Total Calories: 54
1. In a wok, sauté garlic and onions in olive oil. Add butternut squash, cover, and cook for 7 minutes or until squash is soft, but still firm.
2. Add basil and kale. Cover and steam 10 minutes until kale is wilted and squash is soft.
3. Add vinegar and nutmeg. Toss and serve.
Super Salad : Bibb lettuce cup, tangerine segments, and pimiento strips with Lime Ginger Dressing.
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