Grilled Vegan Skewers with Indian-Spiced Lime Coconut Yogurt Sauce

Hand mix lime juice and all spices into the yogurt in a small bowl. Set aside for brushing onto skewers while grilling them. Use a silicone pastry brush. Roast the squash cubes in 450ºF oven for 30 minutes. When the squash is done, remove from oven, and wet your wood skewers (

first, to avoid burning.Thread the tofu cubes and butternut squash, alternating them for a total of 6 cubes per stick.

Heat up your stove top grill pan, begin grilling skewers, then brush the yogurt sauce onto them. Turn them a quarter turn every other minute, to avoid over cooking any side. Baste the sauce on as needed when you turn them.

Serve on a Japanese style plate if you have one, and you may put extra sauce in a mini dish on the corner of the plate.