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Roasted Squash with Mushrooms and Kale
Ingredients
  • 1 pound acorn or kabocha squash
  • 2 tablespoons extra-virgin olive oil
  • 2 cups wild mushrooms, coarsely chopped
  • ⅓ cup vegetable stock
  • 5 leaves Tuscan kale, stemmed and roughly chopped
  • 1 tablespoon unsalted butter
  • 2 sage leaves, thinly sliced
  • 1 ounce Parmesan cheese, coarsely grated
  • Kosher salt
  • Freshly ground black pepper
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