Gout Book.docx

6622 .. SSQQUUAASSHH AANNDD KKAALLEE PPHHYYLLLLOO PPIIEE (^)
This recipe can be eaten as an entree, hearty side dish even as a light lunch. Prep time
will take you 20 minutes roughly and about 1 hour and 15 minutes of cooking time for a
total of 1 hour and 35 minutes yielding you 8 servings.
Ingredients:
1/4 cup (60 mL) pine nuts or slivered almonds
1/2 bunch kale
2 tbsp (30 mL) extra-virgin olive oil
4 green onions, chopped
3 cloves garlic, minced
3/4 tsp (4 mL) each sea salt and pepper
1 onion, chopped
4 cups (1 L) cubed peeled butternut squash
1/2 tsp (2 mL) crumbled dried sage
1/2 cup (125 mL) grated Parmesan cheese
2 tbsp (30 mL) dry bread crumbs
2 tbsp (30 mL) chopped fresh parsley
8 sheets phyllo pastry
1/2 cup (125 mL) butter, melted
How to prepare:
 In small skillet, toast pine nuts over medium-low heat until light brown, about
8 minutes.
 On cutting board, trim off stems and centre ribs of kale; discard.
 Coarsely chop leaves to make 12 cups (3 L). Set aside.
 In large skillet, heat half of the oil over medium heat; fry green onions and half each
of the garlic, salt and pepper until softened, about 5 minutes.
 Add half of the chopped kale and 1/2 cup (125 mL) water; cook, stirring, until slightly
wilted, about 1 minute.
 Add remaining kale; cook, stirring frequently, until tender and liquid is evaporated,
about 10 minutes.