4-inch-thick slices
2 red peppers, cut into 1-1/2-inch pieces
2 red onions, cut into wedges
1 cup KRAFT Original Barbecue Sauce

SIMPLE SQUASH AND SAUSAGE

"Dinner doesn't get any easier than this stovetop meal for two that I created one night," relates Lela Rauch from Oakland, Michigan. "My husband insisted that I remember the colorful combination so that I could make it again."

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 5

Simple Squash and Sausage image

Steps:

In a large skillet, saute sausage in oil until lightly browned; remove and keep warm. In the same skillet, saute zucchini and yellow squash until crisp tender. Return sausage to the pan. Stir in preserves. Cook and stir until heated through.

Nutrition Facts : Calories 495 calories, Fat 38g fat (14g saturated fat), Cholesterol 76mg cholesterol, Sodium 1295mg sodium, Carbohydrate 23g carbohydrate (18g sugars, Fiber 3g fiber), Protein 18g protein.

Ingredients

1/2 pound smoked sausage, cut into 1/4-inch slices
1 tablespoon olive oil
1 medium zucchini, cut into 1/4-inch slices
1 medium yellow summer squash, cut into 1/4-inch slices
2 tablespoons apricot preserves

SAUSAGE SQUASH SKILLET

I always thought yellow squash was bland until I prepared it this way. Combined with Italian sausage, it makes a delicious main dish. -Marcia Albury, Severna Park, Maryland

Provided by Taste of Home

Categories Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 6

Sausage Squash Skillet image

Steps:

In a large skillet over medium heat, cook sausage and onion until the meat is no longer pink; drain. Add the squash; cook for 3-4 minutes or until tender. Stir in the broth, salt and pepper. Cook 2 minutes longer or until heated through. Sprinkle with croutons.

Nutrition Facts : Calories 247 calories, Fat 16g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 734mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 3g fiber), Protein 14g protein.

Ingredients

1/2 pound bulk Italian sausage
1/4 cup chopped onion
1 medium yellow summer squash, halved and sliced
1/4 cup chicken broth
Salt and pepper to taste
1/3 cup seasoned salad croutons

SMOKED SAUSAGE KABOBS

These are a convenient entree since the ingredients can be cut, marinated and threaded ahead of time. Then they go immediately from the fridge to the grill or broiler.-Mrs. Ruth Lee, Troy, Ontario

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Smoked Sausage Kabobs image

Steps:

In a large bowl, combine the first six ingredients. Add the sausage and vegetables; toss to coat. Drain and reserve marinade. , On eight metal or soaked wooden skewers, alternately thread sausage and vegetables. Broil 3-4 in. from the heat for 3-4 minutes on each side or until vegetables are tender and sausage is heated through, basting occasionally with reserved marinade.

Nutrition Facts :

Ingredients

1/3 cup honey
1/4 cup spicy brown mustard
2 tablespoons canola oil
1 tablespoon soy sauce
2 garlic cloves, minced
1/2 teaspoon minced fresh gingerroot
1-1/4 pounds smoked sausage, cut into 1-inch pieces
16 cherry tomatoes
8 medium fresh mushrooms
1 large green pepper, cut into 1-inch pieces
1 medium onion, cut into eight wedges
1 small zucchini, cut into 1-inch pieces

SPICY SHEET-PAN SAUSAGE AND SQUASH

Like chicken thighs, whose rendered skin leaves behind a puddle of schmaltz for frying vegetables, bread or beans, sausage yields a delicious fat for cooking. Paired with butternut squash and crisped in a hot oven, its spicy fat slicks the sweet squash, while parsley and lemon cut through all the richness. Feel free to switch up the squash for carrots, broccoli, potatoes: Any vegetables that are good roasted will work well in that liquid gold. If the meal seems light, bulk it up by topping with a cup of feta or rinsed canned chickpeas, adding arugula or watercress to the parsley, or serving it all on a bed of kale or mustard greens, like a warm salad.

