I know there are probably too many pictures going on in this post, but they turned out so beautifully and this pie was so delicious that I couldn't stop myself. I have a thing for butternut squash and I had a little bit of quinoa I wanted to use, so I was searching for a recipe that could use both. I went to Martha Stewart's website and saw a picture of this beautiful dish. I had to make it. It surpassed whatever expectations I had. The squash was delicious with the sage and quinoa. The combination of flavors was amazing. This is my new favorite dish. It would be perfect to serve at a holiday dinner. A perfect vegetarian entree. A perfect entree, period. The leftovers were divine. Delicious!
Quinoa Pie with Butternut Squash from marthastewart.com
Ingredients
Serves 8
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
Quinoa Pie with Butternut Squash from marthastewart.comIngredients
Serves 8
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
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.
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.
Up Next- Tuesday's with Dorie- Buttery Jam Cookies
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11 comments:
this looks way yummy! I've only visited your blog a few times. Do you make your own recipes also?
Wow -- this IS beautiful! I love the crescents of butternut squash on the top. It sounds savory and wonderful! I will definitely be giving this one a try!
Another amazing meal idea! I bought some quinoa a while ago and still havn't been able to use it because I don't know how.. haha.
That is so gorgeous! I would love it as I am cuckoo about all winter squash. You just seem to outdo yourself every day. Keep up the excellent work!
Neat looking pie!!
I check out of blogland for a few days and I come back to all of this!! Wow Mary Ann, this looks fantastic and is so good for you! Beautiful pics!!
Gorgeous! That looks so pro!
I love quinoa it is so healthy too.
This looks great you made it look really pretty. :-)
This looks fab! It's definitely going on my list of things to try. I also am loving butternut squash this year. And I just bought quinoa. Yay. Love your blog. Your pics are gorgeous.
OK, Mare, this sounds fabulous, but I wish it didn't involve peeling and cutting the squash. I'm such a baby - totally spoiled by the pre-cubed squash at the markets this time of year! But with my sage obsession, I might just have to stir myself to haul out the cleaver for this recipe!
Nancy
how adorable is the presentation on this one!
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