Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Quinoa Pie with Butternut Squash 3.4 (153) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Kalyn Sims Servings: 8 Serve iron-rich quinoa pie as part of the Thanksgiving menu -- or with a green salad anytime. Ingredients 1 tablespoon extra-virgin olive oil 1 butternut squash (about 1 ½ pounds), peeled, havled crosswise, and seeded 18 fresh sage leaves, plus 1 teaspoon finely chopped sage ½ onion, cut into ¼-inch dice (about ¾ cup) 1 garlic clove, minced 1 cup quinoa 2 cups homemade or low-sodium store-bought vegetable stock 1 ½ ounces Parmesan cheese, finely grated 1 teaspoon coarse salt ⅛ 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. 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. 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. Rate it Print