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Quinoa Pie with Butternut Squash


Serve iron-rich quinoa pie as part of the Thanksgiving menu -- or with a green salad anytime.

  • Servings: 8

Photography: Kalyn Sims

Source: Martha Stewart Living, November 2006


  • 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


  1. 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.

  2. Heat remaining teaspoon oil in a medium saucepan over medium heat. Add onion and garlic. Cook, stirring, until translucent, 3 to 5 minutes. Add 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.

  3. Stir together quinoa, diced squash, chopped sage, Parmesan, salt, and pepper in a medium bowl.

  4. 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.

  5. Bake 20 minutes. Let cool 5 minutes, then invert onto a serving platter. Serve wedges warm or at room temperature.

Reviews Add a comment

  • hinderst
    29 MAR, 2015
    Good but not great. Whole sage leaves were overpowering so recommend leaving out. Will make again though bc so easy. Used pre-cut squash too
  • MS112579910
    29 SEP, 2012
    Thanks people for the great additions and tips. Also loved the VEGAN version!
  • margaret8151384
    31 OCT, 2011
    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?
  • garden_head
    9 DEC, 2010
    Am I the only one who noticed the's halved not havled. Ha, I love finding spelling errors, even better that it's Martha!
  • romigkat
    23 OCT, 2010
    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.
  • mmmorgans
    10 APR, 2010
    To veganize this recipe sub nutrional yeast for the parmesan.
  • adeleyfrenchie
    10 OCT, 2009
    Do you think it's okay if I use an other kind of squash ?
  • OneRecipe
    14 OCT, 2008
    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.
  • ehguy11
    15 JUN, 2008
    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!
  • drkristen
    15 DEC, 2007
    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.