Name: Martha’s Quinoa Pie with Winter Squash
Ingredients: 1 tablespoon extra-virgin olive oil; 1 butternut squash (about 1 1/2 pounds), peeled, halved 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

Martha’s Quinoa Pie with Winter Squash

Posted March 29, 2017

CategoryAcorn Squash, Butternut Squash, Festival Squash, Main Dishes, Recipe

Martha's Quinoa Pie with Winter Squash

Yields1 Serving

1 tablespoon extra-virgin olive oil

1 butternut squash (about 1 1/2 pounds), peeled, halved 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

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. 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.

Ingredients