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Quinoa Pie with Butternut Squash

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Recipe photo courtesy of Kalyn Sims

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

Source: Martha Stewart Living, November 2006
Servings

Ingredients

Directions

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How would you rate this recipe?
154
  • 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
    Reply
  • MS112579910
    29 SEP, 2012
    Thanks people for the great additions and tips. Also loved the VEGAN version!
    Reply
  • 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?
    Reply
  • garden_head
    9 DEC, 2010
    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!
    Reply
  • 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.
    Reply
  • mmmorgans
    10 APR, 2010
    To veganize this recipe sub nutrional yeast for the parmesan.
    Reply
  • adeleyfrenchie
    10 OCT, 2009
    Do you think it's okay if I use an other kind of squash ?
    Reply
  • 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.
    Reply
  • 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!
    Reply
  • 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.
    Reply

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