Photo: Becky Luigart-Stayner; Styling: Jan Gautro
4 servings (serving size: 2 skewers)

Grilling underscores the earthiness of the cumin and coriander, and enhances the nuttiness of this summer squash. Use white, orange, or yellow pattypan squash for the most colorful skewers.

How to Make It

Step 1

Preheat grill.

Step 2

Combine first 7 ingredients in a large bowl; toss well. Thread squash and onion alternately onto each of 8 (10-inch) skewers. Place skewers on grill rack coated with cooking spray; grill 10 minutes or until tender, turning frequently. Drizzle with juice. Sprinkle with mint.

Ratings & Reviews


June 23, 2015
I bought some baby squash at the farmers’ market and wanted something more interesting than a saute.  They were outstanding.  The spicing is subtle but definitely there.  I made twice in 2 weeks.  My new go-to recipe for grilled squash.

CherylTaylor's Review

July 20, 2013
I've made this for years and love it

JennATL's Review

July 07, 2013
Perfect healthy side to a BBQ, this is definitely a favorite!

noelle71's Review

April 20, 2013

JeffAxelrod's Review

June 26, 2012

leleinthesky's Review

May 30, 2010
I made this recipe for a party (doubled it) and it was great. I used a variety of kinds of squash and just cut them into bite-sized chunks. The marinade is very flavorful and the red onions turned out particularly luscious!

dory92064's Review

December 07, 2008
I roasted the squash in the oven instead of grilling. The seasoning is mild & fragrant -- very nice. I omitted the onions and added some grape tomatoes & fresh cilantro instead of mint. Would make again.