Butternut Squash, Beet And Apple Skewers

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Pamela Salzman


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½ medium butternut squash *, peeled, seeded, and cut into ½ –inch cubes

2 large apples, peeled, cored, and cut into ½ –inch cubes

Fine sea salt and freshly ground black pepper

2 teaspoons finely chopped fresh rosemary

3 medium beets, roasted, peeled and cut into ½ -inch cubes

4 ounces arugula or baby spinach leaves, washed and dried

1 package feta, cut carefully into ½ –inch cubes(optional)

1 Tablespoon good quality balsamic vinegar

3 Tablespoons unrefined, cold-pressed, extra- virgin olive oil

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