Quinoa Pie With Butternut Squash |
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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This is a nutritious Fall dish. It's nice paired with salad greens dressed in a garlicky vinaigrette, to add some zing. Tomatoes are a nice complement too. Ingredients:
1 tablespoon extra virgin olive oil |
1 butternut squash (about 1.5 lbs), peeled, halved crosswise, and seeded |
18 fresh sage leaves, plus 1 teaspoon finely chopped sage |
1/2 onion, cut into a 1/4-inch dice (about 3/4 cup) |
1 garlic clove, minced |
1 cup quinoa |
2 cups low-sodium vegetable stock |
1.5 oz parmesan cheese, finely grated |
1 teaspoon coarse salt |
1/8 teaspoon freshly ground pepper |
vegetable oil cooking spray |
Directions:
1. Preheat oven to 375. 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, 15-20 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, unti ltranslucent, 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 warm/room temp.
6. This recipe appeared in Martha Stewart Living magazine (11/06)
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