In a large pan over medium-high heat, sauté the shallots in the vegetable broth/water along with a pinch of sea salt.

Cook for about 5 minutes, until the shallot becomes translucent and fragrant.

Add the garlic, mushrooms, and another pinch of salt to the pan and cook for 5-10 more minutes, until the mushrooms begin to turn brown and fragrant.

Add the red wine to the pan. Allow the vegetables to continue to cook until the wine evaporates.

While the shallots and mushrooms are cooking, steam the squash using the steam insert in a large pot or an electric steamer. Steam for about 10 minutes, until the pieces are fork tender.

Remove the squash from the steamer and add the kale.

Steam the kale for about 3 minutes, until it turns bright green and begins to wilt.

While the vegetables are cooking, bring the balsamic vinegar to a boil in small pot. Reduce heat to a simmer, and continue cooking for about 15 minutes. It should reduce down to about 1⁄4 cup. (Or use store-bought balsamic glaze.)

Preheat the oven to 350° and line a baking sheet with parchment paper.

Unroll both cans of crescent roll dough and separate the dough into 8 rectangles

Arrange the dough rectangles in ring so that the short sides of the dough rectangles form a 5-inch circle in center. (See photo below)

The dough pieces should overlap.

Layer the kale, squash, and mushroom mixture into the half of the dough ring that’s closest to the center.

Carefully bring the outer edge of each dough rectangle up over filling, tucking it under bottom layer of dough to secure it.

Repeat this around ring until you have wrapped all of the filling in the dough.

Some of the filling will show

Gently separate the dough perforations on top of the ring until a little filling peeks through

Brush the dough with the balsamic glaze. If you have any left, you can drizzle it over the ring when you serve it.

Bake for 25-30 minutes, or until the dough is golden brown. Let cool for 10 minutes before slicing.