Sauté Shrimp

1. Heat a few teaspoons of olive oil in a skillet, add garlic and shrimp and cook over medium heat until shrimp are no longer translucent and turn pink, 5-8 minutes

Roast Butternut Squash

1. Preheat oven to 350º
2. Peel and cut butternut squash to desired size, drizzle with olive oil and lightly salt. Toss the squash until evenly coated
3. Transfer to parchment lined baking sheet and roast in the oven until the squash can be easily pierced with a knife, about 15- 20 minutes

Roast Beets

1. Preheat oven to 375º
2. Place beets on a baking sheet lined with parchment paper
3. Drizzle olive oil over beets and evenly coat them with your hands or a brush
4. Season with salt and pepper
5. Roast for about 1 hour and 10 minutes, turning the beets halfway through cooking time, or until you can easily insert a knife into them
6. Remove skins and slice

Assemble Savory Pinchos

1. Layer sliced bread with butternut squash or beet, roasted red peppers, olive, a shrimp, and a slice of garlic then skewer with a toothpick. Add a generous drizzle of olive oil to finish and enjoy

Make Honey Rosemary Goat Cheese

1. Combine honey, rosemary and softened goat cheese until mixture become spreadable. Taste the mixture and add additional honey or rosemary if necessary 

Assemble Sweet Pinchos

1. Layer sliced bread with a dollop of goat cheese mixture, butternut squash and a slice of fig. Secure with toothpick and enjoy!