Quinoa Pie with Butternut Squash
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Martha Stewart Living, November 2006
- Yield Serves 8
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Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 butternut squash (about 1 1/2 pounds), peeled, havled crosswise, and seeded
- 18 fresh sage leaves, plus 1 teaspoon finely chopped sage
- 1/2 onion, cut into 1/4-inch dice (about 3/4 cup)
- 1 garlic clove, minced
- 1 cup quinoa
- 2 cups homemade or low-sodium store-bought vegetable stock
- 1 1/2 ounces Parmesan cheese, finely grated
- 1 teaspoon coarse salt
- 1/8 teaspoon freshly ground pepper
- Vegetable oil, cooking spray
Directions
- Preheat oven to 375 degrees. Brush 2 rimmed baking sheets with 1 teaspoon oil. Cut five 1/4-inch-thick rings of squash; cut remainder into 1/4-inch dice. Place squash on sheets. Toss with 1 teaspoon oil; sprinkle with 12 sage leaves. Bake until tender and just golden, 15 to 20 minutes. Let cool completely. Keep oven on.
- Heat remaining teaspoon oil in a medium saucepan over medium heat. Add onion and garlic. Cook, stirring, until translucent, 3 to 5 minutes. quinoa and stock; bring to a boil. Cover; reduce heat. Simmer until liquid has been absorbed, about 15 minutes. Remove from heat. Let stand, covered, 2 minutes.
- Stir together quinoa, diced squash, chopped sage, Parmesan, salt, and pepper in a medium bowl.
- Coat a 9-inch glass pie plate with cooking spray. Arrange 6 sage leaves face down in plate; top with squash rings. Press quinoa mixture on top.
- Bake 20 minutes. Let cool 5 minutes, then invert onto a serving platter. Serve wedges warm or at room temperature.
Thanks people for the great additions and tips. Also loved the VEGAN version!
My one attempt did not hold together like the photo. It was delicious, but not beautiful - a lovely "scramble" of quinoa and squash and sage. Anyone overcome this problem?
Am I the only one who noticed the typo...it's halved not havled. Ha, I love finding spelling errors, even better that it's Martha!
With two vegetarians in the family, this recipe is a permanent part of our Thanksgiving feast. It's beautiful (looks like the picture!) and everyone loves it, meat-eaters included.
To veganize this recipe sub nutrional yeast for the parmesan.
Do you think it's okay if I use an other kind of squash ?
This was delicious! The squash and quinoa were wonderfully creamy, and the cheese/sage balance was perfect. Here's what I suggest doing before roasting the squash: in a small skillet, combine 1 Tbsp. canola oil, 1 Tbsp. maple syrup, 1/2 tsp. cider vinegar, 1/2 tsp salt, 1/4 tsp. black pepper and a pinch of cayenne. Heat over medium, stirring, for 1 or 2 minutes, then pour it over squash and toss. I also fried the sage leaves, as ehguy11 suggested. Wonderful! I'll be making this again soon.
This is a fancy-looking dish. It's great to bring to a dinner party. Very healthy too. My only suggestion would be to fry the 12 sage leaves instead of baking them with the sweet potatoes. Just fry them quickly first - using the oil for the onions. Then put them on a paper towel when done, and continue with the recipe. They won't burn and will taste much better. Frying sage leaves is an old Italian trick. Enjoy!
I've made 4 of these in the last 2 months! Two for friends, one for a new mom and one for my family - a great dish that's both tasty and healthy. I recommend it to anyone, especially those with wheat allergies.