Quinoa Pie with Butternut Squash
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- Yield Serves 8
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
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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.
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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.
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Stir together quinoa, diced squash, chopped sage, Parmesan, salt, and pepper in a medium bowl.
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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.
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Bake 20 minutes. Let cool 5 minutes, then invert onto a serving platter. Serve wedges warm or at room temperature.
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!
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.
To veganize this recipe sub nutrional yeast for the parmesan.
Do you think it's okay if I use an other kind of squash ?
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.
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!
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.