Provided by Ali Slagle

Categories dinner, easy, weekday, weeknight, roasts, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

Spicy Sheet-Pan Sausage and Squash image

Steps:

Heat the oven to 425 degrees and stick a large baking sheet in the oven. Prep the squash and sausage: Cut the squash into 1/2-inch-thick slices, then cut the slices crosswise in half. Transfer to a large bowl. Score the sausages in a few places on both sides, making sure not to cut all the way through. Transfer to the bowl with the squash, then stir to coat with the olive oil and fat pinches of salt and pepper.
When the oven comes to temperature, carefully dump the squash and sausage mixture onto the hot baking sheet and spread it out into a single layer. Roast, stirring every so often to coat the squash in the rendered fat, until the squash is tender and sausages are crisp and cooked through, 20 to 25 minutes. (To add some color, put them under the broiler for a minute or two.) Let cool slightly while you prepare the parsley.
In a small bowl, mix together the parsley and lemon juice, and add salt and pepper to taste. Slice the sausage diagonally in thirds. Serve the sausage and squash on a platter with a pile of parsley on top and sprinkled with an extra squeeze of lemon and flaky salt, if desired.

Nutrition Facts : @context http, Calories 542, UnsaturatedFat 28 grams, Carbohydrate 26 grams, Fat 42 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 11 grams, Sodium 886 milligrams, Sugar 6 grams, TransFat 0 grams

Ingredients

1 (2-pound) butternut squash, peeled, halved lengthwise and seeded
1 pound spicy sausage (fresh chorizo, Italian, Andouille or otherwise)
1/4 cup extra-virgin olive oil
Kosher salt and black pepper
1 1/2 cup parsley leaves
1 tablespoon freshly squeezed lemon juice, plus more as desired
Flaky salt, as desired

SIRLOIN SQUASH SHISH KABOBS

Ronda Karbo shared a soy sauce marinade that we used on colorful beef and vegetable kabobs. "When our grill comes out tin the spring, this is the first recipe my family asks me to make," says the Russell, Minnesota reader. "You can also use this marinade on six pork chops or a large piece of round steak cut into serving-size pieces."

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

Sirloin Squash Shish Kabobs image

Steps:

In a small bowl, combine the brown sugar, soy sauce, garlic powder, mustard and ginger. Place beef in a large resealable plastic bag; add 1 cup marinade. Seal bag and toss to coat. Place zucchini, yellow squash, red pepper and onion if desired in another resealable plastic bag; add remaining marinade and toss to coat. Refrigerate beef and vegetables for at least 4 hours, turning occasionally., Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread beef and vegetables. Grill, covered, over medium-hot heat or broil 4-6 in. from the heat for 10 minutes or until meat reaches desired doneness, turning occasionally.

Nutrition Facts :

Ingredients

1 cup packed brown sugar
1 cup soy sauce
1 teaspoon each garlic powder, ground mustard and ground ginger
1 pound beef top sirloin steak, cut into 1-inch pieces
1 medium zucchini, cut into 1/4-inch slices
1 medium yellow summer squash, cut into 1/4-inch slices
1 medium sweet red pepper, cut into 1-inch pieces
1 medium red onion, cut into eight wedges, optional

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PREP: Preheat the grill to medium-high heat (about 450-500 degrees F). If using wooden skewers, soak them in water for 20-30 minutes.
VEGGIE AND SAUSAGE PREP: cut the sausage into 1 to 1-1/2 inch thick coins. Cut the peppers and red onion into 1-inch pieces. Cut the large mushrooms in half (leave small mushrooms whole).
MIX: In a large bowl, add all the cut veggies and sausage. Add olive oil, oregano, parsley, garlic powder, paprika, salt and pepper to taste. (I add 1 teaspoon fine sea salt and 1/2 teaspoon pepper.) Gently stir to combine everything.

Sausage Squash Kabobs Recipes

GRILLED SQUASH AND ZUCCHINI KABOBS

Looking for a new grilled squash recipe? Thread together sliced zucchini, squash and peppers with BBQ sauce for quick Grilled Squash and Zucchini Kabobs.

SIMPLE SQUASH AND SAUSAGE

"Dinner doesn't get any easier than this stovetop meal for two that I created one night," relates Lela Rauch from Oakland, Michigan. "My husband insisted that I remember the colorful combination so that I could make it again."

SAUSAGE SQUASH SKILLET

I always thought yellow squash was bland until I prepared it this way. Combined with Italian sausage, it makes a delicious main dish. -Marcia Albury, Severna Park, Maryland

SMOKED SAUSAGE KABOBS

These are a convenient entree since the ingredients can be cut, marinated and threaded ahead of time. Then they go immediately from the fridge to the grill or broiler.-Mrs. Ruth Lee, Troy, Ontario

SPICY SHEET-PAN SAUSAGE AND SQUASH

SIRLOIN SQUASH SHISH KABOBS

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