Quinoa Pie with Butternut Squash

Photo: Kalyn Sims

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


  • 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

  • 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.

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