No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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

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

  1. Step 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. Step 2

    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.

  3. Step 3

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

  4. Step 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. Step 5

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

Source
Martha Stewart Living, November 2006

Reviews (9)

  • 29 Sep, 2012

    Thanks people for the great additions and tips. Also loved the VEGAN version!

  • 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?

  • 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!

  • 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.

  • 10 Apr, 2010

    To veganize this recipe sub nutrional yeast for the parmesan.

  • 10 Oct, 2009

    Do you think it's okay if I use an other kind of squash ?

  • 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.

  • 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!

  • 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.