Grilled Apple & Squash Vegetable Skewers

Backyard grilling meets fall harvest in these American vegetable skewers, where sweet-tart apples share the fire with butternut squash. A quick maple-herb glaze and rosemary lift the charred cubes into an easy shareable dinner.

Serves 4 · 25 min prep · 20 min cook

Estimate for one serving

• 245 cal
• 4g protein
• 38g carbs
• 11g fat
• 3g fiber

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Ingredients

• 1 medium (about 2 lb) butternut squash
• 2 large firm apples (Honeycrisp or Granny Smith)
• 1 large red onion
• 2 medium zucchini
• 1 pint cherry tomatoes
• 1/4 cup olive oil
• 2 tbsp chopped fresh rosemary
• 1 tbsp fresh thyme leaves
• 3 minced garlic cloves
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 8 wooden or metal skewers
• 2 tbsp chopped for finish fresh parsley

Instructions

1. 1If using wooden skewers, soak them in water for at least 30 minutes so they do not burn on the grill. Preheat a gas or charcoal grill to medium-high heat, about 400°F, and oil the grates lightly.
2. 2Peel the butternut squash, scoop out the seeds, and cut the flesh into 1-inch cubes. Core the apples and cut into similar 1-inch chunks, leaving the skin on for color and structure.
3. 3Cut the red onion into thick wedges and separate into layers roughly the size of the squash pieces. Slice the zucchini into thick half-moons so everything cooks at a similar pace.
4. 4In a large bowl, whisk together the olive oil, chopped rosemary, thyme, minced garlic, lemon juice, maple syrup, salt, and pepper until the marinade looks glossy and fragrant.
5. 5Add the squash, apple, onion, zucchini, and cherry tomatoes to the bowl. Toss gently until every piece is coated; let the mixture sit 10 minutes so the herbs cling and the acid brightens the fruit.
6. 6Thread the vegetables and apple alternately onto the skewers, packing them snugly but not crushed so heat can circulate. Aim for a mix of colors on each skewer for a backyard-ready look.
7. 7Place the skewers on the hot grill. Cook 4 to 5 minutes per side, turning carefully with tongs, until the squash is tender-crisp, the apples are lightly charred at the edges, and the tomatoes just begin to blister.
8. 8Brush any remaining marinade from the bowl over the skewers during the last minute of grilling for extra shine and flavor. Watch for flare-ups and move skewers to a cooler zone if needed.
9. 9Transfer the finished skewers to a large platter. Scatter chopped parsley over the top and finish with an extra squeeze of lemon if you like brighter acid.
10. 10Serve immediately while hot off the grill, letting guests pull pieces straight from the sticks. These pair well with crusty bread or a simple green salad for a full backyard spread.