Roasted Beet and Squash Skewers with Cardamom Yogurt

1. Preheat oven to 400°; line rimmed baking pan with parchment paper. In large bowl, toss squash, 1 tablespoon oil, and 1/8 teaspoon each salt and pepper; spread on 1 side of prepared pan. In same bowl, toss beets, and remaining 1 tablespoon oil, and 1/8 teaspoon each salt and pepper; spread on pan opposite squash. Roast vegetables 20 minutes or until tender-crisp; transfer to plate and cool completely.

2. In small bowl, stir yogurt, honey, thyme and cardamom. Makes about 1 1/4 cups.

3. Thread 1 squash and 1 beet cube onto each toothpick; sprinkle with thyme, if desired, and serve with Cardamom Yogurt.

• 4 g Total fat
• 1 g Saturated fat
• 1 mg Cholesterol
• 93 mg Sodium
• 6 g Carbohydrates
• 1 g Fiber
• 4 g Sugars
• 2 g Added sugar
• 3 g Protein