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Ingredients
  • 2 medium-sized shallots, diced, about ½ cup
  • 1 teaspoon neutral-flavored vegetable oil (I use avocado oil)
  • Sea salt
  • 2 cloves garlic, minced
  • 5 ounces mushrooms, sliced, about 2 cups
  • ¼ cup red wine
  • Half of medium butternut squash, peeled and cubed, about 3 cups
  • ½ bunch kale, stems removed and leaves chopped, about 3 cups
  • ½ cup balsamic vinegar
  • 2 packages Immaculate Baking Company Crescent Rolls
Steps
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