Butternut Squash and Kale Saute

Serves: 4
Total Calories: 54


1 1/2 teaspoons garlic crushed or pressed
1 cup onion diced
1 tablespoon organic olive oil
2 cups butternut squash diced
1/2 cup fresh basil chopped
1 cup dark green kale, chopped
2 teaspoons white wine vinegar
1 teaspoon ground nutmeg


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.

Nutritional Facts:

Serves: 4
Total Calories: 54
Calories from Fat: 30

This Butternut Squash and Kale Saute recipe is from the 7 Color Cuisine Cookbook. Download this Cookbook today.

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