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Ingredients
US|METRIC
6 SERVINGS
- 1.35 kilograms butternut squash
- 3 Tbsp. olive oil
- 1 onions (large, finely diced)
- 6 garlic cloves (finely diced)
- 15 grams fresh sage (chopped finely)
- 1 rosemary (spring of, optional, leaves chopped finely)
- 300 grams spinach (weight assumes leaves only, or curly kale)
- 1/4 cup cranberries (dried unsweetened, chopped finely)
- 15 kalamata (black)
- 75 grams pecan halves (divided)
- 1/2 tsp. salt (adjust to taste)
- 1/4 tsp. black pepper (adjust to taste)
- 1 tsp. chillies (finely chopped, adjust to taste)
- 65 grams bread crumbs (divided)
- 1 sheet puff pastry (vegan)
- 2 Tbsp. unsweetened soymilk (to glaze)
- 120 mL balsamic vinegar
- 80 grams sugar (I used raw cane)
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