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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup vegan butter
- 1 1/2 lb. butternut squash (spiralized)
- 1 Tbsp. olive oil
- 8 sage leaves
- 2 cups kale leaves (finely shredded)
- 1/4 cup hazelnuts (chopped and toasted)
- fleur de sel
- fresh cracked black pepper
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